Rum Cocktails

Rum Cocktails

Before you proceed with these Rum Cocktails, you should read rum choice tips and brush up on popular rum brands. There is dissimilarity between light and dark rums, spiced rums, as well as aged rums. Deciding the right rum for every cocktail makes a disparity in the way it savors.1.Planter’s Punch
It is a common name for just about any rum punch. There are as many deviations on this party punch as there are islands. The preferred combination of ingredients calls for white and dark rum, triple sec, lemon and lime juice, easy syrup and a dash of grenadine syrup.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Rum Cocktails
cracked ice cubes
dash of grenadine
2 parts white rum
2 parts dark rum
1 part lemon juice
1 part lime juice
1 teaspoon simple syrup
sparkling mineral water (for topping off)
Place 5 ice cubes in a cocktail shaker. Put all ingredients, excluding the mineral water, into the cocktail shaker. Briskly shake until a rime forms.
Place a little more ice cubes in a tall Collins glass. Sprain the cocktail above the ice. Top off with sparkling mineral water. Garnish with a piece of fruit.2.The Cuba Libre
The Cuba Libre instigated around 1900 in Havana, Cuba in the Spanish-American War. Patriots aiding Cuba often toasted the West Indian Island and its freedom with this rum, cola, and lime cocktail.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
1-1/2 oz. dark or white rum
Juice of half a lime
Fill a highball glass by ice. Add the ingredients. Stir and decorate with lime wedge.

Coquito is a traditional punch dished up at Christmas and New Year?s celebrations. The drink is like eggnog with rum. This particular recipe does not call for raw eggs. Nor does it call for you to break open a fresh coconut. It’s a very simple mixed drink.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
2 15-ounce cans cream of coconut
2 14-ounce cans condensed milk
6 ounces white rum (use less if you like)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon coconut (or vanilla) extract
Mix all ingredients in a mixer.
Refrigerate for about an hour prior to serving. Serve cold.

The mojito was born in Havana, Cuba. There are a lot of variations of the drink. This recipe calls for the five expected ingredients of mint, rum, powdered sugar, lime, and club soda. If you are chucking a Havana or Cuban theme party, plan on serving these fashionable yet customary mojitos.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
4 mint leaves
1 lime (for juicing)
1 teaspoon powdered sugar
2 ounces white rum
2 ounces club soda
1 sprig of mint (for garnishing)
crushed ice
Place the mint leaves into a Collins glass and wring the lime juice over them.
Add the powdered sugar and then mix-up the mint, lime juice and sugar together. Add crushed ice.
Stir in the rum and top off with the club soda.
Garnish with a mint sprig.

5.Pi?a Colada
The Pi?a Colada blends the taste of coconut and pineapple. It has become a choice among those who enjoy tropical cocktails.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Cracked ice cubes
2 parts white rum
1 part dark rum
3 parts pineapple juice
2 parts coconut cream
pineapple wedge for garnish
Put all the ingredients in a mixer and blend until smooth. Pour the cocktail into a tall ice-covered glass. Garnish with pineapple wedge.

This cocktail does contain the potential to turn you into a zombie – just as the name implies and lots of Zombie drinkers can attest to. It is report to have been formed by Don the Beachcomber around 1934 and it is still perfect to enjoy for a calming happy hour, tropical summer drink or a haunting Halloween party cocktail.

As is common in cocktails, the original recipe is uncertain. Below is just one variant from Dale DeGroff’s The Craft of the Cocktail.
Prep Time: 4 minutes
Total Time: 4 minutes
Yield: 1 Cocktail
1 oz light rum
1 oz dark rum
1 oz 151-proof dark rum (optional)
1 oz orange curacao liqueur
1/2 oz lemon juice
1/2 oz lime juice
1 1/2 oz orange juice
1 1/2 oz passion fruit puree (or syrup)
1/4 oz grenadine
Pour the constituents into a cocktail shaker with ice.
Tremble well.
Strain into a highball glass with crushed ice.
Optionally, float the high-proof rum on top of the finished drink.

The Hurricane became popular at Pat O’Briens bar in 1940’s New Orleans, it appears that debuted at the 1939 World’s Fair and was named after the hurricane lamp-shaped glasses the first drinks were served up in. It’s said that O’Brien created the heavily rummed drink as a way to get clear of the large stock of rum his Southern distributors enforced him to buy.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
Juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
Orange slice and cherry for garnish
Constrict juice from half a lime into cocktail shaker over ice.
Decant the remaining ingredients into the cocktail shaker.
Shake fine.
Strain into a hurricane glass.
Garnish with a cherry and an orange slice.

8.Hemingway Daiquiri
It is widely known that Ernest Hemingway like a drink or two and that he was quite particular about what he was drinking – he definitely had his inclination and the Daiquiri was one of them. In 1921 Contstanino Ribailagua, of El Floridita in Havana, created this disparity in honor of his Daiquiri-loving regular. At the bar it was often served up ice-covered and that’s easy to do, just add 3/4-1 cup of ice to a blender.

For Hemingway himself the Hemingway Daiquiri (aka Papa Doble or Hemingway Special) was served exclusive of sugar and is nearly always printed that way though most people prefer the sweetness.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
1 1/2 oz white rum
1/4 oz maraschino liqueur
1/2 oz grapefruit juice
3/4 oz lime juice
3/4 oz simple syrup
Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass.

Tags: Rum Cocktails, Rum Cocktail drinks, Rum Cocktail recipes

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