As summer draws to a close, the nights get cooler and the light gets dimmer, brighten up your evenings and warm your cockles with one of these three Spiced Rum Cocktails from BACARDÍ.

BACARDÍ Grilled Pineapple Swizzle

INGREDIENTS

50ml BACARDÍ Spiced

25ml Lime juice

20ml Simple syrup (x2 parts sugar, x1 part water)

25ml Pineapple juice

2-3 dashes of Angostura Bitters

METHOD

Add all ingredients to a glass or jug, fill with 2/3 crushed ice, stir and then top with more crushed ice. Garnish with a mint sprig and a slice of grilled pineapple.

BACARDÍ Spiced, Apple & Ginger

INGREDIENTS

50 ml BACARDÍ Spiced

50 ml Apple juice

50 ml Ginger ale

2 dashes Angostura bitters (optional)

1 lime wedge

METHOD

Build all liquid ingredients in a highball glass over cubed ice, squeeze a wedge of lime and add Angostura bitters if desired. Stir to combine. Garnish with another lime wedge or apple slice.

BACARDÍ Caribbean Highball

INGREDIENTS

50 ml BACARDÍ Spiced

75 ml Pineapple juice

75 ml Ginger beer

2 dashes Angostura bitters

1 squeeze of lime

METHOD

Build ingredients in highball glass with cubed ice. Stir to combine. Garnish with a lime wedge.

To get your hands on a bottle of BACARDÍ visit: Sainsburys | Ocado | Tesco | Asda 

Photography by Caitlin Isola