San Juan Spice
Beverage Recipes
Pedro Santez Supremo Pina Colada Punch
12 oz. PEDRO SANTEZ SUPREMO TEQUILA
12 oz. WHITE SAN JUAN RUM
12 oz. GOLD SAN JUAN RUM
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..
Fisherman's Lunch Punch
12 oz. frozen lemon juice, thawed
12 oz. frozen orange juice, thawed
1 liter SAN JUAN SPICED RUM
3 liters chilled club soda
6 oz. grenadine syrup
Pour lemon and orange juices, grenadine syrup and SAN JUAN SPICED RUM into an insulated jug. Before serving add ice and club soda. Makes 32 4-oz. servings.
12 oz. PEDRO SANTEZ SUPREMO TEQUILA
12 oz. WHITE SAN JUAN RUM
12 oz. GOLD SAN JUAN RUM
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..
Fisherman's Lunch Punch
12 oz. frozen lemon juice, thawed
12 oz. frozen orange juice, thawed
1 liter SAN JUAN SPICED RUM
3 liters chilled club soda
6 oz. grenadine syrup
Pour lemon and orange juices, grenadine syrup and SAN JUAN SPICED RUM into an insulated jug. Before serving add ice and club soda. Makes 32 4-oz. servings.
Ballroom Punch circa 1750
2 cups water
½ cup sugar
1 cup SAN JUAN SPICED RUM
2 cups WHITE SAN JUAN RUM
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.
San Juan Capistrano Party Punch
“One swallow calls for another!”
1 liter SAN JUAN SPICED RUM
1 gallon orange juice
Combine and chill. Serve over ice.
Granny Apple Bottom
2 oz. pepper-infused PEDRO SANTEZ WHITE TEQUILA*
3/4 oz. orange liqueur
3 drops bitters
1 oz. apple juice
½ oz. agave nectar
Tajin Seasoning, lime wheel
Granny Smith apple juice ice cube
Rim a rocks glass with Tajin, fill with ice and set aside. Combine Pedro Santez Tequila, orang liqueur, bitters, juices and agave nectar. Shake and strain into the rocks glass. Garnish with a lime wheel and an apple juice ice cube.
*Add one deseeded and sliced red bell pepper to 1 liter Pedro Santez Tequila. Infuse for 48 hours. Can’t wait 48 hours? For a similar but slightly different flavor, rather than infusing the PEDRO SANTEZ TEQUILA, add 1 drop of hot pepper sauce to each glass and stir.
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.
Painkiller
2-4 oz. SAN JUAN GOLD
5 oz. orange-pineapple-banana juice blend
1 oz. cream of coconut
Flaked coconut, grated nutmeg
Fill cocktail shaker with ice, SAN JUAN GOLD, juice and cream of coconut. Shake well. Strain into rocks glass. Sprinkle with grated nutmeg and garnish with flaked coconut (if desired).
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.
The Milwaukee Protocol
1 oz. SAN JUAN GOLD
1 oz. yellow Chartreuse
1 oz. Aperol
1 oz. fresh lemon juice
Combine ingredients with ice in a cocktail shaker; shake well. Serve in a martini glass with a twist of lemon.
2 cups water
½ cup sugar
1 cup SAN JUAN SPICED RUM
2 cups WHITE SAN JUAN RUM
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.
San Juan Capistrano Party Punch
“One swallow calls for another!”
1 liter SAN JUAN SPICED RUM
1 gallon orange juice
Combine and chill. Serve over ice.
Granny Apple Bottom
2 oz. pepper-infused PEDRO SANTEZ WHITE TEQUILA*
3/4 oz. orange liqueur
3 drops bitters
1 oz. apple juice
½ oz. agave nectar
Tajin Seasoning, lime wheel
Granny Smith apple juice ice cube
Rim a rocks glass with Tajin, fill with ice and set aside. Combine Pedro Santez Tequila, orang liqueur, bitters, juices and agave nectar. Shake and strain into the rocks glass. Garnish with a lime wheel and an apple juice ice cube.
*Add one deseeded and sliced red bell pepper to 1 liter Pedro Santez Tequila. Infuse for 48 hours. Can’t wait 48 hours? For a similar but slightly different flavor, rather than infusing the PEDRO SANTEZ TEQUILA, add 1 drop of hot pepper sauce to each glass and stir.
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.
Painkiller
2-4 oz. SAN JUAN GOLD
5 oz. orange-pineapple-banana juice blend
1 oz. cream of coconut
Flaked coconut, grated nutmeg
Fill cocktail shaker with ice, SAN JUAN GOLD, juice and cream of coconut. Shake well. Strain into rocks glass. Sprinkle with grated nutmeg and garnish with flaked coconut (if desired).
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.
The Milwaukee Protocol
1 oz. SAN JUAN GOLD
1 oz. yellow Chartreuse
1 oz. Aperol
1 oz. fresh lemon juice
Combine ingredients with ice in a cocktail shaker; shake well. Serve in a martini glass with a twist of lemon.