BACARDI® RAZZ™ Chocolate Fondue

4 – 3 oz. chocolate bars1 cup heavy cream4 Tbsp. BACARDI® RAZZ™

In a saucepan or fondue pot, combine all ingredients. Stir over a low fl ame until melted. Dip in fresh strawberries, fresh bananas, graham cookies or marshmallows.

Stock your bar for the holiday season with the

world’s most celebrated spirit – BACARDI® Rum.

Look inside to fi nd everything you need to know to

make your own classic BACARDI® Rum cocktails

and delicious desserts.

Wrap your holiday

favorites in delicious

BACARDI® RAZZ™

Chocolate Fondue.

BACARDI® Select Double-Chocolate Rum Cake

1 cup BACARDI® Select Rum 1-18½ oz. pkg. chocolate cake mix1-3½ oz. pkg. chocolate instant pudding mix4 eggs¾ cup water½ cup vegetable oil1-12 oz. pkg. semisweet chocolate chips, divided1 cup raspberry preserves2 tablespoons shortening1 oz. white chocolate

Preheat oven to 350˚F. Grease a 12-cup bundt, 10-inch tube pan or 10-inch springform pan. Combine cake mix, pudding mix, eggs, ½ cup BACARDI® Select Rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50 minutes or until a skewer inserted into the cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool on a rack. In a small saucepan, heat preserves and remaining ½ cup BACARDI® Select Rum. Strain through a sieve to remove seeds. Place cake on a serving plate. Prick surface of cake with fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all glaze has been absorbed.

In a glass bowl, combine remaining chocolate chips and shortening. Microwave on medium-high until melted, about 1 minute. Stir until smooth. (Or heat over hot, not boiling, water until melted.) Spoon chocolate icing over cake. Let stand 10 minutes. Melt white chocolate and drizzle on top of chocolate icing.

Get into the spirit of the season with the

classic holiday fl avor of BACARDI® Rums.

From the light, dry fl avor of BACARDI® Superior

to the smooth, mellow fl avor of BACARDI® Gold

and the rich, smooth fl avor of BACARDI® Select,

BACARDI offers the perfect choice for any seasonal

cocktail. So, stir up a crowd with

these simple BACARDI® Rum cocktail recipes.

Dish out the delight with

the BACARDI® Select

Double-Chocolate Rum Cake.

Calabaza and Vanilla-Infused BACARDI® Gold Flan

8 oz. calabaza1 oz. Vanilla-Infused BACARDI® Gold1-14 oz. can sweetened condensed milk1-12 oz. can evaporated milk8 eggs3 Tbs sugar – (varies with sweetness of calabaza)1 cup sugar – for caramel

Preheat the oven to 450 º̊F. Cut the calabaza in quarters, using a spoon remove the seeds and place in a sheet pan, roast in oven until soft. Remove from the oven and set aside until cool enough to handle, peel the skin off and place in a food processor, add rest of the ingredients and pureé. Check for sweetness adding more sugar if necessary.

Place the sugar in a small skillet over medium-high heat and stir while it liquifi es. Continue stirring until sugar boils and turns a brown color. Pour the caramel into the bottom of an 11” glass pan and working quickly, spread the caramel evenly with a rubber spatula over the bottom of the pan.

Pour the calabaza mixture into the pan and place in a hotel pan in the center of a 350 º̊Fº oven. Carefully pour water until it reaches halfway up the sides of the pan. Bake for 1½ to 2 hours or until a knife inserted in the center comes out clean. Remove from the oven and allow it to cool completely before serving.

Vanilla-Infused BACARDI® Gold

4 oz. BACARDI® Gold1 vanilla bean

Cut open the vanilla bean, lay it fl at on a cutting surface. Holding one end of the vanilla bean to the surface, carefully slice the bean open lengthwise. Add to the rum and simmer at low heat until it reduces to 1 ounce.

BACARDI® Superior & Ginger Ale

1 part BACARDI® Superior Rum 4 parts ginger ale

Pour over ice in tall glass. Garnish with lime wedge.

Decorate your BACARDI® Mojito cocktail with a delicious splash of pomegranate juice.

BACARDI® Pomegranate Mojito Cocktail

1 ½ oz. BACARDI® Superior Rum12 fresh spearmint leaves½ lime

Muddle mint leaves and lime in a shaker. Cover with BACARDI® Rum, pomegranate juice and simple syrup. Shake with ice and strain into a chilled martini glass. Top with a splash of club soda. Garnish with lime wedge and sprigs of mint.

BACARDI® Mojito Cocktail

1 ½ oz. BACARDI® Superior Rum12 fresh spearmint leaves½ lime

Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fi ll glass with ice. Add BACARDI® Rum and club soda; stir well. Garnish glass with lime wedge and sprigs of mint.

1 oz. pomegranate juice2 Tbsp. simple syrup (or 4 tsp. sugar)Top with club soda

2 Tbsp. simple syrup (or 4 tsp. sugar)Top with club soda

Tempt your guests

with the rich, smooth

fl avor of Calabaza

and Vanilla-Infused

BACARDI® Gold Flan.

BACARDI® Rum Balls

¼ cup BACARDI® Gold Rum2 cups ground walnuts (from 2 ½ cups chopped walnuts)1 ½ cups vanilla wafer crumbs½ cup honeyConfectioners’ sugar

In a medium bowl, combine walnuts and wafer crumbs. Stir in BACARDI® Gold and honey. Shape into 1” balls. Roll in confectioners’ sugar.

Store in tightly covered container. Makes approximately 2 ½ dozen.

BACARDI® Party Punch

750ml bottle BACARDI® Gold Rum 1 L cranberry juice 2 L ginger ale, chilled8 oz. orange juice 1 oz. lime juice1 ½ oz. lemon juice Extra citrus fruit for garnish Ice

In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by fl oating orange, lemon and lime slices on top.

Makes 16 cups.

BACARDI® Gold & Cola

1 part BACARDI® Gold Rum 4 parts cola

Pour over ice in tall glass. Garnish with lime wedge.

For an alternative with 0 carbs and 0 sugars, try

BACARDI® Gold & Diet Cola

1 part BACARDI® Gold Rum 4 parts diet cola

Pour over ice in tall glass.

BACARDI® Select Egg Nog

3 parts BACARDI® Select Rum 5 parts half & half ½ part sugar ½ part vanilla extract

Shake ingredients with crushed ice and strain into a mug. Sprinkle with nutmeg.

Celebrate the season

with a favorite fl avor of

BACARDI® Rum Balls.

BACARDI® Rum and Nut Cake with Glaze

CAKE:

½ cup BACARDI® Gold Rum 1 cup chopped pecans or walnuts 1 – 18 ½ oz. pkg. yellow cake mix1 – 3 ½ oz. pkg. vanilla instant pudding mix4 eggs½ cup vegetable oil ½ cup cold water

Preheat oven to 325º̊ F. Grease and fl our a 12-cup bundt pan or 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl, combine cake mix, pudding mix, eggs, BACARDI® Gold Rum, oil and water. Using an electric mixer, beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour or until a skewer inserted into the cake comes out clean. Cool 15 minutes, then invert onto serving plate.

GLAZE:

½ cup BACARDI® Gold Rum½ stick butter1 cup sugar¼ cup water

Melt butter in saucepan. Stir in sugar, water and BACARDI® Gold Rum. Boil 5 minutes, stirring constantly. Remove from heat. Prick top of the cake with a fork. Spoon and brush glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until all glaze is absorbed.

Revel in the fl avor of

BACARDI® LIMÓN™ -

real citrus essences with

smooth BACARDI Rum.

BACARDI® LIMÓN™ & Sprite®

1 part BACARDI® LIMÓN™ 4 parts Sprite®

Pour ingredients over ice in glass. Garnish with lemon twist.

Get a taste of the season with

BACARDI® RAZZ™ - tart,

red raspberry fl avors and

BACARDI Rum.

BACARDI® RAZZ™ Mojito Cocktail

1 ½ oz. BACARDI® RAZZ™12 fresh spearmint leaves½ lime, sliced 2 Tbsp. simple syrup (or 4 tsp. sugar)Top off with club soda

Muddle mint leaves and lime in a tall glass. Cover with simple syrup and fi ll glass with ice. Add BACARDI® RAZZ™ and club soda; stir well. Garnish glass with lime wedge and sprigs of mint.

Deck the halls with BACARDI® O™ - the taste of ripe oranges and smooth BACARDI Rum.

BACARDI® O™ & Tonic

1 part BACARDI® O™4 parts tonic water

Pour ingredients over ice. Garnish with fresh orange wedge.

Liven up the season with BACARDI® PEACH RED™ - real peach essences and BACARDI Rum.

BACARDI® PEACH RED™ & Orange Juice

1 part BACARDI® PEACH RED™ 4 parts orange juice

Pour over ice. Garnish with fresh peach wedge.

Add bite to the holidays with BACARDI® BIG APPLE™ - crisp apple fl avors and BACARDI Rum.

BACARDI® BIG APPLE™ Martini

1 ½ parts BACARDI® BIG APPLE™½ part sour mix

Shake ingredients with ice and strain into chilled martini glass. Garnish with apple slice.

Celebrate the season with BACARDI® GRAND MELÓN™ - real watermelon essences and BACARDI Rum.

BACARDI® GRAND MELÓN™ & Cranberry

1 part BACARDI® GRAND MELÓN™4 parts cranberry juice

Pour over ice. Garnish with fresh watermelon.

Give the gift of fl avor with BACARDI® COCO™ - the rich taste of real coconut and BACARDI Rum.

BACARDI® CÓCO™ & Pineapple Juice

1 part BACARDI® CÓCO™4 parts pineapple juice

Pour ingredients over ice in glass. Garnish with fresh pineapple.

Tempt your guests

with a slice of sweet,

moist BACARDI®

Rum and Nut Cake.

DRINK RESPONSIBLY.Bacardi.com ©2007 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., MIAMI, FL. RUMS – 40% ALC. BY VOL. RUM SPECIALTIES – EACH 35% ALC. BY VOL. AVG. ANALYSIS: BACARDI® Superior Rum or BACARDI® Gold Rum (1.5 FL. OZ.): 99 CAL, 0g CARBS, 0g PROTEIN, 0g FAT. DIET COLA BASED ON 6 OUNCES OF THE LEADING NATIONAL DIET COLA BRAND.“SPRITE” IS A REGISTERED TRADEMARK OF THE COCA-COLA COMPANY.Calabaza and Vanilla-Infused BACARDI® Gold Flan recipe courtesy of Chef Carmen Gonzalez from Lucy of Gramercy Un abrazo.