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Food and Drink Free Tips and Hints - A Short Article Packed with Useful InformationFree Rum Cocktail Recipes and Mixes About rum Jamaica Rum – A darker-colour rum with a stronger flavour and aroma with about the same alcohol content as Navy Demerara Rum – A very dark rum with a very strong flavour and aroma Then there are the white rums, which are lighter in flavour. Bacardi cocktail Juice ½ lime 2 dashes grenadine 2 ice cubes Put ice into shaker add rest of ingredients shake to mix. Strain into glass and serve. Bombay smash 4-½ fluid oz unsweetened pineapple juice 2 teaspoons lemon juice 3 teaspoons triple sec Slice lemon 2 pineapple cubes 4-5 crushed ice cubes Put half of the ice into shaker add rum, Malibu, pineapple, lemon juice, and triple sec shake to mix. Put the rest of the ice into glass, and strain in the cocktail decorate with pineapple cubes and lemon serve with straw. Coco Loco 1 fluid oz tequila ¾ fluid oz vodka 1 ½ fluid oz coconut cream 1 tablespoon lemon juice Twist of lemon Cocktail cherries 2-3 cracked ice cubes Put rum, tequila, vodka, coconut cream, and lemon juice into blender and blend for 15 seconds Put ice into a glass pour the cocktail over. Decorate with twist of lemon, and cherries on cocktail stick serve with straw. Cubra Libre 1 tablespoon unsweetened lime juice Coca-Cola Slice of lime 2 ice cubes Put the ice into a glass pour in rum and lime juice stir to mix. Top up with Coca-Cola twist the slice of lime onto cocktail stick to decorate serve with straw. Daiquiri standard Juice ½ lime 1 teaspoon sugar 2 ice cubes Put ice cubes into shaker add rest of ingredient shake to mix. Strain into glass and serve. Daiquiri frozen Juice ½ lime 1 teaspoon sugar Dash of maraschino Pre-chill the container of electric blender put in all the ingredients. Add a champagne glass of crushed ice blend briefly. Pour unstrained into a chilled glass and serve with short straw. El Darado 1 ½ fluid oz crème de cacao ½ teaspoon desiccated coconut Strip of orange peel 1 slice orange 2 cocktail cherries Desiccated coconut for glass rim 3 ice cracked cubes Wipe the rim of a glass with the orange peel and dip into coconut. Put ice into shaker add rum, advocaat, crème de cacao, and 1 tablespoon desiccated coconut. Shake to mix strain into glass decorate with orange and cherries serve with straw. Mai Tai ¾ fluid oz unsweetened orange juice ¾ fluid oz unsweetened lime juice 1 lightly beaten egg white Castor sugar 2 cocktail cherries 2 pineapple cubes 2 orange slices 3 crushed ice cubes Dip rim of glass into egg white and then into Castor sugar. Put rum, orange and lime juice into shaker. Shake to mix. Put ice into glass and carefully pour cocktail over. Decorate with cherries, orange slice and pineapple serve with straw Pink Treasure 1 ½ fluid oz cherry brandy Bitter lemon 2 cracked ice cubes Twist of lemon Put ice cubes rum, and brandy into glass add a splash of bitter lemon decorate with twist of lemon and serve. Planter’s 1 ½ fluid oz dark rum ¾ fluid oz unsweetened orange juice ¾ fluid oz lemon juice 2 dashes angostura bitters 1 teaspoon powdered sugar 2-3 ice cubes 2 pineapple cubes Slice of banana Twist of orange Put ice cubes into shaker add the run, orange and lemon juice, bitters and sugar. Shake to mix strain into glass, and decorate with the pineapple, banana, and orange. Serve. Pina Colada 3 fluid oz cream of coconut milk 3 fluid oz pineapple juice 3 cracked ice cubes 1 slice pineapple 1 cocktail cherry 1 slice of orange Put the cracked ice into shaker add the rum, coconut milk and pineapple juice shake to mix. Strain into glass and decorate with the pineapple, cherry and orange. Serve. Presidente ¾ fluid oz dry vermouth 1 dash grenadine Twist of orange peel 2 ice cubes Put ice cubes into measuring glass add rum, vermouth, and grenadine stir. Pour into glass decorate with orange peel and serve. Rosalie ¾ fluid oz dry vermouth 2 tablespoons apricot brandy Dash of unsweetened lime juice 3 ice cubes Put the ice into shaker add the rest of the ingredients shake to mix. Strain into glass and serve Serenade ¾ fluid oz coconut cream 3 fluid oz unsweetened pineapple juice 2 pineapple cubes 5-6 crushed ice cubes Put half the ice into blender; add the rum, Amaretto, coconut cream, and pineapple juice blend for 20 seconds. Put remaining ice into glass, and pour cocktail over. Decorate with pineapple cubes and serve with straw. Summertime ¾ fluid oz dark rum 2 teaspoons lemon juice 2-3 cracked ice cubes Twist of lemon Put the ice cubes into shaker add the Nassau, rum, and lemon juice shake to mix. Strain into glass decorate with twist of lemon, and serve. Tempo 1 ½ fluid oz unsweetened lime juice ¾ fluid oz crème de cacao Dash of angostura bitters Lemonade Slice of lime 3 cracked ice cubes Put the ice into glass add rum, lime juice, crème de cacao, and bitters. Stir and top up with lemonade. Decorate with slice of lime and serve. Waterloo 1 fluid oz white rum 1 fluid oz Manderine Napoleon liqueur 2 ¼ fluid oz unsweetened orange juice Soda water ½ slice orange 5 cracked ice cubes Dip the rim of glass into egg white and then into sugar. Put half the ice cubes into shaker add the rum, Manderine, Napoleon and orange juice shake to mix. Put the rest of ice into glass strain cocktail over top up with Soda decorate with orange slice serve with straw. Zombie 1 ½ fluid oz white rum ¾ fluid oz apricot brandy 3 fluid oz unsweetened pineapple juice 1 tablespoon unsweetened lime juice 2 teaspoons powdered sugar 3 cracked ice cubes Sprig of mint 1 cocktail cherry 1 pineapple cube Powdered sugar Put glass into freezer until the outside becomes frosted. Put ice into shaker add rum, apricot brandy, pineapple juice, lime juice, and sugar shake to mix. Pour cocktail into glass without straining. Put cherry, pineapple and mint onto cocktail stick place on top of glass sprinkle with a little powdered sugar. Serve with straw. NEED MORE INFORMATION?
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