AÑEJO RUM CUT WITH COCONUT WATER
AÑEJO RUM CUT WITH COCONUT WATER
AÑEJO RUM CUT WITH COCONUT WATER
AÑEJO RUM CUT WITH COCONUT WATER
AÑEJO RUM CUT WITH COCONUT WATER
AÑEJO RUM CUT WITH COCONUT WATER
AÑEJO RUM CUT WITH COCONUT WATER
AÑEJO RUM CUT WITH COCONUT WATER
Direct to your casa
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Direct to your casa
Free Shipping on 2+
Direct to your casa
Free Shipping on 2+
Direct to your casa
Free Shipping on 2+
Direct to your casa
Free Shipping on 2+
Direct to your casa
Free Shipping on 2+
Direct to your casa
Free Shipping on 2+
Direct to your casa
Free Shipping on 2+
AÑEJO RUM - 750ML
40% ALC/VOL 80 Proof
Free Shipping on 2+ Bottles
Buy 3+ Bottles and get a Coconut Cartel Flask
Buy 6 Bottles for the Price of 5
Aged in new, charred American white oak barrels for 4 to 12 years, and cut to 80 proof with freshly harvested coconut water.
This blend features tropical aromas of fresh coconut with hints of banana, mango and vanilla. Upon tasting, notes of plantain, caramel, sandalwood and burnt brown sugar come forward with of course coconut making a subtle appearance alongside a flint of minerality and a touch of saltiness from the coconut water. Be warned, this is not a sweet rum, as you might think.
Coconut Cartel is best enjoyed neat or on the rocks.
Add a unique dimension to classic rum or whiskey cocktails.
No artificial flavors or added coloring.
1g of carbohydrates per serving.
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Cartel Old Fashioned
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Cartel Old Fashioned
2 OZ COCONUT CARTEL AÑEJO RUM
.25 OZ CARTEL SYRUP* (OR DEMERARA)
2 DASHES ANGOSTURA BITTERS
2 DASHES ORANGE BITTERS
1 ORANGE PEEL
In a mixing glass, combine syrup, bitters and rum. Fill glass with ice and stir for 20 seconds. Strain into a rocks glass over fresh ice. Express orange peel over glass and use peel for garnish.
Recipe for Cartel Syrup:
1 cup Coconut Palm Sugar
1 cup Coconut Water
.5 tsp Salt (optional)
Over low heat, combine coconut water and coconut palm sugar until fully dissolved.
Coco-Espresso Martini
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Coco-Espresso Martini
1 OZ COCONUT CARTEL AÑEJO RUM
1.5 OZ MR. BLACK COLD BREW COFFEE LIQUEUR
.5 OZ CREME DE BANANA
.5 OZ COLD BREW OR CHILLED COFFE
Shake with ice, and strain into a chilled coupe.
Garnish with fresh nutmeg or ground espresso beans.
Cartel Colada
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Cartel Colada
2 OZ COCONUT CARTEL AÑEJO RUM
3 OZ FRESH PINEAPPLE JUICE
.5 OZ LIME JUICE
.25 OZ CREAM OF COCONUT
Combine all ingredients in a shaker with ice. Shake vigorously for 30 seconds. Strain into a tall glass over ice. Garnish with a pineapple leaf and a cherry.
Hot Coco
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Hot Coco
1 OZ COCONUT CARTEL AÑEJO RUM
3 OZ HOT WATER
.5 OZ CONDENSED MILK
.25 OZ ANCHO REYES
.25 OZ SALTED BROWN SUGAR SYRUP*
1 TBSP UNSWEETENED COCOA POWDER
In a mug, combine cocoa powder, condensed milk, salted brown sugar syrup and hot water. Mix until cocoa is completely dissolved. Add rum and Ancho Reyes and gently stir. Garnish with a marshmallow.
Recipe for Salted Brown Sugar Syrup:
1 cup Brown Sugar
1 cup Water
Pinch of Salt
Over low heat, combine sugar, water and a pinch of salt until evenly dissolved.