Depaz Rhum Cocktails By Contemporary Cocktails, Inc.

Summer Rhum-sensations
Signature Depaz Blue Cane Amber Rhum Cocktails

NYC's leading cocktail consortium, Contemporary Cocktails, Inc., is designing rich, luxurious cocktails powered by the recently launched Depaz Blue Cane Amber Rhum and Depaz Cane syrup (as seen in the New York Times). The dynamic triumvirate of "bar chefs," Willy Shine, Aisha Sharpe, and Kristopher Carr recommend the following cocktails to start the summer right. Cocktails range from a next generation mojito to the sumptuous Blue Velvet and are being served at some of the NYC's top lounges including Bed and Cain (NYC & Hamptons). Shine and Sharpe were recently honored with 1st place at the First Annual American Cocktail Awards, part of the Cocktail 200 competition in Las Vegas.

The Summer Sun:
Muddled fresh ginger
.75 oz. fresh lemon juice
1 oz. apple juice
1 oz. Depaz Cane Syrup
1.5 oz. Depaz Blue Cane Amber Rhum
Fresh lemon peel

In a pint glass add ginger peeled and diced, fresh lemon juice and Depaz
Cane Syrup. Then muddle until ginger turns to mash. Add apple juice and Depaz
Blue Cane Amber Rhum, then shake with ice and pour over fresh ice into highball
glass. Garnish with grated nutmeg and flamed lemon peel

The Blue Velvet:
.75 oz fresh lime juice
.5 oz Velvet Falernum
.5 oz Depaz Cane Syrip
1.5 oz Depaz Blue Cane Amber Rhum

In a pint glass add lime juice, Velvet Falernum, Depaz Cane Syrup and Depaz Amber Rhum then add ice, shake and pour into a chilled martini glass. Garnish with a lime wheel.

Depaz Midnight Mojito:
2.5 oz. Depaz Blue Cane Amber Rhum
.5 oz. Depaz Cane Syrup
4-5 fresh mint leaves
2-3 fresh lime wedges
Splash of club soda

Squeeze fresh lime wedges, place ingredients into a shaker...shake 15-20 times. Empty contents into tall, high ball glass, top with club soda and mint leaf/lime wedge.

Pictures available upon request.