Rum - it's not just for breakfast . . .
Choose a recipe category or peruse the list of 295 recipes from the Rum Lovers forum members.
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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
Shake with Ice, strain into Chilled Cocktail Glass. Dash of bitters-- Garnish with a Brandied cherry
A Quiet Storm. . .
Shake with Ice, strain into Chilled Cocktail Glass. Garnish with a Lemon twist
BELL PEPPER PUNCH
This is a drink i made for the use of my Roast paprika syrup. Its quite refreshing.
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
Combine with ice in a shaker, shake and strain into 10-oz. glass with new ice. Garnish with orange slice and cherry on pick.
Between The Sheets
Method: Shake and Strain into Hi-ball glass
This is a slightly less interesting drink than the Scorpion, but a classic nonetheless.
Method: Shake and strain
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.
Method: shake and strain over cubed ice
An interesting and lethal concoction from the Tiki family, an odd mixture of ingredients but surprisingly it works
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 !
Blend or hand shake with 1/2 cup of crushed ice and strain into a chilled cocktail or coupe glass.
Submitted by smedley61
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.
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
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
Papaya..my favorite fruit...
Combine ingredients with ice in a blender and blend until smooth. Makes one tall or two small drinks.
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.
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.
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.
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.
Put everything in a blender saving crushed ice for last. Blend on high speed for 5 seconds.
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."!
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)
A very simple house concoction.
Add all ingredients to a rocks glass and add a few large ice cubes, stir.
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.
Stir up real good before you add ice; add ice, shake and strain into Chilled Cocktail Glass. Garnish with large lemon zest.
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.
Muddle, shake with 3 ice cubes and strain into a pilsner glass with crushed ice. Garnish with a strawberry.
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
Highball glass with ice. Stir well. Serve with a thin slice of lemon. Drink with straw.
Submitted by Zarpath
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
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
Liberate your palate and taste our Daiquiri reborn!
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.
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.
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
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.
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.
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.
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
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.
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
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
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.
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.
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!
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.
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.
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
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.
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
A drink for the beach, where I invented it.
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
This drink is very refreshing, the sprite makes the drink just sweet enough, as the spiced and white rum are completely sugarless. While being very well balanced, it posesses enough alcohol to make any rum fan satisfied.
Submitted by Black Coral Rum
Scuba Divers now have a cocktail named after their favorite sport with a fun twist on the famous, "Cuba Libre"
Fill glass with ice. Squeeze and drop 2 Lime Wedges into the glass. Swirl to coat all the ice in the glass with the lime juice. Pour in Tank Rum. Add chilled Cola. Stir gently. Serve.
Ingredients: Tank Rum / Cola / Ice / Lime Wedges
Submitted by BradB
First, find a tall 16 oz glass, a Highball. Add half a lime quartered with the white central column removed. Add two teaspoons of sugar and muddle the lime and sugar together first. Then add 5 mint leaves and muddle lightly again, not to break the mint leaves into pieces. After the muddling, add two shots of Brugal Especial Extra Dry White Rum and stir until the sugar is dissolved. Top the Highball with 6 ice cubes or all the way up to the rim of the glass. Top of the glass with a splash of Club Soda. Stir all the ingredients again bringing all the flavors from the bottom to the top. I usually serve with a large straw. Enjoy. Optional: Add Raspberries during the muddling part for a fruity variation.
Submitted by Philrincon
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!!
Shake with ice and strain into a cocktail glass.
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.
**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.
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.
Shake, Strain into cocktail glass Garnish with a Brandied Cherry Float Mount Gay Extra Old on top
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.
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
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
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.
Fish House Punch
Method: Shake all ingredients and strain over cubed ice
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.
Hot Buttered Rum
Method: Add all ingredients to glass. Skim the top
A classic colonial American winter warmer
Variations: substitute cider for the water.
Method: build in glass
An easy to make drink to warm the soul on a cold winter evening.
Method: shake and strain over cubed ice
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.
Method: shake and strain over cubed ice Glass: Hi-Ball Garnish: Orange and cherry
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.
Mix all except the float and strain in a tall glass filled with crushed ice and add the float on top.
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.
Something yummy with Gosling`s Black Seal..
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.
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.
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.
Chunky Rummy Pineapple Punch
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.
A strong, simple drink with a tropical taste.
Combine ingredients over ice in a double old-fashioned glass.
Mix in shaker, top with grated nutmeg.
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
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.
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.
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.
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.
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.
Scarlet Ibis Cocktail
Stir and stain over a glass with ice and garnish w lemon twist.
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..
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.
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.
RUM AND CHINO
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.
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.
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.
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
Clove & Caña
Clove, ginger and dark rum are a great combination.
Shake, strain into highball glass and Garnish with lemon shaving and clove.
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.
Shake, strain into highball glass and Garnish with pineapple and Jalapeño pepper
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.
WATER SHIP DOWN
Shake, Strain in martin glass – top with Procesco – garnish with pear
Submitted by Camille
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!
Tropic of Jersey
A sweet fruity drink inspired by a friend's sweet home made Limoncello.
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
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.
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
This cocktail is light and refreshing, yet it incorporates the classic flavors that bring out the best in dark rum.
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.
Stir/strain into Pernod Absinthe coated cocktail glass. Lemon Swath Twist and discarded (no garnish)
Submitted by 320Main
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
Submitted by ofrmgfo
Hart of Darkness
From Jeff Berry's "Beachbum Berry Remixed", posted with permission
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
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.
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
Limeade from fresh lime juice, water, and sugar to taste. Serve over rocks.
Submitted by coviepresb1647
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
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
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.
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
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.
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.
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.....
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
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.
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.
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...
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
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.
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
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
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.
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!
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
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.
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
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
A homage to the (somewhat chequered) history of the Carribean islands. Rum with English and French flavours.
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
2 parts pussers rum 3 parts pineapple juice 1 part orange juice 1 part cream of coconut freshly grated nutmeg mix and serve over ice . garnish with orange and fresh nutmeg.
Submitted by pussersrum1655
The infamous pussers painkiller original recipe from the soggy dollar bar in the british virgin islands. mix and serve over ice . garnish with orange and fresh nutmeg.
Submitted by pussersrum1655
Black Seal Osama
Two Shots and a Splash I explained this to a Bartender on a Cruise Ship and he added it to his favourites
offered also at a local club
Submitted by Wally1501
Tastes GOOD !o!
Make inexpensive rum taste good
make a syrup of the sugar to dissolve in water add ice rum and water to fill high ball glass
Submitted by Wally1501
Typically mixed with Bacardi light rum, I opt for Pusser's blue label. A stunner.
Shake w/ice, strain into cocktail glass. Garnish with lime wheel.
Submitted by Roguejim
1oz Caribbeans finest rum Gran Reserva, 1/4oz Sour Apple Pucker, 1oz Apple Juice, Splash of Cranberry Juice, Dash of Grenadine, Serve over Ice in a Rock Glass.
Submitted by caribbeans finest rum TM
This is a yummy treat made with 2 rhum agricoles and fresh pineapple.
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.
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.
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.
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.
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.
Isle of flowers
Build with cracked ice, in a pint glass
Mixed Ti Punch
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.
Combine all ingredients over ice. Shake and strain into Martini glass. Garnish with Pineapple Wedge
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.
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.
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
Kick off your flip-flops..
In a highball glass filled with ice, add agricole blanc and San Pellegrino + ice. Garnish with a twist of lemon or lime.
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.
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
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.
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
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
Submitted by wonm_gwada
Alright idiots... I am sick too fucking death of seeing these sorry ass Mai Tai recipes on cocktail websites that are garbage and also on this site. So, let me help you out with a proper set up. Things you will need 1. Shaker Tin 2. A Jigger to measure our the proper measurements. I suggest buying the OXO Steel Double Jigger. Measurements are 1 1/2 Oz. capacity with 3/4 Oz. and 1/3 Oz. increments, other side measures 1/4 Oz., 1/2 Oz. and 1 Oz. (Permanent laser- etched measurements won't wear off and Dishwasher safe) 3. Cocktail strainer 4. Ice Cubes 5. Crushed ice 6. Mint...
Orgeat Recipe: First things first... get a decent size mixing bowl. 2 pounds of unsweetened almond milk. 2 Pounds of Demerara Sugar. 1 Oz. Almond extract. 3/4 Oz. Lemon juice. 1 Tablespoon of Orange Blossom Water. Mix all the ingredients till the sugar has fully been broken down into a liquid, then store it in a fridge. Also, this has a shelf life of a little bit over a month. Whatever the expiration date is on your almond milk container is the date you should use.
Submitted by Vacation_Forever
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.
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!
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.
A riff on a Daiquiri. . .
Shake and strain into a chilled cocktail glass.
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
FOOTPRINTS IN THE SAND
Start muddling the lemon, add the vanilla syrup and rum. Add Ting and ice, stir.
Method: flambe, then pass from vessel to vessel
This drink is based on the original Blue Blazer from Jerry Thomas' 'Bon vivant' guide of 1862. This drink is the perfect winter warmer.
Bajan Bay Punch
Build all ingredients in an ice-packed rocks glass and top with dash of nutmeg. Stir and sip!
Submitted by rumdealer
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
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
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.
SWEET AND DEADLY
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.
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.
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.
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.
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.
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.
Pour JW&N rum and Campari in a rocks glass with 2 large ice cubes, fill up with OJ, garnish with a orange slice.
Grown popular in Denmark. A flavor sensation.
Shake it all ingredient up, add into favourite tiki vessle... served over crushed ice. Mahalo
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
The Infused CocoMint syrup adds an exotic kick to this tall rum concoction.
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
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 #2 A twist of Penang Afrididi from Sippin`safari.
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.
Shake and Fine strain into chilled daiquiri glass. garnish with a grapefruitzest
Submitted by markus mÃ¼ller
A contempopary twist on the Old-Fashioned recipe with rum. Pu-ehr grows in the wild nature, this is where the name comes from.
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
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.
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.
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.
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!
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
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!
Simplicity itself, but so nice on a cold night. It thought of calling this a Mint Ti-Punch.
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
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/
*Molasses water is 1/2 molasses 1/2 hot water. Shake ingredients, strain into chilled glass. Add large chunk of ice.
Submitted by jackvacton
Shake ingredients well & strain into chilled glass. Garnish with lime.
Submitted by jackvacton
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.
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
Shake all ingredients. Fine strain in a chilled coupette. Garnish with a mint spring.
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
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
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!
A refreshing and flavorful spin on the classic Cuban cocktail:
Enjoy with your favorite premium, hand-rolled cigar!
Submitted by bam66
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
Submitted by lamp2005
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
Sunset's Pfenyx Alize
This drink will lay you out wondering what you did last night. Drink Responsibly! To make perfect shake rum in ice before adding fruit cocktail to spread the chill.
fill 8 oz glass with ice 1 oz St. Vincent Very Strong rum top with Hairoun Fruit Cocktail Soda
Submitted by DarcPfenyx
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.
Sao Paulo Iced Tea
Created as part of Thursday Drink Night for Mixoloseum.
Shake all ingredients with ice, strain into a tall glass with ice and top with soda.
Pranna Winter Spice
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
i like to shake and strain it into a shot glass, but room temp s fine too.
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)
Strawberry Ginger Caipirinha
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.
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.
Combine all ingredients in a shaker, shake well and serve. This is 8 serv!
Batida de Graviola, soursop.
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.
BATIDA BANANA AND VANILLA
Combine in a blender, mix well and serve. Place the icecubes after the liquid ingredients when running the blender. Serves 4.
Combine all ingredients in a blender. Mix well and serve.
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.
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.
Same with this one..no measures.
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.
This is a tangy drink, perfect with the home made Blood Orange Cachaca. Thanks to Chris for the recipe!
Stir 40 times, strain into a cocktail glass and garnish with an orange peel.
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
Submitted by Sylbaris
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.
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
Shake it with ice Strain into Chilled Cocktail Glass Garnish With Brandied Cherry
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.
A simple, refreshing cocktail...with a kick.
Combine Horné Spiced Rum and Ginger Ale into a highball filled to the top with ice. Squeeze and drop in the lime wedges. Consume.
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.
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.
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 Summer Drinky
Fill Glass will ice, add rum, ginger ale, juice and enjoy. A light summer drink minus the sugar, carbs and calories!
Submitted by vagirlcheryl
A tropical favorite with Kraken twist!
Garnish with a cherry and straw on the rocks.
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.
Combine all ingredients with ice. Stir, don't shake, to avoid clouding. Strain and garnish with a grapefruit twist
Submitted by whm
Smooth, spiced, Yummm! You won't believe how grand these flavors are until you try Kraken Pilz.
Pour the shot into the pint and enjoy Kraken Pilz.
Submitted by tellmindy
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
A lovely combination of flavors and very relaxing.
Combine the above in a one-quart handled mason jar mug, mix well, savor. Just the Whaler's, the other stuff snuck in.
Stir until chilled, and strain into a chilled cocktail glass. Garnish with a lemon wedge with juice squeeze in, and a brandied cherry.
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!
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
great for a hot day not the beach or at the pool
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
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
If you like mango, you'll LOVE this drink!
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
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 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
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.
Submitted by rumwright
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
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.
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.
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.
I started a batch of Grapefruit bitters yesterday (using pink grapefruit) and here is the recipe (Gumbopages)
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.
Blood Orange Cachaca
I got a excellent recipe from Chris, (Samuraibartender) thanks!
* 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.
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:
You may have to copy and paste into your browser.
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!
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
Shake & strain into a rocks glass. Garnish with a lime wheel
Submitted by elemakule
Roxy Rose - 2012 AGCC entry
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.
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.
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.
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
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.)
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.
Farmer's Affair - 2012 AGCC entry
Entered by Jamaal Bowen.
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.
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.
Trinidad's Agreement - 2012 AGCC entry
Entered by Maxence Traverse.
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.
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
The 5 Drop Ritual - 2012 AGCC entry
Entered by Giuseppe Santamaria.
Method: Shake all ingredients and serve straight up. Garnish: Angostura aromatic bitters, green tea leaves, and mandarin zest.
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.
Tea's Passion - 2012 AGCC entry
Entered by Dhanpal Parmar.
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.
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.
Gregor's Legacy - 2012 AGCC entry
Entered by Rikki Carter.
Method: Add all ingredients to mixing glass with ice. Shake vigorously and present in Coupe cocktail glass. Garnish: None
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
On Second Thought - 2012 AGCC entry
Entered by David Delaney, Jr.
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.
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.
Ward and Precinct - 2012 AGCC entry
Entered by Ryan Maybee.
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
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
Bitter Caribbean Swizzle - 2012 AGCC entry
Entered by Ilya Bubashvili.
Method: Swizzle all ingredients except soda water in glass. Top with soda water and ice. Garnish: Pineapple slice, mint leaves, cinnamon stick, orange peel.
Listen to Your Heart - 2012 AGCC entry
Entered by Ilya Bubashvili.
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
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
Entered by Ezequiel Rodriguez.
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
Angostura's Evening Clencher - 2012 AGCC entr
Entered by Carla Cupid.
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.
Trini Breakfast Cocktail - 2012 AGCC entry
Entered by Carla Cupid.
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.
Bacchanal - 2012 AGCC entry
Entered by Nastassia Martin.
Method: Dry shake all ingredients, add ice and shake again. Double strain into rocks glass with 1 large ice cube. Garnish: 2 thyme sprigs
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
MY FAVORITE TAHITIAN TREAT
This is one of my fav treats,Tahitian oven baked papaya. This is for 6 serv.
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.
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.
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!
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
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.
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
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
Rum Flambé Shrimps
Yummy peppery shrimps with dark rum and flambéf in white rum.
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..
Pan Seared Sea Scallops
I've tried this with several different rums, but so far 10 Cane is the crowd favorite at my house.
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
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!
To see the complete recipe please go to The Cheese Impresario.
Mix and use for fish, seafood and chicken on the grill.
TROPICAL SPICY BANANA SAUCE FOR GRILLED FISH
Well, here we go.......the measurments are as always with me, approximate, taste your way!
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.
QUICK SALMON RECIPE WITH VANILLA RUM
This is a quick dish for 2.
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.
SMOKED PAPRIKA SYRUP
Use for grilled stuff..
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
Orange-Lime Scented Peppercorns
Peppercorns infused with orange and lime oil add an unexpected fragrance to chicken and fish...
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.
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!
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.
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.
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.
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.
High House of the Rising Sun (Rum Punch)
Delicious House of the Rising Sun recipe using High Liquors Rum
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.