Have you ever wanted to develop a new take on the classic Piña Colada? Well, here’s your chance to do so and win as much as $800 in the process!
In conjunction with the The Rum Lab and the California Rum Fest, we’re calling all NorCal tropical ‘tenders to submit recipes for the contest, which is graciously sponsored by Real Cocktail Ingredients and Don Q Rum.
Submit your recipes via email and get ready to compete in-person at Forbidden Island on Friday afternoon, September 11, 2015!
For entry information, read the official rules here: http://bit.ly/RumColadaContestRules
Email your entries and questions to firstname.lastname@example.org
Oh, and I’ll be running the competition at Forbidden Island, so you get to hang out with me (sorry about that part).
Planning to join us? Let us know on the Facebook event page here.
Wishing you all the best of luck,
Much like rhum agricole from the French West Indies, Brazil’s national drink is distilled from fermented sugar cane juice, but it’s not called rum, it’s called cachaça (ka-SHAH-sa).
Here in the United States, cachaça has mostly been used to make Brazil’s most famous drink: the caipirinha, but open-minded bartenders are beginning to see beyond the caipirinha. These folks are embracing cachaça’s unique flavor profile and finding ways to incorporate this versatile spirit into a variety uniquely pleasing cocktail creations.
Bartender innovation notwithstanding, I still get a lot of folks who ask me “what’s the best cachaça for a caipirinha?” and until recently, I could only recommend a few brands. Seeking to expand my knowledge of sugar cane spirits from Brazil led me to our latest in the spirit challenge series, in which we blind taste every bottle we can acquire in a category and determine which tastes best.
So without further ado, let’s take the Cachaça Challenge!