Tanduay Asian Rum has announced an infusion program for on-premise accounts. The nine infusions include flavorful ingredients using both Tanduay expressions. Two of the most popular flavors are an Apple/Cinnamon infusion using Tanduay Gold Asian Rum, and a Pear/Lemongrass with Tanduay’s Silver expression; recipes below.
4 750-ml bottles of Tanduay Asian Gold Rum
6 Gala apples, cored and cut into small pieces
2 Cinnamon sticks
Combine rum, apple and cinnamon sticks in an airtight container and shake well. Store in a cool, dark place and agitate the infusion every 24 hours. Infusion should be ready in 5 to 6 days.
4 750-ml bottles of Tanduay Asian Silver Rum
6 Asian pears, cored and cut into small pieces
4 Lemongrass stalks, cut into ½-inch pieces
Combine rum, pear and lemongrass in an airtight container and shake well. Store in a cool, dark place and agitate the infusion every 24 hours. Infusion should be ready in 5 to 6 days.
Founded in the Philippines in 1854, Tanduay is the second-largest rum producer in the world, manufacturing over 18 million cases. Tanduay rums, produced by Tanduay Distillers–a division of the LT Group–became available in the U.S. this year, currently in Connecticut and South Florida.