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Smoked Pineapple Mai Tai 1

Smoked Pineapple Mai Tai

Image via Zacapa Rum

Ingredients: 1 1/2 oz. Zacapa 23 Rum, 1/2 oz. Cointreau, 1/4 oz. fresh lime juice, 1/2 oz. Orgeat syrup, 1/4 oz. smoked pineapple juice

Directions:
Combine Zacapa 23 Rum, Cointreau, fresh lime juice, Orgeat syrup, and smoked pineapple juice into a cocktail shaker with ice. Shake well and strain into a highball glass over ice.

Recipe courtesy of Zacapa Rum.

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Piña Colada 2

Piña Colada

Image via joannova, a/k/a foodalogue/flickr

Ingredients: Ice cubes, 1/2 cup rum, 1/2 cup coconut cream, 1/4 cup coconut milk, 1/4 cup pineapple chunks, Sliced pineapple (for garnish, optional), Maraschino cherry (for garnish, optional)

Directions:
Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree. Serve, garnished with a slice of pineapple and maraschino cherry, if desired.

Recipe courtesy of FoodNetwork.com.

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Cuba Libre 3

Cuba Libre

Image via Kenn Wilson/flickr

Ingredients: 2 oz. white rum,1 lime(s), Coca-Cola

Directions:
Squeeze a lime into a Collins glass, add 2 or 3 ice cubes, and pour in the rum (we like the golden type and really like a darker, more flavorful reserva). Drop in one of the spent lime shells and fill with cold Coca-Cola. Stir briefly.

Recipe courtesy of Esquire magazine.

Hemingway Daiquiri 4

Hemingway Daiquiri

Image via Kenn Wilson/flickr

Ingredients: Ice, 2 oz. white rum, 3/4 oz. fresh lime juice, 1/2 oz. fresh grapefruit juice, 1/2 oz. maraschino liqueur, 1 lime wheel for garnish (optional)

Directions:
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel and shake well. Strain into a chilled coupe and garnish with the lime wheel.

Recipe courtesy of Food & Wine.

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Coquito 5

Coquito

Image via alwaysorderdessert.com

Ingredients: 1 can (12 oz.) evaporated milk, 1 can (14 oz.) sweetened condensed milk, 1 can (15 oz.) coconut cream (such as Coco Lopez or Goya), 3 cups rum (preferably light, but dark rum always works!), 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 2 cinnamon sticks, 1 vanilla bean, split in half lengthwise (optional)

Directions:
Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in.  (If your blender is small, do this in batches and pour into a large bowl as you go.) Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving).

Recipe courtesy of AlwaysOrderDessert.com.

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Caipirinha 6

Caipirinha

Image via chrisfreeland2002/flickr

Ingredients: 1 lime (quartered), 2 teaspoons fine sugar, 2 oz. cachaça rum

Directions:
Place the lime wedges and sugar into an old-fashioned glass. Muddle well to create a paste. Fill the glass with ice cubes. Pour in the cachaça. Stir well.

Recipe courtesy of About.com