Returned 65 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.
Notes:
Dry, sour citrus taste, a bit of rye without being too sweet. No real brandy impact seems to stand out.
Filed In:
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
Notes:
Distinct clove-forward flavor, allspice with a nice bite of sour lime and a finishing of warm rum and Martinique funkiness.
A long island iced tea without the tequila, but with an inclusion of bitters and measured soda.
Notes:
Drawing potency of spirits combined, with a bit more mild sweetness.
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.
Notes:
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.
Notes:
Rich molasses notes, a mild to moderate sweetness of allspice and demerara. Refreshing and well balanced.
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.
Notes:
Light and fruity with coconut, pineapple, cherry and no alcohol kick
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.
Notes:
A balance of sour against sweet coconut and pineapple juice with an alcoholic kick and nice coffee notes.
Filed In:
A 1950s recipe from Bali Ha'i At The Beach in New Orleans
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.
Notes:
Brown sugar, slight bitterness, allspice with a little rum flavor in the finish.
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.
Notes:
A subtle banana flavor with the focused flavor of your rum breaking right through without being boozy.
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.
Notes:
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.
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.
Notes:
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.
A classic Donn The Beachcomber tiki cocktail circa 1930 at the original Hollywood bar.
Notes:
Fruity flavors of mild grapefruit, and citrus with a light sweet brown sugar molasses finish
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.
Notes:
Pineapple sweet and light sour finish, spirits are mostly hidden within the beverage
A highly searched cocktail design that is no doubt a riff off the pina colada, but it's blue and has a slightly different flavor profile.
Liber & Co Grenadine