Boston Sidecar
| Â | Cocktail Glass | | Â | 3/4 part Light Rum
3/4 part Brandy
3/4 part Triple Sec
1/2 (Juice of) fresh Lime | Â | Shake all ingredients well.
Strain into a cocktail glass and serve.
| | Â | | Â | | Casablanca | Â | Cocktail Glass | | Â | 3 parts White Rum
1 part Cherry Liqueur
1 part Triple Sec
1 part Lime Juice
1 Lime Slice | Â | Shake the ingredients together
with cracked ice.
Strain into a cocktail glass.
Garnish with lime slice and serve. | | Â | | Â | Cuba Libre
| Â | Cocktail Glass | | Â | 2 parts White Rum
Top up Cola
1/2 part Lime Juice
5 Ice cubesÂ
1 Lime rind | Â | Pour rum and lime juice over ice.
Top up with Cola and serve.
| | Â | | Â | | Daiquiri | Â | Cocktail Glass | | Â | 2 parts Rum
Juice of 1 lime
1 tsp fine sugar
| Â | Combine rum, lime juice and sugar
with ice and hake well.
Strain into a cocktail glass.
Add the lemon slice and serve. | | Â | | Â | Dizzy Duck
| Â | Sherry Glass | | Â | 1 part White Rum
1 part Irish Whiskey
1 part Brandy
1/2 can of Cola
1 squirt of whipping cream | Â | Combine a shot of each into a sherry glass.
Fill it up with cola.
Top with a squirt of cream and serve. | | Â | | Â | Deep Sea Diver
| Â | Highball Glass | | Â | 2 parts Dark Rum
2 part Overproof Rum
3/4 part White Rum
3/4 part Triple Sec
1 part Lime Juice
1/4 part Lime Syrup
1 tsp powdered sugar
| Â | Combine everything in a shaker.
Add ice and shake well.
Strain into a highball glass
over crushed ice and serve. | | Â | | Â | | El Floridita | Â | Cocktail Glass | | Â | 1 1/2 parts Light Rum
1/2 part Sweet Vermouth
1 dash White Creme de Cacao
1/2 part Lime Juice
1 dash Grenadine | Â | Shake well with cracked ice.
Strain into a chilled cocktail glass.
Garnish with lime slice and serve. | | Â | | Â | Flaming Ferrari
| Â | Cocktail Glass | | Â | 3 parts Dark Rum
3 parts White Rum
2 parts Blue Curacao
| Â | Combine the rum shots in a cocktail glass.
Place the Blue Curacao into a shot glass.
Ignite the rum and suck with a straw.
Pour the blue curacao into the flaming rum. | | Â | | Â | Hemingway Special
| Â | Cocktail Glass | | Â | 2 parts White Rum
1/4 part Maraschino Liqueur
1/2 Juice of a Lime
1 part Grapefruit juice
| Â | Squeeze lime juice into a shaker.
Add remaining ingredients.
Shake lightly with crushed ice.
Strain into a frosted cocktail glass.
| | Â | | Â | Hot Buttered Rum
| Â | Heated Coffee Mug | | Â | 2 parts Dark Rum
1 part Crème de cacao
1 tblsp brown sugerÂ
1 whole clove
1 Citrus peel (orange)
1/2 tsp butterÂ
1 cinnamon stick
dash of grated nutmeg |  | Stud the citrus peel with cloves.
Place the citrus peel, brown sugarÂ
& cinnamon stick in a warmed
coffee mug and add boiling water.
Stir in the rum and creme de cacao.
Stir in the butter.
Remove the cinnamon stick.
Sprinkle with grated nutmeg. | | Â | | Â | Island Breeze
| Â | Highball Glass | | Â | 1 1/2 parts Light Rum
1 part Cranberry juice
4 parts Pineapple juiceÂ
2 dashes Angostura bitters | Â | Build over ice in a highball glass
Garnish with a wedge of lime and serve.
| | Â | | Â | Jamaican Sunset
| Â | Hurricane Glass | | Â | 1/2 part Dark Rum
1 1/4 parts Spice Rum
1 1/2 parts Oreange juice
1 1/2 parts Pineapple juice
1 part Sweet & Sour Mix | Â | Combine & shake well with ice.
Pour into an ice filled hurricane glass.
Float Myers Rum, add brandy.
Garnish with slices of pineapple and
orange and serve. | | Â | | Â | Mai Tai
| Â | Collins Glass | | Â | 1/2 part Dark Rum
1 part Light Rum
1/2 part Triple Sec
1/2 part Creme de Almond
1 part Sweet & Sour Mix
1 part Pineapple juice | Â | Pour light rum, creme de almond
and triple sec in order into a collins glass.
Almost fill in equal measures with
pineapple juice and sweet & sour mix and
Add dark rum, a straw and serve unstirred. | | Â | | Â | Mojito
| Â | Parfait Glass | | Â | 1 1/2 part Light Rum
3 tbsp fresh Lemon juice
2 tsp Sugar
3 sprigs of fresh mint
Club Soda | Â | Crush part of the mint and coat the inside
of a tall glass using a fork.
Add the sugar and lime juice, stir thoroughly.
Add ice and rum and mix.
Top with chilled soda water.
Add lemon slice, remaining mint and serve. | | Â | | Â | Orange Drive
| Â | Cocktail Glass | | Â | 1 1/4 part Coconut Rum
3/4 part Curacao
1 count Cranberry juice
1 count Orange juice
1 count Pineapple juice | Â | Pour malibu rum & curacao into a cocktail glass.
Add by pouring down the side & in order..
orange, pineapple and cranberry juices.
Add a straw and serve. | | Â | | Â | Organ Grinder
| Â | Rocks Glass | | Â | 1 part Dark Rum
1 part Light Rum
1 part Whiskey
1 tbsp White Creme de Cacao
2 parts Coconut Cream | Â | Blend and pour over crushed ice
in a rocks glass.
Sprinkle with coconut shavings and serve. | | Â | | Â | Pina Colada
| Â | Collins Glass | | Â | 3 parts Light Rum
3 tbsp crushed Pineapple
3 tbsp Coconut milk | Â | Put all ingredients into a blender with
2 cups of crushed ice.
Blend at high speed for a minute.
Strain into a collins glass.
Garnish with pineapple slice cherry and serve. | | Â | | Â | Planters Punch
| Â | Hurricane Glass | | Â | 1 part Dark Rum
1 part Light Rum
1/2 part Creme de Banane
1 part Lime juice
2 parts Mandarin juice
1 part Pineapple juice
2 parts Soda Water
1/2 part Grenadine
1 dash Angostura Bitters | Â | Put all ingredients except the soda water
into a shaker and shake well.
Strain into an ice filled hurricane glass.
Add the soda water.
Garnish with fruit and a mint sprig.
Sprinkle with nutmeg, add a straw and serve.
| | Â | | Â | Red Rum
| Â | Collins Glass | | Â | 2 parts Gold Rum
2 parts Orange juice
1 part Grenadine | Â | Combine rum & grenadine in a shaker.
Shake well and pour into a highball orÂ
collins glass, over ice and orange juice.
Garnish with a maraschino cherry and
orange slice and serve. | | Â | | Â | Rum Sunday
| Â | Collins Glass | | Â | 1 part Dark Rum
1/2 part Sweet Sherry
2 tsp Overproof Rum
3 tbsp Vanilla Ice Cream
1/2 part Grenadine | Â | Briefly blend all ingredients (except the
overproof rum) with 1/2 glass crushed ice.
Pour into a collins glass.
Float overproof rum on top,
sprinkle with grated chocolate and serve. | | Â | | Â | Shark Bite
| Â | Rocks Glass | | Â | 3/4 part Spiced Rum
3/4 part Light Rum
1/2 part Blue Curacao
3 drops GrenadineÂ
1/2 part Sweet & Sour mix | Â | Fill a shaker with ice & add spiced rum,
light rum, blue curacao and sour mix.
Shake well and strain into a rocks glass.
Garnish with 3 drops of grenadine and serve. | | Â | | Â | | Snowballs | Â | Highball Glass | | Â | 2 parts Light Rum
3 parts Vodka
1 part Peach Schnapps
2 cups ice | Â | Pour all ingredients into a blender.
Blend on high until ice is completely crushed.
Pour into a collins glass.
Use collins glass to decant intoÂ
two highball glasses and serve. | | Â | | Â | | Voodoo | Â | Rocks Glass | | Â | 1 part Coconut Rum
1 part Butterscotch SchnappsÂ
1 part Coffee Liqueur
2 parts Milk | Â | Pour all ingredients over ice in a rocks glass.
Stir and serve. | | Â | | Â | Wild Sex
| Â | Hurricane Glass | | Â | 1 part Coconut Rum
1 part Vodka
1/2 part Peach Schnapps
1 part Cranberry juice
1 part Orange juice
1 part Pineapple juice
1/2 part Grenadine | Â | Fill a hurricane glass with ice andÂ
pour in the malibu, peach schnapps and 151.
Pour in the juices and add the grenadine.
Cover glass with shaker lid.Â
Give a couple of good shakes and serve. | | Â | | Â | | Zombie | Â | Collins Glass | | Â | 1 part Dark Rum
2 parts Light Rum
1 part Vodka
1/2 part Apricot Brandy
1 part Lime juice
1 part Orange juice
1 part Pineapple juice
1 tsp sugar | Â | Pour all ingredients except Bacardi 151Â
into a blender with ice. Blend on high.
Pour into a collins glass.
Float Bacardi 151 on top.Â
Garnish with fruit slice, sprig of mint,
a maraschino cherry and serve. | | Â | | Â |
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