Drink Sustainably This Summer

Mount Gay, today’s oldest running rum distillery, hails from Barbados, the eastern Caribbean Island with a deep connection to sea life. For World Ocean Month, Mount Gay Rum has undertaken a mission toward environmental change. The company has partnered with 4Ocean, a business committed to cleaning oceans worldwide, on a campaign that allows you to enjoy your rum and save the planet too!

Together, Mount Gay Rum and 4Ocean hope to address the ocean’s plastic crisis. To that end, the sustainability campaign promises that “Mount Gay Rum will commit $5 for every bottle and $1 for every cocktail sold, up to the value of $100,000 to 4ocean’s Pound+ Program [between June 1 and June 30].” These companies are actualizing a better future for the world. To learn more, click here.

In addition to the impressive campaign with 4Ocean, Mount Gay Rum aims to help the environment by employing 100% sustainable agriculture by 2025.

Wondering how to enjoy Mount Gay Rum once you have purchased it? Here are some environmentally-conscious concoctions to bring to your next happy hour.

SEA BIRD

Ingredients  

·         2 oz. Mount Gay Black Barrel  

·         1 oz. fresh lime juice  

·         0.75 oz. pineapple syrup or pineapple juice  

·         0.75 oz. Bitter Aperitivo  

Pineapple Syrup:  

·         1 cup of pineapple (including skin)

·         1 cup of sugar

·         1 cup of water

To Make The Pineapple Syrup:  

Wash and chop pineapple.  Bring water and sugar to a boil stirring frequently. Turn to low and add pineapple.  Cook for 15 minutes. Remove from heat and let cool. Once cool, mash the pineapple into the syrup.  

To Make The Jungle Bird :

Add all ingredients to your tin, add ice and shake. Strain over ice. Garnish with pineapple.

SILVER SANDS

Ingredients: 

·         2 oz. Mount Gay Eclipse  

·         0.25 oz. Cointreau  

·         1 oz. Pineapple Cinnamon Syrup* 

·         1.5 oz. Brut Champagne  

Pineapple Cinnamon Syrup: 

·         1.5 cup water 

·         1 cup sugar 

·         3 cinnamon sticks — cracked  

·         1 one-inch slice of ginger 

·         1 lemon peel 

·         1 pineapple — core removed, cut into chunks  

To Make The Pineapple Cinnamon Syrup: 

 Add all ingredients but pineapple to pot and bring to a boil. Add pineapple and simmer until pineapple is translucent. Press pineapple to release juices. Strain out solids and let cool.  

To Make The Silver Sands:  

Add all ingredients but champagne into a cocktail shaker and shake until chilled. Strain into a rocks glass over ice. Top with champagne and stir to incorporate. 

CLASSIC DAIQUIRI

Ingredients: 

·         2 oz. Mount Gay Black Barrel  

·         1 oz. fresh lime juice  

·         1 oz. simple syrup 

·         Lime wheel for garnish  

To Make The Classic Daquiri

       Add ingredients to shaker. Add ice, shake and strain into a chilled coupe.

      Garnish with a lime wheel or peel.