Bacardi Superior Rum has been there since the beginning, nearly as long as the cocktail itself. While Don Facundo Bacardí Massó never set out to alter the course of cocktail history, his visionary effort to craft a fine, premium rum made possible many of the classic cocktails we enjoy today. By inspiring mixologists and cocktail enthusiasts around the world, Bacardi rum is entwined with the heritage of the cocktail, for the past 150 years and for the future.

1862

The Beginning

Bacardi is founded by Don Facundo Bacardí Massó in Santiago de Cuba, where he soon revolutionizes rum production by developing the world's first smooth, light-bodied rum.

1862

Bartender's Companion

Bar-tender Jerry Thomas authors the first cocktail book, The Bon-vivant's Companion, Or How to Mix Drinks, including recipes for the Blue Blazer, the Eye-Opener and a Rum Toddy.

1888

Regal Recognition

Bacardi is named official purveyor to the royal house of Spain. Her Royal Majesty, The Spanish Regent Maria Cristina, authorizes the Company to adorn their labels with Spanish royal coat of arms.

1888

The Bacardi Bat

The iconic Bacardi bat first appears in print. Prior to this time, Bacardi rum was sold in barrels with a Bat burned into the head of the barrel.

1898

The Daquiri

Running short on gin, Jennings Stockton Cox, an American engineer working at the Daiquiri copper mines near Santiago de Cuba, creates an instant classic by combining Bacardi Rum, sugar, lime juice and ice to create the original hand-shaken Daiquiri. Make One

1900

The Cuba Libre

American soldiers at the American Bar on Neptuno Street in Havana combine Bacardi Carta de Oro with a new soda made from the Coca leaf and the Kola nut. Garnished with a lime, the new drink takes its name from the battle cry of Teddy Roosevelt and the Rough Riders: Cuba Libre, or Free Cuba!Make One

1900

The Bacardi Bat

With the blessing of the Spanish crown, the Spanish Coat of Arms appears along with the bat insignia. At the same time, the bat image appears broader and bolder, seeming to literally stretch its wings.

1919

Liquid Assets

With Prohibition looming in the U.S., Enrique Schueg devises a plan to liquidate 60,000 cases of Bacardi inventory in New York. He sells 60,000 shares in the company, and then dissolves the company and its "wet stock" by distributing one case to each shareholder.

1920

Last Call

The Eighteenth Amendment to the United States Constitution, known as the Volstead Act, prohibits the production, sale, and transport of intoxicating liquors, sending Americans abroad in search of leisure. An advertisement for Pan American Airways declares, "Fly with us to Havana and you can bathe in Bacardi rum four hours from now."

1925

Happiest Salesman in Havana

Rafael "Pappy" Valiente is a familiar face in Havana, inviting American tourists fleeing the 'dry' United States to the grand company headquarters, the Edificio Bacardi, to sample the premium rums of Bacardi.

1930

The Rum Swizzle

In his novel The Party Dress, Joseph Hergesheimer describes a Rum Swizzle made with Bacardi Rum and bitters and mixed with a twig. In 1933, Jay Sindler, an engineer, is granted a patent on a plastic swizzle stick designed to spear drink garnishes. Make One

1931

The Bacardi Bat

Coinciding with the 150th anniversary of Bacardi, this bat logo, encircled in gold, has a refined and regal air, characteristic of the Art Deco era.

1933

Repeal

Franklin Delano Roosevelt, a fan of the dirty martini, signs and ratifies The Twenty-First Amendment to the Constitution, bringing an end to national Prohibition and restoring control of alcohol to the states.

1933

Ice for the Masses

As home refrigerators become more widespread and sophisticated, consumers are introduced to the freezer compartment. Guy L. Tinkham introduces a flexible metal tray for making ice cubes at home, selling for $.50

1936

Coming to America

Bacardi Corporation is registered in Puerto Rico and given a license by the island's Treasurer to conduct business, establishing Bacardi safely in a U.S. territory.

1936

The Bacardi Cocktail

In a landmark case against New York's Barbizon-Plaza Hotel, a New York appellate court rules that the Bacardi Cocktail can only be made with Bacardi Rum. Make One

1937

Perfect Remix

Musician Fred Waring introduces the Waring "Blendor" at the National Restaurant Show in Chicago. Despite a steep price of $29.75, by 1938 there are 35,000 Waring Blendors in professional use in America. Frozen cocktails become as simple as the push of a button.

1939

The Daisy de Santiago

In his 1946 book The Gentleman's Companion: Around the World with Jigger, Beaker & Glass, Charles H. Baker Jr. surveys the world of cocktails and shares a drink invented by the late Don Facundo Bacardi, calling it "...the best Bacardi drink on record," or namely, the Daisy de Santiago. Make One

1940

Hemingway Daiquiri

Ernest Hemingway becomes a regular at Cuba's Bar Floridita, sipping his personal variation of the daiquiri, the Papa Doble. Make One

1945

The Mai Tai

At the close of WWII, American GIs returning from the Pacific bring home a taste for tropical exotica, fueling a fad for tiki restaurants like those from Don the Beachcomber and Trader Vic, offering fruity rum drinks like the Mai Tai and the Zombie. Make One

1947

The Mojito

In Bartender's Guide by Trader Vic, Victor Jules Bergeron, Jr., the creator of the Trader Vic tiki restaurants, offers his recipe for a Mojito using "Puerto Rico" rum. This Cuban classic, whose name means "little spell" in Creole parlance, is descended from a drink called the "The Draque," dating back to 1586. Make One

1954

The Piña Colada

After months of experimentation with the local fruit, barman Ramon "Monchito" Marrero reveals his Piña Colada, a combination of light rum, pineapple and coconut. In 1978, Puerto Rico declares it the national drink. Make One

1959

The Bacardi Bat

Following the Cuban revolution, Bacardi's bat logo is updated in a move toward modernity and trademark protection. This stylized bat was designed by Martin J. Ferguson of Rye, New York.

1960

"Happy Hour"

Following an article on military life in The Saturday Evening Post, the Navy sailors' term for leisure time on board ship, "Happy Hour," enters civilian use as the popular name for after work imbibing.

1962

Cuban Missile Crisis

U.S. President John F. Kennedy, a Daiquiri fan, is alerted that the Soviet Union is building secret nuclear missile bases in Cuba with the ability to strike the United States, bringing the world dangerously close to nuclear conflict. A serious cocktail now bears the same name. Make One

1987

Cocktail Comeback

Restaurateur Joe Baum challenges mixologist Dale DeGroff to introduce classic cocktails at New York's famous Rainbow Room on the 65th floor of the GE Building in Rockefeller Center, reintroducing America to the cocktail list and launching the modern cocktail Renaissance.

2006

The Cocktail Bicentennial

Noting that on May 13,1806 a Hudson, New York newspaper, Balance and Columbian Respository, published a definition of the word "cocktail," cocktail connoisseurs worldwide commune to raise a glass and celebrate the 200th anniversary of the mixed drink.

2008

Molecular Mixology

Utilizing techniques borrowed from molecular gastronomy, Eben Freeman of New York City's Tailor restaurant creates the "mojito of the future," consisting of gelatinized balls of mint water and lime juice suspended in carbonated Bacardi Superior Rum.

2008

Farm Fresh Daiquiri

Inspired by the farm-to-table culinary movement, mixologists use real fruit to flavor Daiquiris and other cocktails, offering a fresh approach to the strawberry Daiquiris of the 1970s. Make One

2010

The Bacardi Bat

Breaking free of its borders, the current Bacardi bat evokes the pride and confidence enjoyed by the world's best-selling rum, along with a sense of optimism for the future.

2011

Oakheart

With the Cuba Libre cocktail now 111 years old, over 6,000,000 Bacardi Cuba Libres are enjoyed daily. The introduction of Bacardi Oakheart Spiced Rum brings a new twist to the classic cocktail. Make One

2012

Happy Birthday Bacardi!

In honor of 150 years of Bacardi rum, revelers around the world toast to the illustrious past and exciting future of their favorite rum, welcoming another 150 years of Bacardi innovation.



PARTY TOGETHER RESPONSIBLY.

www.bacardi.com ©2012 BACARDI AND THE BAT DEVICE
ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED.
BACARDI U.S.A., INC., CORAL GABLES, FL. RUM - 40% ALC. BY VOL.

Classic Bacardi Recipes

The Daiquiri

3 parts Bacardi Superior
1 part fresh lime juice
1 part simple syrup (equal parts sugar and water)

Combine all ingredients in a cocktail shaker and fill half with cubed ice and half with crushed ice. Shake vigorously until chilled, and double strain into a chilled or frozen glass.

The Cuba Libre

2 parts Bacardi Superior
4 parts cola
2 lime wedges

Fill a highball glass with ice. Squeeze the juice from the limes into the glass, then deposit the wedges. Add Bacardi Superior, followed by cola.

The Rum Swizzle

2 parts Bacardi Superior
4/5 part fresh lime juice
4/5 part Velvet Falernum
1/5 part simple syrup (equal parts sugar and water)

Fill an old-fashioned glass with ice and add the liquid ingredients. Swizzle together with a swizzle stick and serve.

The Bacardi Cocktail

2 parts Bacardi Superior
2/3 part fresh lime juice
1/4 part pomegranate grenadine
1 maraschino cherry

Combine all liquid ingredients in a cocktail shaker and fill half with cubed ice and half with crushed ice. Shake vigorously until chilled and double strain into chilled cocktail glass.

The Daisy de Santiago

2 parts Bacardi Superior
3/5 part fresh lime juice
1/5 part simple syrup (equal parts sugar and water)
3/5 part yellow Chartreuse
1 mint sprig and fresh berries for garnish

Stir ingredients except for Chartreuse together in a mixing glass and pour into a goblet filled with crushed ice. Garnish with the mint sprig and berries. Float the Chartreuse on top of the drink.

Hemingway Daiquiri

2 parts Bacardi Superior
1/5 part fresh grapefruit juice
1/5 part maraschino liqueur
Juice of 1/2 lemon

Combine all liquid ingredients in a cocktail shaker and fill with half cubed ice and half with crushed ice. Shake vigorously until chilled, and double strain into chilled cocktail glass.

Mai Tai

1 part Bacardi Superior
1 part Bacardi Gold Rum
½ part orange curaçao
4/5 part fresh lime juice
4/5 part orgeat syrup
1 sprig of mint
1 orange wedge

Combine all liquid ingredients in a cocktail shaker with ice and shake vigorously until chilled. Strain into a tall glass filled with crushed ice. Garnish with the mint spring and orange wedge.

The Mojito

2 parts Bacardi Superior
12 fresh mint leaves
3/5 part bar sugar or simple syrup (equal parts sugar and water)
1/2 lime, cut into wedges
Club soda
1 sprig fresh mint for garnish

In a highball glass, muddle 12 mint leaves and lime wedges. Add simple syrup or sugar and top with ice. Add Bacardi Superior and top with club soda. Stir gently to combine and serve with a sprig of mint for garnish and a straw.

The Piña Colada

2 parts Bacardi Superior
1 1/2 parts coconut cream
1 part pineapple juice
3-4 fresh pineapple wedges
3 parts bar sugar
1 pineapple wedge and several pineapple leaves for garnish

Combine all ingredients, except the garnish, in blender. Add half cup of crushed ice, and blend until smooth. Shake hard, and pour into a chilled sling or pilsner glass. Garnish with a pineapple wedge and pineapple leaves.

Cuban Missile Crisis

2 parts Bacardi 151 Rum
6 parts cola
1/2 part lime juice

Fill a highball glass with ice. Add Bacardi 151 Rum and lime juice, followed by cola. Stir gently to combine.

Farm Fresh Daiquiri

3 parts Bacardi Superior
1 part fresh lime juice
1 part simple syrup (equal parts sugar and water)
½ cup fresh strawberries (or other seasonal fruit) per drink, plus several for garnish.

Remove stems, peels or hulls from fresh fruit as necessary and place in the bottom of a cocktail shaker. Using a muddler, firmly crush the fruit to extract the juice. Add the liquid ingredients and stir to combine with the fruit juice. Fill the shaker with half cubed ice and half crushed ice and shake vigorously. Double strain into a rocks glass filled with ice and add several sliced strawberries, or preferred fruit, as garnish.

Oakheart

2 parts Bacardi Oakheart Spiced Rum
4 parts cola®
2 lime wedges

Fill a highball glass with ice. Squeeze the juice from the limes into the glass, then deposit the wedges. Add Bacardi Superior, followed by cola®.