Drink of the Week: TANDUAY Asian Rum Silver

April 04, 2025

Sponsored by: TANDUAY Asian Rum

As the temperatures warm and summer gets closer, rum takes center stage. And while the selection of rums is vast, one of the most unique options to add to your home bar is TANDUAY Asian Rum, particularly their Silver.

Hailing from the Philippines, TANDUAY Asian Rum Silver is an award-winning blend of rums aged for up to five years in bourbon barrels and made from heritage Asian sugarcane grown in the rich volcanic soils of Bacolod, Philippines. TANDUAY Rum has been produced since 1854, and while it has long been one of Asia’s best-kept secrets, today it is being discovered by bartenders and rum enthusiasts around the world.

TANDUAY Asian Rum Silver has a subtle sweetness with notes of tropical fruit and vanilla and a smooth finish that make it perfect for sipping straight or mixing into cocktails, like a Cherry Blossom Mule. Visit reservebar.com to find a bottle.

Cherry Blossom Mule

2 1/2 oz. TANDUAY Asian Rum Silver
1 oz. cherry blossom syrup
1 oz. ginger syrup
1/4 oz. fresh lime juice
1 1/2 oz. ginger ale

Tools: shaker, strainer
Glass: tumbler
Garnish: lime slice, slice of ginger, edible flower petals

Combine the first 4 ingredients in a shaker with ice and shake to chill. Strain into a glass and top with ginger ale. Garnish.
Cherry Blossom SyrupThoroughly wash 1-2 cups of cherry blossoms (no stems). If using fresh blossoms, soak them in water with 1 tsp. of baking soda for 5-10 mins. If using preserved cherry blossom flowers, soak them in cold water for 20-30 minutes to remove excess salt. Discard the water. Combine the washed cherry blossoms with 1 cup of water and 1 cup of granulated sugar in a saucepan and bring to a boil. Simmer for 5 minutes, then strain out the cherry blossoms. Return to heat, then cook until thickened into syrup. Transfer to a bottle and keep refrigerated for up to 2 weeks.