Copacabana 1940 Rum Añejo


A perfectly blended 7 year-old rum showcasing a burnished, golden caramel tint with intense, dark flashes reminiscent of an era gone by.

Copacabana Rum Añejo is inspired by 1940’s New York City, a time when the Big Apple was becoming the capital of commerce, and fashion and music ruled the night.

A taste from a different era.


Master Blender Francisco “Don Pancho” Fernandez and Celebrity Chef Alex Garcia are the masterminds behind Copacabana 1940, combining their uniquely creative talents to help age, blend and flavor the rum.

The Distillery

This golden rum is crafted in Las Cabras, located in Panama’s central province of Herrera. Herrera is known for its abundant sugar cane fields that grow in nutrient-rich volcanic soil fed by rivers stemming from mineral-rich mountain springs.

The Bottle

The distinctive oval shaped bottle is crafted by Saver Glass from France — the finest glass company in the world — decorated with the iconic Copacabana girl and topped by a cork encased in natural pine.

Taste

To taste, it is full-bodied and extremely sophisticated with lovely hints of tangerine citrus, golden pineapple and caramel praline.

Nose

On the nose, it is an enchanting blend of rich caramel and dried tobacco leaves, with hints of spiced apples, grilled golden pineapple and roasted chestnuts.

Finish

Aged in white oak barrels to further mature and marry the flavors, the result is smooth and balanced with a light caramel and almond finish.

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Copacabana Lifestyle


Signature Cocktails


Copacabana Rum Añejo has an unparalleled flavor that can be enjoyed on the rocks or combined with your favorite mix. Copacabana makes any traditional cocktail taste better, from Cuba Libres to Mojitos, the sophisticated spirit will make your taste buds dance.

Show Girl


  • 2 oz. Copacabana 1940 Añejo Rum
  • 1 oz. Frangelico
  • 1 dash Angostura Bitters
  • 3 Lime Wedges
  • 1 Bar Spoon White Sugar
  • 2 oz. Pineapple Juice
  • 1 Orange Twist
Muddle lime wedges and sugar, add all ingredients except pineapple juice and orange twist. Shake well. Strain over ice in rocks glass and top with pineapple juice. Garnish with orange twist.

Columbus Ave


  • 2.5 oz. Copacabana 1940 Añejo Rum
  • 0.5 oz. Cointreau
  • 2 oz. Pineapple Juice
  • 4 Limes Wedges
  • 5 Jalapeño Slices
  • Pinch of Paprika
Muddle paprika, 3 lime wedges and 3 jalapeño slices. Add remaining ingredients and shake. Strain over ice and garnish with 2 jalapeño slices and lime wedge.

Amigos Mojito


  • 2 oz. Copacabana 1940 Añejo Rum
  • 0.5 oz. Cointreau
  • 4 Lime Wedges
  • 2 t. Brown Sugar
  • 4 oz. Ginger Beer
  • 5 Cilantro Leaves
Muddle 3 lime wedges and sugar, add Copacabana 1940, Cointreau and 4 cilantro leaves and stir. Top with ginger beer. Garnish with cilantro leaf and lime wedge.

Dancing Pear


  • 2 oz. Copacabana 1940 Añejo Rum
  • 0.5 oz. Canton Ginger Liqueur
  • 0.5 oz. St. German Elderflower Lacquer
  • 3 Lime Wedges
  • 2 dashes Angostura Bitters
  • 1 T. Pear Purée
  • 1 Pear Slice
Muddles lime wedges and add all ingredients. Shake well. Pour over ice in mini pilsner glass. Garnish with pear slice

1940 Daquiri


  • 2.5 oz. Copacabana 1940 Añejo Rum
  • 0.5 oz. Veev Acai Berry Liqueur
  • 6 Lime Wedges
  • 1⁄2 Bar Spoon of Honey
  • 8 Grapes
Muddle 5 grapes, honey, 5 lime wedges. Add remaining ingredients and shake with ice. Strain into martini glass and garnish with lime wedge and 3 grapes at the bottom.

1940 Caipirinha


  • 2 ounces Copacabana 1940 Anejo rum
  • 2 ounces Licor 43
  • 6 Lime Wedges
  • 1⁄2 teaspoon sugar
Muddle 5 lime wedges with 1⁄2 teaspoon sugar. Shake and served over ice. Garnished with lime slice.

Beer Cocktails


1940 Horse’s Neck


  • 1.5 oz. Copacabana 1940 Añejo Rum
  • 0.5 oz. Triple Sec
  • 2 dashes Angostura Bitters
  • 5 oz. Red Hook IPA
  • 1 Horses Neck (orange twist of entire orange)
Shake all ingredients except IPA and strain over pint glass, half filled with ice and horse’s neck. Top with IPA.

Almond IPA Sour


  • 1.5 oz. Copacabana 1940 Añejo Rum
  • 1 oz. Amaretto
  • 4 Lemon Wedges
  • 5 oz. Shock Top Wheat IPA
Squeeze 3 lemon wedges. Shake all ingredients except IPA and strain over pint glass, half filled with ice. Top with IPA. Garnish with lemon wedge.

Peachy Cane Pilsner


  • 1.5 oz. Copacabana 1940 Añejo Rum
  • 1 oz. Peach Schnapps
  • 2 Lemon Wedges
  • 1 dash Angostura Bitters
  • 3 oz. Wolters Pilsener
Squeeze 2 lemon wedges. Shake all ingredients except for Pilsener and strain over ice in Pilsner glass. Top with pilsner and garnish with Lemon wedge

Copacabana 1940 Exotic Cocktails


Panamanian Sangria


  • 2 oz. Copacabana 1940 Añejo Rum
  • 2.5 oz. Bartenura Moscato
  • 3 Lemon Wedges
  • 1 t. Apricot Jam
Spread apricot jam around the inside of a wine glass. Muddle 2 lemon wedges in a pint glass and add Copacabana 1940. Shake and strain over ice in the wine glass. Top with Moscato. Garnish with Lemon wedge and a dried apricot piece.

Passionate 1940 Rum Punch


  • 2 oz. Copacabana 1940 Añejo Rum
  • 2 oz. Morad Danue Passion Fruit Wine
  • 3 Lime Wedges
  • 2 oz. Peach Puree
  • 0.5 oz. Grenadine
  • 2 oz. Pineapple Juice
Muddle the limes and add all ingredients except the pineapple juice. Shake and strain over ice in a pint glass and top off with Pineapple Juice. Garnish with Pineapple wedge.

Basil Rumarita


  • 2.5 oz. Copacabana 1940 Añejo Rum
  • 5 Lime Wedges
  • 1 oz. Vanilla Monin Syrup
  • 5 Basil Leaves
  • Raw Sugar
Muddle 4 lime wedges and add all ingredients in a Boston glass. Shake well. Sugar rim a rocks glass, then fill with ice. Strain cocktail with glass. Garnish with a lime wedge.

Copa Banana Split


  • 1.5 oz. Copacabana 1940 Añejo Rum
  • 0.5 oz. Banana Liqueur
  • 0.5 oz. Godiva Chocolate Liqueur
  • 1.5 oz. Heavy Cream
  • 1 Dash of Cinnamon
Shake all ingredients, except cinnamon and strain over ice in a wine glass. Garnish with a dash of cinnamon on top.

Pomegranate Granade


  • 1.5 oz. Copacabana 1940 Añejo Rum
  • 1 oz. St. Germain Elderflower Liqueur
  • 4 Lemon Wedges
  • 1 oz. Pom Pomegranate Juice
Muddle 3 lime wedges in a Boston glass, add everything but the juice. Shake and strain over ice in a rocks glass and top with pomegranate juice. Garnish with lime wedge.

1940 Punch


  • 2 oz. Copacabana 1940 Añejo Rum
  • 3 Lime Wedges
  • 2 oz. Orange Juice
  • 2 oz. Pineapple Juice
  • 1 oz. Grenadine
  • 1 Orange Wheel
Squeeze 3 lime wedges into a pint glass, add all ingredients except grenadine and stir well over ice. Float grenadine on the top and garnish with orange wheel.
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