Travel Blogger
August 07, 2014

Thoughts of the islands conjure up visions of sugar-white sands, beautiful ocean, relaxation, and of course, the perfect cocktail to enhance the entire experience!

We’ve done some research so you can either prepare for your upcoming trip or extend it once you come home. Here are some of our favorite recipes:
BAHAMA MAMA:

1/4 oz. Coffee Liqueur
1/2 oz. Dark Rum
1/2 oz. Coconut Liqueur
1/4 oz. 151 Rum
Juice of 1/2 Lemon
4 oz. Pineapple Juice
Cherry for garnish

Pour all of the ingredients into a cocktail shaker filled with ice and shake well. Pour into a glass with cracked ice and garnish with a cherry.
Makes 1 serving.

PINA COLADA:

4 oz. Pineapple Juice
4 oz. Coco Lopez Cream of Coconut
3 oz. Light Rum

Pour all ingredients into a blender with crushed ice and blend until smooth. Pour into a glass and sprinkle with nutmeg and garnish with a slice of orange or pineapple.
Makes 2 servings.
THE PAINKILLER:
4 oz. Pineapple Juice
1 oz. Orange Juice
1 oz. Coconut Cream
1 sprinkle Cinnamon
2, 3 or 4 oz. Rum
Sprinkle of Nutmeg

Shake or stir all ingredients (except of nutmeg) and pour over ice in a tall glass. Sprinkle with freshly grated nutmeg.
Makes 1 serving.
CARIBBEAN RUM PUNCH:
1 oz. Lime Juice
4 oz. Orange Juice
4 oz. Pineapple Juice
1 1/2 oz. Dark Rum
1 1/2 oz. Light Rum
A little Grenadine

Mix ingredients together and pour over ice & sprinkle over nutmeg & garnish with an orange slice.
Makes 2 servings.
BUSHWACKER:
2 oz. Coconut Rum
2 oz. Vodka
2 oz. Baileys
2 oz. Kahlua
2 oz. Amaretto
2 oz. Cream of Coconut
Chocolate syrup
Pinch of Nutmeg

Drizzle chocolate syrup in a glass. Combine all ingredients in a blender, blend with ice, pour in the glass. Sprinkle with nutmeg.
Makes 1 serving.
THE PERFECT MOJITO:
1 1/2 oz. Barcardi Superior Rum
Club Soda
12 Mint Leaves
1/2 Lime
2 tbsp. Simple Syrup (1 tbsp. sugar can be used instead of simple syrup. If using sugar, mix in the first step with the mint leaves and lime).

Muddle 12 fresh mint leaves and 1/2 a lime. Cover with 2 tbsp. of simple syrup and top with ice. Add 1 1/2 oz. of Bacardi Superior Rum and top with Club Soda. Stir well and garnish with a lime wedge and spring of mint.
Makes 1 serving.
BANANA DAIQUIRI:
1.5 – 2 oz. Light Rum
1 tbsp. Triple Sec
1 Banana
1.5 oz. Lime Juice
1 tsp. Sugar
1 cup Crushed Ice
Maraschino Cherry for garnish

Pour ingredients into a blender and blend on low speed for a few seconds, then at high until smooth. Garnish with a cherry.
Makes 1 serving.
DIRTY BANANA:
2 oz. Tia Maria
2 oz. Dark Rum
2 oz. Rum Cream Liqueur
4 oz. Milk
1 oz. Simple Syrup
3/4 Banana
Ice

Fill blender 3/4 way with ice and all ingredients. Blend until thick and smooth. Pour into glasses and sprinkle the top with cinnamon, all spice or nutmeg or add a floater of Tia Mara.

Makes 2 servings.

SOGGY DOLLAR:

2 oz. Dark Rum
1 oz. Cream of Coconut
4 oz. Pineapple Juice
1 oz. Orange Juice

In a cocktail shaker filled with ice, add first four ingredients and stir. Pour into cocktail glasses and top with grated nutmeg.
Makes 1 serving.
FROZEN RUM RUNNERS:
3/4 oz. Gold Rum
1/2 oz. Blackberry Liqueur
1/2 oz. Creme de Banana Liqueur
2 oz. Orange Juice
1/2 oz. Grenadine
8 oz. Crushed Ice
1/2 oz. Dark or 151 Rum

Add Gold Rum, Blackberry Liqueur, Creme de Banana Liqueur, orange juice, grenadine and crushed ice in a blender. Blend until slushy and pour into glass. Float with 1/4 oz. dark or 151 Rum.
Makes 1 serving.
MAI TAI:
1 oz. Light Rum
1/2 oz. Simple Syrup
1/2 oz. Triple Sec
1 1/2 oz. Sweet & Sour Mix
1 Cherry

Shake all ingredients (excpet cherry) with ice and strain into a glass. Top with the cherry and serve.
BLUE HAWAIIAN:
1 oz. Light Rum
2 oz. Pineapple Juice
1 oz. Blue Curacao
1 oz. Creme de Coconut
1 Slice Pineapple
1 Cherry

Blend light rum, Blue Curacao, pineapple juice and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.
HURRICANE COCKTAIL:
2 oz. Dark Rum
2 oz. White Rum
2 oz. Lime Juice
3 oz. Passion Fruit Juice
2 oz. Pineapple Juice
1 oz. Orange Juice
1 Tbsp. Grenadine

Fill a cocktail shaker three-quarters full with ice. Add all the ingredients, cover, and shake well. Strain into a highball glass or hurricane glass. Garnish with a slice of pineapple and cherry.
SEX ON THE BEACH:
1 1/2 oz. Vodka
3/4 oz. Peach Schnapps
2 oz. Orange Juice
1/2 oz. Creme de Cassis
2 oz. Cranberry juice

A great tropical cocktail that is wonderful on hot summer day. The ingredients may be shaken together in a shaker with ice and served in a highball glass.
HAWAIIAN MARGARITA:
1 Cup Ice
1 1/2 oz. Tequila
1/2 oz. Triple Sec
2 oz. (fresh or frozen) Strawberries
2 oz. (fresh or canned) Pineapple
Dash of Sour Mix

Pour all ingredients into a blender and blend until smooth. Pour contents into a chilled margarita glass. Garnish with the strawberries and pineapple.
LAVA FLOW:
1 oz. Light Rum
1 oz. Malibu Coconut Rum
2 oz. Strawberries
1 Banana
2 oz. Pineapple Juice
2 oz. Coconut Cream

Blend banana, coconut cream, and pineapple juice in blender and set aside. In bottom of hurricane glass, stir together both rums and strawberries. Pour banana/coconut/pineapple mix into glass slowly. The strawberry/rum mix should creep up the sides of the glass to make a wonderful looking (and tasting) summertime cocktail!
Makes 1 serving.

The above cocktails are wonderful to enjoy anytime you’re dreaming of the islands and are always great crowd pleasers!

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