Just in time for the holiday season, TANDUAY Asian Rum announces its signature holiday cocktail recipes. Currently distributed in Florida and Connecticut, TANDUAY is an award-winning spirit that has garnered much attention since its U.S. launch just a few months ago.

Introduce the intrigue of this unique rum and increase holiday sales with these original recipes, influenced by the comforting flavors of the season. The sweet spices of vanilla chai, seasonal pumpkin liqueur and light cream combine with the custard notes of TANDUAY Gold Asian Rum to create the Cha Cha Chai Pumpkin Martini. Featuring TANDUAY Silver Asian Rum, The Ginger Bell ties the zing of gingerbread with tart white cranberry and fresh orange juice. For a bubbly beverage perfect for toasting, try the Sparkling Pear & Pomegranate. The fizz of champagne mixed with peach nectar and the rich flavor of pomegranate juice complement TANDUAY’s Silver expression.


•    1 ½ oz. TANDUAY Gold Asian Rum
•    ¾ oz. of vanilla chai simple syrup*
•    1 ¼ oz. pumpkin liqueur
•    ¾ oz. light cream

Combine all ingredients over ice and shake until frothy. Strain into a martini glass and dust lightly with cinnamon.


•    1 ½ oz. TANDUAY Silver Asian Rum
•    ¾ oz. gingerbread simple syrup**
•    1 oz. orange juice
•    1 oz. white cranberry juice

Combine ingredients over ice and shake well. Pour over large ice cube with cranberries frozen inside. (Or pour over rocks and garnish with a few cranberries and an orange slice.)


•    1 ½ oz. TANDUAY Silver Asian Rum
•    ½ oz. ginger liqueur
•    1 oz. pomegranate juice
•    1 oz. pear nectar
•    Champagne

Combine TANDUAY, pear nectar, pomegranate juice and ginger liqueur over ice and shake well. Strain into a flute and top with champagne. Garnish with a thin slice of Asian pear.

* Combine 1 cup sugar and 1 cup water in a pot. Cook over medium heat until sugar dissolves. Reduce heat. Add 2 vanilla chai tea bags. Simmer for 15 minutes. Remove from heat and let steep for 1 hour.

** Combine 1 cup sugar and 1 cup water in a pot. Cook over medium heat until sugar dissolves. Add ¼ cup ginger (finely chopped), ½ tsp. cinnamon, ½ tsp. nutmeg and ¼ tsp. cloves. Reduce heat and let simmer for 20 minutes. Remove from heat and let stand for 2 hours. Strain out ginger.

Founded in the Philippines in 1854, TANDUAY is the 2nd largest rum producer in the world, manufacturing over 18 million cases. TANDUAY boasts a multitude of accolades for its high quality rums, which have been perfected through a tradition of masterful blending established nearly 160 years ago. TANDUAY Asian Rum is now available in the U.S.— in Connecticut and South Florida—in two expressions: TANDUAY Silver and TANDUAY Gold. The rums are produced by Tanduay Distillers, Inc., a wholly owned and operated division of the LT Group. For additional information, visit