Returned 67 result(s) for "Rum"; page 1 of 5.
The 12 mile limit is a prohibition era cocktail that was named after the 12 mile distance at sea you had to be at to drink alcohol during the Volstead Act.
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Dry, sour citrus taste, a bit of rye without being too sweet. No real brandy impact seems to stand out.
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A Donn Beach tiki cocktail design out of World War II, "3 dots and a dash" signifies V for Victory in morse code. The letter V in morse code is ...- and this cocktail's garnish represents the three dots and the dash
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Distinct clove-forward flavor, allspice with a nice bite of sour lime and a finishing of warm rum and Martinique funkiness.
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A long island iced tea without the tequila, but with an inclusion of bitters and measured soda.
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Drawing potency of spirits combined, with a bit more mild sweetness.
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This champagne drink brings the classic daiquiri appeal to a champagne cocktail for a well crafted design. Appears in David Embury's 1948 The Fine Art of Mixing Drinks.
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Sweet flavors of rum and honey with a hint of champagne
A tiki drink published by Jeff Berry in the Grog Log, brings together allspice, rums and that lovely flavor of demerara.
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Rich molasses notes, a mild to moderate sweetness of allspice and demerara. Refreshing and well balanced.
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A surprisingly delicious tiki cocktail from the wamp Fox Room of The Francis Marion Hotel in Charleston SC circa 1950
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Well balanced rum and dark smokey cherry
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The Aruba Ariba seems to exist in many variations, this version contains fruit punch to avoid having to use a lot of fruit in the build.
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Light and fruity with coconut, pineapple, cherry and no alcohol kick
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This 1950's classic has been made a dozen different ways with a dozen different ingredients, we've chosen one that fits our taste buds and generally accepted as flavorful and fun.
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A balance of sour against sweet coconut and pineapple juice with an alcoholic kick and nice coffee notes.
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A 1950s recipe from Bali Ha'i At The Beach in New Orleans
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Funky rum flavor, classic juicy tiki with mild tart and sour finish
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We couldn't find any history on this, but we guess the screwdriver nature is the use of orange juice combined with a core spirit (rum) to make an excellent flavored cocktail.
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Brown sugar, slight bitterness, allspice with a little rum flavor in the finish.
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Created by Mariano Licudine of the Mai-Kai Restaurant, Fort Lauderdale FL in 1971. The Mai-Kai, opened December 1956, it's now registered as a Historic Place in the National Registers and is the last known tiki-themed restaurant serving original Don Beachcomber cocktail recipes.
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A subtle banana flavor with the focused flavor of your rum breaking right through without being boozy.
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While there is no real history behind this drink, nor do we know whom created it, this cocktail came across our desk and we just had to make it.
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Dry and acidic, not too sweet, but all the flavors pair well together without anything overpowering; a bit of molasses/blackstrap, musty rye and hard to put down.
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This cocktail works best in a barrel tiki mug because it fits the motif; This design is from the Mai Kai Restaurant, one of the Historic Places in Florida, best tiki bar in the world says some fans.
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Sweet and smooth passion fruit tartness with a mild sour and a good balance of sweet flavor, doesn't feel like four ounces of alcohol. Like a passion fruit lemonade.
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A classic Donn The Beachcomber tiki cocktail circa 1930 at the original Hollywood bar.
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Fruity flavors of mild grapefruit, and citrus with a light sweet brown sugar molasses finish
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Invented in 1957 when a Bols rep asked Harry Yee, a bartender from Honolulu Hawai, to create a drink using Bols Blue Curacao. This drink is the final result of that challenge.
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Pineapple sweet and light sour finish, spirits are mostly hidden within the beverage
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