San Juan Silver
Beverage Recipes
Pedro Santez Supremo Pina Colada Punch
12 oz. PEDRO SANTEZ SUPREMO TEQUILA
12 oz. SAN JUAN SILVER
12 oz. SAN JUAN GOLD
6 oz. coconut cream
4 oz. peppermint schnapps
½ qt. unsweetened pineapple juice
8 oz. lemon juice
8 oz. club soda
Thin slices of orange and pineapple (for garnish)
Pour all ingredients except soda over ice into punch bowl; stir. Garnish with thin slices of orange and pineapple. Refrigerate 1 hour. Add chilled club soda; stir. Makes 35 3-oz. servings..
12 oz. PEDRO SANTEZ SUPREMO TEQUILA
12 oz. SAN JUAN SILVER
12 oz. SAN JUAN GOLD
6 oz. coconut cream
4 oz. peppermint schnapps
½ qt. unsweetened pineapple juice
8 oz. lemon juice
8 oz. club soda
Thin slices of orange and pineapple (for garnish)
Pour all ingredients except soda over ice into punch bowl; stir. Garnish with thin slices of orange and pineapple. Refrigerate 1 hour. Add chilled club soda; stir. Makes 35 3-oz. servings..
Ballroom Punch circa 1750
2 cups water
½ cup sugar
1 cup SAN JUAN SPICE
2 cups SAN JUAN SILVER
¾ cup lemon juice
½ cup peach brandy
In a bowl or pitcher combine water and sugar; stir until sugar dissolves. Stir in WHITE SAN JUAN RUM, SAN JUAN SPICED RUM, lemon juice and peach brandy. Cover and chill until serving time. Serve in a large pitcher with lemon slices and ice cubes or in a punch bowl with Lemon Ice Ring. Makes 12 servings.
Lemon Ice Ring: Line bottom of a ring mold with lemon slices. Add enough water to cover fruit. Freeze until firm. Then fill mold with more water and freeze until firm.
Bling Bling
2 oz. SAN JUAN SILVER
2 oz. white grape juice
2 oz. lemon-lime soda
Combine ingredients with ice in a cocktail shaker and shake. Serve over ice in a highball glass.
Raspberry Bling Bling
2 oz. SAN JUAN SILVER
2 oz. raspberry puree
1 oz. prosecco
Combine ingredients with ice in a cocktail shaker and shake. Strain into martini glass.
Firecracker
3 oz. SAN JUAN SILVER
1 oz. orange liqueur
3-4 watermelon chunks, plus 1 for garnish
1 oz. fresh lime juice
1 oz. simple syrup
1 tsp. cayenne pepper
Muddle watermelon in a shaker. Add ice, SAN JUAN SILVER, liqueur, lime juice, simple syrup and cayenne and shake. Pour into a cocktail glass and garnish with a watermelon chunk.
Caribbean Elder
1 oz. SAN JUAN SILVER
½ oz. elderflower liqueur
1 oz. fresh lemon juice
2 dashes orange bitters*
Float of brut champagne
Lemon twist.
Combine SAN JUAN SILVER, liqueur, juice and bitters in a cocktail shaker with ice; shake. Strain into a martini glass and top with champagne. Garnish with a lemon twist.
*In an air-tight glass jar, combine 3 oz. dried orange peel pieces, 1/3 tsp. fennel seed, a pinch of coriander, 2 cardamom pods, 2 tsp. amaro, and 1½ CUPS RYE WHISKEY. Seal the jar and shake. Steep for 14 days, shaking once every other day. Strain and store at room temperature.
The Savoy
2 oz. SAN JUAN SILVER
2 red grapes, plus 2 more for garnish
2 white grapes, plus 2 more for garnish
1 oz. fresh lemon juice
½ oz. agave syrup.
Muddle 2 red grapes and 2 white grapes in a rocks glass. Combine SAN JUAN SILVER, lemon juice and agave syrup in a cocktail shaker with ice; shake. Strain over muddled grapes and stir. Garnish with a skewer of 2 red and 2 white grapes.
Summer at The Savoy
2 ripe strawberries
2 oz. strawberry-infused SAN JUAN SILVER*
1 oz. elderberry liqueur
½ oz agave nectar
½ oz. lemon juice
Splash of champagne
Muddle two ripe strawberries in a rocks glass. Combine SAN JUAN SILVER, liqueur, agave and lemon juice in a cocktail shaker with ice; shake. Pour over muddled strawberries and stir. Top with splash of champagne.
*To make strawberry-infused SAN JUAN SILVER, combine 2 pints ripe strawberries with 750 ml SAN JUAN SILVER for 72 hours. Strain before using. Store in refrigerator.
Golden Dragon
Only one to a customer!
3 oz. SAN JUAN SILVER
1 oz. apricot brandy
Combine and pour over ice.
Surfer on Acid
4 oz. orange juice
1 oz. cranberry juice
2 oz. SAN JUAN SILVER
Combine and pour over ice. Garnish with lemon and orange slices.
Negroni Caribe
2 oz. SAN JUAN SILVER
2 oz. white grape juice
2 oz. lemon-lime soda
Combine ingredients with ice in a cocktail shaker and shake. Serve over ice in a highball glass.
Juan Collins
2 oz. SAN JUAN SILVER
1 tsp. sugar
Juice of ½ fresh lemon
Soda water
Place sugar and lemon juice in an iced highball glass. Add rum and fill with soda water. Stir with a swizzle stick and garnish with a lemon wedge and cherry.
Long Island Iced Tea
¾ oz. SAN JUAN SILVER
¾ oz. gin
¾ oz. vodka
¾ oz. PEDRO SANTEZ TEQUILA
¾ oz. triple sec
1 oz. fresh lemon juice
Cola
Mix all ingredients in a cocktail shaker and strain into an iced highball glass. Top with cola and garnish with a generous lemon.
Island Breeze
1½ oz. SAN JUAN SILVER
2 oz. cranberry juice
2 oz. grapefruit juice
Mix all ingredients in a cocktail shaker and strain into an iced highball glass.
Wild Blue Yonder
1½ oz. SAN JUAN SILVER
¼ oz. peach schnapps
¼ oz. blue Curacao
Mix ingredients with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass or serve on the rocks.
Apricot Bubbles Punch
1 large can (46 oz.) apricot nectar
12 oz. frozen orange juice concentrate
6 oz. frozen lemon juice concentrate (unsweetened)
18 oz. pineapple juice
1 bottle (750 ml) white wine, preferably Sauternes
1 bottle (750 ml) SAN JUAN SILVER
2 bottles (2 liters each) lemon/lime soda
Allow frozen juices to thaw; then mix all ingredients with ice in punch bowl. Add soda just before serving. Decorate with fruit slices, cherries, and strawberries.
Makes 40 5-ounce servings
Hot Spiced Cranberry Punch
¾ cup firmly packed brown sugar
¼ tsp. salt
¼ tsp. grated nutmeg
½ tsp. ground cinnamon
½ tsp. ground allspice
¾ tsp. ground cloves
2 cans jellied cranberry sauces
4 cups pineapple juice
2 cups SAN JUAN SILVER
Bring to a boil sugar, 1 cup water, salt and spices. Mash cranberry sauce with a fork. Add 3 cups water to cranberry sauces and beat with a rotary beater until smooth. Add cranberry liquid and pineapple juice to hot spiced syrup and heat to boiling. Add rum. Serve hot with cinnamon stick stirrers.
Makes 20 5-ounce servings
Rum Punch
6 lemons, juiced and grated
6 oz. sugar
2 tsp. ground ginger
1 bottle (750 ml) SAN JUAN SILVER
1 bottle (750 ml) CALIFORNIA FIVE STAR BRANDY or Guild Brandy
1 cup sherry
1½ quarts boiling water
Mix and muddle lemon juice and gratings, sugar and ginger. Let stand for at least one hour. Place in a large bowl and add enough hot water to cover. Stir thoroughly and add liquors and balance of hot water.
Makes 12 5-ounce servings
2 cups water
½ cup sugar
1 cup SAN JUAN SPICE
2 cups SAN JUAN SILVER
¾ cup lemon juice
½ cup peach brandy
In a bowl or pitcher combine water and sugar; stir until sugar dissolves. Stir in WHITE SAN JUAN RUM, SAN JUAN SPICED RUM, lemon juice and peach brandy. Cover and chill until serving time. Serve in a large pitcher with lemon slices and ice cubes or in a punch bowl with Lemon Ice Ring. Makes 12 servings.
Lemon Ice Ring: Line bottom of a ring mold with lemon slices. Add enough water to cover fruit. Freeze until firm. Then fill mold with more water and freeze until firm.
Bling Bling
2 oz. SAN JUAN SILVER
2 oz. white grape juice
2 oz. lemon-lime soda
Combine ingredients with ice in a cocktail shaker and shake. Serve over ice in a highball glass.
Raspberry Bling Bling
2 oz. SAN JUAN SILVER
2 oz. raspberry puree
1 oz. prosecco
Combine ingredients with ice in a cocktail shaker and shake. Strain into martini glass.
Firecracker
3 oz. SAN JUAN SILVER
1 oz. orange liqueur
3-4 watermelon chunks, plus 1 for garnish
1 oz. fresh lime juice
1 oz. simple syrup
1 tsp. cayenne pepper
Muddle watermelon in a shaker. Add ice, SAN JUAN SILVER, liqueur, lime juice, simple syrup and cayenne and shake. Pour into a cocktail glass and garnish with a watermelon chunk.
Caribbean Elder
1 oz. SAN JUAN SILVER
½ oz. elderflower liqueur
1 oz. fresh lemon juice
2 dashes orange bitters*
Float of brut champagne
Lemon twist.
Combine SAN JUAN SILVER, liqueur, juice and bitters in a cocktail shaker with ice; shake. Strain into a martini glass and top with champagne. Garnish with a lemon twist.
*In an air-tight glass jar, combine 3 oz. dried orange peel pieces, 1/3 tsp. fennel seed, a pinch of coriander, 2 cardamom pods, 2 tsp. amaro, and 1½ CUPS RYE WHISKEY. Seal the jar and shake. Steep for 14 days, shaking once every other day. Strain and store at room temperature.
The Savoy
2 oz. SAN JUAN SILVER
2 red grapes, plus 2 more for garnish
2 white grapes, plus 2 more for garnish
1 oz. fresh lemon juice
½ oz. agave syrup.
Muddle 2 red grapes and 2 white grapes in a rocks glass. Combine SAN JUAN SILVER, lemon juice and agave syrup in a cocktail shaker with ice; shake. Strain over muddled grapes and stir. Garnish with a skewer of 2 red and 2 white grapes.
Summer at The Savoy
2 ripe strawberries
2 oz. strawberry-infused SAN JUAN SILVER*
1 oz. elderberry liqueur
½ oz agave nectar
½ oz. lemon juice
Splash of champagne
Muddle two ripe strawberries in a rocks glass. Combine SAN JUAN SILVER, liqueur, agave and lemon juice in a cocktail shaker with ice; shake. Pour over muddled strawberries and stir. Top with splash of champagne.
*To make strawberry-infused SAN JUAN SILVER, combine 2 pints ripe strawberries with 750 ml SAN JUAN SILVER for 72 hours. Strain before using. Store in refrigerator.
Golden Dragon
Only one to a customer!
3 oz. SAN JUAN SILVER
1 oz. apricot brandy
Combine and pour over ice.
Surfer on Acid
4 oz. orange juice
1 oz. cranberry juice
2 oz. SAN JUAN SILVER
Combine and pour over ice. Garnish with lemon and orange slices.
Negroni Caribe
2 oz. SAN JUAN SILVER
2 oz. white grape juice
2 oz. lemon-lime soda
Combine ingredients with ice in a cocktail shaker and shake. Serve over ice in a highball glass.
Juan Collins
2 oz. SAN JUAN SILVER
1 tsp. sugar
Juice of ½ fresh lemon
Soda water
Place sugar and lemon juice in an iced highball glass. Add rum and fill with soda water. Stir with a swizzle stick and garnish with a lemon wedge and cherry.
Long Island Iced Tea
¾ oz. SAN JUAN SILVER
¾ oz. gin
¾ oz. vodka
¾ oz. PEDRO SANTEZ TEQUILA
¾ oz. triple sec
1 oz. fresh lemon juice
Cola
Mix all ingredients in a cocktail shaker and strain into an iced highball glass. Top with cola and garnish with a generous lemon.
Island Breeze
1½ oz. SAN JUAN SILVER
2 oz. cranberry juice
2 oz. grapefruit juice
Mix all ingredients in a cocktail shaker and strain into an iced highball glass.
Wild Blue Yonder
1½ oz. SAN JUAN SILVER
¼ oz. peach schnapps
¼ oz. blue Curacao
Mix ingredients with cracked ice in a cocktail shaker. Strain into a chilled cocktail glass or serve on the rocks.
Apricot Bubbles Punch
1 large can (46 oz.) apricot nectar
12 oz. frozen orange juice concentrate
6 oz. frozen lemon juice concentrate (unsweetened)
18 oz. pineapple juice
1 bottle (750 ml) white wine, preferably Sauternes
1 bottle (750 ml) SAN JUAN SILVER
2 bottles (2 liters each) lemon/lime soda
Allow frozen juices to thaw; then mix all ingredients with ice in punch bowl. Add soda just before serving. Decorate with fruit slices, cherries, and strawberries.
Makes 40 5-ounce servings
Hot Spiced Cranberry Punch
¾ cup firmly packed brown sugar
¼ tsp. salt
¼ tsp. grated nutmeg
½ tsp. ground cinnamon
½ tsp. ground allspice
¾ tsp. ground cloves
2 cans jellied cranberry sauces
4 cups pineapple juice
2 cups SAN JUAN SILVER
Bring to a boil sugar, 1 cup water, salt and spices. Mash cranberry sauce with a fork. Add 3 cups water to cranberry sauces and beat with a rotary beater until smooth. Add cranberry liquid and pineapple juice to hot spiced syrup and heat to boiling. Add rum. Serve hot with cinnamon stick stirrers.
Makes 20 5-ounce servings
Rum Punch
6 lemons, juiced and grated
6 oz. sugar
2 tsp. ground ginger
1 bottle (750 ml) SAN JUAN SILVER
1 bottle (750 ml) CALIFORNIA FIVE STAR BRANDY or Guild Brandy
1 cup sherry
1½ quarts boiling water
Mix and muddle lemon juice and gratings, sugar and ginger. Let stand for at least one hour. Place in a large bowl and add enough hot water to cover. Stir thoroughly and add liquors and balance of hot water.
Makes 12 5-ounce servings