Tanduay™ Asian Rum announced its infusion program, now offered to on-premise accounts in the Connecticut and Southern Florida regions. The nine infusions feature flavorful ingredients using both Tanduay expressions—Silver and Gold—each accompanied with an original cocktail recipe. The two “most popular flavors are the Apple/Cinnamon Infusion using Tanduay Gold Asian Rum and the Pear/Lemongrass with Tanduay Silver. Recipes are:

APPLE/CINNAMON

• 4 – 750 ml bottles of TANDUAY Asian Gold Rum
• 6 Gala apples, cored and cut into small pieces
• 2 cinnamon sticks

Combine TANDUAY, 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.

PEAR/LEMONGRASS

• 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 TANDUAY, 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.

Fore more recipes and information visit www.TanduayUSA.com.