Returned 65 result(s) for "Rum"; page 2 of 5.
We found absolutely no reference to where this cocktail could have come from but we guess someone was playing with the concept of the pina colada and mai tai when working on this design.
Notes:
On the sweeter side, with lots of coconut and pina colada flavor with a warm rum finish.
An experimental drink created on the set of Common Man Cocktails to demonstrate you can take a few random ingredients and build a balanced cocktail with just a bit of math and science (and taste); Yep, it's a "2:1:1" recipe!
Notes:
A balance of bitter eucalyptus, subtle almond with just the right citrus tart; "tiki taste" profile.
The daiquiri is a classic island cocktail invented a dozen times by dozens of people. It's so simple that it's a perfect rum sour design.
Notes:
Refreshing sour bite with a lingering lime flavor with an overall backbone of beautiful rum.
One of the only trademarked cocktails, the Dark 'N Stormy requires the use of Gosling's Black Seal Rum to be legitimately called by this name.
Notes:
Rich molasses with a ginger zing; simple and refreshing.
Created by New York City bartender Brad Farran as a tribute to the Beastie Boys album "Licensed to Ill"
Notes:
Dry citrus start, herbal eucalyptus finish, a bit potent
In 1959 he came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan.
Notes:
Light/muted combination of bourbon and spicy ginger that remains light and refreshing. Not as bourbon-flavored as the dying bastard recipe.
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.
Notes:
Sweet and Tart with a growing tangy bite that grows on you while also bringing a good sour citrus
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.
We have no idea the origin of this drink, we really didn't know if it was even a worthy drink, then we made it. It's fun, what more do you need?
Notes:
Fruity, but also intense with flavorful coconut and banana, and a bit of a rum 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 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!
Notes:
A bold rum flavor balanced against tropical pineapple and apricot, a floral slightly delicate sour
The story involves a surplus of rum in the market. In the mid-1940s, shortly after World War II ended, bourbon and Scotch whisky were in short supply. Rum, however, was plentiful. That gave rise to the invention of the Hurricane
Liber & Co Grenadine