Rum Recipes

Rum - it's not just for breakfast . . .

Choose a recipe category or peruse the list of 283 recipes from the Rum Lovers forum members.

White Rum - Dark Rum - Rhum Agricole - Special Rum Drinks - Cachaca - Spiced Rum - Flavored Rums - Rum Infusions, Mixers, Syrups, Bitters - Desserts and Treats - Cooking and Baking - Party Punches

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White Rum

Poipu Sunset
While staying on the island of Kauai, my Wife and I enjoyed these drinks nightly from the lanai of our rented condo. This drink makes use of a local favorite fruit beverage know as POG or Pass-O-Guava (passion fruit, orange, and guava juice). It can be found in most supermarket frozen juice aisles. We used Hana Bay brand rums while there but any good white and dark "float" rum will do in a pinch. Very easy and very refreshing.
Fill a tall glass with ice add white rum, add POG, float about 1/4 Oz. of dark rum on top, squeeze lime over top and add to glass, serve with straw. Kick back and enjoy the sunset!
Submitted by The Sheriff  
Platinum Peach
  • 2 ½ Oz Elements 8 Platinum
  • 1 Oz Peach Liqueur
  • ¾ Oz Fresh Lime Juice
Shake with Ice, strain into Chilled Cocktail Glass. Dash of bitters-- Garnish with a Brandied cherry
Submitted by forrest  
a drink with forrest  
A Quiet Storm. . .
  • 2 Shots Elements 8 Platinum
  • 1 Shot Canton Ginger Liqueur
  • ¾ Oz Fresh Lime Juice
Shake with Ice, strain into Chilled Cocktail Glass. Garnish with a Lemon twist
Submitted by forrest  
a drink with forrest  
BELL PEPPER PUNCH
This is a drink i made for the use of my Roast paprika syrup. Its quite refreshing.
  • 1.5 oz Havana Club Añejo 3 Años
  • 1.5 oz fresh Pineapple Juice
  • 0.5 oz Roast Paprika Syrup
  • 0,5 oz fresh Lemon juice
  • Dash Grapefruit bittters
Shake, strain and serve over a mountain of crushed ice. Garnish with a pineapple leaf.
VARIATION: Make this drink with Tequila blanco, serve in Margarita glass with ice cubes and garnish with large green jalapeno pepper
Submitted by Tiare  
A Mountain of Crushed Ice  
BELLISSIMO #2 BELLISSIMO #2
Combine with ice in a shaker, shake and strain into 10-oz. glass with new ice. Garnish with orange slice and cherry on pick.
Submitted by Tiare  
A Mountain of Crushed Ice  
Between The Sheets
Method: Shake and Strain into Hi-ball glass
  • 25ml White Rum
  • 25ml Brandy
  • 25ml Orange Curacao
  • 25ml Lemon Juice
This is a slightly less interesting drink than the Scorpion, but a classic nonetheless.
Submitted by Paulipbartender  
Daiquiri
Method: Shake and strain
  • 50ml Cuban light rum
  • 20ml lime juice
  • 15ml sugar syrup
While entertaining guests at his mine in Cuba in 1898, Engineer Jennings Cox found that his Gin supply had run out, left with nothing else except local rum, lime and sugar, he mixed them together and the rest is history. Most now know this drink as a slus-puppie style beverage, however the original, served straight up, is delicious, JFK's favourite aperitif!
Variations: The "Hemingway" daiquiri is the same as the regular recipe with the addition of grapefruit and maraschino liqueur, alternatively fresh fruits work a treat, particularly banana and strawberry.
Submitted by Paulipbartender  
Fog Cutter
Method: shake and strain over cubed ice
  • 35ml White Rum
  • 15ml Brandy
  • 15ml Gin
  • 50ml Orange Juice
  • 15ml Lemon Juice
  • 10ml Orgeat
  • 5ml Cream Sherry
An interesting and lethal concoction from the Tiki family, an odd mixture of ingredients but surprisingly it works
Submitted by Paulipbartender  
ROYAL DAIQUIRI
This tasty twist on the typical daiquiri is credited to the legendary Don the Beachcomber. The Parfait Amour liqueur imparts a 'regal' purple color to the drink, and adds orange and vanilla notes. Perfect for the next time The Queen (or other royalty)stops by for a visit !
  • 1/2 oz fresh lime juice
  • 1/2 oz Parfait Amour liqueur
  • 1/4 tsp bar sugar
  • 1 1/2 oz white rum
Blend or hand shake with 1/2 cup of crushed ice and strain into a chilled cocktail or coupe glass.
Submitted by smedley61  
Velvet Mojito
  • 1 1/2 oz Oronoco
  • 1/2 oz Navan Vanilla Liqueur
  • 2 Lime Wedges
  • Mint Leaves (generous amount)
  • 3/4 oz Simple Syrup
Add limes, mint, and half of the simple syrup and muddle. Fill with ice, adding remaining simple syrups and liquors. Shake. Pour into Poco Grande Glass. Garnish with Lime Wheel.
Submitted by RumBarPhilly  
Rum Bar Philly  
NUI NUI NUI NUI
This is a nice little Tiki drink.. Nui Nui in Hawaiian means very very, or very large. Its normally made with equal parts Allspice dram, Cinnamon and Vanilla syrup. This version substitute the Allspice dram (liqueur)with syrup. This drink is not the
  • 1/2 oz Fresh Lime juice
  • 1/2 oz Fresh Orange Juice
  • 1 tsp Cinnamon syrup
  • 1 tsp Allspice syrup
  • 1 tsp Vanilla syrup
  • 2 oz Virgin islands Rum
  • 1 dash Angostura Aromatic Bitters
  • 4 oz Crushed ice
THE SYRUPS Allspice syrup: Place 1 cup sugar, 1 cup water and 6 level tablsp crushed dried allspice berries into a saucepan. Heat until the sugar dissolves. Simmer for 2 minutes. Remove from heat, cover and let sit 2 hrs.Strain and refridgerate. Cin
NUI NUI * 1/2 oz Fresh lime juice * 1/2 oz Orange juice * 1 tsp Cinnamon-infused sugar syrup * 1 tsp Allspice-infused sugar syrup * 1 tsp Vanilla syrup * 2 oz Virgin Islands rum * 1 dash Angostura bitters * 4 oz Crushed ice Put everything in
Submitted by Tiare  
A Mountain of Crushed Ice  
Papaya Daiquiri
Papaya..my favorite fruit...
  • 2/3 C chopped papaya
  • 3 oz light rum
  • 2 oz simple syrup
Combine ingredients with ice in a blender and blend until smooth. Makes one tall or two small drinks.
Submitted by Tiare  
A Mountain of Crushed Ice  
Campari and Russchian
A little kick in the ass Campari..
Fill a glass with ice and add the Campari and rum. Add a dash of limejuice. Fill up with Schweppes Russchian Garnish with a lime slice.
Submitted by Tiare  
A Mountain of Crushed Ice  
PUNCH ORGEAT
Coat the rim of the glass with grated coconut. Shake the ingredients and add a touch of Grenadine before serving. Garnish with a Lychee fruit.
  • 1.5 oz white rum
  • 1.5 oz mango juice
  • 0,5 oz orgeat
  • o.5 oz emon juice
  • 0.5 oz Lychee liqueur
Submitted by Tiare  
A Mountain of Crushed Ice  
KANIKI
Muddle the strawberries and the sugar. Add the other ingredients and mix well before leaving to rest in the fridge for 1 hour. Before serving, strain and pour in a shaker with ice and shake.
  • 1/3 white rum
  • 2/3 Red Port wine
  • 1 cup fresh strawberries
  • 1 cup sugar
Submitted by Tiare  
A Mountain of Crushed Ice  
Lady of Singapore
Tiki drinks is the most intricate recipes found and some contains at least 10 ingredients and require a blender.But this one is shorter.Its basically a pink variation of Pina Colada but is less sweet.This one was served at the Portland, Oregon Kon-Tiki restaurant in 1960.
  • 1.5 oz fresh lime juice
  • 1.5 oz Coco Lopez Coconut Cream
  • 1.5 oz fresh cream
  • 1 oz unsweetened Pineapple Juice
  • 1 oz Puerto Rican Rum
  • 1 tsp Grenadine
  • 4 oz Crushed ice
Put everything in a blender saving crushed ice for last. Blend on high speed for 5 seconds.
Submitted by Tiare  
A Mountain of Crushed Ice  
El Presidente
One of my favourite aperitifs - it´s like Trador Vic said: "Cuban Presidente" was "the 'Martini' of Cuba and, to me, a lot better than our own."!
  • 1,5 oz Havana Club Plata
  • 0,5 oz white Vermouth
  • 0,5 oz Orange Curaçao (I take Contreau)
  • orange rind
  • (cherry)
Stir all ingredients with ice, strain into a cocktailglas, aromatize with orange rind by twisting it over the drink and placing it in the cocktail. The dry version is with dry vermouth (I prefer Noilly Prat); the "dulce" is with a little less Curaçao and 0,1 ounce of Grenadine. (Maraschino cherry for garnish)
Submitted by Bahamian  
http://www.libation.de  
House Drink
A very simple house concoction.
Add all ingredients to a rocks glass and add a few large ice cubes, stir.
Submitted by Tiare  
A Mountain of Crushed Ice  
SANPELLEGRINO FRESH
  • 1 oz.Wray & Nephew White Overproof Wray & Nephew White Overproof
  • 3 oz. San Pellegrino Pompelmo or Limonata
  • Crushed Ice
  • Sprinkle of fresh Lime juice
  • Garnish: wedge of lime
In a rocks glass filled with crushed ice, add rum and San Pellegrino. Sprinkle with some fresh lime juice. Garnish with a wedge of lemon or lime.
Submitted by Tiare  
A Mountain of Crushed Ice  
Classick Rosy
Stir up real good before you add ice; add ice, shake and strain into Chilled Cocktail Glass. Garnish with large lemon zest.
Submitted by forrest  
a drink with forrest  
The Seersucker
Jumping on the Seersucker trend, fabulous Flor De Caña rum has created a cocktail inspired by this classic fabric, simply called “The Seersucker.” With a nod to lemonade, “The Seersucker” is made with zesty cinnamon bark syrup and refreshing lemon juice, served over crushed ice for an invigorating jolt of fashionable flavor. Keeping you cool on hot summer nights, the heat from the cinnamon bark and the sweetness from the strawberry create a sublime flavor explosion. Flor de Caña’s Seersucker libation is poised to become as timeless as the fabric itself this summer season.
  • 2 oz Flor de Caña white rum Flor de Caña Gold 4
  • 1/2 oz cinnamon bark syrup
  • 1 oz lemon juice
  • 1 strawberry
Muddle, shake with 3 ice cubes and strain into a pilsner glass with crushed ice. Garnish with a strawberry.
Submitted by Flor de Caña  
Fog Cutter
Shake with ice, then strain over ice into a glass. Add 1/2 oz float of sherry on the top - this keeps the drinks 'kick' as the ice waters it down. Garnish with a hunk of pineapple and cherry skewered w/a mini sword.
Submitted by amowrey  
Scorpio
Highball glass with ice. Stir well. Serve with a thin slice of lemon. Drink with straw.
Submitted by Zarpath  
Daiquiri Daiquiri
Vote for the classic daiquiri with its heratage dating to the 1890s Cuba. A cocktail which is making a huge come-back now that its being made more oftern with real fruit and not artficial flavours, a well balenced cocktail good for any time and any place.
Put sugar,water and lime jucie into the shaker and stir for 5 seconds add the Bacardi and some nice freezing cold ice straight from the freezer shake hard for about 12 seconds so the shaker nealy sticks to your hands.
On the rocks pour without straining into a large old fasioned whisky glass. Straight up strain the Daiquiri into a frozen martini glass. Garnish both with the zest of a LEMON.
Submitted by timdogz  
Quarterdeck
I have a large Lychee tree and often wondered how to best use the fruit. I think this works well!
Mix all the ingredients in a shaker with crushed ice, serve in a tall glass. Take a walk around the Quarterdeck and enjoy the ocean.
Submitted by Keyscritter  
Muy Bueno Mojo Jito
Make a simple syrup using 1 cup water 1/2 cup sugar and 1/2 cup demerara sugar. Heat stirring and add add 1 cup mint leaves, steep 45 minutes, strain and refrigerate syrup.
In shaker add 1oz syrup, 6 mint leaves, juice/peel from 3/4 lime, cracked ice and 2 oz Mt Gay Special Reserve. Shake well to bruise mint. Pour into chilled glass. Add ice then Asti Spumanti to fill. Gently push mixture to stir. Float Zacapa 23 to taste.
Submitted by Mpup  
Phoenix Daiquiri Phoenix Daiquiri
Liberate your palate and taste our Daiquiri reborn!
  • 1 1/2 oz Denizen Rum
  • 1/2 oz St. Germain
  • 1 oz apple juice
  • 1/2 oz simple syrup
  • 1/2 oz fresh lime juice
Pour all ingredients into a shaker, shake, and serve up in a cocktail (martini) glass. Garnish with a thinly cut lime wheel floating in drink.
Submitted by Liberated Spirit  
Denizen Rum  
Dutch Punch Dutch Punch
Liberate your palate and experience our taste of Amsterdam!
Pour all of these ingredients in a shaker, shake briefly and strain over fresh ice in a tall glass or punch cup. Top with a splash of soda water. Garnish with seasonal fruit (berries, pineapple pieces) a citrus wheel and a sprig of mint.
Submitted by Liberated Spirit  
Denizen Rum  
rumaple rumaple
50ml angostura rum reserva 20ml luxardo maraschino liquer half lime cut in 6 pieces 15ml maple syrup 50ml pineapple juice 2 dash of angostura orange bitters.
Cut half lime into 6 pieces and put it into a mixing glass.Add the maple syrup and madle.Add the rest ingredients and shake well with ice.Pour without strain into a collin glass.Add more ice cubes if needed. Garnish with pineapple wedge, pineapple leaves
Submitted by staninio  
La Muerte Plateada (The Silvery Death) La Muerte Plateada (The Silvery Death)
I came up with this one during my time in the Bahamas, after I found an old dusty bottle of Bols Kümmel (looked like from the 60s or 70s) and it is still a staple here in Berlin and one of our favourite aperitif drinks.
  • 2 oz White Rum. In this one I like Flor de Caña Extra Dry
  • 1 oz Dry Vermouth
  • 1-2 Barspoon Kümmel (to taste)
  • 1-2 Dashes Orange Bitters (to taste)
  • Twist for Garnish
Stir the first four ingredients on ice like you would a martini (as cold as possible!), strain into an ice cold cocktail glass, twist a citrus peel of your choice over it and drop in and smile.
Submitted by Bahamian  
http://www.libation.de  
Pineapple Fog
In ice cube tray, cut fresh pineapple cubes, top up with water or ginger beer/ale and freeze. When frozen add to blender, fill glass. Add 2oz of Mount Gay Eclipse Silver rum.(if frozen with water add a dash of ginger beer/ale)
* 2oz Mount Gay Eclipse Silver Rum * Fill glass with blended frozen Pineapples * Dash of ginger beer or ale (in cube tray or seperate
I luv my rums, the taste, the flavors, so I try to keep my drinks simple yet refreshing on a hot summer sailing cruise!
Submitted by Steven St-Amour  
Caribbean Brain Freeze
This is a truly refreshing and enjoyable rum drink. However, I must caution you that this drink should be enjoyed slowly. If consumed too quickly, it will most certainly give you a brain freeze.
  • 2 oz Flor de Cana 4yo White Rum Extra Dry
  • ¾ oz Galliano (liqueur)
  • 1 Large Scoop or 1/3 cup lemon or lime sherbe
  • 3 oz Quality Cream Soda
  • 1 Key Lime Cut in Quarter Sections
Place Sherbet in blender. Add Rum and Galliano. Then add Cream Soda. Cover and blend for only four or five seconds. Pour and garnish with a section of Key Lime. Add a large diameter straw. Drink Slowly and Enjoy!!!
Submitted by JohnnyFlake  
Trinidad Rum Punch Trinidad Rum Punch
I learned to make this punch in Trinidad and it's the way I learned not the way I've since read about the quantities of each ingredient. What I learned was 1 sweet, 2 sour, 3 strong, 4 weak. Other recipes I've seen have 1 sour and 2 sweet. I haven't tried this method as the one I learned works fine for me. Any rum would work but I would prefer a Mount Gay Sugar Cane or Eclipse rather than some flavored rum.
  • 250 ml simple syrup
  • 500 ml FRESH squeezed lime juice Mount Gay Sugar Cane Rum
  • 750 ml Rum
  • pinch of nutmeg
  • dash or two of Agnostura bitters
  • Grenadine for color
I always use fresh squeezed lime juice. I use ml as a measure as a 750 ml bottle equals 3 parts (strong), 500 ml of the lime juice (sour) and 250 ml simple syrup (sweet). Mix all of the ingredients and serve with plenty of ice (the weak ingredient). If you can let it sit in the glass for a bit to let some ice melt it should be just right. It can also be blended with ice in a blender for a slushy type of drink but take care because it packs a punch (pun intended). It also makes a great marinade for chicken.
Submitted by Chuck E. Mong  
Kicking and Biting Kicking and Biting
Just purchased a bottle of John D. Falernum and was experimenting a bit and this cocktail peeked my interest. Was ok - good but great once the intense ginger beer was added.
juice of 1 lime
fill with Maine Root Ginger Brew
Submitted by Tripdforlife  
http://dunderandlees.blogspot.com/  
Everyman Afterall Everyman Afterall
A more culinary variation of a Harry MacElhone classic "Afterall". This one has great fresh summer flavors and the cardamom is a nice reference to the Trinidad food culture where the majority of the Denizen Rum blend is sourced.
  • 1 1/2 oz Denizen Rum
  • 1/2 ounce Laird's Bonded apple brandy
  • 3/4 ounces Massenez creme de peche
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce freshly squeezed lemon juice
  • 1 dash peach and orange bitters mix
  • 1 lime wheel
  • Pinch ground green cardamom
Fill cocktail shaker with ice. Add rum, apple brandy, creme de peche, lime juice, lemon juice, and bitters. Shake well. Strain into a chilled coupe glass. Dust the lime wheel with cardamom and balance it on the edge of the cocktail. Serve immediately.
Submitted by Liberated Spirit  
Denizen Rum  
El Momento Perfecto El Momento Perfecto
The El Momento Perfecto is a cocktail that is bitter and refreshing, perfect for hot climates and the summer. With an old fashioned style, it begs to be sipped, savoured and re-visited, just what the doctor ordered after a hard day at work.
Combine all the ingredients in a mixing glass and stir to dissolve the marmalade. Add cubed ice and stir until chilled. Julep strain into an old fashioned over cubed ice and garnish with a lemon twist.
Please check out WWW.elmomentoperfecto.co.uk for more information and a step by step video of how to make this tasty treat!
Submitted by Dan Bovey  
http://www.elmomentoperfecto.co.uk  
Clementine Daiquiri Clementine Daiquiri
This is a tweak on the classic Daiquiri No. 2 from El Floridita. Freshly squeezed clementine juice replaces orange juice, and orange bitters are added to round out the flavors. It's a refreshing drink on a hot summer day.
  • 1.5 oz white rum of choice
  • .25 oz fresh clementine juice
  • .25 oz Mandarine Napoleon
  • .75 oz fresh lime juice
  • .75 oz simple syrup
  • 2-3 drops Angostura Orange Bitters
Shake all ingredients and pour unstrained into a chilled rocks glass, or strained into a chilled cocktail glass. Garnish with a half wheel of clementine and enjoy!
Submitted by jrl915  
Toes and Sand
When you have left the working world for a break, kick your shoes off, sit down, anchor your feet in the surf, and relax. If you don't have the luxury of a beach, open a window, throw on your shorts, and turn on the fan. It’s Island Time.
  • .75 oz. Don Q Cristal
  • .75 oz. Dolin Dry Vermouth
  • .75 oz. Fresh Pineapple Juice
  • .75 oz. Domaine de Canton
  • 3 drops of Angostura
Place all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into a chilled coupe. Drop 3 drops of Angostura bitters onto foam and decorate accordingly.
Submitted by caskproof  
Golden prestige Golden prestige
The cocktail golden prestige has been created by Nicolas Michel for the Swiss Bacardi legacy competition. Golden prestige has been chosen to be in the last 6 most promising cocktail. The final will take place the 4th of february 2013 in Zurich.
  • 50ml of bacardi superior white Bacardi Superior White / Carta Blanca
  • 5ml of orange blossom water
  • 2pinches of fresh saffron
  • 15 ml of fresh passion fruit
  • 15ml of simple gomme syrup
  • 10 ml of fresh lime juice
Inspiration behind the cocktail : Inspired by the legendary daiquiri, I wanted to create a cocktail that remained true to the roots of Bacardi superior. The idea is to emphasise the exoticism of the liquid that Don Facundo bottled 150 years ago, complementing his originality with some of my own. A bit of history, a dash of nobility combined with an oriental touch... That's how the "Golden prestige" was born. Salud.
For more information don't hesitate to have a look on the link below : http://www.facebook.com/pages/Golden-Prestige/280758158694181? ref=hl
Submitted by nico77  
Bangsaphan
A drink for the beach, where I invented it.
  • Ruang Khao white rum ( ask for Lhao Khao)
  • Guave juice
  • Pommegranate juice
  • Passionfruit sirop
  • Limejuice
2 parts Ruang Khao 40% 3 parts Guave juice 1 part Pommegranate juice 1/2 part Passionfruit sirop fresh limejuice to taste
Submitted by Pjotra64  

Dark Rum

Arctic's Sloe Lime Daiquiri Arctic's Sloe Lime Daiquiri
A wonderful cold daiquiri to sip in the sun on a hot day.
Place the first 4 Ingredients in a Metal Martini Shaker. Shake Until Martini Shaker Chills. Strain Into a chilled glencairn Glass. Add the Ice from the Martini Shaker. Float the Sloe Gin on the top and let everything sit for one minute. Garnish with Lime Slice if desired. Enjoy!!
Submitted by Arctic Wolf  
The Rum Howler  
Maharadja`s revenge
  • 2oz Old Monk Rum
  • 1 oz Apricot brandy
  • 3/4 oz fresh squeezed lime juice
Shake with ice and strain into a cocktail glass.
Submitted by Tiare  
A Mountain of Crushed Ice  
Tragic Kingdom
Created for Mixology Monday "Local Flavor" event to capture the essence of Orange County, California. For a smoother, less "orangey" drink, substitute Clement VSOP for the Pyrat XO.
Combine rum and mint leaves in a shaker and muddle well to release the menthol into the rum. Add orange liqueur, agave nectar, bitters, and ice and shake. Strain into a cocktail glass, half-filled with crushed ice. Top off with champagne, garnish with a mint sprig.
Submitted by Dood  
RumDood.com  
**AUTHENTIC** Royal Navy Grog
I got the basic idea from the Pusser's Web Site, but you can tweak things JUST a bit. This is what they really served in the British fleet (Not so much in the U.S.). It's... DELICIOUS.
  • Any NAVY Rum or Pusser's Blue Label
  • 1 Tablespoon Lime Juice per serving
  • 1 Tablespoon Brown or 'Sugar in the Raw' Cane Sugar
  • 2, 3, 4, 5 parts water
  • MAYBE Pepper or some other weird things
All right, this comes from about the 1820's and later, when the Jackies got their lime juice ration, a tablespoon of rough sugar to sweeten that, and their rum ration, which was delivered in concentrated form. Grog is made by 'Points of the Compass.' 2 points of the compass--two parts water to one part rum. You'd almost NEVER get Grog that strong. '3 points of the Compass' -- 3 parts water to 1 part rum. I like it 4 points of the compass, more than that, and the lime juice and sugar tend to drown out the rum. Mix well, a shaker or a blender gets the job done. What's interesting about REAL 'Royal Navy Grog' is HOW GOOD IT IS.
It's BEST chilled, but the flavor is really quite pleasant, and it has a nasty way of sneaking up on you. It goes down very easily, and by the time you've had two or three servings, so do you. The British tars used to add other things to the Grog as it suited them--Pepper, for one, I didn't think it added much. Gunpowder--that's BLACK gun powder (you really don't want to drink modern smokeless) was another, and as far as I can tell, no one much liked that. I didn't try the trick of IGNITING it because that could get you killed--particularly with the high-test rums.
Submitted by msinabottle  
New Lion
Shake, Strain into cocktail glass Garnish with a Brandied Cherry Float Mount Gay Extra Old on top
Submitted by forrest  
a drink with forrest  
Gulf Coast Sunset
This is my favorite on hot summer days here in Florida. I highly recommend giving this one a try.
Optional: 1/4 oz simple syrup (when your ginger beer has too much bite to it. i.e. Jamaican Ginger beer or the oranges aren’t as sweet as you want) I generally take 1 whole ripe orange and cut 2 wheels out of the center of the orange and slice these into 2 halves each, and drop in the bottom of the glass. I then squeeze the rest of the orange which usually gives about 1 oz. of juice. I pour this into a pint glass, and add the Cockspur Rum. Fill the glass halfway up with crushed ice. Pour in the Ginger Beer.
Have a seat outside, drink and relax. I find this drink very refreshing in the summer heat here in Florida.
Submitted by Freeki_Tiki  
http://geekytiki.wordpress.com  
Trouvadore
  • 2 Shots Bambarra 8 yr Reserve Rum
  • 1 Guava (or whatever you have fresh locally!)
  • A dash of cane/ or simple syrup (adjust for sweetness)
Quarter the Guava (or Kiwi, or sugar apple, or papaya..etc.) (pick a juicy one) and muddle Add the Bambarra, sweeten to taste with cane syrup... shake with ice and strain into a chilled cocktail glass
Submitted by forrest  
a drink with forrest  
Anejo Highball
Method: build in hi-ball glass
A contemporary classic from Mr Dale DeGroff. A tribute to the holy trinity of Caribbean rum drinks, lime, curacao and rum
Submitted by Paulipbartender  
Dark and Stormy
Method: build in glass
One of the few cocktails in the world dominated by a single spirit brand, Goslings have an international trademark on this drink everywhere except from Australia. It is also the national drink of Bermuda.
Submitted by Paulipbartender  
Fish House Punch
Method: Shake all ingredients and strain over cubed ice
  • 25ml Jamaican Rum
  • 25ml Cognac
  • 15ml Créme de Peche
  • 15ml Peach Puree
  • 15ml Lemon Juice
  • 10ml Sugar syrup
This punch originates from the Fish House in Philadelphia, the club was formed in 1732 and this punch probably originated soon after, when in season use fresh peaches.
Submitted by Paulipbartender  
Hot Buttered Rum
Method: Add all ingredients to glass. Skim the top
  • 50ml Gold rum
  • 1 knob compound butter (butter, brown sugar, cinnamon and clove)
  • 15ml honey
  • hot water
A classic colonial American winter warmer
Variations: substitute cider for the water.
Submitted by Paulipbartender  
Hot Toddy
Method: build in glass
  • 50ml Rum
  • 15ml honey
  • lemon peel
  • cloves
  • cinnamon stick
  • hot water
An easy to make drink to warm the soul on a cold winter evening.
Submitted by Paulipbartender  
Hurricane Hurricane
Method: shake and strain over cubed ice
  • 25ml Demerara Rum
  • 25ml Cuban Rum
  • 10ml Galliano
  • 20ml lime juice
  • 50ml Passion fruit juice (or syrup and puree)
  • 50ml Fresh Orange juice
  • 50ml Pineapple juice
  • 15ml simple syrup
  • dash Angostura Aromatic Bitters
Made famous by Pat O'Brien's in New Orleans, this drink became popular during the 1939 world fair in New York, where they were served at the Hurricane bar.
Submitted by Paulipbartender  
Planter's Punch
Method: shake and strain over cubed ice Glass: Hi-Ball Garnish: Orange and cherry
  • 25ml light rum
  • 20ml Demerara rum
  • 10ml Orange curacao
  • 50ml Fresh Orange
  • 50ml Pineapple
  • 15ml lime juice
  • 10ml simple syrup
  • dash grenadine
  • dash Angostura Bitters
This is one version of many for the classic plantation sunshine drink. Refreshing, balanced and delicious. Some version of this drink has been enjoyed in the Caribbean for a couple of hundred years.
Submitted by Paulipbartender  
Tiare Punch
  • 1oz dark rum
  • 1oz gold rum
  • 1 float 151
  • 1.5 oz fresh squeezed orange juice
  • 1.5 oz fresh pineapple juice
  • 1/4 oz falernum
  • 0.5 oz fresh lime juice
  • 0.5 oz Vanilla syrup
  • Dash Angostura bitters
Mix all except the float and strain in a tall glass filled with crushed ice and add the float on top.
Submitted by Tiare  
A Mountain of Crushed Ice  
TIKI
Muddle the pickled Ginger in a shaker. Add the rest of ingredients, shake and strain. Serve in Tiki mug. Garnish pineapple leaves and a slice of pineapple.
Submitted by Tiare  
A Mountain of Crushed Ice  
GOSLING`S BLACKBERRY
Something yummy with Gosling`s Black Seal..
  • 1.5 oz Gosling's Black Seal Rum
  • 0.75 oz Bols Blackberry
  • 6 Blackberrries
  • 6 Raspberries
  • 0,5 lime
  • 1 tblsp sugar
  • Garnish with Blackberries and Raspberries.
Muddle Blackberries, raspberries,lime and sugar in a tumbler. Add the Gosling's Black Seal Rum and Bols Blackberry. Fill up with crushed ice and stir with bar spoon. Garnish with Blackberries and Raspberries and sprinkle a dash of icing sugar over the berries.
Submitted by Tiare  
A Mountain of Crushed Ice  
MAI TAI version
Here is another version of a Mai Tai.
Shake and strain in a double old fashioned glass filled with crushed ice and and add the float on top. Garnish with the mint, pineapple and cherry.
Submitted by Tiare  
A Mountain of Crushed Ice  
Dark and Stormy (Horizons Bar)
This is my favorite dark and stormy from Bermuda. This comes from the Horizons cottage colony bar.
Build in a tall bar glass with plenty of ice. Stir once or twice, but do not mix thoroughly.
Submitted by The Scribe  
Walnut Street Hurricane
Combine ingredients over ice. Shake and Strain over fresh ice. Garnish with Pineapple Wedge.
Submitted by RumBarPhilly  
Rum Bar Philly  
Chunky Rummy Pineapple Punch
  • 2 oz Havana Club Añejo 7 Años
  • 0.5 oz fresh lime juice
  • 0.5 oz Tahitian Vanilla Syrup
  • 2 oz Fresh Pineapple Juice
  • 3-4 hunks of pineapple for baking
  • 2 Tahitian vanilla beans for the syrup
  • Light Muscovado sugar for the syrup
  • Maraschino cherry for garnish
  • Pineapple leaf for garnish
Bake the pineapple chunks with some, about a tblsp JW&N overproof rum in a thick saucepan. Muddle the baked pineapple and add the rest of ingredients in a shaker. Shake with ice, then strain into an ice-filled glass. Garnish with pineapple leaf and a cherry.
Make a vanilla flavored simple syrup by adding equal parts water and sugar in a thick saucepan with the split vanilla beans(and seeds scraped out)and heat until the sugar dissolves. Take off and let cool, strain.
Submitted by Tiare  
A Mountain of Crushed Ice  
TORTUGA
A strong, simple drink with a tropical taste.
Combine ingredients over ice in a double old-fashioned glass.
Submitted by Tiare  
A Mountain of Crushed Ice  
CARIBBEAN PUNCH
  • 1 scoop crushed ice
  • Juice of 1/2 lime
  • 1 oz pineapple juice
  • 1 oz orange juice
  • 3/4 oz banana liqueur
  • 2 oz Lemon Hart Jamaican dark rum
  • 1 splash Lemon Hart 151 Demerara Rum
Mix in shaker, top with grated nutmeg.
Submitted by Tiare  
A Mountain of Crushed Ice  
Mai Tai (Trader Vic's)
Trader Vic Bergeron claims to have created this drink for friends of his at his bar in Oakland, CA. The couple who had just returned from Polynesia exclaimed 'Mai Tai Roe Ae' meaning 'the best, out of this world.' Anyhow this drink was originally made with Wray and Nephew 17 y.o which is unavailable except for a few bottles in the hands of collectors.

Method: shake and strain over cracked ice
  • 50ml Aged Jamaican Rum
  • 20ml Orange Curacao
  • 20ml Lime juice
  • 20ml Syrup d'orgeat
  • 10ml gomme
Trader Vic's mentor Don the Beachcomber might well have fixed the original Mai Tai, a very different concoction, equal parts Cuban and Jamaican rums, lime, grapefruit, falernum, grenadine, Cointreau and a dash of Absinthe. Or if you can be bothered roast some Pineapple and muddle it into the Vic's recipe above.
Submitted by Paulipbartender  
151 swizzle
Blend with 3/4 crushed ice and pour in angry tikimug. Grate fresh nutmeg on top. Stab with cinnamon stick.
I sometimes sub the 1.5 oz Demrara 151 with 1 oz Coruba 12 and 0.5 oz demerara1 151. Be careful with the pastis, it has a strong taste that can take over if too much is added.
Submitted by Tiare  
A Mountain of Crushed Ice  
Swedish Passion
Drink invented because a passionfruit was found.. Variation: Add a float of JW&N overproof and you have a Jam Slam. Add some extra love and Passionfruit and you have Mi Corazon. Add some bitters ad you have a Bittersweet Passion.
  • 2 oz Coruba Coruba
  • 0.5 oz vanilla syrup
  • 0.5 oz fresh lime juice
  • Dash of Angostura Bitters
  • Dash of Grenadine
  • 1 passionfruit
  • 1 oz Pineapple and 1 oz Passionfruit juice
  • Crushed ice
Cut the passionfuit in 2 halves and reserve one for garnish and scoop out the seeds and add to a shaker with the rest of ingredients. Shake and serve in tall glass with a straw. Garnish with the other passionfruit shell. A tip is to add more ice than you think you need in the glass.
Submitted by Tiare  
A Mountain of Crushed Ice  
African Bounty
Blend with ice, strain and serve in double old fashioned glass. Garnish with a piece of banana with peel on. Sprinkle some grated dark chocolate on top.
Submitted by Tiare  
A Mountain of Crushed Ice  
Scarlet Ibis Cocktail
  • 1.5 oz Scarlet Ibis Rum
  • 0.5 oz Sweet Vermouth
  • 0.5 oz lemon juice
  • Dash Pimento dram
  • Lemon twist for garnish
Stir and stain over a glass with ice and garnish w lemon twist.
Submitted by Tiare  
A Mountain of Crushed Ice  
Rum, Gum and Lime
This is a recipe from Beachbum Berry’s Sippin’ Safari and the Bum recommends Pampero Aniversario for this drink. I think its a nice drink with a distinct Aniversario taste..
  • 1 1/2 oz. Rum
  • 1/2 oz. Lime juice
  • 1 tsp. Simple Syrup
  • 1 oz. Seltzer
Stir everything in an old-fashioned glass with ice, and garnish with lime and orange peels. Notes: You may want to adjust the seltzer and simple syrup amounts to your taste and the rum you’re using. If the rum isn’t very intense, it can end up tasting watered-down with a full ounce of seltzer.
Submitted by Tiare  
A Mountain of Crushed Ice  
Mount Gay Extra old Spritz
Cocktail created on Nov., 21th 2009 by Mr. Maurizio Di Palo, Bartender at the Time Bar c/o Golden Palace Hotel in Turin Italy.
Squeeze half slice of orange inside the cocktail. Cocktail Glass: Bourdeaux glass or Long drink Serve with a lot of ice and as a decoration a slice of orange.
Submitted by barmanlife  
RUM AND CHINO
  • 2 oz. Dark rum
  • 4 oz. San Pellegrino Chinotto or ”Chino”
  • Crushed Ice
  • Sprinkle of fresh Lime juice
  • Garnish: wedge of lime
In a rocks glass filled with crushed ice, add rum and San Pellegrino Chino. Sprinkle with some fresh lime juice. Garnish with a wedge of lemon or lime.
Submitted by Tiare  
A Mountain of Crushed Ice  
Killer Mai Tai Killer Mai Tai
I have made quite a few Mai Tais with different rums but i didn`t know it could taste like this..or the full meaning of "Mai Tai roa ae" until i made it with the Silver Seal 15 year demerara rum.
  • 2 oz Silver Seal 15 year demerara rum
  • 1 oz fresh lime juice
  • 1/4 oz orgeat - preferable home made
  • 1/4 oz simple or rock candy syrup
  • 0.5 oz orange curacao
  • mint
  • crushed ice
Shake with ice, strain and serve over crushed ice in a double old fashioned glass, garnish with a sprig of mint, and a cherry. This Mai Tai packs a punch due to the 110 proof rum.
Submitted by Tiare  
A Mountain of Crushed Ice  
Arctic's Sloe Comfortable Daiquiri
A nice diversion when you want something completely different! You may use white Rum instead of Dark but this is how I make it.
Place the Ingredients in a Metal Martini Shaker. Shake Until Martini Shaker Chills. Strain Into a chilled Glencairn Glass. Add the Ice from the Martini Shaker. Garnish with Orange Slice if desired..... Enjoy!! http://www.ministryofrum.com/forums/album.php?albumid=6&pictureid=86
Submitted by Arctic Wolf  
The Rum Howler  
Clove & Caña
Clove, ginger and dark rum are a great combination.
Shake, strain into highball glass and Garnish with lemon shaving and clove.
Submitted by Flor de Caña  
Tangerine Mojito
Muddle tangerine wedges with mint, lime and simple syrup. Add rum, shake and pour. Top with club soda and garnish with mint sprig and a dash of orange bitters.
Submitted by Flor de Caña  
SAMBATINI
Shake, strain into highball glass and Garnish with pineapple and Jalapeño pepper
Submitted by Flor de Caña  
NICARAO GIMLET
Combine Flor de Caña, Key Lime Juice, and Simple Syrup in a shaker filled with ice. Shake vigorously and strain into a martini glass.
Add a splash of Tonic and Club Soda and garnish with a Lime Wheel.
Submitted by Flor de Caña  
WATER SHIP DOWN
Shake, Strain in martin glass – top with Procesco – garnish with pear
Submitted by Flor de Caña  
La Favorite
Cuvée Prestige
Submitted by Camille  
Agatha Dream
.
This is quite basic drink, a bit sweet. In high glass put ice cubes (preferably 4) and add rum with liqeur. Add big slice of lime and fill up with sprite. Cheers!
.
Submitted by lukwec  
Rum - strona miłośników rumu i drinków z rumem  
Tropic of Jersey
A sweet fruity drink inspired by a friend's sweet home made Limoncello.
  • 1 oz Aged Gold or Dark Rum, I used: Matusalem Gran Reserva
  • 1/2 oz Triple Sec
  • 1/2 oz Limoncello
  • 1/2 oz Lime Juice
  • 2 1/2 oz Pineapple Juice
Pour ingredients into shaker full of ice. Shake ~10 times until shaker is frosted and cold. Strain into cocktail glass. Garnish with orange slice or pineapple wedge.
Submitted by Recluse  
THE BACK POWDER ! THE BACK POWDER !
In the world of Pirates, Rum is a staple. The many ways of enjoying it very. Though I find this a grand sipping drink to savor the flavors of the Caribbean & the Hawaian Islands.
  • (2) TWO PARTS Kraken Black Spiced Rum
  • (1) ONE PART TRADER VIC'S MACADAMIAN NUT
  • (4) FOUR PARTS DR. PEPPER
  • CHILLED & OVER CRACKED ICE
  • (A PINCH 'O' GUNPOWDER OPTIONAL)
Submitted by Mad Davy Flynt  
The Spiced Peach
Mix the three ingredients and serve over ice in a punch glass or tall collins glass. Though it has no peach juice, the 3 ingredients especially the juices marry to form a peach flavour.
Submitted by coviepresb1647  
Freestyle Freestyle
This cocktail is light and refreshing, yet it incorporates the classic flavors that bring out the best in dark rum.
  • 2-3 oz. Montanya Oro Rum
  • Juice of 1 full fresh lemon
  • 1 spoonful of pineapple chunks
  • 1 oz. Clove simple syrup (see below)
  • 4-5 muddled Basil leaves
  • Chilled club soda or seltzer
In a tall rocks glass (15 oz.): Fill with ice. Pour Montanya Oro. Roughly muddle the Basil. Spoon muddled Basil and Pineapple into the glass. Add lemon juice and clove syrup. Top with seltzer.
Clove Syrup: This is an easy recipe and can be stored in the fridge for up to a month. 1 cup turbinado sugar, 1 cup hot or boiled water, 1/2 cup toasted cloves, Combine and chill. Pineapple: Fresh ripe pineapple is delicious, but canned is okay.
Submitted by Montanya Rum  
http://www.montanyarum.com  
The Devil's Own The Devil's Own
  • 1 1/2oz. Zaya Rum
  • 1/2oz. Fernet Branca
  • 1/4oz. Grand Gala
  • 1 Tsp. Trader Tiki Vanilla Syrup
Stir/strain into Pernod Absinthe coated cocktail glass. Lemon Swath Twist and discarded (no garnish)
Submitted by 320Main  
Lord Panama Lord Panama
Pour the Ron Abuelo Añejo over ice in a highball glass then top with iced-tea. Stir and add a squeeze of lime. Garnish with lime wedge.
Submitted by varelaimports  
Cuba Libre
  • 1 shot Mt Gay Sugar Cane rum or your favorite Mount Gay Sugar Cane Rum
  • 2 dashes bitters
  • 1 wedge lime
  • 6 oz Cola (Coke)
  • Ice
  • 12 oz glass
Submitted by ofrmgfo  
Hart of Darkness
From Jeff Berry's "Beachbum Berry Remixed", posted with permission
  • 1/2 oz fresh lime juice
  • 1/2 oz passion fruit syrup
  • 1/2 oz honey mix
  • 3/4 oz soda water
  • 1 1/2 oz Lemon Hart 151 Demerara Rum
  • 1/4 oz fresh lemon juice
  • 8 oz (1 cup) crushed ice
Put everything in a blender. Blend at high speed for 5 seconds. Pour into a tall glass. Add ice cubes to fill.
Jeff's notes: Lemon Hart's 151 Demerara is our favorite rum. There's just one problem: you can't drink much of it without blacking out and waking up the next day in a country where no one can speak your language, but everyone seems very disappointed in you for some reason. So in 2005 we fashioned this drink to keep us from sipping the stuff neat. My notes: Forget adding the soda water... how about a little extra ice? You will not notice the lack of the soda water. Also see my post about dafruta passion fruit concentrate in the ingredients section, and making PFS from it. Finally, honey mix is 1:1 honey and water. I also like to use crushed ice at the end instead of cubes, filling a tiki mug. Addictive.
Submitted by gordonbeall  
Provincial
This is my take on a recipe published in the Washington Post in December 2009. It is a wonderful holiday season cocktail and looks really festive as well. Make it while fresh cranberries are available. The link to the original recipe is: here.
  • 2 oz very good Amber Rum or Rhum
  • 3 oz fresh cranberry juice (recipe follows)
  • 1/2 oz orange liqueur such as Cointreau or Senor Curacao
  • 1/4 oz lime juice
  • 1/4 oz simple syrup
  • 1 teaspoon lemon juice
Shake in a cocktail shaker with ice, strain into cocktail glass, garnish with a round of lime or a couple of cranberries.
Fresh Cranberry Juice: A 12 oz bag cranberries, washed of course. 1 Cup water and 1/4 Cup sugar. Put all into a blender and blend thoroughly. Then strain through fine mesh strainer, pressing hard to extract as much juice as possible. You should wind up with about 16-18 oz of juice. This will be pretty tart.
Submitted by gordonbeall  
Jamaican Sour
Limeade from fresh lime juice, water, and sugar to taste. Serve over rocks.
Submitted by coviepresb1647  
Closed Bodega
A dark and complex rum old fashioned for sipping on winter nights.
Build in glass old-fashioned style, stir with three 1" cubes. Express and garnish with orange peel.
Submitted by keame  
The Pirata The Pirata
This application of Smoke & Oakum Gunpowder Rum comes to us from a cocktail book picked up in Cuba in 2009: El convite de los sentidos, 200 cocteles cubanos, by Alejandro Montesinos Larrosa.
Shake with crushed ice and pour all into your favourite Tiki mug. Garnish with a mint sprig - or if feeling flame-boyant... Hollow out half of a small lime and float on top of the drink. Fill with more Gunpowder Rum and a sprinkle of demerara sugar. Ignite (push mint down into drink first). Sprinkle with cinnamon for effect just before serving.
Submitted by BH Simpson  
Red Recognizer Red Recognizer
Featured as part of a TRON-themed cocktail list at motel bar in Wellington is the Red Reconizer. Named after the floating vehicles which form part of the video game Space Paranoids, invented by Jeff Bridges' character, Flynn. This drink is also a loose tribute to bad guy enforcers everywhere who feature in films but often have no dialogue. They simply hover in the back ground, ready to do their master's bidding. For instance, the floating red robot Maximilian from that other gothic sci-fi film by Disney, The Black Hole.
  • 30ml Smoke and Oakums Gunpowder Rum
  • 20ml Cherry Heering
  • flesh of one passionfruit
  • 2 wedges of lemon
  • 2 dashes of liquorice liqueur
  • grind of black pepper
Muddle the fruit together in the base of a boston shaker then add the rest (excluding the pepper). Shake then double strain into a martini glass, garnish with grind of pepper and present atop an LED light source. Perhaps sneer with disdain, grunt, thump the counter top with your fist then crack your knuckles.
Submitted by BH Simpson  
Knickerbocker Knickerbocker
This classic cocktail is one of the oldest drinks you will find in English print. The exact origins are much fodder for debate. Perhaps it was a signature drink of the old Knickerbocker Boat Club in New York. Regardless of its origins, there is no denying that it is a tasty cocktail in any era.
  • 2 oz Dark Rum
  • 1 1/2 oz. Raspberry Liqueur (like Chambord)
  • 1/2 oz. Orange Curacao
  • Juice of half a lime
Fill a small highball glass (the same glass that serves this cocktail) three-quarters full of ice. Pour this ice along with the four cocktail ingredients into a cocktail shaker. Give it a good shaking and pour the shaker contents into the small highball glass. Garnish with a lime wedge.
Submitted by BevX  
BevX  
After the (dark &) Storm(y)
Came up with this one at home last night. Wanted to take the much loved traditional "Dark & Stormy" to the next level. All friends present really loved this cocktail and said it was a "keeper". A spicy winter cocktail, hope you enjoy.....
  • *Juice from 1/2 of a lime
  • *2 oz. Zaya Rum (or quality vanilla infused rum)
  • *3/4 oz. St. Elizabeth Allspice Dram
  • *1/4 oz. Citronge (or Cointreau)
  • *High quality Ginger Beer (Bundaberg is my favorite)
Squeeze lime juice into tall/pint glass, fill with ice, add rum - allspice dram - orange liqueur, top off glass with ginger beer and give a gentle stir, add lime peel (*can also and lemon peel for cool green/yellow visual contrast)
Submitted by matto1  
Jet Pilot
From Beachbum Berry's Sippin’ Safari, this 1953 drink from the Luau in Beverly Hills is a good example of how Tiki bar mixologists combined multiple rums, flavored syrups, and citrus to make drinks with unique flavor profiles.
  • 1 oz dark Jamaican Rum
  • 3/4 oz gold Puerto Rican rum
  • 3/4 oz Lemon Hart 151 Demerara Rum
  • 1/2 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/2 oz cinnamon syrup
  • 1/2 oz falernum
  • 1 dash Angostura bitters
  • 6 drops Herbsaint or Pernod
  • 4 oz crushed ice
Flash-blend everything for 5 seconds in a blender. Pour into a rocks glass or short tiki mug filled with ice cubes. Garnish with a cherry speared to a cocktail pick.
Submitted by beachbum berry  
Beachbum Berry  
After the (dark &) Storm(y) After the (dark &) Storm(y)
Came up with this one at home the other night. Wanted to take the much loved traditional "Dark & Stormy" to the next level. All friends present really loved this cocktail and said it was a "keeper". A Caribbean-spiced cocktail, hope you enjoy...
  • *Juice from 1/2 of a lime
  • *2 oz. Zaya Rum (or quality vanilla infused r
  • *3/4 oz. St. Elizabeth Allspice Dram
  • *1/4 oz. Citronge (or Cointreau)
  • *Bottle of quality Ginger Beer (Bundaberg is
Squeeze lime juice into tall/pint glass, fill with ice, add rum - allspice dram - orange liqueur, top off glass with ginger beer and give a gentle stir, add lime peel (*can also and lemon peel for cool green/yellow visual contrast)
Submitted by matto1  
Old Ironsides Old Ironsides
My friend Jake and I came up with this drink one day at Room 11. To make Liqueur 44: www.saveur.com/article/Wine-and-Drink/Orange-and-Coffee- Flavored-Rum-Liqueur I use El Dorado White Rum and only 3 and 2/3 of a cup of sugar.
Combine first three ingredients in a small rocks glass. Stir or swizzle to dissolve cane syrup. Squeeze lime wedge into glass and drop in. Add ice and stir briefly. Sip liberally. Inspired by Navy Grog, it’s named for the famous 44-gun frigate.
Submitted by dansearing  
Room 11  
day and night day and night
  • 1 1/2 oz Matusalem Classico
  • 7 fresh red grapes
  • peach marmellade 3 bsp
  • lemon juice 1/2 oz
  • 1/2 fresh peach
  • budweiser beer
blend all ingredient with 1 oz of budweiser beer and 3 ice cubes, pour over ice in a baloon glass and fill top with more budweiser beer, Enjoy
Submitted by gc.barchef  
www.ibss.pro  
Hoti's Blackcaps
stir and strain into ice - filled old fashioned glass
1.0 oz. Skyy Vodka
0.25 - 0.75 oz. Bonny Doon Framboise 0.5 oz. orgeat syrup
Submitted by Tripdforlife  
http://dunderandlees.blogspot.com/  
Occam's Cocktail Occam's Cocktail
Occam's Razor is a postulate of William of Ockham(1285–1349),"Simple solutions are, other things being equal, generally better than more complex ones." Or as Leonardo DeVinci(1452–1519) said, "Simplicity is the ultimate sophistication."
  • Your favorite rum, or may I suggest:
  • Mount Gilboa (Barbados)
  • OR Trois Rivieres Vieux Agricole (Martinique)
  • OR Clarkes Court Old Grog Rum (Grenada)
  • Or Admiral Rodney (St. Lucia)
  • OR Arundel Dark Rum (Tortola)
  • OR Doorly's Five Year Old Rum (Barbados)
  • OR Chairmans Reserve (St. Lucia)
  • OR Depaz Rhum Veiux Agricole (Martinique)
  • OR Rum Palmera White Label (Aruba)
To make Occam's Cocktail follow the directions exactly: 1. Select a suitable cocktail glass. 2. Put in no more than three ice cubes. 3. Add two or three ounces of the best rum. 4. Add one tablespoon of water. 5. Stir gently. 6. Enjoy.
Occam's Razor is just another way of saying, "Keep it Simple Stupid" or K.I.S.S. Occam's Cocktail is delicious, and delightful in its simplicity. Pour one for yourself tonight and love it.
Submitted by dreliason  
Bosun's Grog Bosun's Grog
This is a hearty grog for the real working men on a ship. The Boatswain, or Bosun, was in charge of maintaining the ship and when "Muster for Rum" piped out not just any grog would do.
  • 1 ounce Ron Abuelo 12 Años
  • 1 ounce Ragged Mountain Rum
  • 1/2 ounce creme de cacao
  • 1/2 ounce white grapefruit juice
  • 1/2 ounce fresh squeezed lime juice
  • 1/4 ounce cinnamon syrup
  • 1/4 ounce orange Curacao
  • Ground cloves
Shake all ingredients except cloves with plenty of crushed ice. Pour unstrained into a double old fashioned glass. Dust with cloves and garnish with a mint sprig.
The pot still character of the Ragged Mountain mixes nicely with the spice of the cinnamon and the molasses character of the Abuelo provides added depth.
Submitted by pauletter  
Borracho en Portugal
Submitted by PANTRELOS  
The Dark Holiday
This is one fantastic creation I made for a friend who loves spice and molasses. Enjoy!
  • 2 oz. Cruzan Blackstrap Rum
  • .5 oz. Lime Juice
  • .5 Cinnamon Syrup
  • .25 Allspice Dram
  • 2 Dash Angostura Bitters
Combine all ingredients in mixing glass with ice. Shake and double strain into a cocktail glass. garnish with an orange twist. Serve at once. CHEERS!
Submitted by Shattuckwildaner  
rum ice rum ice
it's easy.
Submitted by Edward Hamilton  
Caribbean Manhattan
This is one of my favorite recipes. It has the same prep as a normal Manhattan, but with a refreshing change of liquors. Perfect for a hot summer day...or anytime.
  • Pyrat XO Pyrat XO, 15yo
  • Grand Marnier
  • Orange Bitters
  • Rhubarb Bitters
  • coca-cola
  • Orange twist
1.5oz Pyrat xo .5oz Grand Marnier 1 dash orange bitters 1 dash rhubarb bitters Stir & strain over fresh ice in an old fashioned glass and give it a splash of coke. Garnish with fresh orange twist
Submitted by Kaptain  
Five Island Fizz Five Island Fizz
David Delaney Jr. won the 2012 Angostura Global Cocktail Challenge with this drink.
Add Angostura 5 Year Gold Rum, falernum, lime and maraschino into mixing tin. Add ice, shake briefly and strain into a collins glass. Add ginger Beer, fill with crushed ice and dash Angostura Aromatic Bitters to float on top. Garnish with a lime wheel wra
Submitted by Edward Hamilton  
Carribean Colonial
A homage to the (somewhat chequered) history of the Carribean islands. Rum with English and French flavours.
  • 50ml Havana Club Añejo 7 Años
  • 25ml Triple Sec (preferably Cointreau)
  • 100ml "Copella" or quality English style Apple Juice (cloudy)
  • 1 Lime Wedge
Shake the Rum, Triple Sec and Apple Juice over cubed ice in a Boston shaker. Fill a large rocks glass with cubed ice, squeeze the lime wedge over ice and add to glass. Pour the main ingredients into the glass.
Submitted by GordonPM  

Rhum Agricole

PINEAPPLE DELIGHT PINEAPPLE DELIGHT
This is a yummy treat made with 2 rhum agricoles and fresh pineapple.
  • 1 Cored Pineapple
  • 2 juiced limes
  • A few large chunks of pineapple - muddled
  • 2 tblsp fresh honey mix
  • 5 ml orgeat
  • 25 ml agricole blanc 50%
  • 25 ml rhum agricole vieux
  • 1 can Ting grapefruit bev.
  • crushed ice
  • 2 tblsp liquid honey , 2 tblsp sugar , 2 tblsp butter and 1 tblsp Wray & Nephew White Overproof
Scoop out the pineapple and use some of the meat to muddle in a mixing glass. Add the lime juice, orgeat, the content from one of the passionfruit halves, honey mix and rums. Shake hard and not too long. Fill the pineapple with crushed ice Pour in pineapple, top with Ting, add some more crushed ice. Garnish with 2-3 pineapple leaves and a piece of speared pineapple. Add a straw. Believe me..this drink is worth all the effort..
HONEY MIX Add equal parts sugar and butter in a pan, about 2 tblsp of each, heat and stir well, add 2 tblsp liquid honey and stir until you get a saucy cream. Then add 1 tblsp of the overproof rum and stir again. Keep warm for mixing in drinks.It should be a little bit above room temp. It helps to use clarified butter as the problem with honey mix is the milk solids that form when it gets cold. These measurements are approximate.
Submitted by Tiare  
A Mountain of Crushed Ice  
Kill Devil Kill Devil
I was served this drink at the Pegu Club. The balance between the Chartruese and the rhum really hit the spot.
Stir ingredients over ice. Strain into a chilled cocktail glass.<br><br> Garnish: This garnish should certainly be accompanied by a disclaimer since it's set aflame.
Submitted by Edward Hamilton  
Rum Sazerac Rum Sazerac
I was first served this drink at the Hotel del Mano in Brooklyn. Ryan McReynolds usually uses El Dorado 15 in this drink, but substituted Zacapa Centenario in its place.
Stir, then strain into an absinthe rinsed glass. Garnish with discarded orange twist.
Submitted by Edward Hamilton  
Rum Old Fashioned
More than a few whisky drinkers have been seduced by rum old fashioned. This one is made with La Favorite Vieux, but it is also good with many aged rums.
Muddle the water, sugar, cherry and rum, garnish with the orange slice.
Submitted by Edward Hamilton  
Marmalade Cooler
I discovered this and the lovely Jenell at Cantina in San Francisco. The marmalade adds a nice flavor the cocktail and is certainly an underused ingredient in many bars.
Shake and strain into a highball glass while adding 1 oz ginger beer.

Garnish with an orange wheel.
Submitted by Edward Hamilton  
Isle of flowers
Build with cracked ice, in a pint glass
  • 2 Shots Neisson L'Esprit
  • 1 Shot St Germain
  • Juice of 1/2 a lemon
  • Top up with Sparkling wine
Submitted by forrest  
a drink with forrest  
Mixed Ti Punch
  • Rhum agricole blanc 1 part
  • 1 part Montebello Rhum Vieux
  • Dark powdered sugar or syrup - your choice.
  • 1 lime
  • Ice cubes
Slice a piece of the lime, or use half.. and squeeze the juice over the sugar, stir to mix and add the rums - one part rhum agricole blanc and one part Montebello vieux, stir and add the ice..sip slowly and enjoy the magnificent aftertaste.
When using sugar instead of syrup in a Ti Punch you get a "Dry Punch" I like it sometimes, with a dark sugar.
Submitted by Tiare  
A Mountain of Crushed Ice  
French Rum-Tini
Combine all ingredients over ice. Shake and strain into Martini glass. Garnish with Pineapple Wedge
Submitted by RumBarPhilly  
Rum Bar Philly  
PUNCH COMBAVA
This punch i first pre-prepared by macerating the zest of 1/2 kaffir lime, 100g dark cane sugar and 1 vanilla bean for 1 month with 1L rum agricole blanc. Coat the rim of a low and wide goblet style glass with grated coconut. Pour the punch in a shaker with ice, shake and Add a touch of Grenadine before serving. Garninsh with a vanilla bean.
  • 1L rum agricole blanc
  • zest of 1/2 kaffir lime
  • 100g dark cane sugar
  • 1 vanilla bean whole
  • Grated coconut
  • Grenadine
Submitted by Tiare  
A Mountain of Crushed Ice  
Ginger Daiquiri
On a recent trip to Washington, DC, I was introduced to Justin Ulysses Guthrie at Central Michel Richard on Pennsylvania Ave who served this delightful ginger daiquiri. The combination of Neisson Blanc and ginger was better than anything I've made myself so I want to share it with you.
  • 1.75 oz Neisson L'Esprit
  • 1.25 oz Massenez Crème de Gingembre
  • 1.25 oz Fresh Lime Juice
  • 1.25 oz Ginger Syrup (see recipe)
  • Ginger Syrup ingredients -
  • 6 oz Fresh Ginger (peeled and julienned)
  • 2 rinds of Lemon with pith removed
  • 4 cups Sugar
  • 4 cups Water
Combine ingredients in a shaker over ice, shake and strain into a martini or daiquiri glass. Garnish with lime wheel or candied ginger.
Ginger Syrup preparation. Bring to a low boil and remove from heat. Let ingredients soak in syrup for 1 hour and strain. Be careful not boil the ginger and peel or the mixture will brown and turn bitter.

Justin Ulysses Guthrie
Central Michel Richard
Submitted by Edward Hamilton  
Hot Summer
Kick off your flip-flops..
  • 2 oz. Agricole blanc
  • 4 oz. San Pellegrino Pompelmo or Limonata
  • Garnish: twist of lemon, lime.
  • ice
In a highball glass filled with ice, add agricole blanc and San Pellegrino + ice. Garnish with a twist of lemon or lime.
Submitted by Tiare  
A Mountain of Crushed Ice  
Ti Punch Ti Punch
Slice a disc from the side of a fresh lime, squeeze gently and drop into a small glass. Then add the following ingredients in this order.
Stir and add ice as desired.
Submitted by mac  
Creole Shrubb Cooler
This is a tall cool drink we enjoy on hot days on the deck.
  • 2oz Clément Shrubb Liqueur Creole
  • 1/2 Lime or 1 oz fresh lime juice
  • 1/2 oz rock candy syrup
  • Ice: cubed or cracked
  • Club soda or Seltzer
  • Lime or Orange wheel or wedge
Combine lime juice, rock candy syrup and Creole Shrubb in a tall collins glass or pint glass, add ice to taste and top with soda, garnish and enjoy. I use a 2:1 sugar syrup ratio for this drink
I tend to empty my bottle of Creole Shrubb quickly when this drink is brought out to play when guests are around
Submitted by thegrinchd  
Rhuby Daiquiri Rhuby Daiquiri
This is a twist on a Hemingway daiquiri I came up with after having a slice of rhubarb pie, remembering that it's one of my favorite flavors and vowing to get that flavor into a glass.
  • 2 oz. white rhum agricole
  • .75 oz. fresh lime juice
  • .25 oz. Luxardo Maraschino
  • .25 oz. simple syrup
  • .75 oz. Rhubarb syrup*
  • 1.0 oz. Ruby red grapefruit juice
  • Dash Fee Brothers Grapefruit Bitters
Shake over ice and strain into a cocktail glass. Garnish with a lime wedge. *Rhubarb Syrup 4 cups diced rhubarb 2.5 cups water 1.5 cups sugar .5 Tablespoon freshly microplaned ginger 1/8 tsp. Chinese Five Spice powder
Boil rhubarb w/water. Lower heat, simmer covered about 25 min. until rhubarb breaks down. Remove from heat. Stir in remaining ingredients & allow to cool slightly. Puree then strain thru fine chinoise, pressing on solids to remove as much syrup as possible.

Photo courtesy J. Kemp
Submitted by KatieLoeb  
Booze Muse  
Esplanade Esplanade
Similar to a Vieux Carre and reminds me of drinks I used to have when I was living in New Orleans... except now with better liquor. Apologies for the cl and not oz... seems all my measuring devices are metric these days.
Pour the rums and vermouth into an old-fashioned glass half full of ice. Add the bitters and absinth/Pernod. Stir. Squeeze the lemon twist and drop it in.
Submitted by Gray  
Planteur
  • 5 cl Damoiseau Rhum Blanc
  • 5 cl guava juice
  • 5 cl passion juice
  • 5 cl orange juice
  • 1 jet of grenadine
  • grated nutmeg
Submitted by wonm_gwada  

Special Rum Drinks

Rob's No Freeze, No Batter Hot Buttered Rum
This was the result of some experimentation, back-engineering of a commercial recipe, and some wise counsel at a spice shop. Reviews have been... glowing.
  • 2 c. white sugar Pusser's Blue Label
  • 1 t. nutmeg
  • ½ t. ground cloves
  • 1 t. ground cardamom
  • ½ t. allspice
  • ¼ t. dried lemon peel
  • 1 t. cinnamon
  • 1 T. molasses
  • 3 c. water
  • ½ t. vanilla
Combine the dry ingredients very thoroughly together in a sealable container, it is VERY IMPORTANT to use a very hot, spicy cinnamon, such as Vietnamese Cassia, to keep the wonderful flavor of cinnamon from being overwhelmed by the other heavy hitters. The mix does NOT need to be refrigerated, you should keep it sealed to keep the spices strong and fresh. To prepare four small-ish servings, mix and heat the water, molasses, six tablespoons of the mix, and the vanilla to the point of boiling, but DO NOT boil. Do not serve in metal tankards, hands will fry! In each mug or tankard, put as much Pusser's Royal Navy
Rum as you want, two jiggers is rather ample. Pour in the hot mixture, melt a tablespoon of butter on top of each mug. This is sweet, rich, and soothing, just the thing for a cold winter's night or the dogwatch. Best!
Submitted by msinabottle  
Heartless Jezebel
A sweet, rich dessert drink created for the Fall.
Mix ingredients with ice in shaker and shake until good and frothy. Strain into cocktail glass with ice. Sprinkle with grated cinnamon. Garnish with a cinnamon stick.
Submitted by Dood  
RumDood.com  
Dark Query
A riff on a Daiquiri. . .
Shake and strain into a chilled cocktail glass.
Submitted by forrest  
a drink with forrest  
Orangutan
  • 2 Oz Batavia Arrack
  • 3\4 oz Aguardiente
  • 3 Cardamom pods
  • 1/4 Lemon
  • 1 Tablespoon of Passion Fruit Syrup
Crush cardamom pods fresh, or a pinch of ground Squeeze lemon hard and drop the whole thing into the shaker with everything else, and Shake vigorously, double strain into Old Fashioned Glass with several ice cubes
Submitted by forrest  
a drink with forrest  
FOOTPRINTS IN THE SAND
  • 1 oz Dark Rum
  • 1 oz Gold Rum
  • 0.5 oz Wray & Nephew White Overproof
  • 0.5 oz vanilla syrup
  • !/2 lemon quartered for muddling
  • Ice
  • Ting or other grapefruit bev.or juice.
Start muddling the lemon, add the vanilla syrup and rum. Add Ting and ice, stir.
Submitted by Tiare  
A Mountain of Crushed Ice  
Blazer
Method: flambe, then pass from vessel to vessel
  • 50ml Rum
  • 10ml sugar syrup
  • assorted fruit and/or jam
This drink is based on the original Blue Blazer from Jerry Thomas' 'Bon vivant' guide of 1862. This drink is the perfect winter warmer.
Submitted by Paulipbartender  
Bajan Bay Punch
Build all ingredients in an ice-packed rocks glass and top with dash of nutmeg. Stir and sip!
Submitted by rumdealer  
Brash Monk
Chill martini glass. Build ingredients over an ice-packed shaker. Shake well and strain into glass and garnish with 3 coffee beans.
Submitted by rumdealer  
Pyrates Punch
Deliciously refreshing but perfectly strong and balanced.
Build in double rocks glass, with full ice. Add liquors, juice, and squeeze one fresh lemon wedge in. Shake ingredients briefly, garnish with flower or mint sprig.
Submitted by Zcatania  
Gold Way Cocktail
created by Maurizio Di Palo bartender at the Golden Palace Hotel, Turin (Italy). Nov 2009.
Decoration: Slice of half lime Glass: Highball
Submitted by barmanlife  
Rum Bar Mai Tai
Combine all ingredients except Whalers Rum. Add ice and shake. Strain over fresh ice in a Poco Grande Glass. Float Whaler's Rum. Garnish with an Orchid.
Submitted by RumBarPhilly  
Rum Bar Philly  
SWEET AND DEADLY
  • 1,5 oz Lemon Hart Jamaican rum
  • 1,5 oz Coruba 12 Old Premium Jamaica Rum
  • A good float of Lemon Heart 151 demerara Lemon Hart 151 Demerara Rum
  • Juice from 1 half lime
  • A dash of Tahitian vanilla syrup
  • A dash of bitters
  • A dash of Cinnamon syrup
  • Fill up with equal parts pineapple and passionfruit juices
Fill a large double old fashioned glass with crushed ice. Shake the ingredients incl the spent limeshell ,strain and pour over crushed ice. Garnish pineapple, sherry and leaf of pineapple. Add a short straw.
Submitted by Tiare  
A Mountain of Crushed Ice  
Lucia's Temple
Inspired by the movie shirley Temple the Italian Bartender Maurizio Di Palo who works at the Golden Palace in Turin (Italy), created this long drink for rum lovers and for WIRSPA ITALIA. drink born in Turin on Nov, 21th 2009.
Complete the decoration with a slice of half lime and serve it. Cocktail Glass: High Ball Build up into a glass.
Submitted by barmanlife  
Manhattan Blue Parrot Manhattan Blue Parrot
Created by Maurizio Di Palo an Italian Bartender at the Golden Palace Hotel in Italy. The drink born on Nov., 21th 2009 in occasion of the Master WIRSPA Italia.
Builded into a Mixing Glass and poured into a sigle Martini Glass. Add a red cherry as decoration into the glass.
Submitted by barmanlife  
Haiti Punch Cup N°1
This fantastic drink created by Maurizio Di Palo, bartender at the Golden Palace Hotel in Turin (Italy) in occasion of the WIRSPA Italian Master 2009 it's good both cold or warm as punch.
Build into the Glass if served Cold whit a lot of ice. Cocktail Glass: Large Old Fashion Option Glass: High ball If Warm use an Irish coffee glass of a Grog glass. In both cases as a decoration add a lemon zest and a piece of cinnamon.
Submitted by barmanlife  
D&A Cocktail D&A Cocktail
This cocktail has been created on Nov, 21, 2009 by the Bartender Maurizio Di Palo who works at the Golden Palace Hotel in Turin, Italy. He created this cocktail for WIRSPA ITALIA.
To finish twist an Orange skin on top of the glass when the cocktail is finished. Glass: Sniffer Mix all the ingredients in a Mixing glass and pour it into a Sniffer glass without ice. than add a red cherry.
Submitted by barmanlife  
TROPICAL ITCH TROPICAL ITCH
This is a strong drink with a striking combo of Jamaican rum and Bourbon paired with Passionfruit juice..
Fill a large glass with crushed ice all the way over the top and stir well. Garnish with p Pineapple and mint.Traditionally this drink is served with a wooden back-scratcher.
Submitted by Tiare  
A Mountain of Crushed Ice  
Orange Delight
Pour JW&N rum and Campari in a rocks glass with 2 large ice cubes, fill up with OJ, garnish with a orange slice.
Submitted by Tiare  
A Mountain of Crushed Ice  
Skull Island
Grown popular in Denmark. A flavor sensation.
  • 1,5 oz Mount Gay Eclipse Barbados Rum
  • 0,5 oz Creme de Banana
  • 0,5 oz Creme de Cacao
  • 1,5 oz Unsweetened Pineapple Juice
  • 1,5 oz Grapefruit Juice
  • 1 oz Freshly made sourmix
  • Dash to 0,4 oz of Pernod
Shake it all ingredient up, add into favourite tiki vessle... served over crushed ice. Mahalo
Submitted by andynilsson  
http://www.brassmonkey.dk  
"Old Way" Mai Tai Formula - 1997 "Old Way" Mai Tai Formula - 1997
Mai Tai translates from Tahitian to mean "Out of this World." A fitting description for this cocktail. The Mai Tai came to light in 1944 in Oakland's Trader Vic's. There Victor Bergron, one of the founders of the tiki bar, put together this great dr
Shake vigorously all ingredients except the fine dark rum (Santa Teresa 1796 Antiguo de Solera, or Zacapa Centenario 15 yo are my favourites). Strain into an old-fashioned glass half filled with ice. Top with the dark rum. Add a sprig of fresh mint.
Submitted by sambacat  
Blue Coco Mojo Blue Coco Mojo
The Infused CocoMint syrup adds an exotic kick to this tall rum concoction.
  • 1/4 oz Blue Curaçao
  • 1-1/2 oz Cruzan Aged Light Rum
  • 1-1/2 oz CocoMint Syrup (recipe follows)
  • 1 oz fresh lime juice
  • 2 oz chilled seltzer water
  • Garnish fresh mint or cilantro
  • Garnish fresh shaved coconut (optional)
1. Fill a tall glass with ice. Measure in the Curaçao, rum, syrup, lime juice, and fizzy seltzer water. Stir with a bar spoon. 2. Garnish with fresh mint and/or cilantro and a sprinkling of shaved coconut, if using.
CocoMint Syrup recipe can be found here: blog.beachoutpost.com/?p=870
Submitted by Brad Beach  
http://blog.beachoutpost.com  
Four Sheets Navy Grog Four Sheets Navy Grog
One sheet = tipsy________________ Two sheets = sloppy drunk_______ Three sheets = reeling drunk_____ Four sheets = unconscious________
Shake all BUT mineral water, with cracked ice in a Boston shaker until frosty. Pour into large bucket / old fashioned glass. Stir in the mineral water and top off with crushed ice if there's room.
Garnish as you wish, I am partial to a wooden oyster fork with a chunk of pineapple and a cherry. A sprig of mint won't hurt either.
Submitted by Markahuna  
PENANG AFRIDIDI #1 PENANG AFRIDIDI #1
PENANG AFRIDIDI #2 A twist of Penang Afrididi from Sippin`safari.
  • .25 oz Fresh Lime Juice
  • .5 oz Unsweetened Pineapple Juice
  • .5 oz Orange Juice
  • .5 Passion Fruit Syrup
  • 1.5 oz Appleton White Appleton Special White
  • 1.5 oz Smith & Cross Smith & Cross
  • Rinse the glass with Pernod
  • .75 cup crushed ice.
Put everything in a blender saving ice for last. Blend 5 seconds and pour in a tall glass, and add more ice to fill. Garnish with pineapple.
Submitted by Tiare  
A Mountain of Crushed Ice  
spring Daiquiri
  • 7 cl havana barrel proof
  • 3 cl fresh lime juice
  • 1,5 cl elderflower syrup
  • 6 drops grapefruit bitters (from dropping gla
Shake and Fine strain into chilled daiquiri glass. garnish with a grapefruitzest
Submitted by markus müller  
WILD-FASHIONED
A contempopary twist on the Old-Fashioned recipe with rum. Pu-ehr grows in the wild nature, this is where the name comes from.
  • 50ML R.L. Seale's 10 yo Aged Rum
  • 5ML Amaro (Ramazzotti)
  • 5ML Pu-ehr syrup*
  • 2dash TBT Orange Bitters
Preparation: Stir the ingredients over ice in a mixing glass and serve on the rocks in the old-fashioned glass. Garnish with a home-made maraschino cherry (or none) and a large orange twist. Enjoy! *Pu-ehr syrup: Strong infusion of Pu-ehr tea (1 pa
Submitted by romanmilostivy  
SECOND WIND's sunset rum drink SECOND WIND's sunset rum drink
Bill & Laura on their sailboat SECOND WIND introduced us to this marvelous drink when we were both cruising in the Caribbean. Cool & refreshing, I fell in love with it. Hope you do too. D & Don aboard the Dickerson 41 SOUTHERN CROSS, the last woody
In a tall glass with ice: 2 jigs of Mount Gay Eclipse Barbados Rum (the sailors rum). 1 jig of peach schnapps. Fill glass with orange juice to within 1 to 1-1/2 inches of the top. The remainder with pineapple juice, leaving room for the rest of the
ingredients. Add 2 t cherry juice & 2 cherries(the sunset). For more of a sunset, add more cherry juice. On top, pour a floater of Myers Dark Rum, as that is the darkening sky. Enjoy! But remember this drink is smooth and goes down easy.
Submitted by dndon  
http://svsoutherncross.wordpress.com  
SECOND WIND sunset drink SECOND WIND sunset drink
This marvelous drink was introduced to us by Bill and Laura on their sailing ketch SECOND WIND when we were both cruising in the Caribbean. Cool and refreshing, I fell in love with it. Hope you do too. D & Don aboard sailing ketch SOUTHERN CROSS
In a tall glass with ice: 2 jigs of Mount Gay Eclipse Barbados Rum (the sailors rum). 1 jig of peach schnapps. Fill glass with orange juice to within 1 to 1-1/2 inches of the top. The remainder with pineapple juice, leaving room for the rest of the ingredients. Add 2 t cherry juice & 2 cherries(the sunset). For more of a sunset, add more cherry juice. On top, pour a floater of Myers Dark Rum, as that is the darkening sky. Enjoy! But remember this drink is smooth and goes down easy.
Submitted by dndon  
http://svsoutherncross.wordpress.com  
Guyana Zombie Guyana Zombie
Blend with crushed ice at high speed for 5 sec. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, lime wedge and brandied cherry. Serve in goblet with crushed ice. Sprinkle demerara sugar on top.
Submitted by Tiare  
A Mountain of Crushed Ice  
The Beachcomber
Donn Beach (February 22, 1907 – June 7, 1989), born Ernest Raymond Beaumont Gantt, is the acknowledged founding father of tiki restaurants, bars and nightclubs. After years of being called Don the Beachcomber because of his original bar/restaurant, Gantt changed his name to Donn Beach. A bootlegger during Prohibition, Gantt moved to Hollywood in the 1930's, and opened "Don's Beachcomber" bar in 1934. In 1937, he opened the first Don the Beachcomber restaurant, featuring a variety of exotic dishes. As important as the food were the exotic and potent rum cocktails that became the hallmark of Don the Beachcomber. Gantt is credited with the creation of the Zombie, Tahitian Rum Punch, and the Navy Grog, among others. He is also one of the claimants to the creation of the classic Mai Tai. "The Beachcomber"cocktail is a tribute to this legendary man!
  • 2oz Brugal Extra Viejo Brugal Extra Viejo
  • 3/4 oz. Cointreau
  • 3/4 oz. fresh lime juice
  • 1/4–1/2 tsp. maraschino liqueur
  • 1/4 tsp. simple syrup (optional)
  • Ice
Submitted by angelaurreaga  
Dockside Mai Tai
In a large mai tai rock glass filled with ice 2 0z Appleton Estate Jamaican Rum 1 Oz Ameretto muddle 1/2 Key Lime and carcass leaving room for float add equal fresh orange and pineapple juices float Cruzan Balck Strap Rum of St. Croix
Submitted by Captain Blueboy  
Jose Kicker
Sounds like a weird combo, but even my Dear Wife loves it. Try it, and let me know what you think. (Purists are going to wince at this one!) I'm not sure where my mind was when I first tried this, but it works. Best made in a 2 oz. shot glass ;-D
Just mix 1/3 Lemon Hart (or other 151 dark), and 2/3 Jose Cuervo. Enjoy!
Submitted by maji13  
Pierce Art & Design  
Mo-Hot-O
Simplicity itself, but so nice on a cold night. It thought of calling this a Mint Ti-Punch.
  • 1/2 tsp. Dried Peppermint Leaves Mount Gay Eclipse Barbados Rum
  • 1/2 tsp Dried Spearmint Leaves
  • 1 1/2 Cups Boiling Water
  • 1/4 Lime
  • 1 tsp Honey (optional)
  • 2 Oz. Medium Rum
Steep peppermint and spearmint leaves in boiling water. Strain. Add Rum. Squeeze the lime wedge.
Submitted by FathomTheBowl  
Spiced Apply Toddy
Nothing fancy here, but great on a cold winters day. Put a shot of rum, some honey, squeeze of lemon juice in a glass and top up with cloudy apple juice heat however possible and garnish with a stick of cinamon.
Submitted by richardbw  
Jaunty Angle Jaunty Angle
The Jaunty Angle was my attempt to create a New Orleans style cocktail in the vein of the Sazerac and the Vieux Carre (I started with the idea of being more Sazerac and ended up much more Vieux Carre).
Stir with ice and strain into an Old Fashioned Glass. Garnish with an orange twist. rumdood.com/2010/10/05/jaunty-angle/
Submitted by Dood  
RumDood.com  
Púca Púca
*Molasses water is 1/2 molasses 1/2 hot water. Shake ingredients, strain into chilled glass. Add large chunk of ice.
Submitted by jackvacton  
Bridgetown Punch Bridgetown Punch
Shake ingredients well & strain into chilled glass. Garnish with lime.
Submitted by jackvacton  
Rum Java Joe Rum Java Joe
This recipe works both in the summer or the winter. Like many coffee based drinks, if you want to enjoy it in the heat then let the coffee cool and add some ice. Simple.
  • 1 1/2 oz Cruzan Blackstrap Rum
  • 1 oz Duggan's Irish Cream
  • 1 cup Coffee
  • A bit of whipped cream or frothed whole milk
  • Dash of Cinnamon
  • 1 tsp of dark brown sugar
This simple recipe provides a basic sweet and spicy coffee. Typically I will mix the rum and coffee first. Then slowly stir in the Irish Cream to minimize the curdle effect. Finish the top with whipped cream if you like it sweet.
Try some cold frothed whole milk instead to make it less sugary. Sprinkle a dash of cinnamon and you are done. Enjoy.
Submitted by Bluehammer  
Cornick Special
Shake all ingredients. Fine strain in a chilled coupette. Garnish with a mint spring.
  • 30ml Riviere du Mat 'Traditional vieux'
  • 30ml El Dorado 3yo
  • 30ml Pomegranate infused Honey
  • 30ml Fresh Lime Juice
  • Hand full of mint
its a sour drink with some exotic note. The mariage of pomegranate, honey, mint and lime works perfectly w the coco flavor from the El Dorado. Riviere du mat add a bit of smokiness and a kick to the drink.
Submitted by Jean  
The Guatemalan Granny The Guatemalan Granny
Complex to say the least. I am a self-proclaimed couture mixologist. I came up with this because I had the crazy idea to make a drink with both apples and jalapenos. I know it sounds weird but if made properly the flavors will layer properly and you wont
  • 2.5 Quezlateca
  • .5 Velvet Falernum
  • 1 Pom Juice
  • .5 Depaz Blue Cane Syrup
  • 1 or 2 Sliced Green Jalapeno
  • 4 Pieces Diced Apple (Granny Smith)
  • Dash Bar Keep Baked Apple Bitters
Muddle jalapeno (taste or smell first for desired heat), apples and pom juice. Add rum, falernum, bitters and shake with ice 20 times (do not use new bacardi shaker). Strain into chilled martini glass. Garnish: Jalapeno
heres an image!
Submitted by Rum Zombie  
Rum Zombie.com  
B's Mojito
A refreshing and flavorful spin on the classic Cuban cocktail:
  • add 8 - 12 mint leaves in a shaker tin
  • squeeze in a 1/2 medium-sized lime & muddle
  • add 4oz coconut water
  • add 2oz White Rum (DonQ Cristal or Matusalem)
  • add 1 ice cube & shake for several seconds
  • fill 8oz rocks glass w/ice cubes (no crushed)
  • empty shaker into glass (strain out leaves)
  • add splash of club soda
  • float 1oz Dark Rum (Zaya 12yr/Matusalem 15yr)
  • garnish with lime wedge and mint sprig
Enjoy with your favorite premium, hand-rolled cigar!
Submitted by bam66  
la Toro
To a small glass add the following: To be enjoyed,sipping slowly.Watching palm trees swing in the breeze.(hot, hot, sun goes along with this very well. Enjoy.
To a small glass add the following: Lrg. ice to fill glass 1 1/2 ounce (favorite rum) 1 1/2 ounce cola 1 lime squeezed and pulp scraped. To be enjoyed,sipping slowly.Watching palm trees swing in the breeze.(hot, hot, sun goes along with this very well. Enjoy.
Submitted by hohohoandabottleofrum  
zompie
Submitted by lamp2005  
Black Squirrel Black Squirrel
Discovered by accident when I arrived at a location at the end of a long trip, and those were the only ingredients available. I later discovered Mt. Gay, and standardized the drink as 8 oz. Dr Pepper, 1 oz. Mt. Gay Eclipse. Naturally, others may prefer to reduce the sweetness and increase the alcohol content. Since the Dr. Pepper makes the drink black in color (regardless of ratio), I named the resulting beverage "Black Squirrel," after a creature (https://en.wikipedia.org/wiki/Black_squirrel) common in the Great Lakes area of N America, such as Toronto. For those who do not know Dr. Pepper is the world's first soft drink (older than Coca-cola).
Submitted by DrK  

Cachaca

Cyber Space
  • 30 ml DJ Cachaça
  • 10 ml lemon juice
  • 10 ml Curacao Blue
  • Tonic Water
  • Dry Ice
In a shaker, mix DJ Cachaca, lemon juice and Curacau Blue. Put mixture in a goblet and fill it with tonic water. Put a slice of star fruit inside the goblet and decorate the edge with a twist of orange and a strawberry. Add a dry ice rock.
Submitted by marcela  
DJ Cachaзa  
Sao Paulo Iced Tea
Created as part of Thursday Drink Night for Mixoloseum.
  • 2 oz Leblon Cachaça
  • 1 oz Absolut Peach Vodka
  • 1 oz London Dry Gin
  • .5 oz Cointreau
  • .5 oz Lemon Juice
  • .5 oz Lime Juice
  • .5 oz Simple Syrup
Shake all ingredients with ice, strain into a tall glass with ice and top with soda.
Submitted by Dood  
RumDood.com  
Pranna Winter Spice
  • 1 bottle of Red Wine (preferably Malbec)
  • 4 ounces Cabana Cachaça
  • 1/2 cup Raisins
  • 5 green Cardamom pods (crushed)
  • 8 Cloves
  • 2 Cinnamin sticks
  • 2 peels of Lemon
  • Sugar Cane Syrup
In a jar or container, combine the wine, raisins, lemon and spices. Cover and let sit for 24 hours......before serving, heat the mixture and add Cabana and Cane syrup. Strain and garnish with a Cinnamin stick and a few raisins.
by Pranna mixologists Contemporary Cocktails......Willy Shine and Aisha Sharpe
Submitted by Edward Hamilton  
Bombeirinho
i like to shake and strain it into a shot glass, but room temp s fine too.
Submitted by forrest  
a drink with forrest  
Batida de maracujá y coco
Shake with cracked ice and pour it all into a Collins glass and fill with more ice (or Sparkling wine... even better)
Submitted by forrest  
a drink with forrest  
Strawberry Ginger Caipirinha
  • 2 oz Água Luca
  • 2 Lime Wedges
  • 2 Strawberries
  • 1 tsp Grated Ginger
  • 1 oz Simple Syrup
Muddle Lime, Strawberries, Ginger, and half of Simple Syrup until macerated. Add ice. Add rest of simple syrup and Cachaca. Shake and strain over fresh ice in a Rocks Glass. Garnish with a Lime Wedge.
Submitted by RumBarPhilly  
Rum Bar Philly  
BATIDA SWEET COCO
Batida is a Brazilian cocktail made with the national alcoholic drink cachaça. In Portuguese, batida means shaken or milkshake. It is made with cachaça, fruit juice (or coconut milk), and sugar. It can be blended or shaken with ice. A variation is made adding sweet condensed milk or sour cream.
  • 1,5 cup Cachaca
  • 1 can (14oz" sweetened condensed milk "sweetmilk"
  • 1 can coconut milk
  • 1.5 cup canesyrup
  • 1 cup crushed ice
Combine all ingredients in a shaker, shake well and serve. This is 8 serv!
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA GRAVIOLA
Batida de Graviola, soursop.
  • 25 ml Cachaca
  • 50 ml sousop juice
  • A splash of Table cream or sub with evaporated milk
  • 2 crushed icecubes
Shake and pour.
Variation, if you can find Cupuacu you get a Batida Cupuacu. Cupuacu - theobroma grandiflorum - also called Cacao blanco is wild in south-eastern Parà and Maranhao and is cultivated in all the Amazon. The highly aromatic pulp is eaten fresh or used to prepare soft drinks and wine, liquors etc A kind of chocolate (cupulate) is made from the seeds.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA BANANA AND VANILLA
  • 1 cup Cachaca
  • 2 bananas
  • 1.5 cup sweetened condensed milk
  • Dash of vanilla extract
  • Dash of green Curacao
  • ice cubes
Combine in a blender, mix well and serve. Place the icecubes after the liquid ingredients when running the blender. Serves 4.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA PAPAYA
  • 1.5 cup Cachaca
  • 1 cup diced papaya
  • 1 tbslp fresh lime juice
  • 1 tblsp sugar
  • 1 cup ice cubes
Combine all ingredients in a blender. Mix well and serve.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA ROSE
Unfortunately this recipe does not have any measures..only ingredients but by looking at some of the other Batida recipes you may figure out something that will suit you.
  • Cachaca
  • Guarana soda
  • Sweetened condensed milk
  • Canesugar
  • Ice
Shake everything except for the soda which you pour after to top with.
Guaraná is a stimulant drink very popular all throughout Brazil. It’s the local alternative to Coca-Cola, Fanta, Pepsi and other products from the multinationals - mind you, the most famous brands of guaraná are bottled by those same multinationals. The drink is made from the seed of the fruit of the same name (scientific name: Paullinia cupana). The small tree from which the fruit grows is found in the north of Brazil only - and in parts of Venezuela. The big names in the guaraná market are Antarctica and Kuat. In the north of Brazil there are several local brands with no distribution elsewhere in the country.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA TIMBALADA
Same with this one..no measures.
  • Cachaca
  • Mint liquor
  • Fresh pineapple juice
  • Condensed milk
  • Cane sugar
  • Ice
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA DE MARACUJA (Passion Fruit Batida)
For each measure of cachaca use 1/2 of Maracuja. Add sugar and crushed ice to taste, mix and serve.
  • Cachaca
  • Maracuja/Passionfruit juice
  • Sugar
  • Crushed ice
Submitted by Tiare  
A Mountain of Crushed Ice  
Sangriento Rabo-de-Galo Sangriento Rabo-de-Galo
This is a tangy drink, perfect with the home made Blood Orange Cachaca. Thanks to Chris for the recipe!
  • 2 oz. Blood Orange Cachaca
  • 3/4 oz. Italian Vermouth
  • 1/4 oz. Aperol
  • 1 dash Angostura Aromatic Bitters
  • Stir with ice & strain into a cocktail glass.
Submitted by Tiare  
A Mountain of Crushed Ice  
Golden Era Golden Era
Stir 40 times, strain into a cocktail glass and garnish with an orange peel.
Submitted by Edward Hamilton  
The Chilmark Cocktail Featuring Leblon Cachaca, Cl
Muddle limes & sugar. Strain juice into ice filled shaker. Add Leblon, Creole Shrubb & Tea. Shake vigorously 30 Seconds. Strain into chilled Martini glasses. Gently spoon one Wild Hibiscus Flower in Syrup into the bottom of each glass. Optional: Top
  • 6 Shots Leblon Cachaca
  • 3 Shots Clement Creole Shrubb
  • 3 Cups Turkey Hill Mojito Green Ice Tea
  • 6 Limes
  • 2 Tablespoons of Raw Sugar
  • 6 Wild Hibiscus Flowers in Syrup
  • Optional: Prosecco, Champagne, Perrier, Sprit
Submitted by Sylbaris  
L'Expat L'Expat
Inspired by Brazilian Cachaca and the French Expats living in Brazil. The bold, beautiful flavors of Cachaca mingle with the floral, aromatic French liqueur St. Germain Elderflower, fresh cucumbers and lime, Yellow Chartreuse, and Champagne.
  • 1.75 ounces Sagatiba Pura Cachaca Sagatiba Pura Cachaça
  • 1/2 oz. Home-made pineapple syrup
  • 1/4 oz. St. Germain Elderflower Liqueur
  • 1/4 oz. Yellow Chartreuse
  • 1 oz. Fresh Lime Juice
  • 6 thin cucumber wheels
  • 2 oz. Brut Champagne
Muddle the thin cucumber wheels with the pineapple syrup in the bottom if an empty mixing glass. When done muddling, add in all other ingredients (be sure to measure). Fill mixing glass with ice. Cap mixing glass with a mixing tin, and shake
Strain into a tall glass over new ice. Top with Champagne. garnish with a thin cucumber wheel and a big sprig of fresh mint. Cheers!
Submitted by jaycrabbwcyc  

Spiced Rum

The Warbler
Shake it with ice Strain into Chilled Cocktail Glass Garnish With Brandied Cherry
Submitted by forrest  
a drink with forrest  
Same Sex Marriage
Stir Rums until chill-ed Strain into a Cocktail Glass with 2 Brandied Cherries (with a bar-spoon of dherry juice!) Add 2 Dashes Peychauds Bitters Fill Glass with sparkling wine.
Submitted by forrest  
a drink with forrest  
Horné Ginger
A simple, refreshing cocktail...with a kick.
  • 1 3/4 Ounces Horné Rum
  • Ginger Ale
  • 2 Lime Wedges
Combine Horné Spiced Rum and Ginger Ale into a highball filled to the top with ice. Squeeze and drop in the lime wedges. Consume.
Submitted by jctrigg  
Horne' Rum  
Hans on Deck
Created at a friends garden party in July 2009, this fruity Summer inspired cocktail was named in honour of one of the hosts.
Half fill the Cocktail Shaker with Ice and add the Malibu, Crème de Cassis, Grenadine and Orange Juice. Shake well until a layer of ice forms on the cocktail shaker. Half fill the Highball Glass with fresh Ice and strain the shaken mix into the glass. Float the Sailor Jerry Spiced Rum on top and garnish with an Orange Slice and straw before serving.
Submitted by Charlosa  
Charlosa.com  
Cajun Tea Cajun Tea
While on a trip to New Orleans I stumbled on to this recipe on my own and then found it was a very popular drink down there.
Stir and serve with a lemon slice or mint sprig.
Submitted by Perkeo  
Perkeo  
Scarlett Harlott Scarlett Harlott
Mix three parts "True Blood" Blood Orange soda with one part Kraken Black Spiced Rum , over ice in a tall glass ....P^)>
Submitted by yellowbeard  
Skinny Mini
Skinny Mini Summer Drinky
  • 1 part Pyrat Rum Pyrat XO, 15yo
  • 4 oz Diet Ginger Ale
  • 4 oz Diet Cranberry/Raspberry Juice
  • Ice
Fill Glass will ice, add rum, ginger ale, juice and enjoy. A light summer drink minus the sugar, carbs and calories!
Submitted by vagirlcheryl  
Kraken Mama
A tropical favorite with Kraken twist!
Garnish with a cherry and straw on the rocks.
Submitted by Rum Dragyn  
The J. Projex  
Sea Fan Sea Fan
I created this drink after coming back from Tortola and we found a lot of sea fans on the beach that we brought back home. The blue Curacao will eventually turn the whole drink blue, like the ocean.
1. Combine the soursop juice and rum in a shaker filled with ice and shake. 2. Pour into a rocks glass half filled with ice. 3. Slowly pour the blue Curaçao into the drink so it settles on the bottom of the glass. 4. Enjoy!
Soursop is my favorite fruit and it's hard to find the juice in the USA but sometimes you can find a Goya frozen concentrate or in a powdered form. Not the best but will do in a pinch.
Submitted by EmcHokie  
The Last Exit
This is a recipe I picked up in DC.
  • 1 1/2 oz Belle de Brillet (pear Cognac)
  • 3/4 oz St. Germain
  • 1/2 oz St Elizabeth Allspice Dram
  • 1 oz Fresh Lemon Juice
Combine all ingredients with ice. Stir, don't shake, to avoid clouding. Strain and garnish with a grapefruit twist
Submitted by whm  

Flavored Rums

Wrong Turn at Trinidad Wrong Turn at Trinidad
I arrived upon this mixture while trying to create the perfect drink to enjoy with a spicy Thai meal. There's no wine that will work in that situation, and beer doesn't really do it either. This is my best attempt at something that does.
Submitted by Caseophile  
Pleasant Evening
A lovely combination of flavors and very relaxing.
  • 2 double-shots of Whaler's Vanilla Rum
  • Ice to taste
  • Dr. Pepper (I suppose Mr. Pibb would work)
Combine the above in a one-quart handled mason jar mug, mix well, savor. Just the Whaler's, the other stuff snuck in.
Submitted by msinabottle  
Cockaigne
Stir until chilled, and strain into a chilled cocktail glass. Garnish with a lemon wedge with juice squeeze in, and a brandied cherry.
Submitted by forrest  
a drink with forrest  
B.M.D.
Brinley Mango Daiquiri
Shake with cracked ice--vigorously, strain into chilled cocktail glass, and enjoy.. Optional garnish.. a brandied cherry--i know, i know, but it works!
Submitted by forrest  
a drink with forrest  
Rum Bar Fresh-Squeezed Daiquiri
Any combination of Malibu flavors (Coconut, Passion fruit, Pineapple, Banana, or Mango) will work. Combine all ingredients over ice. Shake and strain ingredients over fresh ice in a Poco Grande Glass. Garnish with a Lime Wheel
Submitted by RumBarPhilly  
Rum Bar Philly  
lesli
great for a hot day not the beach or at the pool
  • 1 shot jose
  • 1 shot malibu tropical banna rum
  • 1 shot kraken
  • 1 part orange juice
  • 1 part pineapple juice
  • 1 part margarita mix
  • 1 lime wegde
  • 1 orange wedge
  • 1 cherry
mix all together sever or ice squeeze lime wedge on plate dip glass in juice then in sugar then garnish with orange and cherry
Submitted by rumswimmer  
Witchdoctor
Mix equal parts of the flavored rums to 2 parts each of Cruzn Blackstrap, OJ and Pineapple Juice Shake with ice and pour over ice Add 1 slice of lime and 1 slice of orange insert straw and fill straw with Cruzan 151 Gold
When 1 part equals 1 shot this is a single serving
Submitted by fakladan  
Mango Sunset Mango Sunset
If you like mango, you'll LOVE this drink!
  • 2-3 parts Cruzan Mango Rum
  • 1 part V8 V-Fusion Peach Mango Juice
  • Splash of Grenadine, optional
Pour rum over ice, then add juice and stir or shake to combine. Add a splash of Grenadine for the "sunset" coloring, if desired. To 'kick it up a notch', float a bit of Myer's Dark Rum or Bacardi 151 on top, and in the straw.
All my friends love this drink, even the ones who don't normally go for the sweet/fruity drinks. I like to mix up a big batch for parties and serve it up in a punch bowl. You can add tropical fruits and/or a few scoops of mango sorbet - YUM!
Submitted by Saffron2287  
'Nut-n-Honey 'Nut-n-Honey
  • 2 oz of your favorite coconut rum Cruzan Coconut Rum
  • 1 oz almond-flavored liqueur (like diSaronno)
Drizzle honey artistically (or unartistically) in a martini glass. If you can stick it in a freezer for a few minutes, that would be happy but not required. Shake coconut rum and almond-flavored liqueur over ice.
Pour into glass. And, if somebody asks you what you what you’re drinking, you can truthfully answer “nuttin’, honey” Ba Dum Ching.
Submitted by karinagw  
Blair's Zogg's Rum Punch
I had this on my first trip to Rehoboth Beach at Zogg's Rum Bar...the lovely Blair made these for us, and I nearly fell off the bar stool!
  • 1 part Orange Rum
  • 1 part Coconut Rum
  • 1 part Banana Rum
  • Cranberry Juice
  • Pineapple Juice
  • Orange Juice
1 oz each Orange, Coconut, and Banana Rum (Zogg's used Cruzan) Serve over ice and topped up with a bit of each of cranberry, pineapple, and orange juices.
Submitted by elderbeerman  
Vanilla Rapture
This delicious & simple sipping drink is best savored at room temperature when the flavours are fullest. Adding a sunset or firepit blaze consummates the bliss.
  • 3 oz Westerhall Plantation
  • 1 oz Cruzan Vanilla
  • 1 whole vanilla bean, stirrer & garnish
Submitted by rumwright  

Rum Infusions, Mixers, Syrups, Bitters

Pandan syrup
This syrup uses 2 parts white sugar and 1 part light muscovado and then pandan leaf (pandanus) which i buy in Asian grocery stores. I usually use it sometimes when i cook jasmine rice to make the rice fragrant. Pandan is mostly used in Asia to add fragrance to desserts and rice.It has a very special fragrance. Its very distincly flavored and should be used in small quantities, just to give a hint of "something" to the drink. Ratio 2:1
  • 2 parts white sugar
  • 1 part light muscovado
  • pandan leaf (pandanus)
  • Water - 2 part sugar to 1 part water
Wash and cut the pandan leaves in short pieces. Combine the sugar and water in a pan, and add the pandan leaves. heat and simmer until the sugar is dissolved, and stir. take off the heat and cool and discard the leaves. Bottle. Store in the fridge.
Submitted by Tiare  
A Mountain of Crushed Ice  
Kaffir lime syrup
This syrup is made with light muscovado and kaffir lime leaves. I used a 2:1 ratio. Its very distincly flavored and should be used in small quantities, just to give a hint of "something" to the drink. Combine the sugar and water in a pan, and add the kaffir lime leaves. Heat and simmer until the sugar is dissolved, and stir. Take off the heat and cool and discard the leaves. Bottle. Store in the fridge.
  • Billingtons or Lyle&Tate`s light muscovado sugar
  • Water
  • 5-6 kaffir lime leaves
Submitted by Tiare  
A Mountain of Crushed Ice  
Bitter Grapefruit Syrup
This homemade bitter flavored syrup combine grapefruit with Campari, JW&N 151, and vermouth for a sweet, tart, and very bitter concoction.
1. Halve grapefruit. Juice one half, reserve juice, and discard rind. Coarsely chop remaining half and reserve. 2. Combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, and let syrup simmer until it thickens slightly, about 2 minutes. Add chopped grapefruit and cook until grapefruit releases all its juice, about 5 minutes. Remove from heat and let cool to room temperature. 3. Combine cooled grapefruit syrup (including chopped fruit), reserved juice, Campari, W&N 151, and sweet vermouth in a large container with a tight-fitting lid. Stir well, cover, and refrigerate at least 1 hour before using.
Submitted by Tiare  
A Mountain of Crushed Ice  
GRAPEFRUIT BITTERS
I started a batch of Grapefruit bitters yesterday (using pink grapefruit) and here is the recipe (Gumbopages)
  • One 750ml bottle Wray & Nephew White Overproof
  • 2 large grapefruits
  • 1-1/2 heaping tablespoons coriander seed
  • 1 piece fresh ginger, about 1 inch on each side
  • 1/4 cup roasted unsalted cashews, roughly chopped
  • 6 tablespoon sugar
  • 3 tablespoons water
Peel the grapefruits and finely chop the whole peel, including (and especially) the white pith; that's where you're going to get most of your bitter component for these bitters. Peel, thinly slice and then julienne the ginger, and roughly chop the cashews. In a large jar with a rubber seal, add the grapeferuit peel, coriander seed, ginger and cashews and pour in the rum. Seal and keep for one week, gently agitating the mixture daily. After a week of maceration, strain the mixture through a fine sieve and then again through a coffee filter. Finish the recipe by adding caramelized sugar syrup -- place the sugar in a small, heavy pan and heat over medium heat until the sugar melts and turns light-to-medium brown (be careful not to burn it). Remove from the heat and carefully add the water. Stir and/or swirl until all the sugar has dissolved. Add the syrup to the bitters and let stand until it's clear, then bottle for use.
Submitted by Tiare  
A Mountain of Crushed Ice  
Blood Orange Cachaca
I got a excellent recipe from Chris, (Samuraibartender) thanks!
  • 750ml: Cachaca, I use Pitú Cachaça
  • 5-6 fresh Blood Oranges
  • 3 Tablespoons Raw Sugar
  • 1 Tablespoon Bar/Superfine Sugar
  • 1 Tablespoon Lemon Grass, minced
  • 1/2 Teaspoon Cardamom, removed from pods
  • 1 1/2 Tablespoons Water
* Carefully peel Blood Oranges, being sure to remove & discard all bitter pith from the skin. Likewise remove & discard all pith from the flesh of the Oranges. * Mince Lemon Grass & shell Cardamom. * Combine ingredients in a clean container & add Cachaca. * Seal container & swirl/shake vigorously. * Place in a cool, dark location for approximately seven days, swirling vigorously several times. * Strain three times by preferred method (coffee filter, cheesecloth &c), pressing on fruit to remove all liquid. * Clean container with hot water and replace liquid within. Allow to stand for one week. * Strain or rack again if necessary, bottle and store for several months (longer if refrigerated).
Enjoy in any cocktail (as appropriate, flavor-wise) which calls for Cachaca - a Caipirinha w/ half lime & half blood orange muddled works nicely.
Submitted by Tiare  
A Mountain of Crushed Ice  
Grenadine Syrup
Recipe is from Alton Brown's "Good Eats"

4 cups pomegranate juice
1 Tbsp. fresh squeezed lemon juice
1/2 cup granulated sugar

Mix pomegranate juice, lemon juice and sugar in a saucepan and heat over medium, stirring occasionally, until the sugar dissolves.
Reduce heat to med-low and cook until syrup reduces to 1 1/2 cups, this will take about 50 minutes. Consistency should be of a light syrup. Set aside and let cool to room temperature then transfer to a clean bottle or jar, may be stored in the refrigerator for up to 6 months.
For a video demonstration follow this link:
http://www.foodnetwork.com/videos/pomegranate-molasses/46271.html

You may have to copy and paste into your browser.
Submitted by itsme_timd  
StogieLife.com  
Maple sugar grog
Sugar camp party favorite, in Beauce county south of Quebec City
Serve very hot in a big mug.
Submitted by notaire  
Rosemary grapefruit Marriage
A perfect marriage of grape fruit-rosemary and rum! A nice after dinner cocktail not oo sweet and very refreshing. This cocktail must be tasted with both nose and mouth! Enjoy!
  • 1 cup water
  • 3/4 cup white sugar
  • 4 pc fresh rosemary stems
  • 1/2 vanilla pod
  • 1,5 cups fresh pink grapefruit juice
  • 3-4 oz white rum, Appleton Special White
  • Few splashes grapefruit bitters
Infuse your white rum with some vanilla, preferrably over a few days. Make an infusion of fresh rosemary and simple syrup in a sauce pan and set to cool. Squeeze your grape fruits. Save a few pices for garnish. In a shaker add white vanilla rum, 2 oz rosemary syrup, grape fruit juice and a few splashes grapefruit bitters, ice and shake. Strain in a stemmed white wine glass and garnish with fresh rosemary and a piece of grape fruit "brulee" (Grape fruit "brulees": Dip your pice for garnish in brown sugar and use a blowtorch to caramelize the sugar before you put it on the glass)
Submitted by Chef Bobo  
Hispaniola Hispaniola
  • 2 oz Summer Royale Tea Infused Flor de Cana
  • 3/4 oz Fresh Lime Juice
  • 1/2 oz Petite Sugar Canne Syrup
  • 1/4 oz Homemade Ginger Syrup
Shake & strain into a rocks glass. Garnish with a lime wheel
Submitted by elemakule  
Red Sail in the Sunset Red Sail in the Sunset
Coecoei is centuries old, first made by coastal natives in the Caribbean. Arundel White Rum is from oldest continuously operated rum distillery in the western hemisphere. Key lime has been cultivated in the Western Hemisphere since the 1500's.
  • Coecoei, one ounce
  • Arundel White Rum, one ounce
  • Juice from 1/2 Key lime
  • Mixer (Sierra Mist, Sprite or 7 Up)
  • Garnish with the other half of the lime
Squeeze the juice from 1/2 key lime into an eight ounce glass. Add Coecoei and Arundel White Rum, stir. Partially fill the glass about 3/4 of the way with crushed ice. Top off with mixer. Garnish with lime.
Sit back and enjoy a drink with a flavor that harkens back to the Age of Exploration and the Golden Age of Sail.
Submitted by dreliason  
Roxy Rose - 2012 AGCC entry
  • 1 oz Bombay Sapphire Gin
  • 1/2 Butler's Rose Extract
  • 2 oz. Lychee Juice
  • Lemon Zest
  • 5 dashes Angostura Aromatic Bitters
  • 5 Egg Whites
  • 1 tsp stabilizer
  • 1 oz Monin Cucumber Syrup
Method: Make foam combining egg whites, stabilizer, and cucumber syrup in cream gun. Prep glass and then combine all liquids into Boston shaker. Add lemon zest, shake and double strain into cocktail glass. Shoot thin layer of cucumber foam on top. Garnish and add straws. Garnish: Cucumber bunny ears, lychee skin rose and edible glitter.
Submitted by Edward Hamilton  
African Sunset - 2012 AGCC entry
Entered by Roxanne Read.
Method: Prep glass. Lightly muddle clove, ginger, and 2 dashes of bitters in Boston shaker. In separate bowl, slice peach halves into wedges and flame roast 4 dashes of bitters over them using spray bottle. Add roasted peaches, lime squeezes, Rooibos syrup, and rum into shaker. Shake vigorously and double-strain into glass. Add garnish. Garnish: Vanilla pods and a vanilla coconut infused sugar rim.
Submitted by Edward Hamilton  
Malacca-Loda - 2012 AGCC entry
Entered by Rizal Junior Johari.
Method: Combine all the ingredients in a Boston glass, shake vigorously and pour into a glass. Garnish: Serve along with spices, steam, and chocolate.
Submitted by Edward Hamilton  
T&T Cobbler - 2012 AGCC entry
Entered by Rizal Junior Johari.
Method: Combine all the ingredients except champagne, shake well and strain it into the glass. Top it up with a splash of champagne. Garnish: Rose petals and peaches
Submitted by Edward Hamilton  
Bingo Bango Bongo - 2012 AGCC entry
Entered by Joe Sinagra.
Method: All all ingredients to mixing glass with ice. Stir and strain into chilled coupe. Garnish with apple balls. Garnish: Apple balls (pink lady or similar sweet variety.)
Submitted by Edward Hamilton  
Black Chevron - 2012 AGCC entry
Entered by Joe Sinagra.
Method: Add rum, syrup, and bitters to milkshake glass. Top glass 2/3 full of ice. Fill glass 2/3 coca cola and stir to mix all together. Add ice cream and push down slightly to start the ice cream mixing into the drink. Gently top with more coca cola. Garnish with a maraschino cherry and a spray of aromatic bitters. Serve on a saucer with straws and a latte spoon. Garnish: Maraschino cherry and Angostura aromatic bitters spray.
Submitted by Edward Hamilton  
Farmer's Affair - 2012 AGCC entry
Entered by Jamaal Bowen.
  • 4oz Orange Vodka
  • 3oz Kola tonic
  • 3oz Bell Pepper syrup
  • 6oz Fresh Pineapple Juice
  • Juice of a lime
  • 12 dashes Angostura Aromatic Bitters
Method: Place all ingredients (except bitters) into a large mixing glass and mix gently; place ice into pilsner glass and dash bitters on. Pour cocktail over ice, garnish and serve. Garnish: Bell pepper and pineapple skewers.
Submitted by Edward Hamilton  
Siegert's Quest - 2012 AGCC entry
Entered by Jamaal Bowen.
Method: Muddle sage in a mixing glass with aromatic bitters and orange bitters. Add all other ingredients and ice, then shake vigorously. Double strain into lowball glass. Add garnish and serve. Garnish: Mango slices and sage leaves.
Submitted by Edward Hamilton  
Trinidad's Agreement - 2012 AGCC entry
Entered by Maxence Traverse.
  • 50ml Bunnahabhain 12yr Single Malt
  • 5 dashes Angostura Aromatic Bitters
  • 10ml Gabriel Boudier Cherry Brandy
  • 5ml Gabriel Boudier White Creme de Cacao
  • 2 sprigs of fresh Rosemary
  • 3 Griottines Cherries
Method: Rince ice with White Creme de Cacao; muddle Griottine cherries and rosemary in mixing glass. Add rest of ingredients. Shake and triple strain into a snifter glass. Garnish: Pink grapefruit zest, 3 Griottines cherries, and a small rosemary sprig.
Submitted by Edward Hamilton  
Tickled Pink - 2012 AGCC entry
Entered by Maxence Traverse.
Method: Muddle black peppercorns and then add rest of ingredients. Shake and strain into Martini glass. Garnish: White rose petal and a vanilla stick
Submitted by Edward Hamilton  
The 5 Drop Ritual - 2012 AGCC entry
Entered by Giuseppe Santamaria.
  • 37.5ml Whisky Bunnahabhain 12yr
  • 5 dashes Angostura Aromatic Bitters
  • 20ml Sour mix of Yuku juice
  • 17 1/2ml Green Tea syrup
  • 12 1/2ml St.Germain Elderflower Liquer
  • 1 Egg White
Method: Shake all ingredients and serve straight up. Garnish: Angostura aromatic bitters, green tea leaves, and mandarin zest.
Submitted by Edward Hamilton  
Tobago Spice Swizzle - 2012 AGCC entry
Entered by Giuseppe Santamaria.
Method: Prepare directly in the glass, stirring with a swizzle stick. Garnish: Vanilla straw, half-lime caramlized with brown sugar and cinammon, and Caribbean flower.
Submitted by Edward Hamilton  
Tea's Passion - 2012 AGCC entry
Entered by Dhanpal Parmar.
  • 5 dashes Angostura Aromatic Bitters
  • 5 dashes Angostura orange bitters
  • 45ml Vodka
  • 20ml Passion Fruit syrup
  • 30ml Lime juice
  • Unopened passion fruit flower
Method: Brew unopened passion flower in hot water; add all ingredients to brew and strain into latte glass with garnished passion flower and passion flower foam, served with almond and passion biscotti and a passion flower on a platter. Garnish: Passion flower foam, almond and passion biscotti, and a passion flower.
Submitted by Edward Hamilton  
Molasses Delight - 2012 AGCC entry
Entered by Dhanpal Parmar.
Method: Mix all ingredients together in shaker. Shake and strain into tall glass with ice. Served with lemongrass stick and a created straw garnished with lemon and lemongrass. Garnish: Lemongrass stick "straw," lemon and lemongrass.
Submitted by Edward Hamilton  
Gregor's Legacy - 2012 AGCC entry
Entered by Rikki Carter.
  • 40ml Bunnahabhain 18 Year Old
  • 20ml Mandarin Napoleon
  • 30ml Mandarin Juice
  • 5 dashes Angostura Aromatic Bitters
  • 10ml Lemon Juice
  • 1 bar spoon caster sugar
Method: Add all ingredients to mixing glass with ice. Shake vigorously and present in Coupe cocktail glass. Garnish: None
Submitted by Edward Hamilton  
Johann's Bittered Sling - 2012 AGCC entry
Entered by Rikki Carter.
Method: Build in a cocktail glass adding all ingredients, ice, and Angostura aromatic bitters. Stir well and garnish with lemon zest. Garnish: Lemon zest
Submitted by Edward Hamilton  
On Second Thought - 2012 AGCC entry
Entered by David Delaney, Jr.
  • 1 1/2 oz Laird's Applejack
  • 1/2 oz Benedictine
  • 1/2 oz Cherry Heering Liquer
  • 1/2 oz Maple Syrup (medium grade "A")
  • 3/4 oz Fresh squeezed Lemon Juice
  • 5 dashes Angostura Aromatic Bitters
Method: Add all ingredients into mixing tin, add ice, shake and strain into pre-chilled coupe. Garnish and serve. Garnish: Cinnamon dusted dehydrated lemon wheel.
Submitted by Edward Hamilton  
Johann's Ruin - 2012 AGCC entry
Entered by Rachel Ford.
Method: Place Angostura 1919 rum, lime juice, and 3/4 oz Demerara syrup in mixing tin and shake with ice for 10-15 seconds. Strain into a cocktail coupe. Combine Angostura aromatic bitters, egg whites, orange juice, and remaining Dererara syrup in iSi Whip Canister and charge with N2O to produce a foam. Top cocktail with foam and grated nutmeg. Garnish: Grated nutmeg.
Submitted by Edward Hamilton  
Ward and Precinct - 2012 AGCC entry
Entered by Ryan Maybee.
  • 2oz Buffalo Trace Bourbon
  • 1/2 oz Lemon juice
  • 1/2 oz Stirrings Grenadine Syrup
  • 2 Bar spoon sugar
  • 2 orange slices
  • Angostura Aromatic Bitters
Method: Place orange slices in a mixing glass and cover with sugar. Using a mister, evenly coat fruit inside of glass with aromatic bitters. Ignite bitters and continue to spray, caramelizing sugar and bruleeing fruit. Muddle contents in mixing glass. Add bourbon, lemon juice, grenadine, and ice. Shake vigorously and double-strain into a chilled coupe glass. Garnish: None
Submitted by Edward Hamilton  
Exploration Cocktail - 2012 AGCC entry
Entered by Ryan Maybee.
Method: In mixing glass, combine all ingredients over ice and stir briskly for 30 seconds. Strain into chilled coupe glass and garnish with a single clove studded orange zest. Garnish: Single-clove studded orange zest
Submitted by Edward Hamilton  
Bitter Caribbean Swizzle - 2012 AGCC entry
Entered by Ilya Bubashvili.
  • 5 dashes Angostura Aromatic Bitters
  • 3 dashes Angostura orange bitters
  • 10ml Lime juice
  • 40ml Pineapple juice
  • 30ml Calpis sour milk drink
  • 50ml Soda Water
Method: Swizzle all ingredients except soda water in glass. Top with soda water and ice. Garnish: Pineapple slice, mint leaves, cinnamon stick, orange peel.
Submitted by Edward Hamilton  
Listen to Your Heart - 2012 AGCC entry
Entered by Ilya Bubashvili.
  • 50ml Angostura 7 Year Old Dark Rum
  • 20ml Chambord Liqueur
  • 5 dashes Angostura Aromatic Bitters
  • 10ml Lime juice
  • 10ml Sugar Syrup
  • 10ml Rose Water
  • 10ml Black Bottle blended Scotch Whisky
Method: Smoke empty glass with rosemary. Put all ingredients except whisky into a shaker and mix using "throwing" method. Add whisky to a glass filled with ice and top with the rest of the ingredients from the shaker. Garnish: Orange peel, rosemary branch, blackberry
Submitted by Edward Hamilton  
Santisima Trinidad - 2012 AGCC entry
Entered by Ezequiel Rodriguez.
Method: Mix all ingredients in shaker, add ice and shake vigorously. Serve in short (Rocks) glasses over cube ice. Garnish with grapefruit zest. Garnish: Grapefruit zest
Submitted by Edward Hamilton  
Angostura Swizzle
Entered by Ezequiel Rodriguez.
  • 60ml Angostura 7 Year Old Dark Rum
  • 30ml Grapefruit juice
  • 5 dashes Angostura Aromatic Bitters
  • 1 dash Angostura orange bitters
  • 2 bar spoons of sugar
Method: Place sugar and grapefruit juice in rocks glass and stir using swizzle stick. Add rum, bitters and fill glass halfway with ice and swizzle well. Add some more ice and then swizzle again. When ice cold, garnish with lemongrass and add orange bitters. Garnish: Lemongrass
Submitted by Edward Hamilton  
Angostura's Evening Clencher - 2012 AGCC entr
Entered by Carla Cupid.
  • 1 1/2 oz Angostura 7 Year Old Dark Rum
  • 1/2oz Ruby Port Wine
  • 3/4 oz Egg Whites
  • 1 bar spoon white cane sugar
  • 3/4 oz Evaporated milk
  • 1/2 Vanilla pod
  • 1 1/2 tablespoons fresh soursop
  • 5 dashes Angostura Aromatic Bitters
Method: Emulsify egg whites with white cane sugar; muddle soursop with vanilla pod, adding Angostura 7 Year Old Rum, Ruby Port, evaporated milk, and Angostura aromatic bitters in mixing tin. Shake ingredients using "Japanese hard shake." Pour into glass and garnish. Garnish: Soursop canape with vanilla wafers.
Submitted by Edward Hamilton  
Trini Breakfast Cocktail - 2012 AGCC entry
Entered by Carla Cupid.
  • 1 1/2 oz Angostura 1919
  • 1/2 oz Passion Fruit Liqueur
  • 1/4 oz Fernandes Cherry Brandy
  • 1 1/4 oz Grand Marnier
  • 2-3 Slices of fresh ripened mangos
  • 1 bar spoon Guava Jam
  • 1 sprig Rosemary
  • 5 dashes Angostura Aromatic Bitters
Method: Saute mango slices, Grand Marnier, rosemary, and 3 dashes of Angostura aromatic bitters in heated skillet. Place into mixing tin and add Angostura 1919 Rum, passion fruit liqueur, cherry brandy, guava jam, and Angostura aromatic bitters. Muddle and shake all ingredients in cobbler shaker and double strain into chilled cocktail glass. Add garnish. Garnish: Mango slices glazed in honey.
Submitted by Edward Hamilton  
Bacchanal - 2012 AGCC entry
Entered by Nastassia Martin.
  • 45ml Mezcal
  • 15ml Amaro
  • 20ml Amer Picon
  • 20ml Lemon juice
  • 15 thyme-infused honey sugar syrup
  • 1 egg white
  • 8 dashes Angostura Aromatic Bitters
Method: Dry shake all ingredients, add ice and shake again. Double strain into rocks glass with 1 large ice cube. Garnish: 2 thyme sprigs
Submitted by Edward Hamilton  
Mr. Lovelace's Crusta - 2012 AGCC entry
Entered by Nastassia Martin.
Method: Sugar rim glass to create crust. Add all ingredients into cobbler shaker and hard shake. Double strain into crystal sherry glass. Garnish: Sugar rim with half-lime resting in the rim of the glass
Submitted by Edward Hamilton  

Desserts and Treats

MY FAVORITE TAHITIAN TREAT
This is one of my fav treats,Tahitian oven baked papaya. This is for 6 serv.
  • 3 medium papayas
  • 3 Tahitian vanilla beans
  • 6 tblsp brown sugar, try to use the best sugar you can find
  • 6 tblsp good dark rum
  • Some unsalted butter
  • 1 can of rich thick coconut milk
Cut the papayas in 2 and take out the content so you get 2 "bowls", discard the seeds (or use them in a salad dressing.) Place the papayas in a oven proof dish. In each papaya shell put: A stick of butter, 1/2 vanilla bean, scrape out the seeds and add them first and then the bean itself on top. 1 tblsp sugar sprinkled over 1 tblsp of the rum Bake in the oven for 15 mins at 180C (I don`t have the F grades for the oven here..) Before serving, pour coconut milk over the papaya halves. This is a real treat but very simple and you can serve it with ice cream too if you wish, its also deliscious.
Submitted by Tiare  
A Mountain of Crushed Ice  
Easy Rum Cake Easy Rum Cake
This recipe for rum cake is so easy and can be dressed up by the addition of fruit placed into the middle of the cake for decoration. Pecans make a nice addition, placed in the pan before the batter is poured in.
  • 1 package of yellow cake mix
  • 1 pkg instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup of oil (I use canola)
  • 1 tablespoon of vanilla
  • 1/4 cup water and 3/4 cup Myers's Original Dark Rum
  • 1/4 cup of demara sugar
  • 1/4 cup of butter
  • 1/4 cup of water
  • 1 cup Myers's Original Dark Rum
Mix first 6 ingredients & pour into a well greased Bundt pan. Bake 50 minutes @ 325 deg, or until a knife comes out clean. To glaze, heat remainder of ingredients except rum, to dissolve sugar. Allow to cool, then add rum just before glazing.
To glaze the cake in the pan, poke holes in bottom, then pour glaze on. Or turn the cake out, poke holes, & pour. Or turn the cake out, pour the glaze into bottom of pan & return the cake to pan to soak. Your decision. Enjoy!
Submitted by dndon  
http://svsoutherncross.wordpress.com  
Sasparilla Summer Cordial Sasparilla Summer Cordial
Sarsaparilla is a vine that can be located in Latin Markets and has the notes of Root Beer. To Make Sarsaparilla Simple Syrup: 3 cups Water 3 cups Sugar 4 chunks Sarsaparilla Vine (look in Latin Markets) a 2" chunk ginger Bring to boil then chil
  • 2 tsp. of Sarsaparilla Simple Syrup
  • 2 oz. Aged Rum ( I used Mount Gay extra Old)
  • 2 slices of Fresh Peach
  • 1 Ice Cube
DIRECTIONS: 1. Using a martini mixer, muddle 1 slice of peach in to the rum and sarsaparilla syrup. 2. Strain into cordial glass over one cube of ice. 3. Garnish with peach slice and enjoy would also be nice with a splash of soda. Think spic
Submitted by Robin Leventhal  
Aussie Rum Balls
Just to show that Rum can be eaten as well as drunk. This is my variation of my Mother-in-laws recipe for a Christmas treat.
  • 250g pack of dry biscuits (try digestive)
  • 1 tin condensed milk
  • 3 tablespoons of cocoa
  • 1 cup dessicated coconut
  • A handful of finely diced Marachino Cherries
  • 1/4 - 1/2 cup Dark Rum Bundaberg Rum
  • Optional 2Oz of Galliano - Vanilla Liqueur
The original recipe used Bundaberg Rum, however I find that Captain Morgan Spiced makes a very pleasant substitute. You can substitute Glazed ginger or sultanas for the cherries for variety. Crush biscuits until fine, mix the rest of the ingredients
Submitted by Sehguh17  
Banana Colada
Very filling and thick Colada, almost a meal in itself, but very very nice! Plenty of similar recipes, but I love this one.
3-4 Frozen sliced bananas, 2 cups Pineapple juice, 3/4 cup Mount Gay Eclipse, 3/4 cup Double Cream, 3/4 cup Coconut milk, Blend in Smoothie maker. Add more Rum for an extra kick, but add more frozen banana to maintain its thick milkshake texture.
Submitted by Russ247  

Cooking and Baking

Rum Flambé Shrimps
Yummy peppery shrimps with dark rum and flambéf in white rum.
  • Large shrimps how many per person depending on size
  • Parsley chopped, enough to make 2 tbls of chopped parsley
  • Shallot,1 tblsp chopped
  • Red ognion, 1 tblsp chopped
  • Fresh ground Black Pepper
  • Dried chili flakes
  • Dark rum
  • White rum
  • Oil 1-2 tblsp
  • salt
Chop some parsley (enough to make 2 tbls of chopped parsley)..very very finely, do the same with red ognion and challots.( to make 1 tblsp each of readychopped) Put aside. Heat some oil ( 1-2 tblsp) in a heavy frying pan and then take a bunch ( measure how large the shrimps are compared to how many people you are, maybe 3-4 per person is ok?) of nice large tiger shrimps and fry them lightly for a short time. Take the shrimps out and put aside. Add the shopped stuff in the pan and fry it. Put back the shrimps in the pan and Add some dried chili flakes ( 1/2 to 1 tsp) , some salt (,a dash? after taste) and freshly ground black pepper.(after taste) Stir and add dark rum (1-2 tblsp) and let the flavors just blend. Now add a spoon of white rum and flambé.( 1 tblsp or maybe a bit less, depends on your "flambe-space" i have a small kitchen so i take less..be careful though ) Ready to serve! with whatever you feel should go with the shrimps. PS: Some coconutmilk added at the end of cooking adds another dimension..
Submitted by Tiare  
A Mountain of Crushed Ice  
Pan Seared Sea Scallops
I've tried this with several different rums, but so far 10 Cane is the crowd favorite at my house.
  • 6 strips of bacon
  • 1 dozen big sea scallops
  • 3 cloves of garlic chopped
  • 6 scallions chopped
  • 1/3 cup (or a rhum agricole) 10 Cane
  • 1/2 cup coconut water
Fry the bacon to a crispy state in pan, remove and drain the bacon, pour off half the grease. Add the scallops to the pan and sear them in the remaining bacon grease on top and bottom, about a minute per side. Remove the scallops from the pan. Add the garlic and scallions to the pan. Before they start to burn, pour in the rum to deglaze the pan and then add the coconut water. When the liquid begins to steam, add the scallops back to the pan and cover for 3-4 minutes. Remove the scallops to a medium sized bowl and reduce the liquid by half. Crumble the bacon into the liquid and pour over the scallops.
You can serve the scallops with a variety of sides. I served this over a bed of wild rice and it was a big hit.
Submitted by SuperCorona  
POLYNESIAN MASH FISH GRILL
  • 2 large Fish fillets of white fleshed fish
  • 1 small Pineapple, 1 tblsp dark rum, 1 Lime
  • 5 cm Fresh Ginger, 1 red Chili
  • 2 tblsp Butter, Salt, Pepper
  • 2 small Zucchinis, 1 Sweet Potato
  • 1 Ognion, 2 garlic Cloves
  • Cinnamon powder, Honey – liquid
  • Mustard
  • Cream, Coconut Milk
  • Olive oil
Start making the Polynesian mash. POLYNESIAN MASH Mash one small pineapple: cut in small cubes and mash 1 red chili – cut lengthwise and deseeded - then chopped 2 tbsl butter 5cm piece of Ginger – chopped Mash it all together and add a squeeze of lime over. Put the mesh on top of the fish fillets and roll them together, secure with a pick. Put in a lightly buttered oven dish. Peel the sweet potato and slice in appr 2 cm thick slices. Pre grill the fish rolls and the sweet potatos until you get grill marks. Sprinkle some powdered cinnamon over the sweetpotatos and then drizzle some honey on top. Put the fish rolls and sweet potatos back in the oven dish. They now go in the owen for about 15 mins, the fish might be ready a bit earlier than the sweet potato so keep an eye. In the mean time, cut theZucchinis in thin slices lengthwise and fry them lightly in olive oil, add salt and freshly ground black pepper.
SAUCE: Finely chop the ognion and garlic cloves and fry in olive oil, add 3 tblsp Mustard and then squeeze a half lime over. Mix together. Add cream and coconut milk after taste. Whisk together until you get a creamy sauce. Makes 2 serv - Cheers and Enjoy!
Submitted by Tiare  
A Mountain of Crushed Ice  
Macaroni & Cheese w/ Rum Manhattan Cocktail Inside Macaroni & Cheese w/ Rum Manhattan Cocktail Inside
  • 2 ounces English Harbour Five Year Old Antigua Rum
  • 1/2 ounce Carpano Antica Vermouth, 1/2 cup (about 6 ounces) maraschino cherries
  • 1 1/4 cups (6 ounces) Wisconsin Fontina Cheese, grated and divided
  • 2 1/4 cups (10 ounces) Wisconsin Foenegreek Gouda Cheese, grated and divided
  • 1 La Brea Bakery French Baguette
  • 5 tablespoons unsalted butter, divided
  • 1/4 cup flour, 1/2 pound dried elbow macaroni
  • 1 1/2 cups whole milk, warmed
  • 1/2 tsp Himalayan Pink Salt, 1/4 tsp fresh ground white pepper
  • 1/8 teaspoon cayenne pepper
To see the complete recipe please go to The Cheese Impresario.
Submitted by The Cheese Impresario  
The Cheese Impresario  
ORANGE RUM ANGOSTURA MARINADE ORANGE RUM ANGOSTURA MARINADE
Mix and use for fish, seafood and chicken on the grill.
Submitted by Tiare  
A Mountain of Crushed Ice  
TROPICAL SPICY BANANA SAUCE FOR GRILLED FISH
Well, here we go.......the measurments are as always with me, approximate, taste your way!
  • 2 peeled sliced bananas
  • Juice from 1 lemon and 2 oranges
  • 4 tblsp molasses
  • 2 tsp cardamom seeds
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 4 tblsp light brown sugar
  • 2-3 tblsp dark rum
Toss the sliced bananas in the fruit juices and place in a saucepan with the molasses, cardamom, vanilla seeds and bean, rum and sugar and bring to the boil and simmer for about 10 minutes. Mix in mixer and if needed add some water, then pass through sieve. Serve over tropical grilled fish. I use with red snapper.
Submitted by Tiare  
A Mountain of Crushed Ice  
QUICK SALMON RECIPE WITH VANILLA RUM
This is a quick dish for 2.
  • 2 salmon fillets without skin
  • Mister Magic`s Salmon Spice or a lemonpepper spice
  • 1 tsp vanilla rum
  • Fresh lime juice, squeeze a lime..
  • 4-6 white mushrooms quartered and Green peas after taste
  • Tagliatelle pasta
  • Butter and olive oil - equal parts
  • Oatley cooking sauce or other cooking cream sauce
  • Dried, not too old! dark red chili flakes
  • Pinch of salt
Take 2 salmon fillets without skin and marinade them in Mister Magic`s Salmon Spice, or a lemonpepper spice, a tsp vanilla rum, some fresh lime juice and some dried, (not old) dark red chili flakes and some salt. Let sit for say 1 hour.. Then fry in butter and olive oil, when half done add oatley cooking sauce or other cooking cream sauce, drissle it over the salmon. Add some quartered white mushrooms and green peas,and a little extra sauce after your taste. Fry until almost done, and take off the heat. Serve with warm Tagliatelle pasta and some freshly ground black pepper.
Submitted by Tiare  
A Mountain of Crushed Ice  
SMOKED PAPRIKA SYRUP
Use for grilled stuff..
  • 2 1/2 tablespoons smoked hot Spanish paprika
  • 3 cups water
  • 2 cups sugar
  • 3 teaspoons salt
  • 4 sprigs thyme, 1 sprig tarragon
  • 1 sprig oregano
  • Zest of 1 lemon
Combine all ingredients in a non aluminum saucepan. Slowly bring the mixture to the boil. Remove from heat. Pour into a non aluminum container and bring to room temperature. Strain syrup through a mesh strainer and refrigerate.
Submitted by Tiare  
A Mountain of Crushed Ice  
Simple Rum Cake
This has proven to be a hit every time I make it. And the best part is that it is so simple to make that I can do it myself.
  • Pound cake, I buy this if possible from a store.
  • Half a bottle of dark rum, I use something like Cruzan Aged Dark Rum
  • 3 ounces butter
  • grated coconut - fresh if possible
  • 4 tablespoons dark sugar
Place the pound cake in baking pan and pour the rum around the sides. Let sit until all of the rum is absorbed. Avoid the top so you can easily spread the frosting.
Heat the butter, sugar, mix then add the coconut to make frosting. If you don't have enough frosting, add some sliced banana to stretch the frosting without making it too sweet.

Just don't tell anyone how easy this is to make.
Submitted by Edward Hamilton  
Chicken Satay part 1 - The Marinade Chicken Satay part 1 - The Marinade
I first learned the basic recipe for this satay dish when working in a Thai restaurant.Then I took it with me and have personalized it a bit and I have used it to feed many. My advice is make enough skewers, they never last. Its a easy dish to make but if you cook for say 40 it takes some time. You may do this by deepfrying in a large wok (my preference) or over charcoal grill (summertime) or grill in the oven.(they get a bit drier) This is for 2 pers.
  • Cooking oil 4 tblsp
  • Soy sauce 4 tblsp
  • Oystersauce 4 tblsp
  • Coconut milk 1 dl
  • Sugar 1 tblsp
  • Salt 1/2 tsp
  • Mild Currypowder 4 tblsp
  • 1 tblsp blackstrap rum
Mix all the ingredients for marinade and mix the chicken with the marinade, wrap a plastic bag around the skewers,and leave in the fridge overnight.
Submitted by Tiare  
A Mountain of Crushed Ice  
Chicken Satay part 2 - The Peanut Sauce Chicken Satay part 2 - The Peanut Sauce
You can make this sauce thicker if you add more peanut butter or paste.Try to get it creamy. The Currypastes can be bought readymade(easy)or you make your own (tastier,but lots of work here), check recipes on the net.
  • Coconut milk 2 dl
  • Red Curry paste 2 tblsp
  • Sour Currypaste 2 tblsp
  • Massaman currypaste 1 tblsp
  • Sugar 4 tblsp
  • Fishsauce 4 tblsp
  • salt 1/2 tsp - be careful here and add a little according to taste as there is fish sauce in this.
  • Peanuts unsalted 8 tblsp or crunchy peanut butter.
  • Tamarind juice 3 tblsp
Start with roughly crush the peanuts in a mortar until you get a rough peanut paste.Or use ready made crunchy peanut butter. Pour Coconutmilk in a pot and bring to a very light boil on medium heat. Add the currypastes,sugar, salt,fishsauce, sugar,tamarind juice. stir and mix together then add the peanuts. Stir while cooking on low heat until you get a thick sauce.Take off the heat and kep warm under cover.
Important here is to not boil the sauce too hard or too long then it will curdle. If it does, try to add water and stir.
Submitted by Tiare  
A Mountain of Crushed Ice  
Chicken Satay part 3 - The Chicken Skewers
You may do this by deepfrying in a large wok (my preference) or over charcoal grill (summertime) or grill in the oven.(they get a bit drier) This is for 2 pers. Buy chicken fillets for 2 people. Cut them in slices lengthwise and thread on bambooskewers with the tickest part at the base of the skewer.If using bamboo skewers soak the bottom of them in water for 20 mins before starting.
  • Chicken breast fillets for 2.
  • Bamboo or other skewers.
  • Thai Jasmine rice for 2
Rice - Use Thai Jasmine rice and cook.You make color the rice yellow by using turmeric or egg yolk food color. Deepfry, grill or grill in the oven..all the chicken skewers.
To serve: SIMPLE: With rice and with the peanut sauce beside and a crisp salad. PARTY: Buy a large banana leaves, wash and lightly oil them with oilve oil.cut out pieces to fit the serving plates. Place 2 large serving ,plates on top of the banana leaf. Put smaller pieces of banana leaves on the plates. Add the skewers in a nice way. Add the decorations (part4) Pour the rice (yellow rice) on either a large serving plate or in a huge coneshaped strainer, aka chinois and pack it lightly.Turn the strainer upside down on the plate and take it off, now you have a rice cone.. Stick chicken skewers around it together with orchids,leaves and chili flowers for a real nice presentation. Pour the peanut sauce in a nice bowl and add a few kaffir lime leaves on top. Add lime slices a here and there. Voila! PARTY!
Submitted by Tiare  
A Mountain of Crushed Ice  
Chicken Satay Dish - Part 4 - The Decorations.
There are a few very simple decorations to use, they look really pro but are easy to make. Chiliflowers: Use large red and yellow Thai chilis.Cut lengthwise about 5-6 cuts around the chili from (almost) the top and down all the way to the bottom. Carefully cut away the membrance and the seeds. Put them in a large glass filled with water and ice and leave in the fridge for 4-6 hrs. The chilis will open up to become "flowers" Tomato roses: Cut the top off the tomato and put aside. Cut the skin off around the tomato in a spiral manner. Roll the skin-spiral to make a "rose", put it on top of the tomato top and secure if needed with a piece of toothpick. Use fresh Dendrobium orchids and their leaves as decoration. Use lime slices and kaffir lime leaves.
  • Red Thai chilis
  • Yellow Thai chilis
  • Limes
  • Kaffir lime leaves
  • Orchids
  • Tomatoes
Submitted by Tiare  
A Mountain of Crushed Ice  
Orange-Lime Scented Peppercorns
Peppercorns infused with orange and lime oil add an unexpected fragrance to chicken and fish...
  • Peppercorns
  • 1 orange
  • 1 lime
Spread peppercorns on a work surface. Roll an orange and a lime over them to extract the essential oils in the peel. Crack or grind the peppercorns and use immediately. Essential oils are volatile, so use these flavored peppercorns off the heat.
Submitted by Tiare  
A Mountain of Crushed Ice  
Pasta with Rum Sauce
Im a lover of pasta..i have cooked pasta since i was 12.. But never have i seen a pasta meat sauce with rum in it.. so i had to make one. I know..wine in it is the usual..but this is experimental cooking!
  • Minced meat
  • 1 large yellow ognion + 3 garlic cloves + Olive oil
  • 2-3 red paprika (Bell pepper)
  • Dark demerara rum Lemon Hart 151 Demerara Rum
  • 1 can whole plum tomatos in its sauce
  • 1 small cube chicken stock, the olives also add saltiness..
  • basil and oregano - fresh or dried, ruccola pesto
  • Olives green or black or both
  • Pasta cooked al dente
  • Grated parmesan cheese - fresh!
Slice one yellow ognion roughly and fry in some olive oil. Add minced meat and fry it up a bit then add tomato sauce made from plum tomatos. Add a some chicken stock and some black pepper. Press the garlic and add. Add the mixed roasted paprika. Leave to cook for a while and then turn down the heat. Add some ruccola pesto and fresh (or dried) oregano and basil. Add a little dark demerara rum..( i use 1 oz) and some large green or black (or both) olives. Serve with hot pasta of your choice, mix well with the sauce. I choose one of my favorite pastas, Tagliatelle or Spaghetti Bigoli. Sprinkle some fresh grated parmesan over and some fresh ground black pepper.
ROASTED PAPRIKA: Put the owen a high grill. Place 2-3 red paprikas on a owen proof dish. Grill near the heat until they turn black. Cool and take the skin off. Place in mixing bowl with a little water and puree.
Submitted by Tiare  
A Mountain of Crushed Ice  

Party Punches

Rum Punch
I learned to make this punch in Trinidad. It follows as 1 sweet, 2 sour, 3 strong and 4 weak. I've seen it other places as 1 sour and 2 sweet but the first works better for me. I use any rum but prefer something flavorful like Mount Gay Sugarcane or Eclipse. Seeing as a bottle of rum is 750 ml I use that as 3 parts. Simple syrup for me is 1 cup of sugar disolved in 1 cup of hot water and simmered until slightly thick. This recipe will come out with enough to fill two 750 ml bottles and I don't usually refrigerate it and it keeps for quite a while. Pack a glass with ice and then fill with punch. I like to let it sit for a few minutes until some of the ice melts. I have some of this and close my eyes and I'm right back in the islands. It is a good marinade overnight for chicken as well.
  • 250 ml simple syrup
  • 500 ml fresh squeezed lime juice
  • 750 ml rum Mount Gay Sugar Cane Rum
  • dash of Agnostura bitters
  • dash or two of Grenadine for color
  • pinch of nutmeg
  • Lots of Ice
Submitted by Chuck E. Mong  
Holiday Rum Punch - warm
This fruit and rum based punch can be served warm or cold depending on your latitude and attitude.
  • two cups sliced pineapple
  • 2 tablespoons butter
  • 3 quarts apple juice or cider, 1 qt orange juice
  • 1/4 cup brown sugar
  • 1/2 lemon cut in pieces
  • 2 tablespoons cloves & 1 tablespoon whole allspice
  • 8 (2 inch) cinnamon sticks
  • 1 cup white rum (250ml)
  • 2 cups dark rum (500ml)
Sauté the pineapple in the butter, then add all of the ingredients except the rum and bring to a boil in a large saucepan. Reduce heat, cover and simmer 10 minutes, let cool on the stove. Store overnight in the refrigerator.

When ready to serve, add rum to taste and heat if served hot (or add ice).

Strain through a colander into a punch bowl and garnish with slices of orange, apple and pineapple.
Submitted by Edward Hamilton  
High House of the Rising Sun (Rum Punch)
Delicious House of the Rising Sun recipe using High Liquors Rum
  • 1 part fresh squeezed lime juice
  • 2 part simple syrup
  • 3 part High Liquors Rum
  • 4 part fresh orange juice
  • 2 dashes bitters to taste
Mix lime juice, simple syrup, High Liquors Rum, and orange juice. Add bitters, to taste. Garnish with an Orange Wedge.
Submitted by k101  
Sunset Rum Punch
Shake well and pour into a glass filled with ice and sprinkle a little nutmeg on the top.
Submitted by Rum Tasters  
Rum Tasters  
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