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1 1/2 ounce light rum
1/2 ounce orange liqueur (Recommended: Curacao)
1/4 ounce grenadine
1 ounce sour mix
2 ounces pineapple juice
1 ounce dark rum
Pineapple wedge, cherry, lime and tropical paper umbrella, for garnish
Fill a 15-ounce glass with ice. Pour light rum, grenadine, orange Curacao, sour mix, and pineapple juice in the glass. Top off with dark rum and garnish.
Recipe submitted by Jim Catanich
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3 ounces light rum
1 1/2 ounces dark rum
1-ounce Orange Curacao
2 ounces fresh pineapple juice
1-ounce fresh orange juice
1/2-ounce fresh lime juice
Dash grenadine
Cracked ice
4 maraschino cherries, garnish
2 paper umbrellas, garnish
Fill a cocktail shaker half way with ice cubes. Add the remaining ingredients, except the cherries and shake until cold and frothy, 30 to 45 seconds. Strain into 2 tall glasses with cracked ice. Garnish each with 2 maraschino cherries and paper umbrellas. Serve immediately.
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1 1/2 ounces Myers's Plantation Rum
1 ounce Cuban Rum
3/4 ounce fresh lime juice
1 ounce fresh grapefruit juice
1/4 Falernum*
1/2 ounce Cointreau
2 dashes Angostura bitters
1 dash Pernod
1 cup cracked ice
Slice squeezed lime, for garnish
Pineapple spear, for garnish
Mint sprig, for garnish
*Falernum is a lime/ginger based syrup and can be found in some large liquor stores.
Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Pour it all into a 16-ounce double old-fashioned glass. Garnish with lime slice, pineapple, and mint sprig.
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1-ounce lime juice
3 ounces pineapple juice
1/4-ounce orgeat syrup (almond syrup)
1-ounce dark rum (recommended: Myers's)
1-ounce light rum (recommended: Bacardi)
1-ounce orange-flavored liqueur (recommended: Cointreau)
Crushed ice
1 maraschino cherry, for garnish
1 pineapple slice, for garnish
1 paper umbrella, for garnish
Combine all the liquid ingredients in a large glass. Add ice and stir. Drop the cherry in the drink and garnish the rim of the glass with the pineapple slice. Place the paper umbrella in the glass and serve immediately.
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1 egg white, lightly beaten*
Sugar
1/2 cup white rum
1/4 cup Triple Sec
1/4 cup fresh orange juice
1/4 cup fresh lime juice
Crushed ice
To decorate:
Cocktail cherries
Pineapple cubes
Orange slices
Dip the rim of tall glasses into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glasses with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw.
*RAW EGG WARNING
We suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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1-ounce dark rum (recommended: Myers's)
1-ounce Barbancourt rum
1/2-ounce orange curacao
1/4-ounce almond-flavored liqueur (recommended: Creme de Noyeaux)
1/2-ounce simple syrup
1/2 lime, juiced
Ice cubes
Pineapple wedge, for garnish
Fresh mint sprig, for garnish
Combine all ingredients over ice in a cocktail shaker and pour into a double old-fashion glass. Garnish with a pineapple wedge and a sprig of fresh mint.
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