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Rum based cocktails
a workshop by www.ThailandHotelier.com
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Page 1
Cuba Libre
Cuba Libre was originated after the Spanish-American War when
American group of soldiers first mixed Coca Cola, rum and a wedge of
lime to toast to the freedom of Cuba.
- 2 oz light rum
- Coca Cola
- Lime wedge
- Glassware: Highball
Hurricane
- 2 oz light rum
- 2 oz dark rum
- 2 oz passion fruit juice
- 1 oz orange juice
- 1/2 oz fresh lime juice
- 1 tbsp simple syrup
- 1 tbsp grenadine
- Garnish: orange slice and cherry
Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass. Garnish
with a cherry and an orange slice.
Hurricane was invented during the World War II at Pat O'Briens bar in New Orleans and was named
after the shape of a hurricane lamp. Pat O'Briens bar is still open today in New Orleans' famous French
Quarter and sells their original Hurricane cocktail mix at the bar.
Original Mai Tai Recipe
- 2 oz 17yr old J. Wray Nephew Jamaican Rum
- 1/2 oz Curacao
- 1/2 oz Orgeat Syrup (ALMOND SYRUP)
- 1/4 oz Rock Candy Syrup
- Juice of 1 fresh lime
Pour the ingredients over shaved ice in a double old-fashioned glass, shook it
well, add one spent lime shell and garnish it with a sprig of fresh mint.
Mai Tai was invented by Victor Bergron, better known as Trader Vic's. "Around 1944, I was sitting at
the service bar at Trader Vic's in Oakland and the bartender and I decided to come up with a new
drink. We talked about creating a drink that would be the finest drink we could make, using the finest
ingredients we could find. And the Mai Tai is what we came up with."
Daiquiri
- 2 oz Light Rum
- 1 oz Lime Juice
- 1 tsp Superfine Sugar
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
Garnish with a lemon twist.
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Planter's Punch
- 1 oz Light Rum
- 1 oz Dark & Anejo Rum (ea.)
- 1 oz Lime & Lemon Juice (ea.)
- 3 oz Club Soda
- 1/2 oz Superfine Sugar
- Garnish: Cherry, Lime Wedge, Orange Slice, Pineapple Wedge
- Glassware: Highball Glass
Shake all the ingredients except club soda in a shaker with ice and strain into a
collins glass. Addd the club soda and garnish with the fruits. Serve with a straw.
Pina Colada
- 2 oz Light Rum
- 5 oz Pineapple Juice
- 2 oz Coconut Cream
- 1 cup Crushed Ice
- Garnish: Cherry, Pineapple
- Glassware: Cocktail Glass
Combine all the ingredients in a blender and blend at high speed. Pour into a
hurricane glass and garnish with fruits.
Classic Mojito
- 1 1/2 oz light rum
- 1 tbs superfine sugar
- Lime wedges
- Club soda
- Mint sprigs
Muddle mint leaves, superfine sugar and lime in a mixing glass. Add 1 1/2 oz
light rum and ice in a cocktail shaker and shake. Strain the mixture into a tall
glass and top with club soda. Garnish with fresh mint sprig. Sugarcane syrup
can be used to replace superfine sugar.
Bacardi Cocktail
The New York Supreme Court ruled that the only Rum that may be used in this classic
cocktail is Bacardi
1 1/2 oz. Bacardi Light or Gold Rum
1/2 oz. Lime Juice
1 tsp. Grenadine
1/2 tsp. Sugar (optional)
Combine ingredients in a shaker with ice. Shake well and strain into a chilled cocktail
glass, or a highball over ice.
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Page 3
Bahama Mama
Fill a Collins glass with crushed ice.
Combine the following in a shaker with ice.
1/2 oz. Light Rum
1/2 oz. Gold Rum
1/2 oz. Dark Rum
1/2 oz. Coconut Liqueur(Malibu is good)
Mix well and strain into the glass.
Fill 1/2 with orange juice & 1/2 with pineapple juice
Top with a splash of grenadine
Garnish with a Cherry & Pineapple Wedge
Batidas
This cool treat is made with Cachaca, a Brazilian spirit that is similar to white rum, it
unmatured and quite powerful. Cachaca is also used to make the famous
Caipirinha. If you can't get Cachaca you can substitute white rum.
2 oz. Cachaca
4 oz. Fresh Pineapple
1/2 tsp. Sugar
Put a cup of ice into a blender and then add the other ingredients. Bled for about
30 seconds or until smooth. Serve in a goblet, margarita or hurricane glass.
Blue Hawaiian
An old favorite - Conjure up a Waikiki happy hour anywhere!
1 oz. Light Rum
1 oz Blue Curacao
2 oz Pineapple Juice
1 oz Cream of Coconut (optional)
Can be served straight up, over ice, or blended.
Combine all ingredients in cocktail shaker with ice, shake well, and serve in a Collins glass.
Cosmopolitano
The Rum Cosmo
1 1/2 oz. White Rum
1/2 oz. Cointreau
3/4 oz. Cranberry Juice
1/4 oz. Lime Juice
Combine all ingredients in cocktail shaker with ice. Shake well.
Strain into a cocktail glass, and Garnish with a lime squeeze.
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Page 4
Creole
2 oz. light rum
1 oz. lemon juice
1 dash Tabasco sauce
1 dash Worcestershire sauce
1/2 oz. Beef Bouillon
dash of salt
dash of black pepper
lemon slice
In a shaker filled with ice, add the rum, beef bouillon, Tabasco, Worcestershire,
lemon juice, salt and pepper and shake well. Strain into a highball glass filled with
ice and garnish with the slice of lemon.
Egg Nog
3 Cups Gold Rum
1 Cup Dark Rum
2 Quarts Half & Half
1 Cup Sugar
12 Eggs
4 tsp. Vanilla Extract
Nutmeg
In a large mixing bowl beat the eggs until light.
Add the sugar, then the half & half, rums, and vanilla. Cover and chill over night.
Take out of fridge about 1/2 hour before serving.
* Please use caution using raw eggs as it may cause certain illnesses.
English Christmas Punch
1 Bottle (750ml) Dark Rum
2 Bottles (750ml) Dry Red Wine
3 Cups Tea
1/2 Cup Orange Juice
1/2 Cup Lemon Juice
2 Cups Sugar
Combine Wine, Tea and Juices in a saucepan. Heat well. Gradually stir in sugar and rum.
Serve Warm. Serves about 25
Honolulu Juicer
It will 'lei' you out
1 1/2 oz. Southern Comfort
3/4 oz. Dark Rum
3/4 oz. Lemon Juice
3/4 oz. Rose's Lime Juice
2 oz. Pineapple Juice
1 tsp. sugar
Combine everything in a shaker with ice. Shake well and strain into a Collins or
Highball glass over crushed ice. Garnish with a pineapple slice.
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Page 5
Banana Rum Cream
- 2 oz Dark Rum
- 1 oz Creme de Bananas
- 1 oz Light Cream
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
Beachcomber
- 2 oz Light Rum
- 1/2 oz Lime Juice
- 1/2 oz Cherry Brandy
- 1/2 oz Maraschino Liqueur
- 2 tsp Superfine Sugar
- Garnish: Lime Wedge
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
Garnish with the lime wedge.
Bolero
- 2 oz Anejo Rum
- 1/2 oz Sweet Vermouth
- 1 oz Apple Brandy
- Dashes of bitters
- Glassware: Old-Fashioned Glass
Mix all the ingredients in a mixing glass with ice and stir. Strain into an oldfashioned glass over crushed ice.
Cuban Cocktail
- 2 oz Light Rum
- 1/2 oz Lime Juice
- 1/2 oz Lemon Juice
- 1/2 Superfine Sugar
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
Garnish with a lemon twist.
Monkey Wrench
- 2 oz Light Rum
- 3 oz Grapefruit Juice
- 1 dash Bitters
- Glassware: Old-Fashioned Glass
Mix all the ingredients in a mixing glass with ice and strain into an oldfashioned glass over crushed ice.
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Page 6
Tahiti Club
- 2 oz Light Rum
- 1 oz Lemon & Lime Juice (ea.)
- 1 oz Pineapple Juice
- 1/2 oz Maraschino Liqueur
- Garnish: Lemon Slice
- Glassware: Old-Fashioned Glass
Shake all the ingredients in a shaker with ice and strain into an oldfashioned glass over crushed ice. Garnish with a lemon slice.
Jamaican Fizz
- 2 oz Dark Rum
- 1 oz Pineapple Juice
- 4 oz Club Soda
- 1 tsp Superfine Sugar
- Glassware: Collins Glass
Shake rum, pineapple juice, and superfine sugar in a shaker with ice and
strain into a collins glass over crushed ice. Add club soda and stir.
Long Beach Ice Tea
A West Coast twist on an Eastern Coast Classic
In a Collins Glass with Ice
1/2 oz. Vodka
1/2 oz. Gin
1/2 oz. Rum
1/2 oz. Tequila (optional)
1/2 oz. Triple Sec
1/2 oz. Sweet & Sour
1 oz. Cranberry Juice
Top with 7up
Garnish with a lemon twist
Malibu Breeze
2 oz. Malibu Coconut Rum
1 oz. Grenadine
Pineapple Juice
In a highball glass filled with ice, pour Malibu and Grenadine then top with
pineapple juice. Stir Well.
Garnish with a pineapple slice.
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Page 7
Maui Fizz
Welcome to the Valley Isle
1 1/2 oz. Light Rum
1 slice Pineapple
1 oz. Lemon Juice
2 tsp. Sugar
1 egg* (optional)
Combine with a scoop of ice in an electric mixer.
Mix well (15 - 20 sec).
Pour into a Collins glass.
Mary Pickford
- 1 oz Light Rum
- 1 oz Pineapple Juice
- 1/2 sp Maraschino Liqueur
- 1/2 tsp Grenadine
- Garnish: Cherry
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
Garnish with cherry.
Passion Daiquiri
- 2 oz Light Rum
- 2 oz Lime Juice
- 1/2 oz Passion Fruit Juice
- 1 tsp Superfine Sugar
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
Shanghai
- 2 oz Light Rum
- 1 oz Anisette
- 1 oz Lemon Juice
- 1 tsp Grenadine
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail
glass.
Olympia
- 3 oz Dark Rum
- 1 oz Cherry Brandy
- 1 oz Lime Juice
- Glassware: Cocktail Glass
Shake all the ingredients in a shaker with ice and strain into a cocktail glass.
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Page 8
Pineapple Fizz
- 2 oz Light Rum
- 1 oz Pineapple Juice
- 1/2 tsp Superfine Sugar
- Club Soda
- Glassware: Highball Glass
Shake rum, pineapple juice, and superfine sugar in a shaker with ice and strain into
a highball glass over crushed ice. Fill the glass with club soda.
Tahiti Club
- 2 oz Light Rum
- 1 oz Lemon & Lime Juice (ea.)
- 1 oz Pineapple Juice
- 1/2 oz Maraschino Liqueur
- Garnish: Lemon Slice
- Glassware: Old-Fashioned Glass
Shake all the ingredients in a shaker with ice and strain into an
old-fashioned glass over crushed ice. Garnish with a lemon slice.
Pina Martinique
1 1/2 oz. White Rum
1/2 oz. Cointreau
1/2 oz. Coconut Cream
2 tbsp. Strawberries (crushed)
2 tbsp. Pineapple (crushed)
1 cup Crushed Ice
Combine all ingredients in a blender. Mix at high speed for 45 seconds.
Pour into a Collins glass. Garnish with a pineapple wedge or strawberry.
Rum Yum
1 oz. Bailey’s Irish Cream
1 oz. Malibu Rum
1 oz. Cream
Combine in a rocks glass over ice or blend with a scoop of ice
and serve in a large cocktail glass.
Yellow Bird #1
1 1/2 oz. Gold Rum
1/2 oz. Galliano
1/2 oz. Triple Sec
1/2 oz. Lime Juice
Combine ingredients in a shaker filled with ice, shake and
pour into an old fashioned glass filled with ice.
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Page 9
Zombie
1 oz. Light Rum
1 oz. Gold Rum
1 oz. Dark Rum
1 tsp. 151 Rum
1/2 oz. Apricot Brandy
2 oz. Orange Juice
1 oz. Pineapple Juice
1 oz. Lime Juice
1 tsp. Sugar
1 cup Crushed Ice
Garnish
Orange Slice
Maraschino Cherry
In a blender, combine all ingredients except the 151 with crushed ice.
Blend at a high speed until smooth and pour into a Collins glass.
Float the 151 rum on top and garnish with the orange slice and maraschino cherry.
Malibu Breeze
2 oz. Malibu Coconut Rum
1 oz. Grenidine
Pineapple Juice
In a highball glass filled with ice, pour Malibu and Grenadine then top
with pineapple juice. Stir Well. Garnish with a pineapple slice.
Mauna Kea Martini
1 1/2oz. Gold Rum
1/2 oz. Macadamia Nut Liqueur
1/4 oz. Chocolate Liqueur
1/2 oz. Cream
Combine in a mixing glass with ice. Stir gently and strain into
a chilled cocktail glass.
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Page 10