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COCKTAILS

LIME MOJITO

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1 oz Bounty Lime
1 oz Bounty White
8 Fresh Mint Leaves
1 oz Lime Juice
½ oz Sugar Syrup
Soda Water


Directions:
Crush the mint leaves into the bottom of the glass, add Bounty Lime & White, lime juice, sugar syrup, and crushed ice. Top up with soda water.

SUNSET SPRITZ

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1.5 Oz Bounty White
4 oz Grapefruit soda
0.5 oz Campari

Directions:
Build over ice in a large wine glass. Garnish with an orange slice.

MAI TAI

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1 oz. Chairman’s Reserve Rum
1 oz. aged Rhum Agricole 
½ oz. Créole Shrubb (or other orange liqueur)
1 oz. fresh lime juice
½ oz. orgeat (almond syrup)


Directions:
In a mixing glass, pour Chairman’s Reserve Rum, aged Rhum Agricole, Créole Shrubb, fresh lime juice, orgeat, sugarcane syrup over 2 cups of fresh crushed ice. Shake hard and pour unstrained into a double old-fashioned glass. Sink your spent lime shell in the drink, and garnish with a mint sprig.

BESO BOUNTY BUCKET

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1.5 oz Bounty Spiced
3 oz Bounty Coconut
3 oz Bounty White
1 Corona
Splash of pineapple juice
Splash of lime juice

Directions:
Fill an empty bucket with ice. Put a bottle of Corona upside down in the bucket. Splash pineapple & lime juice. Garnish with pineapple, cherry, and umbrella.

DAIQUIRI

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1.5 oz Bounty Gold
1.5 oz sweet vermouth
2 dashes of orange bitters

Directions:
Stir and strain into a stemmed cocktail glass. Garnish with orange peel.

CHAIRMAN'S JULEP

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2 oz. Preferred Chairman's Reserve 
6-8 leaves + generous sprigs of mint
1/4 oz simple or cane syrup

Directions:
Add mint and syrup to julep tin and lightly muddle. Add rum and crushed ice and give a stir. Top with more crushed ice and garnish with a bouquet of mint.