This Women’s History Month, Zacapa Rum highlights women around the globe with a curated cocktail collection. Their “Mujeres Fuertes” campaign is inspired by women in their network including mixologist Lynnette Marrero, Master Blender Lorena Vásquez, actress Jordana Brewster, and chef Grace Ramirez.

Zacapa rum mixologist Marrero crafted the cocktails based on each woman’s tastes and personal role models. New friend Hannah Skvlara of The Little Market comes to the campaign with her own customized drink, bringing the fresh impact of the sustainable marketplace.

Lynnette Marrero: La Artista Brilliante- A sparkling libation reflecting the magic the Zacapa Rum ambassador on the daily.

RECIPE:

1 oz Zacapa No. 23 Rum

3 oz sparkling wine

1 oz sparkling water

.5 oz fresh pink grapefruit juice

.25 oz yuzu juice

.25 oz jasmine honey syrup

Glassware: Rocks or Wine Glass

Garnish: Edible Flower and Grapefruit Twist

PREP:

• Combine all ingredients in a cocktail tin and shake with ice.
• Strain into a rocks glass or wine glass over fresh ice.
• Garnish with an edible flower and large grapefruit twist.

Lorena Vásquez: La Infusión-The aromatic basil twist on the classic Negroni drink infuses the innovative spirit the Zacapa Rum master blender is known for.

RECIPE:

1.5 oz  Zacapa No. 23 Rum

0.75 oz Basil infused Blanc Vermouth like Dolin Blanc*

0.75 oz Aperol

Glassware: Rocks or Wine Glass

Garnish: Orange twist and large basil leaf

DIRECTIONS

• In an ice-filled mixing glass, combine the rum, vermouth and campari.
• Stir well, and strain into a rocks glass over a large cube of ice.
• Garnish with the orange twist and basil before serving.

*Basil Vermouth:

750ml Blanc vermouth, 8 large basil leaves per bottle

Option 1: Gently press the basil leaves to release oils then combine fresh basil leaves and Dolin Blanc Vermouth in a container and stir. Cover and let rest at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve.

Option 2: Sous vide the vermouth and basil at 145 degrees for 2 hours

 

Jordana Brewster: El Picaflor-Zacapa No. 23 and spicy cinnamon mesh well in this cocktail and nods to Brewster’s nickname “Hummingbird” and her career.

RECIPE:

1.5 oz Zacapa No. 23 Rum

.75 oz fresh pineapple juice

.5 oz fresh lime juice

.25 oz ginger syrup

.25 oz cinnamon syrup

Glass: Rocks or Wine Glass

Garnish: Cinnamon Stick

PREP:

• Combine all ingredients in a cocktail tin and shake vigorously with ice.
• Strain into a rocks glass or wine glass over fresh ice.
• Garnish with pineapple frond or wedge and a smoking cinnamon stick.

Chef Grace Ramirez: Vamos a Bailar-An acidic, herby blend of cilantro, mint, and lime with passion fruit liqueur and Zacapa No. 23.

RECIPE:

1.5 oz Zacapa No. 23 Rum

0.75 oz fresh lime juice

0.5 oz simple syrup

0.5 oz Chinola passion fruit liqueur

4 cilantro sprigs

3 mint leaves

Glassware: Highball

Garnish: Mint + Cilantro

 

PREP: 

• Add cilantro and simple syrup to a cocktail shaker and muddle.
• Clap mint leaves to express oils and add to the shaker.
• Add the remaining ingredients plus 2 cubes of ice and whip shake.
• Double strain to remove the mint and cilantro specks into a highball glass and top with crushed ice.
• Swizzle together with a bartender’s spoon and top with more crushed ice.
• Garnish by slapping a fresh mint sprig between your hands and add a cilantro bunch.

 

Hannah Skvarla: El Rayo del Sol-This blood orange cocktail tickles the tongue with a joyous combo of sweet and tangy flavors.

RECIPE:

1.5 oz  Zacapa No. 23 Rum

.75 oz Fresh Lime Juice

.5 oz Simple Syrup

.5 oz Fresh Blood Orange Juice

6 Mint Leaves

Glassware: Highball

Garnish: Mint Leaves and ½ of a Blood Orange Wheel

PREP:

• Clap mint leaves to express the natural oils and add to the shaker.
• Add simple syrup to the cocktail shaker and gently muddle.
• Combine the remaining ingredients with 2 cubes of ice and whip shake.
• Roll into a highball glass and top with crushed ice. Swizzle and add more crushed ice.
• Slap a mint sprig between your hands and use as a garnish with a half blood orange wheel.