 It's Cocktail Hour
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| HOME | BOURBON/WHISKEY | GIN | RUM | TEQUILA | VODKA | LIQUEUR | SUPPLIES |
Cocktails with Rum |
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| BEACHCOMBER 1 1/2 oz Rum 1/2 oz Triple Sec 1/2 oz Lime Juice |
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| Rim
the glass with sugar. Shake ingredients well with ice and strain into glass.
Cherry Garnish optional. |
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| BETWEEN THE SHEETS 1 oz Cognac or Brandy 1 oz Cointreau or Triple Sec 1 oz Light Rum 1 oz Lemon or Lime Juice |
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| Combine ingredients in a shaker with cracked ice. Shake well and
strain into a cocktail glass. Garnish with a lemon
twist. |
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| BLACKBERRY MOJITO 6 Fresh Blackberries 1 ounce simple syrup 2-3 ounces premium White Rum (or Vodka) 1 lime squeezed for the fresh juice 6 leaves of fresh mint |
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| Muddle
the blackberries in a shaker, add simple syrup, and juice from the lime. Add
Rum (or Vodka) and ice and stir well. Pour into a glass. Garnish with fresh
mint, sugar cane and a blackberry. |
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| DEEP SEA DIVER 2 oz overproof rum 2 oz dark rum 3/4 oz white rum 3/4 oz triple sec 1/2 tsp powdered sugar 1/4 oz lime syrup 1 oz lime juice |
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| In a
shaker over crushed ice shake well. Strain into a large highball glass
over crushed ice. |
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| ELECTRIC BLUE KOOLAID 1 Part Coconut Rum 3 parts Electric Blue Koolaid |
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| Mix
rum and koolaid. Pour over ice or blend for a frozen drink. |
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| FROZEN DAIQUIRI 2 oz light rum 1 1/2 oz fresh lime juice 3/4 oz sugar syrup lime wedge for garnish |
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| Mix
light rum, lime juice, and sugar syrup with approximately 2 cups of ice. Pour
into a chilled collins glass. Garnish with the lime wedge.
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| GOOMBAY SMASH 1 oz spiced rum 1 oz Malibu® (or other coconut rum) 1/4 oz apricot brandy 2 oz pineapple juice 2 oz orange juicee |
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| Mix
all in a highball glass with ice and shake. Garnish with an orange slice
and A cherry. |
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| JAMAICAN COSMO 2 parts Aged Rum (Cuban Type) 6 parts Cranberry Juice 1 part Triple Sec Cherry |
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| Pour
rum, cranberry juice and triple sec into a shaker filled with ice cubes. Shake
until very cold. Strain into a chilled cocktail glass. Garnish with a
cherry. |
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| LONG ISLAND ICED TEA 1 part vodka 1 part tequila 1 part rum 1 part gin 1 part triple sec 1 1/2 parts sweet and sour mix 1 splash Cola |
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| Mix
ingredients together over ice in a shaker and give one brisk shake. Pour into
tall glass. Garnish with lemon. |
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| MEXICAN FLAG 1 part Grenadine 1 part Creme de Menthe 1 part Bacardi 151 Rum |
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| In a
shot glass layer Grenadine, Creme de Menthe, and Rum. Do not mix. Light
the top with a match for 3 seconds blow out and shoot it. |
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NATIONAL AQUARIUM COCKTAIL 1/2 oz rum 1/2 oz vodka 1/2 oz gin 1/2 oz Blue Curacao liqueur 2 oz sweet and sour mix 1 splash lemon-lime soda |
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| Pour
ingredients into a shaker filled with ice. Shake well. Serve on the rocks in a
highball glass. |
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| PINA COLADA 3 oz light rum 3 tbsp coconut milk 3 tbsp crushed pineapples |
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| Put
all ingredients into an electric blender with 2 cups of crushed ice. Blend at
high speed for a short time. Strain into a collins glass and serve with
a straw. |
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| STRAWBERRY DAIQUIRI 2 parts Rum 2 pulped strawberries 1 part sugar solution 1/2 lime |
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Combine ingredients and shake in a mixing glass with
ice. |
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| SUNSET MARTINI 1 1/2 oz Bacardi® orange rum 3 oz lemonade |
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| Shake
with ice and strain into a sugar-rimmed martini glass. |
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| VOLCANO juice of 1/2 limes 1/2 glass Cola 1/2 glass Bacardi® 151 rum 1 jigger Everclear® alcohol |
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| Put
the juice of 1/2 Lime in glass, then pour in cola and bacardi dark. Top up with
Everclear. Light. Be extremely careful with flaming drinks! |
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| HOME | BOURBON/WHISKEY | GIN | RUM | TEQUILA | VODKA | LIQUEUR | SUPPLIES |