Returned 51 result(s) for "Rum"; page 2 of 4.
This tiki drink was created by Don the Beachcomber, circa 1941. It brings passion fruit together with a rum, light on spirit but the spirits involved are fairly strong.
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.
The Drunken Pimento was created by Jennifer and Derrick Schommer for the Boston Jerkfest cocktail competition for the Rumson's Brand of rum.
An easy piña colada cocktail that doesn't require the use of coconut cream and a messy build, or blender. Simple. Easy.
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.
First created by Constantino Ribalaigua Vert in Cuba, this Daiquiri variation is often referred to as the Hemingway Daiquiri or Daiquiri #3
A signature cocktail of Havana's Hotel Nacional de Cuba. This cocktail can be made with both light rum and dark rum depending on your favorite rum style. We love dark rum for this one!
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.
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.
The Krakatoa is no doubt some old tiki drink modified over the years, this cocktail is similar to one we've seen published by Jeff Berry, but without actual coffee included (circa 1960)
Coffee notes right up front, citrus to follow with mingling clove; a tropical coffee beverage with interesting flavors.
The Luau cocktail was sent to us, seems a bit of research suggests mixologist Gerry Corcoran of PDT created it. We suggest creating this recipe with a good overproof rum, something too rich might be distracting and bacardi overproof is just bad, something in between would be great!
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.
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.