Bonnaroo & Oasis at Bacardí Bay
I attended my first festival last weekend and had the time of my life!!! Thank you Bacardí for inviting me out to experience the festival and the Oasis at Barcadí Bay! With it being my first festival, I was not too sure of what to expect. Si and I arrived at "The Farm" on Friday night..it was so late! Of course Si forgot his glasses so I had to put up the tent. We were both a little nervous about that seeing as I am not an outdoorsy type of chick outside of the beach and (very) short hike. But by some miracle I pitched our tent and it never came down so I am pretty much a pro now.
My favorite performances were Dua Lipa, Eminem, and Future. There is really nothing like vibing to an artist with hundreds of people you don't know. I remember as Dua Lipa sang, a girl beside me ended up arm in arm with me and we swayed back and forth just living in the moment!
Truth Time: As a blogger, it is hard to just live in the moment sometimes. The focus is mostly "I must get photos," but thankfully, I was able to enjoy my first festival experience to the max and not be so tied up in "getting content!" I have a ton of photos and videos that Si and have just for us which is a nice change, but of course, Si created a recap to give you a taste of Bonnaroo 2018 and the Oasis at Bacardí Bay if you were not able to experience it!
Bacardí outdid themselves on their Bonnaroo activation. Their oasis was truly that...an oasis! Palm Trees. Sand. Tiki Torches. Hammocks! Each time we stopped by, we felt as if we were on a real beach enjoying Bacardí cocktails out of real coconuts! Because I love Bacardí , I thought I should share a few Summer cocktails that you should try! (ONLY IF YOU ARE 21+) The recipes are from their webiste!
BACARDÍ TIKI RUM PUNCH
Sweet and sour notes of grapefruit are balanced by refreshing pineapple for the perfect summer cocktail.
INGREDIENT:
Photo: Bacardi.com
1/4 part BACARDÍ Superior
1/4 part BACARDÍ GRAPEFRUIT Rum
1/2 part Grenadine
1 part Pineapple juice
2 parts Sweet & sour mix
1/2 part BACARDÍ BLACK Rum
METHOD:
In a chilled punch bowl full of ice blocks, pour the BACARDÍ SUPERIOR, BACARDÍ GRAPEFRUIT, and BACARDÍ BLACK. Add the grenadine, pineapple juice, and sweet & sour mix. Stir well and garnish with a cut pineapple chunk. Serve with a ladle into individual glasses and top with a piece of pineapple and pineapple leaves.
Photo: Bacardi.com
BACARDÍ POMEGRANATE MOJITO
INGREDIENT:
1 1/2 parts BACARDÍ Superior
1 part Liber & Co. Real Grenadine
1/4 part Rocks Mix (fresh lime juice and sugar)
1 part Club Soda
9 each Mint Leaves
METHOD:
Gently muddle green mint leaves with the grenadine in a mason jar. Add the rocks mix, BACARDÍ SUPERIOR, and ice and shake for five seconds. Top with club soda and garnish with a fresh mint leaf.