In 2014 when Bruno Mars first commanded “Fill my cup, put some liquor in it,” the world listened.
Nearly eight years later, the Grammy-winning artist thinks it’s what you should still do all summer.
As co-owner of SelvaRey, he wants to inspire the next generation to explore rum by viewing it as a spirit that can stand on its own with little adornment. The brand lives up to the mission by offering imbibes a Panamanian-produced white rum aged three years and crafted by industry legend and renowned master blender Francisco “Don Pancho” Fernandez.
Nevertheless it is summertime, which calls for extra fun poolside cocktails like Mai Tais and Piña Coladas. SelvaRey makes for an ideal rum for these sorts of drinks given its tasting notes of vanilla, key lime pie, citrus and pineapple.
Whether you’re preparing to serve friends at a backyard bbq or pretend you’re on a tropical getaway, SelvaRey has you covered with their recipes. And if you’re an especially big Bruno Mars fan, you might want to opt for the piña colada— it’s his favorite cocktail.
See how to make both SelvaRey Mai Tais and Piña Coladas below.
Ingredients
2 oz SelvaRey White Rum
1 ½ oz Pineapple Juice
½ oz Orgeat
¼ oz Fresh Lime Juice
2 Dashes of Angostura Bitters
Method
Combine in a shaking tin with ice.
Shake & strain.
Garnish with a lime and mint.
Serve in a double old-fashioned glass.
Ingredients
1 ½ oz SelvaRey Coconut Rum
3 oz Pineapple Juice
1 oz Cream of Coconut
Squeeze of Lime
Method
Combine in a shaking tin with ice.
Shake and strain over fresh ice.
Garnish with a pineapple wedge and a cherry.
See also: How to Make a Diddy-Approved DeLeón Margarita
Photography by: Courtesy SelvaRey
