Bacardi® (2) Havana Club® (3) | Mount Gay® (3) |
Appled Rum Cooler recipe In a shaker half-filled with ice cubes, combine the rum, applejack, and lime juice. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Top with the club soda. 18% (36 proof) Serve in: Old-Fashioned Glass | Basic Bill recipe 1 1/2 oz anejo rum 1/2 oz Dubonnet® Rouge vermouth 1/2 oz Grand Marnier® orange liqueur 2 dashes bitters In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. 35% (70 proof) Serve in: Cocktail Glass |
Burnt Embers recipe In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass. 25% (50 proof) Serve in: Cocktail Glass | Cardinal recipe In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. 36% (72 proof) Serve in: Cocktail Glass |
Caribbean Grid Lock recipe 1/2 oz Mount Gay® Barbados rum 1/2 oz Jamaican dark rum 1/2 oz light rum 1 1/2 oz lime juice 1 oz orange juice Shake ingredients in a cocktail shaker with ice. Strain into a sour glass. 15% (30 proof) Serve in: Cocktail Glass | Centenario recipe 1 oz Havana Club® Anejo Reserva rum 1/2 oz Havana Club® 7 Years rum 1/2 oz triple sec 1/4 oz coffee liqueur 1 tsp grenadine syrup 1/2 tsp lime juice Stir ingredients and strain into an old-fashioned glass filled with broken ice. Garnish with a sprig of mint and fruit. 32% (64 proof) Serve in: Old-Fashioned Glass |
Cul-De-Sac recipe In a mixing glass half-filled with ice cubes, combine both of the ingredients. Stir well. Strain into a cocktail glass. 40% (80 proof) Serve in: Cocktail Glass | Deep Dark Secret recipe In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass. 31% (62 proof) Serve in: Cocktail Glass |
Golden Girl recipe SHake all ingredients well with ice and strain into a chilled martini glass. Garnish with grated orange zest, and serve. Serve in: Cocktail Glass | Horse And Jockey recipe In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass. 33% (66 proof) Serve in: Cocktail Glass |
In the Marketplace recipe Shake ingredients with ice; strain into a cocktail glass. 26% (52 proof) Serve in: Cocktail Glass | La Bomba Negra recipe Pour the rum into a cocktail shaker half-filled with cubed or cracked ice. Add the sugar, and squeeze in the juice from the lime. Shake vigorously. Strain into a cocktail glass, and serve. Serve in: Cocktail Glass |
Livingston recipe Mix ingredients over ice and stir, add an optional lime. 37% (74 proof) Serve in: Old-Fashioned Glass | Margaret In The Marketplace re... Combine the ingredients in a shaker half-filled with ice cubes. Shake well and strain into a cocktail glass. 26% (52 proof) Serve in: Cocktail Glass |
Mostly Mal recipe Combine the rum, vermouth, triple sec and grenadine in a shaker half-filled with ice cubes. Shake well, and strain into a cocktail glass garnished with a cherry. 31% (62 proof) Serve in: Cocktail Glass | Mozart Cocktail recipe Combine the rum, vermouth, triple sec and orange bitters in a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve with a lemon twist. 33% (66 proof) Serve in: Cocktail Glass |
Mozart Cocktail recipe Pour the anejo rum, sweet vermouth, triple sec and orange bitters into a mixing glass half-filled with cracked ice. Stir well. Strain into a cocktail glass, garnish with a twist of lemon, and serve. 33% (66 proof) Serve in: Cocktail Glass | Mullens Mai Tai recipe 1 oz anejo rum 1 oz light rum 1 oz Cointreau® orange liqueur 1 oz pineapple juice 1 tsp grenadine syrup 1 tsp orgeat syrup juice of 1/2 limes Combine ingredients in an empty shaker. Shake vigorously then pour contents into a tall cocktail glass filled with crushed ice. Garnish with a slice of orange, a wedge of pineapple or a cherry (or all three). Serve in: Cocktail Glass |
Pain d'Epices recipe 1 2/3 oz Havana Club® Anejo Especial rum 1 oz Pedro Ximinez sherry 1/2 oz Monin® gingerbread syrup 1 - 1 1/2 oz freshly squeezed orange juice Chill a martini glass. Pour the rum, Pedro Ximenez and Monin pain d'epices (gingerbread) syrup over ice in a mixing glass. By hand, squeeze the juice from half an orange into the glass. Stir slowly and at length. Strain into a martini glass, and serve. Serve in: Cocktail Glass | Patatíºs recipe 1/2 jigger amaretto almond liqueur 1/2 jigger Curacao orange liqueur 2 jiggers anejo rum 6 oz orange juice 1 splash grenadine syrup Blend amaretto, rum and curacao. Pour into a glass with ice, add orange juice, and splash with grenadine. 15% (30 proof) Serve in: Old-Fashioned Glass |
Ritchie Ritchie recipe 1 1/2 oz anejo rum 2 tsp dark creme de cacao 2 tsp white creme de cacao 4 oz hot coffee 2 oz heavy cream 1/4 tsp ground cinnamon Pour the rum, dark creme de cacao, white creme de cacao and coffee into an Irish coffee cup or glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Dust with cinnamon, and serve. 9% (18 proof) Serve in: Irish Coffee Cup | Third Rail recipe Shake and strain into a chilled, sugar-rimmed cocktail glass. Garnish with a lime twist. Serve in: Cocktail Glass |
Trouble for Tina recipe 1 1/2 oz anejo rum 1/2 oz dark creme de cacao 1/2 oz white creme de cacao 2 oz brewed coffee 1 oz heavy cream 1/4 tsp ground cinnamon Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes. Shake well, and strain into an old-fashioned glass almost filled with ice cubes. Dust with cinnamon, and serve. 14% (28 proof) Serve in: Old-Fashioned Glass | White Sands recipe 2 oz Havana Club® 7 Years rum 1 tsp creme de bananes 1/2 tsp coffee liqueur 2/3 oz lime juice 2/3 oz pineapple juice Shake and strain into a frosted cocktail glass. Garnish with a slice of pineapple and a cherry, and serve. 24% (48 proof) Serve in: Cocktail Glass |
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