Planteray Cut & Dry Coconut Rum Pajarote Ponche de Tamarindo Liqueur Applying 130 years of expertise

Applying 130 years of expertise

old-school cognac to stand apart from the more genteel styles of modern blends

exotic complexity to cocktails

grassiness

Angostura's proprietary blend of orange and spices is the perfect addition to drinks based on vodka or gin - the classic Harry Craddock recipe for the Dry Martini in the 1930 Savoy Cocktail Book calls for a dash

Planteray Cut & Dry Coconut Rum Pajarote Ponche de Tamarindo Liqueur Applying 130 years of expertiseThe marriage of two quintessential Bajan (Barbados) delicacies: rum and coconuts. Working with local coconut farmers, Planteray spent four years tinkering with recipes until they landed on the perfect process. The husks of the ripe coconuts are cut and dried under the Caribbean sun, then infused in 100% Bajan rum, distilled at the West Indies Rum Distillery. A celebration of these two icons of island culture. It calls out for a Pia Colada, but we