Drinks built on the profile of our rums: notes of oak, dried fruit and vanilla.
Base: Ron Veroes
The long drink of all time. The lime's acidity lifts the rum's caramel notes.
Fill a highball with ice, squeeze the lime, add the rum and top with cola. Stir once and garnish with a lime wedge.
Base: Veroes Ron Añejo
The most transparent serve: it lets the rum's oak read without competition.
Pour the rum over ice in a highball, top with tonic or soda and express the orange peel over the surface before dropping it in.
Base: Ron Veroes Blanco
Mint, lime and sugar. The filtered white rum brings body without colouring the drink.
Gently muddle the mint with sugar and lime, add the rum and fill with crushed ice. Top with soda and churn from the bottom up.
Base: Ron Veroes
Two ingredients. Freshly squeezed orange meets the rum's vanilla.
Pour the rum over ice and top with orange juice. Stir briefly and garnish with a slice.
Base: Veroes Ron Añejo
Ginger and aged rum. The ginger beer's heat carries the woody finish.
Fill a highball with ice, add the lime and ginger beer, then float the rum on top.
Base: Ron Veroes
Pineapple and coconut. Our mixing rum is formulated precisely for this kind of drink.
Blend everything with ice until smooth and serve in a wide glass. Garnish with a pineapple wedge.
Base: Veroes Ron Añejo
The Moscow Mule with aged rum instead of vodka: where vodka added nothing, Veroes brings oak and dried fruit against the ginger.
Serve in a copper mug or highball with plenty of ice: rum, lime and ginger beer. Garnish with slapped mint.
Base: Veroes Ron Añejo
The classic sour taken to rum. Egg white rounds the texture and lets the aged rum's vanilla close the drink.
Shake first without ice to build the foam, then with ice. Strain into a coupe and mark the foam with a few drops of Angostura.
Base: Veroes Solera Premium
The drink where Solera Premium stands alone. The wood smoke adds to the barrel's ex-bourbon oak instead of masking it: the same language, turned up.
Smoke the glass with oak chips and cover for a minute. Stir the rum with syrup, bitters and ice until chilled, serve over a block and finish with the orange peel.
Base: Veroes Solera Premium
Campari's bitterness needs a rum with enough body to stand up to it. Solera's eight years hold their ground and bring the sweetness that balances the drink.
Stir the three parts with ice until well chilled and strain over fresh ice. Express the orange peel and leave it in the glass.
