Pina Colada
3 oz light rum
3 tbsp coconut cream
3 tbsp crushed pineapples
Blend all ingredients in an electric blender with 2 cups of crushed ice. (High speed for a short length of time.) Add pineapple juice if desired. Strain into a glass. Serve with a straw.
Mojito
1.25 oz Captain Morgan Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda
Place mint leaves in bottom of glass. Add crushed ice, rum, sugar, and lime juice, and muddle. Add soda. Garnish with mint leaves. Serve.
Daiquiri
2 oz white rum
1/4 - 1/2 oz sugar syrup
3/4 oz lime juice
Add all ingredients to a cocktail shaker filled with ice. Shake well, strain into a chilled cocktail glass. Serve.
Daiquiri is properly spelled with an acute accent on the final letter ["daiquirí"] and pronounced [daiki'ɾi]. It is commonly anglicized to ['dækəɹi] and written without the accent.
Bacardi Hawaiian Punch
1/2 oz Bacardi Limon rum
1/2 oz Bacardi Razz rum
1/2 oz Bacardi orange rum
1/2 oz Bacardi Vanil rum
3 oz cranberry juice
3 oz pineapple juice
Pour the Bacardi flavored rums into a cocktail shaker half-filled with ice cubes.
Add cranberry juice and pineapple juice. Shake well.
Strain into a hurricane glass filled with ice cubes.
Serve.
Cuba Libre
2 oz light rum
juice of ½ limes
Coca-Cola (may be replaced with you favorite cola)
Pour lime juice into a highball glass over ice cubes. Add rum, fill with coca-cola. Stir. Serve.
Mai Tai Original
Invented in 1944 by Trader Vic Bergeron. He made rock candy and used the syrup from his rock candy in the first Mai Tai. When he served it everyone shouted "Mai Tai, Roa Ae!" Which means "out of this world, the best."
1 oz light rum
1 oz gold rum
1/2 oz Orange Curacao liqueur
1/2 oz orgeat syrup (almond syrup)
1/2 oz lime juice
1 oz dark rum
Shake all ingredients except dark rum together. Strain over ice into a glass. Top with dark rum and maraschino cherry.
Zombie
1 oz light rum
1 oz dark rum
1/2 oz creme de almond
1/2 oz triple sec
Sweat and Sour mix
Orange juice
1/2 oz Bacardi 151 rum
Pour light & dark rums, creme de almond and triple sec into an ice-filled glass. Add equal parts of sweet and sour and orange juice. Top with 151 rum. Serve unstirred, with a large straw.
Mai Tai-2
1 oz light rum
½ creme de almond
1/2 oz triple sec
Sweat and Sour mix
Pinapple juice
1/2 oz dark rum
Pour light rum, creme de almond and triple sec, in order, into a glass. Add equal parts of sweet and sour mix and pineapple juice to almost fill the glass. Add dark rum. Serve unstirred, with a straw.
Mai Tai-3
2 oz white rum
2 oz dark rum
1 oz coconut rum
1/2 oz orgeat syrup
1/2 oz pineapple juice
1/2 oz coconut rum
In a cocktail shaker half-filled with ice cubes, combine all the ingredients. Shake well. Strain into a glass with several ice cubes. Garnish with a pineapple wedge.
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