How to enjoy Kasama Rum

Photos by Darya Buben

KASAMA Rum founder Alexandra Dorda recommends drinking Kasama Rum on the rocks. But she also enjoys it on cocktails, keeping it as simple as possible.

“I’m a big fan of two-ingredient cocktails so my go-to is mixing Kasama with coconut water, pineapple juice, or lemonade. If I’m feeling fancy, I like to make a twist on a daiquiri where I substitute lime juice with calamansi juice,” Dorda revealed to  Asian Journal.

Here are a couple of simple cocktail recipes, courtesy of Alexandra and Kasama Rum team. More recipes are available at

Filipino Daquiri

  • 40ml Kasama Rum
  • 20m Fresh calamansi juice
  • 15ml Simple syrup
  • Calamansi pieces (halved) for garnish

Pour all liquids into a cocktail shaker with ice. Shake for 30 seconds, pour into a Nick & Nora glass, and garnish with a slice of calamansi or lime.

Island Fresca


  • 1 part Kasama Rum
  • 2 parts Coconut water

Combine over ice, stir and enjoy.

Pinay Colada


  • 2 oz Kasama Rum
  • 1 oz Briottet Crème de Banane
  • ¾ oz Fresh calamansi juice (or lime juice)
  • ½ oz Cream of coconut
  • 1 dash Angostura bitters


  • Combine all ingredients and swizzle with crushed ice until a frost forms on the outside of the glass.
  • Garnish with a pineapple.


Asian Journal Media Center

The Asian Journal Media Center curates information disseminated from both the public and private sector throughout the World. The media center publishes a collection of the World’s most newsworthy topics set forth by our editorial board. Stories that our team of journalists believes are critical, vital, and entertaining information that aspires to help the Global Filipino community make well-informed decisions, opinions, and actions. Our Media Center believes that a well-informed and well-rounded society is a thriving society.

The Filipino-American Community Newspaper. Your News. Your Community. Your Journal. Since 1991.

Copyright © 1991-2024 Asian Journal Media Group.
All Rights Reserved.