Making Cuban Cocktails at the Gully

The Gully Public House and Garden hosted a Cuban cocktail class on Monday night as part of their Latin Fiesta, held over the weekend.

The Adelaidian was invited to polish up on their cocktail-making skills, using four Bacardi products, including the new Bacardi Fuego rum.

Participants were treated to a delightful range of Cuban-inspired street food including chimichangas, fish tacos and stuffed mushrooms.

The intimate affair was also an educational experience, as participants were briefed on the rich history on the famous family-owned company, who have been using the same Bacardi recipe since it all began in 1862.

Below are some simple cocktail recipes to help you become the ‘hostess with the mostess’ this Easter.


Cuba Libre – “a fancy rum and coke”
Squeeze and drop a slice of lime into a glass.
Add 45mls of Bacardi Oro rum.
Fill the glass to the top with ice.
Pour in Coca Cola, leaving 1cm from the top.
Add another squeeze of lime to finish.

Squeeze four limes into the glass and add 2 teaspoons of sugar.
Muddle lime and sugar together.
Pour in 45mls of Bacardi Original rum.
Roll 3-4 mint leaves in your hands and clap together.
Add mint, top with ice and add a dash of soda water.
Mix and garnish with a few mint leaves.


Espresso Martini
Fill martini glass with ice to chill.
In a separate pint glass add 30mls of Bacardi Oakheart, 30mls of Crème De Café liqueur and 30mls of coffee.
Fill with ice, cover with cocktail shaker and shake until frothy.
Double strain into martini glass (no ice).
Garnish with coffee beans.

Old Fashioned
Cut rind off a citrus fruit, removing as much pith as possible.
Add one teaspoon of sugar and bitters to taste.
Pour 30mls of Bacardi Fuego rum into glass.
Add ice and stir.
Strain and garnish with orange or lemon rind.


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