
During the second half of the 19th century, Andrés Brugal Montaner, a Spanish national who had migrated from Sitges (Catalonia, Spain) to Santiago de Cuba, decided to move to the Dominican Republic and take up permanent residence in Puerto Plata. While in Cuba, Don Andrés acquired expertise in the making of rum, and based on that experience he founded Brugal & Co. in Puerto Plata. It would mark the beginning of a long family tradition. Don Andrés, unknowingly, would become the fore-bearer of entrepreneurial leadership in Dominican society. In 1920 the company’s first warehouses were built for the ageing of rum in oak barrels.


Ingredients
- 2 ounces Brugal Anejo Rum
- 1 wedge fresh lime
- Dash bitters
- 1 1/2 teaspoon grenadine
- 6 to 8 fresh mint leaves
- 1/2 teaspoon sugar
- Ginger ale
- Maraschino cherries
Preparation
1. In a rocks glass, muddle 4 cherries and sugar. Add ice.
2. In a cocktail shaker, mix Brugal Anejo Rum, a squeeze of lime, a dash of bitters and a slurp of grenadine. Shake well. Pour over ice and muddled mixture. Top off with ginger ale. Garnish with a sprig of mint.


