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MAI-TAI: In a shaker, combine 1 ounce Banks (Credit: Fotolia)

MAI-TAI: In a shaker, combine 1 ounce Banks 5 Island Rum, 1 ounce Rhum Clément V.S.O.P., 1 ounce lime juice, 1/2 ounce Marie Brizard Orange Curaçao and 1/2 ounce Kassatly Chtaura orgeat. Shake with ice and strain into a chilled rocks glass filled with pebble ice. Garnish with mint sprig. (Recipe from "The PDT Cocktail Book," Sterling Epicure, 2011.)

Rum cocktail recipes

Refreshing cocktails with rum.

Pineapple Passion

INGREDIENTS:2 parts Cruzan Passion Fruit Rum2 parts pineapple
(Credit: Cruzan Rum)

INGREDIENTS:
2 parts Cruzan Passion Fruit Rum
2 parts pineapple juice
1 part lime juice
1/2 part honey syrup
2 pineapple chunks
fresh-grated cinnamon
fresh mint
cored pineapple

In a blender, combine rum, pineapple juice, lime juice, honey syrup, pineapple chunks, fresh-grated cinnamon and 1 cup of ice. Blend for 20 seconds. Pour into a cored pineapple and garnish with fresh mint.

MAI-TAI: In a shaker, combine 1 ounce Banks
(Credit: Fotolia)

MAI-TAI: In a shaker, combine 1 ounce Banks 5 Island Rum, 1 ounce Rhum Clément V.S.O.P., 1 ounce lime juice, 1/2 ounce Marie Brizard Orange Curaçao and 1/2 ounce Kassatly Chtaura orgeat. Shake with ice and strain into a chilled rocks glass filled with pebble ice. Garnish with mint sprig. (Recipe from "The PDT Cocktail Book," Sterling Epicure, 2011.)

The Mary Isa-Basil

INGREDIENTS:24 oz. Brugal Extra Dry Rum9 oz. fresh
(Credit: Emmanuel Cayere; recipe by Justin August Fairweather, Evelyn Drinkery NYC)

INGREDIENTS:
24 oz. Brugal Extra Dry Rum
9 oz. fresh lemon juice
9 oz. simple syrup
36 torn basil leaves
24 Kiwi slices
freshly cracked pepper and a basil leaf for garnish

Mix rum, lemon juice, simple syrup, basil leaves and Kiwi slices. Garnish with freshly cracked pepper and a basil leaf. Serves about 14.

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Dry Sharona

INGREDIENTS:24 oz. Brugal Extra Dry Rum6 oz. fresh
(Credit: Kyle Dean Reinford; recipe by Kenneth McCoy, Rum House/Ward III NYC)

INGREDIENTS:
24 oz. Brugal Extra Dry Rum
6 oz. fresh lemon juice
6 oz. agave syrup
48 muddled raspberries
ginger beer
fresh raspberries for garnish

Mix rum, lemon juice, agave syrup and muddled raspberries together in a pitcher. Stir vigorously. Pour over fresh ice in Collins glasses. Top with ginger beer, garnish with fresh raspberries. Serves 14.

Dry Rum Cooler

INGREDIENTS:1 1/2 cups Brugal Extra Dry Rumcucumber1/2 cup
(Credit: Peter Wagner)

INGREDIENTS:
1 1/2 cups Brugal Extra Dry Rum
cucumber
1/2 cup Aperol
1 cup fresh lime juice
3/4 cup cane syrup

Muddle cucumber and add rum, Aperol, lime juice and cane syrup to a mixing glass. Shake and strain into a Collins glass with ice. Top with tonic water, garnish with fresh cucumber.

GOLDEN MOJITO: In a cocktail shaker, muddle 1

GOLDEN MOJITO: In a cocktail shaker, muddle 1 teaspoon sugar and 1 sprig fresh mint. Add 2 ounces vanilla distilled rum and 1 ounce freshly squeezed lime juice, then shake until the sugar is dissolved. Strain into a double old fashioned glass filled with ice, then top off with club soda. Garnish with another sprig of fresh mint. (Recipe by The Associated Press)

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