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Drink Recipes -
Rum
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Recipe from International Cocktail Specialties by James Mayabb
From San Juan, Puerto Rico
- 2 oz rum
- 1 oz orange juice
- 1 oz lime juice
- small dash of bitters
Mix and pour in a 10 or 12 oz highball glass filled with crushed ice, float a dash of rum on top and decorate with pineapple stick, maraschino cherry and orange slice.
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Drink Recipes -
Rum
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Recipe from The Joy of Mixology by Gary Regan
- 2 oz light rum
- 3/4 oz fresh lime juice
- 1/2 oz simple syrup
- maraschino liqueur to taste
Shake with ice and strain into a chilled cocktail glass.
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Drink Recipes -
Rum
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The Mai Tai is one of the most famous tiki drinks in the world. It’s very simple to make and looks and tastes amazing! The only problem is that orgeat syrup can be somewhat hard to find, but it is worth the search. Call your local liquor stores before making the trip to save you time. We’ve been able to find it at Otto’s, Discount Liquor and Ray’s. Like the horchata in the previous recipe, you can also make your own. It’s made similarly to the horchata, except with almonds instead of rice, and it contains a few more steps/ingredients we don’t have room to go into here. You can, however, find recipes very easily online.
- 1 oz dark rum
- 1 oz light rum
- .5 oz triple sec
- .75 oz orgeat syrup
- 1 oz fresh lime juice
- mint sprig and/or lime wheel, for garnish
Shake & strain into an old-fashioned glass (or tiki glass) filled with ice. Add the garnishes.
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Drink Recipes -
Rum
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This original recipe by Jason Neu plays with the caramel flavor so prevalent in aged rums. Horchata (a cinnamon and sometimes almond flavored “rice milk” drink popular in South American countries) and coffee liqueur play off the caramel sweetness of the aged rum and combine to create a latte-like cocktail we could drink all day! Horchata can sometimes be hard to find, so you can use another liqueur called RumChata® or make your own. To make horchata, combine 2 quarts water, 1 cup rinsed long-grain rice and a cinnamon stick broken into pieces into a large sauce pan and let sit for 3 hours. Then bring it to a boil, reduce the heat and let simmer for 30 minutes. After it cools, puree it in a blender and strain it through cheese cloth. The resulting, cloudy, milky substance is horchata!
- 1.5 oz aged rum
- .5 oz coffee liqueur
- 2 oz horchata (or RumChata® cream liqueur)
Shake with ice and strain into a highball glass filled with fresh ice.
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