Rum Recipes

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

Choose a recipe category or peruse the list of 133 recipes from the Rum Lovers forum members.

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

Registered forum members can add recipes here. Or, join the rum forum.

White Rum

Poipu Sunset
While staying on the island of Kauai my wife and I enjoyed these drinks nightly from the lanai of our rented condo. This drink makes use of a local favorite fruit beverage know as POG (pineapple, orange, and guava juice). It can be found in most supermarket frozen juice aisles. We used Hana Bay brand rums while there but any good white and dark "float" rum will do in a pinch. Very easy and very refreshing.
Fill a tall glass with ice add white rum, add POG, float about 1/4 Oz. of dark rum on top, squeeze lime over top and add to glass, serve with straw. Kick back and enjoy the sunset!
Submitted by The Sheriff  
Platinum Peach
  • 2 ½ Oz Elements 8 Platinum
  • 1 Oz Peach Liqueur
  • ¾ Oz Fresh Lime Juice
Shake with Ice, strain into Chilled Cocktail Glass. Dash of bitters-- Garnish with a Brandied cherry
Submitted by forrest  
a drink with forrest  
A Quiet Storm. . .
  • 2 Shots Elements 8 Platinum
  • 1 Shot Canton Ginger Liqueur
  • ¾ Oz Fresh Lime Juice
Shake with Ice, strain into Chilled Cocktail Glass. Garnish with a Lemon twist
Submitted by forrest  
a drink with forrest  
BELL PEPPER PUNCH
This is a drink i made for the use of my Roast paprika syrup. Its quite refreshing.
  • 1.5 oz Havana Club 3 year old
  • 1.5 oz fresh Pineapple Juice
  • 0.5 oz Roast Paprika Syrup
  • 0,5 oz fresh Lemon juice
  • Dash Grapefruit bittters
Shake, strain and serve over a mountain of crushed ice. Garnish with a pineapple leaf.
VARIATION: Make this drink with Tequila blanco, serve in Margarita glass with ice cubes and garnish with large green jalapeno pepper
Submitted by Tiare  
A Mountain of Crushed Ice  
BELLISSIMO #2
  • 1-1/4 oz Havana Club Plata
  • 1-1/4 oz Passoá
  • 1 oz fresh squeezed orange juice
  • 0.5 oz fresh squeezed lemon juice
  • 0.5 oz simple syrup
  • dash Angostura bitters
  • 1 oz Campari
Combine with ice in a shaker, shake and strain into 10-oz. glass with new ice. Garnish with orange slice and cherry on pick.
Submitted by Tiare  
A Mountain of Crushed Ice  
Between The Sheets
Method: Shake and Strain into Hi-ball glass
  • 25ml White Rum
  • 25ml Brandy
  • 25ml Orange Curacao
  • 25ml Lemon Juice
This is a slightly less interesting drink than the Scorpion, but a classic nonetheless.
Submitted by Paulipbartender  
IP Bartenders  
Daiquiri
Method: Shake and strain
  • 50ml Cuban light rum
  • 20ml lime juice
  • 15ml sugar syrup
While entertaining guests at his mine in Cuba in 1898, Engineer Jennings Cox found that his Gin supply had run out, left with nothing else except local rum, lime and sugar, he mixed them together and the rest is history. Most now know this drink as a slus-puppie style beverage, however the original, served straight up, is delicious, JFK's favourite aperitif!
Variations: The "Hemingway" daiquiri is the same as the regular recipe with the addition of grapefruit and maraschino liqueur, alternatively fresh fruits work a treat, particularly banana and strawberry.
Submitted by Paulipbartender  
IP Bartenders  
Fog Cutter
Method: shake and strain over cubed ice
  • 35ml White Rum
  • 15ml Brandy
  • 15ml Gin
  • 50ml Orange Juice
  • 15ml Lemon Juice
  • 10ml Orgeat
  • 5ml Cream Sherry
An interesting and lethal concoction from the Tiki family, an odd mixture of ingredients but surprisingly it works
Submitted by Paulipbartender  
IP Bartenders  
Velvet Mojito
  • 1 1/2 oz Oronoco
  • 1/2 oz Navan Vanilla Liqueur
  • 2 Lime Wedges
  • Mint Leaves (generous amount)
  • 3/4 oz Simple Syrup
Add limes, mint, and half of the simple syrup and muddle. Fill with ice, adding remaining simple syrups and liquors. Shake. Pour into Poco Grande Glass. Garnish with Lime Wheel.
Submitted by RumBarPhilly  
Rum Bar Philly  
NUI NUI
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 same if made with commercial syrups so home made is recommended. You can make a shortcut: 1/2 oz simple syrup 2 crushed and finely ground allspice berries 1/8 tsp. of cinnamon 1 dash of vanilla Mix together and heat for 15 seconds in the microwave.
  • 1/2 oz Fresh Lime juice
  • 1/2 oz Fresh Orange Juice
  • 1 tsp Cinnamon syrup
  • 1 tsp Allspice syrup
  • 1 tsp Vanilla syrup
  • 2 oz Virgin islands Rum
  • 1 dash Angostura Bitters
  • 4 oz Crushed ice
THE SYRUPS Allspice syrup: Place 1 cup sugar, 1 cup water and 6 level tablsp crushed dried allspice berries into a saucepan. Heat until the sugar dissolves. Simmer for 2 minutes. Remove from heat, cover and let sit 2 hrs.Strain and refridgerate. Cinnamon syrup: Do the same but use 3 crushed cinnamon (Ceylon - real cinnamon not cassia) sticks. Vanilla syrup: Same procedure but use 3 vanilla beans, scrape out the seeds.
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 blender, saving ice for last. Blend at high speed for approximately 5 seconds. Pour into a tall glass. Add crushed ice to fill. Sink an orange peel into the drink with peel hanging over the glass edge as a garnish.
Submitted by Tiare  
A Mountain of Crushed Ice  
Papaya Daiquiri
Papaya..my favorite fruit...
  • 2/3 C chopped papaya
  • 3 oz light rum
  • 2 oz simple syrup
Combine ingredients with ice in a blender and blend until smooth. Makes one tall or two small drinks.
Submitted by Tiare  
A Mountain of Crushed Ice  
Campari and Russchian
A little kick in the ass Campari..
Fill a glass with ice and add the Campari and rum. Add a dash of limejuice. Fill up with Schweppes Russchian Garnish with a lime slice.
Submitted by Tiare  
A Mountain of Crushed Ice  
PUNCH ORGEAT
Coat the rim of the glass with grated coconut. Shake the ingredients and add a touch of Grenadine before serving. Garnish with a Lychee fruit.
  • 1.5 oz white rum
  • 1.5 oz mango juice
  • 0,5 oz orgeat
  • o.5 oz emon juice
  • 0.5 oz Lychee liqueur
Submitted by Tiare  
A Mountain of Crushed Ice  
KANIKI
Muddle the strawberries and the sugar. Add the other ingredients and mix well before leaving to rest in the fridge for 1 hour. Before serving, strain and pour in a shaker with ice and shake.
  • 1/3 white rum
  • 2/3 Red Port wine
  • 1 cup fresh strawberries
  • 1 cup sugar
Submitted by Tiare  
A Mountain of Crushed Ice  
Lady of Singapore
Tiki drinks is the most intricate recipes found and some contains at least 10 ingredients and require a blender.But this one is shorter.Its basically a pink variation of Pina Colada but is less sweet.This one was served at the Portland, Oregon Kon-Tiki restaurant in 1960.
  • 1.5 oz fresh lime juice
  • 1.5 oz Coco Lopez Coconut Cream
  • 1.5 oz fresh cream
  • 1 oz unsweetened Pineapple Juice
  • 1 oz Puerto Rican Rum
  • 1 tsp Grenadine
  • 4 oz Crushed ice
Put everything in a blender saving crushed ice for last. Blend on high speed for 5 seconds.
Submitted by Tiare  
A Mountain of Crushed Ice  
El Presidente
One of my favourite aperitifs - it´s like Trador Vic said: "Cuban Presidente" was "the 'Martini' of Cuba and, to me, a lot better than our own."!
  • 1,5 oz Havana Club Plata
  • 0,5 oz white Vermouth
  • 0,5 oz Orange Curaçao (I take Contreau)
  • orange rind
  • (cherry)
Stir all ingredients with ice, strain into a cocktailglas, aromatize with orange rind by twisting it over the drink and placing it in the cocktail. The dry version is with dry vermouth (I prefer Noilly Prat); the "dulce" is with a little less Curaçao and 0,1 ounce of Grenadine. (Maraschino cherry for garnish)
Submitted by Bahamian  
http://www.constantinfalk.de  
House Drink
A very simple house concoction.
Add all ingredients to a rocks glass and add a few large ice cubes, stir.
Submitted by Tiare  
A Mountain of Crushed Ice  
SANPELLEGRINO FRESH
  • 1 oz.Wray & Nephew White Overproof Wray & Nephew White Overproof
  • 3 oz. San Pellegrino Pompelmo or Limonata
  • Crushed Ice
  • Sprinkle of fresh Lime juice
  • Garnish: wedge of lime
In a rocks glass filled with crushed ice, add rum and San Pellegrino. Sprinkle with some fresh lime juice. Garnish with a wedge of lemon or lime.
Submitted by Tiare  
A Mountain of Crushed Ice  
Classick Rosy
Stir up real good before you add ice; add ice, shake and strain into Chilled Cocktail Glass. Garnish with large lemon zest.
Submitted by forrest  
a drink with forrest  
ROYAL DAIQUIRI
This tasty twist on the typical daiquiri is credited to the legendary Don the Beachcomber. The Parfait Amour liqueur imparts a 'regal' purple color to the drink, and adds orange and vanilla notes. Perfect for the next time The Queen (or other royalty)stops by for a visit !
  • 1/2 oz fresh lime juice
  • 1/2 oz Parfait Amour liqueur
  • 1/4 tsp bar sugar
  • 1 1/2 oz white rum
Blend or hand shake with 1/2 cup of crushed ice and strain into a chilled cocktail or coupe glass.
Submitted by smedley61  

Dark Rum

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

Method: shake and strain over cracked ice
  • 50ml Aged Jamaican Rum
  • 20ml Orange Curacao
  • 20ml Lime juice
  • 20ml Syrup d'orgeat
  • 10ml gomme
Trader Vic's mentor Don the Beachcomber might well have fixed the original Mai Tai, a very different concoction, equal parts Cuban and Jamaican rums, lime, grapefruit, falernum, grenadine, Cointreau and a dash of Absinthe. Or if you can be bothered roast some Pineapple and muddle it into the Vic's recipe above.
Submitted by Paulipbartender  
IP Bartenders  
151 swizzle
Blend with 3/4 crushed ice and pour in angry tikimug. Grate fresh nutmeg on top. Stab with cinnamon stick.
  • 1.5 oz Lemon Heart 151
  • 1.2 oz fresh Lime juice
  • 1.2 oz simple Syrup
  • Dash Angostura bitters
  • 6 drops Pastis
  • Ground Nutmeg
I sometimes sub the 1.5 oz Demrara 151 with 1 oz Coruba 12 and 0.5 oz demerara1 151. Be careful with the pastis, it has a strong taste that can take over if too much is added.
Submitted by Tiare  
A Mountain of Crushed Ice  
Swedish Passion
Drink invented because a passionfruit was found.. Variation: Add a float of JW&N overproof and you have a Jam Slam. Add some extra love and Passionfruit and you have Mi Corazon. Add some bitters ad you have a Bittersweet Passion.
  • 2 oz Coruba Coruba
  • 0.5 oz vanilla syrup
  • 0.5 oz fresh lime juice
  • Dash of Angostura Bitters
  • Dash of Grenadine
  • 1 passionfruit
  • 1 oz Pineapple and 1 oz Passionfruit juice
  • Crushed ice
Cut the passionfuit in 2 halves and reserve one for garnish and scoop out the seeds and add to a shaker with the rest of ingredients. Shake and serve in tall glass with a straw. Garnish with the other passionfruit shell. A tip is to add more ice than you think you need in the glass.
Submitted by Tiare  
A Mountain of Crushed Ice  
African Bounty
Blend with ice, strain and serve in double old fashioned glass. Garnish with a piece of banana with peel on. Sprinkle some grated dark chocolate on top.
Submitted by Tiare  
A Mountain of Crushed Ice  
Scarlet Ibis Cocktail
  • 1.5 oz Scarlet Ibis Rum
  • 0.5 oz Sweet Vermouth
  • 0.5 oz lemon juice
  • Dash Pimento dram
  • Lemon twist for garnish
Stir and stain over a glass with ice and garnish w lemon twist.
Submitted by Tiare  
A Mountain of Crushed Ice  
Rum, Gum and Lime
This is a recipe from Beachbum Berry’s Sippin’ Safari and the Bum recommends Pampero Aniversario for this drink. I think its a nice drink with a distinct Aniversario taste..
  • 1 1/2 oz. Rum
  • 1/2 oz. Lime juice
  • 1 tsp. Simple Syrup
  • 1 oz. Seltzer
Stir everything in an old-fashioned glass with ice, and garnish with lime and orange peels. Notes: You may want to adjust the seltzer and simple syrup amounts to your taste and the rum you’re using. If the rum isn’t very intense, it can end up tasting watered-down with a full ounce of seltzer.
Submitted by Tiare  
A Mountain of Crushed Ice  
RUM AND CHINO
  • 2 oz. Dark rum
  • 4 oz. San Pellegrino Chinotto or ”Chino”
  • Crushed Ice
  • Sprinkle of fresh Lime juice
  • Garnish: wedge of lime
In a rocks glass filled with crushed ice, add rum and San Pellegrino Chino. Sprinkle with some fresh lime juice. Garnish with a wedge of lemon or lime.
Submitted by Tiare  
A Mountain of Crushed Ice  
Killer Mai Tai Killer Mai Tai
I have made quite a few Mai Tais with different rums but i didn`t know it could taste like this..or the full meaning of "Mai Tai roa ae" until i made it with the Silver Seal 15 year demerara rum.
  • 2 oz Silver Seal 15 year demerara rum
  • 1 oz fresh lime juice
  • 1/4 oz orgeat - preferable home made
  • 1/4 oz simple or rock candy syrup
  • 0.5 oz orange curacao
  • mint
  • crushed ice
Shake with ice, strain and serve over crushed ice in a double old fashioned glass, garnish with a sprig of mint, and a cherry. This Mai Tai packs a punch due to the 110 proof rum.
Submitted by Tiare  
A Mountain of Crushed Ice  
Arctic's Sloe Comfortable Daiquiri
A nice diversion when you want something completely different! You may use white Rum instead of Dark but this is how I make it.
Place the Ingredients in a Metal Martini Shaker. Shake Until Martini Shaker Chills. Strain Into a chilled Glencairn Glass. Add the Ice from the Martini Shaker. Garnish with Orange Slice if desired..... Enjoy!! http://www.ministryofrum.com/forums/album.php?albumid=6&pictureid=86
Submitted by Arctic Wolf  
The Rum Howler  
Mount Gay Extra old Spritz
Cocktail created on Nov., 21th 2009 by Mr. Maurizio Di Palo, Bartender at the Time Bar c/o Golden Palace Hotel in Turin Italy.
Squeeze half slice of orange inside the cocktail. Cocktail Glass: Bourdeaux glass or Long drink Serve with a lot of ice and as a decoration a slice of orange.
Submitted by barmanlife  

Rhum Agricole

PINEAPPLE DELIGHT PINEAPPLE DELIGHT
This is a yummy treat made with 2 rhum agricoles and fresh pineapple.
  • 1 Cored Pineapple
  • 2 juiced limes
  • A few large chunks of pineapple - muddled
  • 2 tblsp fresh honey mix
  • 5 ml orgeat
  • 25 ml agricole blanc 50%
  • 25 ml rhum agricole vieux
  • 1 can Ting grapefruit bev.
  • crushed ice
  • 2 tblsp liquid honey , 2 tblsp sugar , 2 tblsp butter and 1 tblsp Wray & Nephew White Overproof
Scoop out the pineapple and use some of the meat to muddle in a mixing glass. Add the lime juice, orgeat, the content from one of the passionfruit halves, honey mix and rums. Shake hard and not too long. Fill the pineapple with crushed ice Pour in pineapple, top with Ting, add some more crushed ice. Garnish with 2-3 pineapple leaves and a piece of speared pineapple. Add a straw. Believe me..this drink is worth all the effort..
HONEY MIX Add equal parts sugar and butter in a pan, about 2 tblsp of each, heat and stir well, add 2 tblsp liquid honey and stir until you get a saucy cream. Then add 1 tblsp of the overproof rum and stir again. Keep warm for mixing in drinks.It should be a little bit above room temp. It helps to use clarified butter as the problem with honey mix is the milk solids that form when it gets cold. These measurements are approximate.
Submitted by Tiare  
A Mountain of Crushed Ice  
Kill Devil
I was served this drink at the Pegu Club. The balance between the Chartruese and the rhum really hit the spot.
  • 2 oz La Favorite Rhum Blanc
  • 1/2 oz Green Chartreuse
  • 1/4 oz Demerara Syrup (2-1 sugar to water)
  • 3 dashes Angostura Bitters
Stir ingredients over ice. Strain into a chilled cocktail glass.

Garnish: This garnish should certainly be accompanied by a disclaimer since it's set aflame.
Submitted by Edward Hamilton  
Ministry of Rum  
Rum Sazerac
I was first served this drink at the Hotel del Mano in Brooklyn. Ryan McReynolds usually uses El Dorado 15 in this drink, but substituted Zacapa Centenario in its place.
Stir, then strain into an absinthe rinsed glass. Garnish with discarded orange twist.
Submitted by Edward Hamilton  
Ministry of Rum  
Rum Old Fashioned
More than a few whisky drinkers have been seduced by rum old fashioned. This one is made with La Favorite Vieux, but it is also good with many aged rums.
Muddle the water, sugar, cherry and rum, garnish with the orange slice.
Submitted by Edward Hamilton  
Ministry of Rum  
Marmalade Cooler
I discovered this and the lovely Jenell at Cantina in San Francisco. The marmalade adds a nice flavor the cocktail and is certainly an underused ingredient in many bars.
Shake and strain into a highball glass while adding 1 oz ginger beer.

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

Justin Ulysses Guthrie
Central Michel Richard
Submitted by Edward Hamilton  
Ministry of Rum  
Hot Summer
Kick off your flip-flops..
  • 2 oz. Agricole blanc
  • 4 oz. San Pellegrino Pompelmo or Limonata
  • Garnish: twist of lemon, lime.
  • ice
In a highball glass filled with ice, add agricole blanc and San Pellegrino + ice. Garnish with a twist of lemon or lime.
Submitted by Tiare  
A Mountain of Crushed Ice  

Special Rum Drinks

Rob's No Freeze, No Batter Hot Buttered Rum
This was the result of some experimentation, back-engineering of a commercial recipe, and some wise counsel at a spice shop. Reviews have been... glowing.
  • 2 c. white sugar Pusser's Blue Label
  • 1 t. nutmeg
  • ½ t. ground cloves
  • 1 t. ground cardamom
  • ½ t. allspice
  • ¼ t. dried lemon peel
  • 1 t. cinnamon
  • 1 T. molasses
  • 3 c. water
  • ½ t. vanilla
Combine the dry ingredients very thoroughly together in a sealable container, it is VERY IMPORTANT to use a very hot, spicy cinnamon, such as Vietnamese Cassia, to keep the wonderful flavor of cinnamon from being overwhelmed by the other heavy hitters. The mix does NOT need to be refrigerated, you should keep it sealed to keep the spices strong and fresh. To prepare four small-ish servings, mix and heat the water, molasses, six tablespoons of the mix, and the vanilla to the point of boiling, but DO NOT boil. Do not serve in metal tankards, hands will fry! In each mug or tankard, put as much Pusser's Royal Navy
Rum as you want, two jiggers is rather ample. Pour in the hot mixture, melt a tablespoon of butter on top of each mug. This is sweet, rich, and soothing, just the thing for a cold winter's night or the dogwatch. Best!
Submitted by msinabottle  
Heartless Jezebel
A sweet, rich dessert drink created for the Fall.
Mix ingredients with ice in shaker and shake until good and frothy. Strain into cocktail glass with ice. Sprinkle with grated cinnamon. Garnish with a cinnamon stick.
Submitted by Dood  
RumDood.com  
Dark Query
A riff on a Daiquiri. . .
Shake and strain into a chilled cocktail glass.
Submitted by forrest  
a drink with forrest  
Orangutan
  • 2 Oz Batavia Arrack
  • 3\4 oz Aguardiente
  • 3 Cardamom pods
  • 1/4 Lemon
  • 1 Tablespoon of Passion Fruit Syrup
Crush cardamom pods fresh, or a pinch of ground Squeeze lemon hard and drop the whole thing into the shaker with everything else, and Shake vigorously, double strain into Old Fashioned Glass with several ice cubes
Submitted by forrest  
a drink with forrest  
FOOTPRINTS IN THE SAND
  • 1 oz Dark Rum
  • 1 oz Gold Rum
  • 0.5 oz Wray & Nephew White Overproof
  • 0.5 oz vanilla syrup
  • !/2 lemon quartered for muddling
  • Ice
  • Ting or other grapefruit bev.or juice.
Start muddling the lemon, add the vanilla syrup and rum. Add Ting and ice, stir.
Submitted by Tiare  
A Mountain of Crushed Ice  
Blazer
Method: flambe, then pass from vessel to vessel
  • 50ml Rum
  • 10ml sugar syrup
  • assorted fruit and/or jam
This drink is based on the original Blue Blazer from Jerry Thomas' 'Bon vivant' guide of 1862. This drink is the perfect winter warmer.
Submitted by Paulipbartender  
IP Bartenders  
Rum Bar Mai Tai
Combine all ingredients except Whalers Rum. Add ice and shake. Strain over fresh ice in a Poco Grande Glass. Float Whaler's Rum. Garnish with an Orchid.
Submitted by RumBarPhilly  
Rum Bar Philly  
SWEET AND DEADLY
  • 1,5 oz Lemon Hart Jamaican rum
  • 1,5 oz Coruba 12 Old Premium Jamaica Rum
  • A good float of Lemon Heart 151 demerara Lemon Heart 151
  • Juice from 1 half lime
  • A dash of Tahitian vanilla syrup
  • A dash of bitters
  • A dash of Cinnamon syrup
  • Fill up with equal parts pineapple and passionfruit juices
Fill a large double old fashioned glass with crushed ice. Shake the ingredients incl the spent limeshell ,strain and pour over crushed ice. Garnish pineapple, sherry and leaf of pineapple. Add a short straw.
Submitted by Tiare  
A Mountain of Crushed Ice  
TROPICAL ITCH
This is a strong drink with a striking combo of Jamaican rum and Bourbon paired with Passionfruit juice..
Fill a large glass with crushed ice all the way over the top and stir well. Garnish with p Pineapple and mint.Traditionally this drink is served with a wooden back-scratcher.
Submitted by Tiare  
A Mountain of Crushed Ice  
Orange Delight
Pour JW&N rum and Campari in a rocks glass with 2 large ice cubes, fill up with OJ, garnish with a orange slice.
Submitted by Tiare  
A Mountain of Crushed Ice  
D&A Cocktail
This cocktail has been created on Nov, 21, 2009 by the Bartender Maurizio Di Palo who works at the Golden Palace Hotel in Turin, Italy. He created this cocktail for WIRSPA ITALIA.
To finish twist an Orange skin on top of the glass when the cocktail is finished. Glass: Sniffer Mix all the ingredients in a Mixing glass and pour it into a Sniffer glass without ice. than add a red cherry.
Submitted by barmanlife  
Lucia's Temple
Inspired by the movie shirley Temple the Italian Bartender Maurizio Di Palo who works at the Golden Palace in Turin (Italy), created this long drink for rum lovers and for WIRSPA ITALIA. drink born in Turin on Nov, 21th 2009.
Complete the decoration with a slice of half lime and serve it. Cocktail Glass: High Ball Build up into a glass.
Submitted by barmanlife  
Manhattan Blue Parrot
Created by Maurizio Di Palo an Italian Bartender at the Golden Palace Hotel in Italy. The drink born on Nov., 21th 2009 in occasion of the Master WIRSPA Italia.
Builded into a Mixing Glass and poured into a sigle Martini Glass. Add a red cherry as decoration into the glass.
Submitted by barmanlife  
Haiti Punch Cup N°1
This fantastic drink created by Maurizio Di Palo, bartender at the Golden Palace Hotel in Turin (Italy) in occasion of the WIRSPA Italian Master 2009 it's good both cold or warm as punch.
Build into the Glass if served Cold whit a lot of ice. Cocktail Glass: Large Old Fashion Option Glass: High ball If Warm use an Irish coffee glass of a Grog glass. In both cases as a decoration add a lemon zest and a piece of cinnamon.
Submitted by barmanlife  
Gold Way Cocktail
created by Maurizio Di Palo bartender at the Golden Palace Hotel, Turin (Italy). Nov 2009.
Decoration: Slice of half lime Glass: Highball
Submitted by barmanlife  
Pyrates Punch
Deliciously refreshing but perfectly strong and balanced.
Build in double rocks glass, with full ice. Add liquors, juice, and squeeze one fresh lemon wedge in. Shake ingredients briefly, garnish with flower or mint sprig.
Submitted by Zcatania  
Brash Monk
Chill martini glass. Build ingredients over an ice-packed shaker. Shake well and strain into glass and garnish with 3 coffee beans.
Submitted by rumdealer  
Bajan Bay Punch
Build all ingredients in an ice-packed rocks glass and top with dash of nutmeg. Stir and sip!
Submitted by rumdealer  

Cachaca

Cyber Space
  • 30 ml DJ Cachaça
  • 10 ml lemon juice
  • 10 ml Curacao Blue
  • Tonic Water
  • Dry Ice
In a shaker, mix DJ Cachaca, lemon juice and Curacau Blue. Put mixture in a goblet and fill it with tonic water. Put a slice of star fruit inside the goblet and decorate the edge with a twist of orange and a strawberry. Add a dry ice rock.
Submitted by marcela  
DJ Cachaa  
Sao Paulo Iced Tea
Created as part of Thursday Drink Night for Mixoloseum.
  • 2 oz Leblon Cachaça
  • 1 oz Absolut Peach Vodka
  • 1 oz London Dry Gin
  • .5 oz Cointreau
  • .5 oz Lemon Juice
  • .5 oz Lime Juice
  • .5 oz Simple Syrup
Shake all ingredients with ice, strain into a tall glass with ice and top with soda.
Submitted by Dood  
RumDood.com  
Pranna Winter Spice
  • 1 bottle of Red Wine (preferably Malbec)
  • 4 ounces Cabana Cachaça
  • 1/2 cup Raisins
  • 5 green Cardamom pods (crushed)
  • 8 Cloves
  • 2 Cinnamin sticks
  • 2 peels of Lemon
  • Sugar Cane Syrup
In a jar or container, combine the wine, raisins, lemon and spices. Cover and let sit for 24 hours......before serving, heat the mixture and add Cabana and Cane syrup. Strain and garnish with a Cinnamin stick and a few raisins.
by Pranna mixologists Contemporary Cocktails......Willy Shine and Aisha Sharpe
Submitted by Edward Hamilton  
Ministry of Rum  
Bombeirinho
i like to shake and strain it into a shot glass, but room temp s fine too.
Submitted by forrest  
a drink with forrest  
Batida de maracujá y coco
Shake with cracked ice and pour it all into a Collins glass and fill with more ice (or Sparkling wine... even better)
Submitted by forrest  
a drink with forrest  
Piranha Punch
a delightful concoction from the wilds of the tropical Amazon
  • 1 part pomegranate juice
  • 2 parts good cachaça
  • 3 parts passionfruit juice
  • smidgen of creme of coconut
Combine juices and cachaça in punch bowl. Add enough creme of coconut to balance the tartness of the juices. Serve with ice in tall glasses.
The bright berry flavor of the pomegranate combines with the tropical tone of the passionfruit and the coconut while the cachaça sneaks up and bites you in the ass like a piranha.
Submitted by RobertBurr  
The Gifted Rums Guide  
Strawberry Ginger Caipirinha
  • 2 oz Água Luca
  • 2 Lime Wedges
  • 2 Strawberries
  • 1 tsp Grated Ginger
  • 1 oz Simple Syrup
Muddle Lime, Strawberries, Ginger, and half of Simple Syrup until macerated. Add ice. Add rest of simple syrup and Cachaca. Shake and strain over fresh ice in a Rocks Glass. Garnish with a Lime Wedge.
Submitted by RumBarPhilly  
Rum Bar Philly  
BATIDA SWEET COCO
Batida is a Brazilian cocktail made with the national alcoholic drink cachaça. In Portuguese, batida means shaken or milkshake. It is made with cachaça, fruit juice (or coconut milk), and sugar. It can be blended or shaken with ice. A variation is made adding sweet condensed milk or sour cream.
  • 1,5 cup Cachaca
  • 1 can (14oz" sweetened condensed milk "sweetmilk"
  • 1 can coconut milk
  • 1.5 cup canesyrup
  • 1 cup crushed ice
Combine all ingredients in a shaker, shake well and serve. This is 8 serv!
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA GRAVIOLA
Batida de Graviola, soursop.
  • 25 ml Cachaca
  • 50 ml sousop juice
  • A splash of Table cream or sub with evaporated milk
  • 2 crushed icecubes
Shake and pour.
Variation, if you can find Cupuacu you get a Batida Cupuacu. Cupuacu - theobroma grandiflorum - also called Cacao blanco is wild in south-eastern Parà and Maranhao and is cultivated in all the Amazon. The highly aromatic pulp is eaten fresh or used to prepare soft drinks and wine, liquors etc A kind of chocolate (cupulate) is made from the seeds.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA BANANA AND VANILLA
  • 1 cup Cachaca
  • 2 bananas
  • 1.5 cup sweetened condensed milk
  • Dash of vanilla extract
  • Dash of green Curacao
  • ice cubes
Combine in a blender, mix well and serve. Place the icecubes after the liquid ingredients when running the blender. Serves 4.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA PAPAYA
  • 1.5 cup Cachaca
  • 1 cup diced papaya
  • 1 tbslp fresh lime juice
  • 1 tblsp sugar
  • 1 cup ice cubes
Combine all ingredients in a blender. Mix well and serve.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA ROSE
Unfortunately this recipe does not have any measures..only ingredients but by looking at some of the other Batida recipes you may figure out something that will suit you.
  • Cachaca
  • Guarana soda
  • Sweetened condensed milk
  • Canesugar
  • Ice
Shake everything except for the soda which you pour after to top with.
Guaraná is a stimulant drink very popular all throughout Brazil. It’s the local alternative to Coca-Cola, Fanta, Pepsi and other products from the multinationals - mind you, the most famous brands of guaraná are bottled by those same multinationals. The drink is made from the seed of the fruit of the same name (scientific name: Paullinia cupana). The small tree from which the fruit grows is found in the north of Brazil only - and in parts of Venezuela. The big names in the guaraná market are Antarctica and Kuat. In the north of Brazil there are several local brands with no distribution elsewhere in the country.
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA TIMBALADA
Same with this one..no measures.
  • Cachaca
  • Mint liquor
  • Fresh pineapple juice
  • Condensed milk
  • Cane sugar
  • Ice
Submitted by Tiare  
A Mountain of Crushed Ice  
BATIDA DE MARACUJA (Passion Fruit Batida)
For each measure of cachaca use 1/2 of Maracuja. Add sugar and crushed ice to taste, mix and serve.
  • Cachaca
  • Maracuja/Passionfruit juice
  • Sugar
  • Crushed ice
Submitted by Tiare  
A Mountain of Crushed Ice  
Sangriento Rabo-de-Galo
This is a tangy drink, perfect with the home made Blood Orange Cachaca. Thanks to Chris for the recipe!
  • 2 oz. Blood Orange Cachaca
  • 3/4 oz. Italian Vermouth
  • 1/4 oz. Aperol
  • 1 dash Angostura bitters
  • Stir with ice & strain into a cocktail glass. Garnish with a wheel of fresh Blood Orange.
Submitted by Tiare  
A Mountain of Crushed Ice  

Spiced Rum

The Warbler
Shake it with ice Strain into Chilled Cocktail Glass Garnish With Brandied Cherry
Submitted by forrest  
a drink with forrest  
Same Sex Marriage
Stir Rums until chill-ed Strain into a Cocktail Glass with 2 Brandied Cherries (with a bar-spoon of dherry juice!) Add 2 Dashes Peychauds Bitters Fill Glass with sparkling wine.
Submitted by forrest  
a drink with forrest  
Horné Ginger
A simple, refreshing cocktail...with a kick.
  • 1 3/4 Ounces Horné Rum
  • Ginger Ale
  • 2 Lime Wedges
Combine Horné Spiced Rum and Ginger Ale into a highball filled to the top with ice. Squeeze and drop in the lime wedges. Consume.
Submitted by jctrigg  
Horne Rum  

Flavored Rums

Wrong Turn at Trinidad
  • 1 part Mekhong Thai spirit Mekhong
  • 1 part Clement Creole Shrubb Liqueur Clément Shrubb Liqueur Creole
  • 1-2 parts sugar cane syrup (Depaz, for example)
  • Healthy dash of Angostura bitters
  • Plenty of ice cubes
I arrived upon this mixture while trying to create the perfect drink to enjoy with a spicy Thai meal. There's no wine that will work in that situation, and beer doesn't really do it either. This is my best attempt at something that does.
Submitted by Caseophile  
Pleasant Evening
A lovely combination of flavors and very relaxing.
  • 2 double-shots of Whaler's Vanilla Rum
  • Ice to taste
  • Dr. Pepper (I suppose Mr. Pibb would work)
Combine the above in a one-quart handled mason jar mug, mix well, savor. Just the Whaler's, the other stuff snuck in.
Submitted by msinabottle  
Cockaigne
Stir until chilled, and strain into a chilled cocktail glass. Garnish with a lemon wedge with juice squeeze in, and a brandied cherry.
Submitted by forrest  
a drink with forrest  
B.M.D.
Brinley Mango Daiquiri
Shake with cracked ice--vigorously, strain into chilled cocktail glass, and enjoy.. Optional garnish.. a brandied cherry--i know, i know, but it works!
Submitted by forrest  
a drink with forrest  
Rum Bar Fresh-Squeezed Daiquiri
Any combination of Malibu flavors (Coconut, Passion fruit, Pineapple, Banana, or Mango) will work. Combine all ingredients over ice. Shake and strain ingredients over fresh ice in a Poco Grande Glass. Garnish with a Lime Wheel
Submitted by RumBarPhilly  
Rum Bar Philly  

Rum Infusions, Mixers, Syrups, Bitters

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

Desserts and Treats

MY FAVORITE TAHITIAN TREAT
This is one of my fav treats,Tahitian oven baked papaya. This is for 6 serv.
  • 3 medium papayas
  • 3 Tahitian vanilla beans
  • 6 tblsp brown sugar, try to use the best sugar you can find
  • 6 tblsp good dark rum
  • Some unsalted butter
  • 1 can of rich thick coconut milk
Cut the papayas in 2 and take out the content so you get 2 "bowls", discard the seeds (or use them in a salad dressing.) Place the papayas in a oven proof dish. In each papaya shell put: A stick of butter, 1/2 vanilla bean, scrape out the seeds and add them first and then the bean itself on top. 1 tblsp sugar sprinkled over 1 tblsp of the rum Bake in the oven for 15 mins at 180C (I don`t have the F grades for the oven here..) Before serving, pour coconut milk over the papaya halves. This is a real treat but very simple and you can serve it with ice cream too if you wish, its also deliscious.
Submitted by Tiare  
A Mountain of Crushed Ice  

Cooking and Baking

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

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

Party Punches

Holiday Rum Punch - warm
This fruit and rum based punch can be served warm or cold depending on your latitude and attitude.
  • two cups sliced pineapple
  • 2 tablespoons butter
  • 3 quarts apple juice or cider, 1 qt orange juice
  • 1/4 cup brown sugar
  • 1/2 lemon cut in pieces
  • 2 tablespoons cloves & 1 tablespoon whole allspice
  • 8 (2 inch) cinnamon sticks
  • 1 cup white rum (250ml)
  • 2 cups dark rum (500ml)
Sauté the pineapple in the butter, then add all of the ingredients except the rum and bring to a boil in a large saucepan. Reduce heat, cover and simmer 10 minutes, let cool on the stove. Store overnight in the refrigerator.

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

Strain through a colander into a punch bowl and garnish with slices of orange, apple and pineapple.
Submitted by Edward Hamilton  
Ministry of Rum