Rum Recipes

Piña Colada 
• 8 oz. Pineapple juice
• 8 oz. Coconut cream
• 6 oz. Rum 
• 3 cups of Ice
• Cherries
• Slices of pineapple, orange or lime 
In a blender, grind ice while gradually adding the pineapple juice, coconut cream and rum. Alternatively, use shaved ice. (The ice should be thick enough to hold a cherry on top without sinking in.) Serve in a tall glass with a straw. Garnish with one cherry and a slice of fruit. 


Mai Tai 
• 2 oz Rum
• 1/2 oz Curacao
• 1/2 oz Orgeat Syrup
• 1/4 oz Rock Candy Syrup
• Juice of 1 fresh lime
• Garnish with spring of fresh mint
Pour the ingredients over shaved ice in a double old-fashioned glass, shake it well, add one spent lime shell and garnish.


Daiquri
• 2 oz Light Rum
• 1 oz Lime Juice
• 1 tsp Superfine Sugar
• Garnish: Lemon Twist
Shake all the ingredients in a shaker with ice and strain into a cocktail glass. Garnish with fruit. 


Hurricane Cocktail 
• 2 oz Light Rum
• 2 oz Dark Rum
• 2 oz Passion Fruit Juice
• 1 oz Orange Juice
• 1/2 oz Fresh Lime Juice
• 1 tbsp Simple Syrup
• 1 tbsp Grenadine
• Garnish: orange slice and cherry
Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass. Garnish with fruit.


Blue Hawaiian
• 1 oz Light Rum
• 1 oz Blue Curacao
• 2 oz Pineapple Juice
• 1 oz Cream of Coconut
• 1 cup Ice
• Garnish: Cherry and Pineapple
Mix all the ingredients with ice in a blender at high speed. Strain into a highball glass and garnish with fruit. 


Continental
• 2 oz Light Rum
• 1 oz Lime Juice
• 1 oz Creme de Menthe (green)
• 1/2 oz Lemon Juice
• 1/2 oz Superfine Sugar
• Garnish: Lemon Twist
Shake all the ingredients in a shaker with ice and strain into a cocktail glass. Garnish with fruit. 


Zombie
• 1 oz Light Rum
• 1 oz Anejo Rum
• 1/4 oz 151 Proof Rum
• 1/2 oz Apricot Brandy
• 1 oz Pineapple Juice
• 1 oz Lime Juice
• 2 oz Orange Juice
• 1 cup Crushed Ice
•1 tsp Superfine Sugar
• Garnish: Cherry, Orange Slice and Mint Spring
Blend all the ingredients at low speed in blender and strain into collins glass. Garnish with fruit and mint spring. Serve with a straw.