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    Nine Classic Gluten-Free Bacardi Rum Cocktails for Summer

    Reviewed and edited by a celiac disease expert.

    Refresh yourself this summer with these great gluten-free cocktails made with Bacardi Rum.

    Nine Classic Gluten-Free Bacardi Rum Cocktails for Summer - Tres Mojitos. Image:  CC BY-SA 2.0--Sami Keinänen
    Caption: Tres Mojitos. Image: CC BY-SA 2.0--Sami Keinänen

    Celiac.com 06/15/2021 - With summer unofficially upon us, and officially looming, here are nine classic gluten-free cocktails to enjoy with Bacardi Rum.

    Bacardi Coconut & Pineapple

    Ingredients:

    • 1½ ounces Bacardi Coconut Flavored Rum
    • 3 ounces Pineapple Juice

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    Directions:
    Fill a highball glass with ice. Add Bacardi Coconut Flavored Rum and pineapple juice.

    Bacardi & Cola

    Ingredients:

    • 1½ ounces Bacardi Superior Rum
    • 3 ounces Cola

    Directions:
    Fill a highball glass with ice. Add Bacardi Gold Rum and Cola.

    Bacardi Cuba Libre

    Ingredients:

    • 1½ ounces Bacardi Gold Rum
    • 3 ounces Cola
    • 2 Lime Wedges

    Directions:
    Fill a highball glass with ice. Add Bacardi Gold Rum and Cola. Garnish with lime wedges.

    Bacardi Daiquiri

    Ingredients:

    • 2 ounces Bacardi Superior Rum
    • 1 ounces Lime Juice
    • 2 teaspoon Extra Fine Sugar

    Directions:
    Place sugar and freshly pressed lime juice into a cocktail shaker and stir until the sugar has dissolved.
    Then pour in the Bacardi Superior rum and fill the shaker with half-cubed ice, followed by some half-crushed ice.
    Place the lid on the shaker and shake vigorously until thoroughly chilled.
    Finally, strain through a fine tea strainer into a chilled coupette.

    Bacardi Ginger Snap

    Ingredients:

    • 1½ ounces Bacardi Gold Rum
    • 3 ounces Ginger Ale

    Directions:
    Fill a highball glass with ice. Add Bacardi Gold Rum and Ginger Ale. Mix gently.

    Bacardi Limonade

    Ingredients:

    • 1½ Ounces Bacardi Limón Flavored Rum
    • 3 Ounces Lemonade

    Directions:
    Fill a highball glass with ice. Add Limón Flavored Rum and Lemonade. Garnish with lemon or lime wedges, as desired.

    Bacardi Lime & Soda

    Ingredients:

    • 1½ ounces Bacardi Lime Flavored Rum
    • 3 ounces Club Soda
    • Lime wedges

    Directions:
    Fill a highball glass with ice. Add Lime Flavored Rum and Club Soda. Garnish with lime wedges, as desired.

    Bacardi Mojito

    Ingredients:

    • 1½ ounces Bacardi Superior Rum
    • ¾ ounces Lime Juice
    • 12 Fresh Mint Leaves
    • 2 teaspoons Extra Fine Sugar
    • ¾ ounces Club Soda

    Directions:
    Take the lime wedges and squeeze them in the glass. Gently press together the limes and sugar.
    Add mint to glass, and muddle with bar spoon to release oil.
    Next, half fill the glass with crushed ice, add the Bacardi Superior rum & stir.
    Top with crushed ice, a sprig of mint and club soda.

    Bacardi Piña Colada

    Ingredients:

    • 1½ ounces Bacardi Superior Rum
    • 2¼ ounces Pineapple Juice
    • ½ ounces Cream of Coconut
    • ¼ ounces Lime Juice

    Directions:
    Fill a highball glass with ice. Add Bacardi Superior Rum, Pineapple Juice, Cream of Coconut, and Lime Juice. Mix well.

    Bacardi Rum Punch

    Ingredients:

    • 1 ounces Bacardi Superior Rum
    • ½ ounces Bacardi Black Rum
    • ¼ ounces Grenadine
    • 1 ounces Orange Juice
    • 1 ounces Pineapple Juice
    • ½ ounces Cranberry Juice

    Directions:
    Fill a highball glass with cubed ice.
    Add all ingredients to the glass.
    Stir to combine.
    Garnish with a lemon wedge.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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