AU grad and craft distiller shares festive cocktail recipes
Get into the holiday spirit with these takes on classic holiday favourites
Athabasca University (AU) graduate Tomas Romero (Master of Business Administration ’16) combined his education and entrepreneurial spirit into a recipe for success.
After graduating from AU, Romero soon transitioned from project management in the construction and energy industries into craft distilling. Partnering with his father, they began Romero Distilling Company and haven’t looked back.
In the heart of Calgary, Romero’s business has taken off as they craft premium rums. Since they opened their doors in fall 2019, they’ve won several Alberta Beverage Awards. And in March 2021, they won several awards at the San Francisco World Spirits Competition, one of the most prestigious spirits competitions in the world.
Romero continues to build his business and offered to share a couple of holiday recipes with his alma mater to help with our merry making from the comfort of our own homes.
Romero's Cranberry Mule
An easy refreshing holiday cocktail.
2 oz. Romero dark sugarcane spirit
1/2 oz. Lime juice, fresh squeezed
2 oz. Cranberry Juice
4 oz. Ginger beer
Fill your mug with ice, add Romero rum, lime juice, cranberry juice, and top with your favourite ginger beer. Garnish with whole cranberries and a lime wheel.
Romero's Holiday Eggnog
A Christmas classic.
1 oz. Romero spiced rum or dark rum
4 oz. eggnog
1 tsp. sugar
1 cinnamon stick
Combine cinnamon, nutmeg, and sugar onto a small plate. Wet the rim of your glass and roll the edge of the glass in the sugar mixture and set aside. In a cocktail shaker, add Romero Spiced Rum, eggnog, and ice. Shake until cold and strain into your rimmed glass. Garnish with a cinnamon stick.