Rum

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The Limón Cosmopolitan
  • 1 1/2 oz. Bacardi Limón
  • 1/2 oz. lime juice
  • 1 oz. Triple Sec
  • splash of cranberry juice

Shake and strain into chilled martini glasses.

Limón Hairy Navel
  • 1 1/2 oz. Bacardi Limón
  • 1/2 oz. Peach Schnapps
  • orange juice

In a rocks glass with ice.

Titans Touchdown
  • 1 oz. Light Rum
  • 1 oz. Vodka
  • 1/2 oz. Blue Curacao Liqueur
  • 3 oz. Pineapple Juice
  • 1 oz. Sweet and Sour Mix

Combine all ingredients and mix well. Serve over ice in a tall glass. Garnish with your favorite fruit

Obama Mama
  • 1 oz. Bacardi Light Rum
  • 1 oz. Myers Dark Rum
  • 4 oz. Pineapple Juice
  • 2 oz. V/8 Splash Smoothie Strawberry/Banana

Politically shake ingredients in a cocktail shaker with ice. Strain into glass. Finally a smooth "intelligent" drink with a "Change" you will really love! For added tropical flavor, use Coconut Rum instead of clear Rum! It's Yummy no matter which one you do! Any mix you compile will also make great shooters!

Limón Margarita
  • 1 1/2 oz. Bacardi Limón
  • 1/2 oz. Triple Sec
  • 3/4 oz. lime juice

Garnish with a lime wedge.

Limón & Cranberry
  • 1/2 oz. Bacardi Limón Rum
  • 6 oz. cranberry juice

Fill a highball glass with ice, pour in Bacardi LimÛn and top with cranberry juice.

Tom and Jerry
  • 1/2 oz. Dark Rum
  • 1 dash Brandy
  • 1 whole egg white
  • 1 teaspoon Sugar

Beat the sugar into the egg yolk, add the rum and incorporate the egg white. Transfer into a coffee mug and fill with boiling water. Add the brandy and garnish with grated nutmeg.

Chicago Fizz
  • 1 oz. White Rum
  • 1 oz. Port
  • 1/2 oz. lemon
  • 1 tsp. powdered sugar
  • 1 whole egg white
  • 4 oz. carbonated water

Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.

Summertime Mojito
  • 1.25 oz of Bacardi Light Rum
  • 12 mint leaves
  • 1 tablespoon of sugar
  • 0.5 oz lime juice
  • Splash of soda

Muddle mint leaves in glass, add rocks, rum, sugar, lime juice, then stir, and top with soda.

Mai Tai
  • 1 oz Bacardi light rum
  • 1/2 oz Hiram Walker Creme de Noyaux (creme de almond)
  • 1/2 oz Stirrings triple sec
  • sweet and sour mix
  • pineapple juice
  • 1/2 oz Myer's dark rum

Pour light rum, creme de almond and triple sec, in order, into a collins glass. Almost fill with equal parts of sweet and sour mix and pineapple juice. Add dark rum, a large straw, and serve unstirred.

Rosy Rum Cosmo
  • 1 1/2 oz. Bacardi Limon
  • 1/2 oz. triple sec
  • 1 tbsp fresh lime juice
  • 1/2 tbsp cranberry juice
  • Fresh mint leaves for garnish

Pour rum, triple sec, lime juice and cranberry juice into shaker with ice. Strain into chilled cocktail glass. Garnish with mint leaves.

Hot Apple Cider
  • 1 cup Zaya Rum
  • 1 apple
  • 2 teaspoons whole cloves
  • 1 orange, thinly sliced
  • 2 quarts apple cider
  • 1/2 cup light brown sugar
  • 1 teaspoon allspice
  • Pinch grated nutmeg
  • Cinnamon sticks, garnish

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the Zaya rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick and apple slice. Serve immediately.

Yield: 2 quarts, about 8 servings

Mix in a shaker with ice. Mix well. Strain and serve straight up in chilled martini glass