A classic lime cocktail from Mexico.
90 ml Celebracion Margarita pre-mixed cocktail
50 ml Ronsin (non-alcoholic rum)
30 ml Lime Juice
10 ml Triple Sec
Crushed ice
In a separate container add the pre-mix, Ronsin and Triple Sec. Squeeze the lime and strain the juice before adding to the mix and stirring. If you want, dip the rim of the cocktail glass in water and then in salt or sugar (depending on your taste) to get the distinct Margarita rim. Pour in the mixed cocktail and fill with crushed ice. Garnish with a slice of lime.
You can substitute sugar for the Triple Sec. Also you could cut down on the pre-mix and add a fruit juice such as grapefruit or even mango to make it distinctly fruity.
This recipe makes a glass (250 ml) of cocktail.
This is a melon flavoured cocktail that is fresh and perfect for summer afternoons and evenings.
70 ml Celebracion Sex on the Beach pre-mixed cocktail
70 ml Cranberry Juice
50 ml Ronsin (non-alcoholic rum)
Crushed ice
Build all the first 3 ingredients in a highball glass and then fill with crushed ice. Garnish with a slice of orange or melon and a cherry.
The original recipe calls for Vodka, but the Ronsin adds a depth of flavour as an alternative. Also, alternatives to Cranberry Juice are Orange or Orange and Passionfruit or a mixture, but be careful not to overpower the delightful taste of melon in the pre-mix (similar to Midori).
This recipe makes a glass (250 ml) of cocktail.
This is the national drink of Brazil and pronounced in Aussie as kie-peer-in-ya (my pronunciation).
It is similar to a Mojito as lime is the champion of this cocktail, only it does not contain mint and the brazilians use Chachaca (a distilled spirit made from sugar cane juice) rather than rum (which is distilled from sugar can by products such as molasses). But Ronsin does go well and is included in this recipe.
80 ml Celebracion Caipirinha pre-mixed cocktail 40 ml Ronsin (non-alcoholic rum)
¼ Lime sliced
Lime peel
40 ml Lime Juice
1 tsp sugar
Crushed ice
Put the Cairprinha cocktail and sliced lime, lime juice and sugar into a glass and mash together (only 3-4 hard crushes – too many crushes and it will taste a little bitter). Add the Ronsin and lime peel and top with crushed ice (you can vary the amount of lime juice and sugar to suit your palate). Garnish with a slice of lime.
As an alternative to Ronsin you could try 20 ml of our 1883 Triple Sec syrup and leave out the sugar.
Variations on this theme to create capirifrutas include using kiwifruit, pineapple, passionfruit and mango instead of lime.
This recipe makes a glass (250 ml) of cocktail.