Bring on the sugar overload! Here are some of my favorite tropical rum drink recipes from around the Caribbean. Enjoy!
The Painkiller (made famous at the Soggy Dollar Bar; Jost Van Dyke, British Virgin Islands)
4 parts pineapple juice
1 part Coco Lopez
1 part orange juice
2-4 parts Cruzan or Pussers rum
Ice
fresh grated nutmeg
Instructions
Build over ice, shake it like you mean it, and garnish with fresh nutmeg.
The Mojito (made famous at La Bodeguita del Medio, a bar frequented by Ernest Hemingway; Cuba)
2 oz. light rum (Flor de Caña 7 Year is also delicious)
½ lime cut into thirds
1 tablespoon sugar
Soda water
6 mint leaves
Ice
Instructions
Muddle mint, lime and sugar in a pint glass with ice. Add rum, extra ice if needed and then top with soda and stir gently. Garnish with a mint sprig.
The Panty Ripper (Caye Caulker, Belize)
2 parts Old Master Coconut Rum
4 parts pineapple juice
Ice
Instructions
Pour over ice in a girly glass.
Ron y Piña (Roatan, Honduras and beyond)
Flor de Caña 4 Year rum
pineapple juice
Ice
Instructions
Pour over ice in whatever portions you like.
Ron y Agua (Roatan, Honduras)
1 part Flor de Cana 7 Year
1 part water
slice of lime
Ice
Instructions
Drink like you’ve been there awhile and hydrate while you dehydrate….pour over ice and garnish with a squeeze of lime.
Rum Punch (My version, based on many years of swilling rum drinks)
3 parts Caribbean rum
2 parts pineapple juice
2 parts mango juice
2 parts orange juice
2 slices of lime squeezed
Ice
Instructions
Pour juice and rum into tall glass, squeeze limes into cocktail and stir…or shake if you have a Boston shaker.
Note: I like to add a little club soda to mine so it isn’t so sweet.
