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COCOA & CINNAMON

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CINNAMON COCO-TINI

Savor the harmonious fusion of Ron Beard's Cocoa & Cinnamon Liqueur, creamy coconut milk, and zesty orange liqueur, elegantly crowned with a sprinkle of warm cinnamon.

Ingredients:

• 2 oz. Ron Beard Cocoa & Cinnamon Rum Liqueur

• 1 oz. coconut milk

• 1/2 oz. orange liqueur

• A dash of ground cinnamon for garnish

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Instructions:

  1. ​Combine Ron Beard Cocoa & Cinnamon Rum Liqueur, coconut milk, and orange liqueur in a cocktail shaker filled with ice.

  2. Shake until well chilled and strain into a martini glass.

  3. Sprinkle a dash of ground cinnamon on top for garnish.

GRENADIAN SUNSET

Dive into the mesmerizing Grenadian Sunset, a layered spectacle where Ron Beard's Cocoa & Cinnamon Rum Liqueur melds with tropical juices, crowned by a grenadine hue reminiscent of the island's stunning dusk.

Ingredients:

• 2 oz. Ron Beard Cocoa & Cinnamon Rum Liqueur

• 1 oz. fresh lime juice

• 1 oz. pineapple juice

• A dash of grenadine

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Instructions:

  1. ​Shake all the ingredients (except grenadine) with ice in a cocktail shaker.

  2. Strain into a chilled glass.

  3. Pour the grenadine down the side so it settles at the bottom, creating a beautiful sunset effect.

  4. Garnish with a slice of pineapple.

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DEATH BY CHOCOLATE

Indulge in a velvety fusion of rich chocolate ice cream and syrup, harmoniously blended with Ron Beard's Cocoa & Cinnamon and Coffee & Vanilla Rum Liqueurs, accented by smooth vodka and crowned with a lavish swirl of whipped cream.

Ingredients:

  • 2 oz. Cocoa and Cinnamon Rum Liqueur

  • 1 oz. Coffee and Vanilla Rum Liqueur

  • 1 oz. Vodka

  • 2 scoops Chocolate Ice Cream

  • 2 tablespoons Chocolate Syrup

  • 1 cup Ice

  • Whipped Cream

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Instructions:

  1. Add all ingredients to a blender with 2 cups of ice.

  2. Serve in a glass of choice and top with whipped cream and chocolate shavings.

  3. Blend until smooth.

COCOA MARTINI

Indulge in the luxurious blend of Ron Beard's Cocoa & Cinnamon Liqueur, smooth vodka, and velvety heavy cream, culminating in a decadent martini experience.

Ingredients:

  • 2 oz. Cocoa & Cinnamon Rum Liqueur

  • 2 oz. Vodka

  • 2 oz. Heavy cream

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Instructions:​

  1. Rim the glass: Spoon hazelnut spread in a small shallow plate, and add crushed peanuts to another small shallow plate. Dip glass rims in hazelnut spread, then in peanuts.

  2. Add vodka and heavy cream to a shaker. Shake well and pour into the glass.

  3. Using the back of the spoon pour the Cocoa & Cinnamon Rum Liqueur gently over the spoon using the side of the glass to create two layers

  4. Garnish with marshmallows and toast.

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CARIBBEAN MULE

Discover the zest of the Caribbean Mule, where the spicy kick of ginger beer meets the aromatic allure of Ron Beard's Cocoa & Cinnamon Rum Liqueur, crowned with a splash of lime for a tropical refresher.

Ingredients:

  • 2 oz. Ron Beard Cocoa & Cinnamon Rum Liqueur

  • ½ oz. lime juice

  • 4 oz. ginger beer

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Instructions:

  1. Fill a mule mug or highball glass with ice.

  2. Pour in the rum and lime juice. Top with ginger beer.

  3. Stir gently and garnish with a slice of lime and a sprig of mint.

SPICED HOT CHOCOLATE

Warm up with the Spiced Island Hot Chocolate, blending rich Ron Beard's Cocoa & Cinnamon Liqueur into velvety hot chocolate, crowned with whipped cream and a hint of nutmeg.th a sprinkle of warm cinnamon.

Ingredients:

• 2 oz. Ron Beard Cocoa & Cinnamon Rum Liqueur

• 1 cup of hot chocolate

• Whipped cream

• A pinch of grated nutmeg

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Instructions:

  1. ​Prepare a cup of your favorite hot chocolate.

  2. Stir in the Ron Beard Rum Liqueur.

  3. Top with whipped cream and sprinkle with a pinch of nutmeg.

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