Premium Spirit Launches Unique Infusion Program at On-Premise Accounts
AVON, CT (October 8, 2013)— TANDUAY Asian Rum announces its infusion program, now being 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—and are each accompanied with an original cocktail recipe.
“Tanduay’s infusion jars cut the work for a bartender or server in half,” commented Steve Raye, Managing Partner of Brand Action Team, TANDUAY’s marketing/PR agency of record. “They’re easy to make, easier to pour and serve as an eye-catching extra to any display or backbar that’s sure to capture the attention of guests. Two of our most popular flavors are the Apple/Cinnamon Infusion using TANDUAY Gold Asian Rum, and the Pear/Lemongrass with TANDUAY’s Silver expression.”
• 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.
• 4 – 750 ml bottles of TANDUAY Asian Silver Rum
• 6 Asian pears, cored and cut into small pieces
• 4 lemongrass stalks, cut into