Returned 44 result(s) for "Rum"; page 2 of 3.
This drink is made differently in many locations, including the Donn Beachcomber's own locations (circa 1953). However club soda was a late edition added by Jeff Berry in his book vs. the original recipe which called for a blender and crushed ice.
Notes:
Lemonade and Good & Plenty candy, a light and refreshing sour against black licorice
The Drunken Pimento was created by Jennifer and Derrick Schommer for the Boston Jerkfest cocktail competition for the Rumson's Brand of rum.
Notes:
Rich robust flavor, pronounced aged rum, brown sugar and allspice notes with a muted clove and vanilla.
An easy piña colada cocktail that doesn't require the use of coconut cream and a messy build, or blender. Simple. Easy.
Notes:
It tastes like a pina colada, flavorful rum, vanilla and pineapple all in your business.
This WWI-era cocktail is what most would consider the Long Island Iced Tea of Tiki as designed by Trader Vic. Vic said this drink doesn't cut the fog as much as it creates one.
Notes:
Super sour with light sweet, and a vermouth-like sherry finish that may leave you shaking from the bite.
First created by Constantino Ribalaigua Vert in Cuba, this Daiquiri variation is often referred to as the Hemingway Daiquiri or Daiquiri #3
Notes:
Light sour lime against herbal maraschino sweetness and a mild yet muted rum flavor. Easy to drink, good balance.
A great after tiki drinking desert cocktail, either a starter or finisher for the tiki party. We don't know where this cocktail came from, but it's plenty good.
Notes:
Deliciously silky smooth coffee flavor, like a coffee milk with no alcohol taste.
This classic Tiki drink was created in 1978 at the Aviary bar of the Kuala Lumpur Hilton. This drink brings campari to tiki design but stays true to beach sipper flavor profile.
Notes:
Tropical pineapple flavor that starts sweet with a bit of dry campari bitterness but some will find it arguably sweet.
Imagine a manhattan like drink designed with spiced rum,
Notes:
Sweet and sour cherry flavor with molasses and trade spices.
Filed In:
The traditional long island iced tea, designed with "five whites" mingled with sour mix and cola.
Notes:
Powerful and potent with a bit of a citrus tea flavor
The classic trader vic Mai Tai first designed in 1953. This historical variant uses two rums to replace the out of production 80 Proof Wray & Nephew Rum.
Notes:
Lovely blend of rich flavorful rum, almond and mint with lingering citrus kick.
A classic cocktail born out of Havana Cuba that has survived for almost one hundred years. This old classic is still requested at bars, pool parties and resorts.
Notes:
Light and refreshing sweet mint and sour lime bite with a light rum backend flavor.
Circa 1953. Like almost every tiki drink on the planet, this recipe has gone through mutations over the last 50+ years.
Notes:
Coffee flavor, moderately sweet against a dark rum with some pungent funkiness from the Jamaican rum.
With the origin Hotel Nacional, this drink is based in Cuba -- Havana, specifically, but so many daiquiri designs can be created off the original. This recipe was modified by Jeffrey Morgenthaler
Notes:
Warm rum and citrus with a hint of peach in the finish; great balance of sweet against sour.
By Don Beachcomber circa 1941. Snow cone design by barman Tony Ramos (taught to Jeff Berry in the 1990s). Tony Ramos created the tiki drink the "Hawaiian Eye" as the cast members of the show took over the bar 4 to 5 nights in a row after filming scenes in Waikiki.
Notes:
The typical "tiki cocktail" flavor profile of dominating rum and tropical flavor sensations.
Filed In:
The Nui Nui balances allspice, clove, cinnamon and other trade spices for a great introduction tiki drink for new and old cocktail enthusiasts.
Notes:
Flavorful balance of allspice, clove, and cinnamon, on the sweeter side of tiki.
Filed In:
Liber & Co Grenadine