Brugal 1888 Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water while you build the cocktail to ensure the glass is cold.

Combine ingredients

In a mixing glass add 2 oz Brugal 1888, 0.75 oz sweet vermouth, 0.25 oz dry vermouth, 0.25 oz Luxardo maraschino, 0.25 oz simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Add ice and stir

Add large ice cubes to the mixing glass (enough to nearly fill). Stir gently with a bar spoon for 30–45 seconds (20–30 full turns) until well chilled, slightly diluted, and the mixing glass is frosty on the outside.

Prepare glass

Discard ice water from the chilled serving glass if used. If you prefer a slightly more aromatic finish, run the orange peel rim briefly around the glass edge.

Strain

Using a Hawthorne or julep strainer, double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove any small ice shards.

Express and garnish

Hold the orange peel over the cocktail and give it a firm squeeze to express the oils across the surface, then rub the peel around the rim and drop it into the drink. Optionally, add a Luxardo cherry on a pick and rest it in the glass.

Serve immediately while cold. Encourage sipping to appreciate Brugal 1888’s vanilla, toffee and cocoa notes layered with the vermouths' red-fruit and botanical complexity.