Product and Bottle Information: Barceló Imperial - Ron Dominicano, Dominican Rum, 40% alcohol by volume/80 proof. Made from fermented sugar cane juice and not from molasses, the rum is carefully crafted by blending a reserve of rums ranging in age up to ten years, then is aged in American bourbon oak barrels which add layers of aromas. Since its founding in 1930 by Julian Barcelo, Ron Barceló has established itself as one of the Dominican Republic's most prestigious rum brands. Each bottle bears a number; our bottle number was 34136 AC. $40/750 ml bottle. "Distilled from the finest selection of Caribbean sugar cane. A family reserve born of a rigorous respect for aging. Aged in oak barrels. Produced and bottled in the Dominican Republic by Ron Barceló, S.R.L. " 

Tasting Notes: The color is a rich, deep copper amber. On the nose, there are heady sweet aromas of vanilla, cocoa, and toasted almonds, and on the palate, we picked up toffee. cocoa, wood, and vanilla notes with a lush and lingering spicy finish. This is an excellent sipping rum as well as the perfect companion for specialty cocktail and culinary recipes.  

Luxury Experience was "in the kitchen and behind the bar®" creating incredibly special handcrafted cocktails and a culinary recipe to tempt your palate and inspire your own creations using Barceló Imperial - Ron Dominicano. 

The Cocktail Menu
 

The Culinary Menu

Luxury Experience - Spirited Chocolate Bananas Foster Pudding

The Cocktail Recipes 

Luxury Experience - Island Hopper takes your palate on a trip to the islands of Dominican Republic (Ron Barcelo Rum), Haiti (Barbancourt White Rum), and Martinique (Rhum Clement Creole Shrubb) with this delicious island punch. 

Yield: 1 cocktail
Glass Used: Rocks Glass 

Cocktail Ingredients: 

Method: Mix all ingredients in a mixing glass. Pour into an ice-filled rocks glass. Garnish with fresh pineapple. 

Luxury Experience - Raisin Cane is our playful reference to the raisin infused rum we used to create the cocktail, and "cane" for the sugar cane juice used to create the Ron Barceló Imperial. 

Luxury Experience - Raisin Cane

Yield: 1 cocktail
Glass Used: Rocks Glass  

Cocktail Ingredients: 

Method: For the raisin infused rum, add one-quarter cup (or more) of golden raisins to a glass jar and cover with the Ron Barceló Imperial. Let sit at room temperature for a few days. 

Method for the cocktail: Measure out 1.5 ounces of the rum per cocktail to a mixing glass, and the rest of the ingredients and pour into an ice-filled rocks glass. Garnish with infused raisins and a slice of fresh banana. 

Luxury Experience - Spirited Chocolate Bananas Foster Pudding is our take on the rum and banana dessert known as Bananas Foster (bananas cooked with butter, brown sugar, and rum). Traditionally Bananas Foster has the bananas served warm accompanied by vanilla ice cream. We opted for a lush and creamy chocolate and banana pudding instead of ice cream, with the rum cooked bananas in the pudding as well on top of the pudding. 

Luxury Experience - Spirited Chocolate Bananas Foster Pudding
Yield: 6 Servings 

Pudding Ingredients:
 

Method for the pudding: Melt butter in a medium-large saucepan. Add banana slices and cook until almost tender. Add the brown sugar and continue to cook bananas until sugar is dissolved. Add the rum a little at a time and then carefully light with a long kitchen match to flambé. 

IMPORTANT NOTE: DO NOT USE DOWNDRAFT or have a fan nearby when flambéing. 

Remove the saucepan from heat to let the flames die out. Puree the banana in a food processor or with a stick blender or masher until smooth. Set aside. 

If you do not wish to use the flambé method, you can just add the rum and cook it until it dissolves. 

Add the sweetened condensed milk to the same medium-large saucepan. Fill the can twice with whole milk and stir in the baking cocoa. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil for 5 minutes using a long spoon. Remove from the heat and stir in the banana puree. Let sit for a few minutes then spoon mixture into 6 glasses or cups. We like the look the pudding served in a Martini glass. Let cool on counter, then cover with plastic wrap and chill for several hours or overnight. 

Just before serving time, top with more cooked bananas (see instructions below). 

Bananas Foster Topping Ingredients:

Method for the Bananas Foster Topping: Melt butter in a medium-large saucepan. Add banana slices and cook until almost tender. Add the brown sugar and continue to cook bananas until sugar is dissolved. Add the rum a little at a time and then carefully light with a long kitchen match to flambé.

If you do not wish to use the flambé method, you can just add the rum and cook it until it dissolves. 

Presentation: Garnish the puddings with the hot cooked banana slices, and a dollop of Greek plain yogurt. 

Cheers, its cocktail time! 

Barceló Imperial - Ron Dominicano is imported by Shaw-Ross International Importers, Miramar, Florida. 

Shaw-Ross International Importers
2900 SW Avenue, Suite 200
Miramar, Florida 33027
United States
Telephone: +1-954-430-5048
Toll-Free: 1-800-255-1350
Fax: +1-954-430-5045
Website: www.shawross.com

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