This year, the James Beard Foundation hosted its 25th annual Awards gala in Chicago, where winners were bestowed with what is considered the highest honor for food and beverage professionals. A gathering of the country’s top chefs, mixologists and restaurateurs, the ball room was filled with some of the worlds more incredible, unique, and creative minds in the industry. This year, BACARDÍ was tasked with creating a cocktail to help ring in the 25th celebration of culinary achievement. Made with BACARDÍ Gran Reserva Maestro de Ron, a super-premium mixing rum, lemon juice and simple syrup, topped with blackberry purée, we got our hands on the recipe and wanted to share it. Not only is this drink incredibly bright and refreshing, the ingredients are easy to come by and can easily be prepared in advance. Give this rum based cocktail a shot and keep enjoying Drink Week here at FactoryTwoFour.
- 2 parts BACARDÍ Gran Reserva Maestro de Ron
- ¾ parts lemon juice
- ¾ parts simple syrup
- ¾ parts of blackberry purée
Shake all ingredients vigorously with plenty ice, strain into a highball glass then pack it with crushed ice and drizzle blackberry purée on top. Garnish with a blackberry skewer and basil leaf.