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Favorite Island Mixers
Favorite Island Mixers
My husband and I are mostly beer drinkers but enjoy a delicious mixed drink when on the islands. The problem : We stack up the duty free booze, some random juices, and never know what to do with either. Same goes with the supply we return home with. What drinks do you order or make yourself while on the islands?
My favorite island drinks (both here and on St. John):
Painkillers
Lime & Coconuts
Bushwackers (which I never make at home because they have 20 million ingredients)
I also drink lots of mojitos, which I don't really like to make but will.
And something I can't get at home but I love is St. John Tap Room root beer with Cruzan vanilla rum in it.
Painkillers
Lime & Coconuts
Bushwackers (which I never make at home because they have 20 million ingredients)
I also drink lots of mojitos, which I don't really like to make but will.
And something I can't get at home but I love is St. John Tap Room root beer with Cruzan vanilla rum in it.
Sacrilege!Chet wrote:Dark & Stormy - Cruzan Black Strap rum and Ginger Beer.
Dark & Stormy - Goslings Black Seal Rum and Barritt's Ginger Beer with a splash of Angostura Bitters
(We'll use Cruzan Black Strap too in a pinch)
Also Cubra Libra - Havana Club or Mount Gay Rum, Pepsi and a generous portion of well squeezed lime wedges. Havana Club Rum is embargoed, so you need to get that in the BVIs!
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
I've been enjoying a drink that I found in Ina Garten's new cookbook recently. I think it would make a nice island drink--I'm going to find out soon!
Combine the juice of one pink grapefruit, 2 oranges, 1 lemon, and 1 lime with one cup vodka and shake really well over ice. Serve in a sugar rimmed glass. Makes about six drinks.
I'm going to try blending it with ice to make slushies to bring to the beach.
Combine the juice of one pink grapefruit, 2 oranges, 1 lemon, and 1 lime with one cup vodka and shake really well over ice. Serve in a sugar rimmed glass. Makes about six drinks.
I'm going to try blending it with ice to make slushies to bring to the beach.
It's like looking in your soup and finding a whole different alphabet.
You know.. here's the deal. Do you know what you like (taste wise)?
Then just start mixing things up and messing around with different things.
You never know what you come up with! Classic example: Orange Rum and Tang!! We called it a Tango!!YUM!!
I find that if I try to stick with recipes it never turns out right.
That being said I also have several drink recipes that I store in the contacts section of my phone JUST IN CASE.
They are labeled in the contacts as "Caribbean Drink Recipes" and I keep the text of the recipes in the notes section of the contact. This is great if you have a PDA phone, blackberry or iPhone...
Here they are:
These are our favorite rum punch recipes.
RUM PUNCH
Splash of lemon juice
2 Cups Cruzan light rum
2 liters ginger ale
1 qt. fruit punch
1 qt. orange juice or pineapple juice
Ice cubes
Pour into punch bowl. Stir well. To serve: pour over one ice cube in each glass.
RUM PUNCH FOR A CROWD
Easiest of all for a big party will be to set out a pair of punch bowls, one without alcohol. Remember to stock sparkling water and soft drinks for non-drinkers and designated drivers. For everyone else, a colorful bowl full of island spirits will get the gathering off to a great start.
1 (46-ounce) can orange juice
1 (46-ounce) can pineapple juice
1 (16-ounce) can Coco Lopez
16 ounces of Cruzan Rum Dark
Roses Grenadine, for added color and flavor
Fresh seasonal fruit for garnish
Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers. Add garnish.
RUM APPLE PUNCH
2 (750 ml.) light rum
1 qt. apple juice
Juice of 1 lemon
3/4 c. sugar
Combine all ingredients. Stir and chill. Before serving, pour over ice in punch bowl, add 1 quart ginger ale. Garnish with slices of fruit.
Rum drinks alphabetical.
ANOTHER DAY IN PARADISE
Mix 4 oz Cruzan Light Rum
1 oz Cruzan Pineapple Rum
1 ½ oz orange juice
A dash of grenadine Pour over ice in a highball glass, stir, garnish with an orange slice and a cherry
BAHAMA MAMA
LOVE THE MAMA
1/4 oz Coffee liqueur
1/2 oz Cruzan Dark rum
1/2 oz Coconut liqueur
1/4 oz 151 proof rum
Juice of 1/2 Lemon
4 oz Pineapple juice
Combine all ingredients and pour over cracked ice in a Collins glass. Decorate with a strawberry or cherry and serve.
BEACHCOMBER
2 tsp Sugar
1 Lime wedge
2 oz Cruzan Light rum
1 tsp Maraschino liqueur
1 tsp Cherry brandy
1/2 oz Lime juice
Place sugar in a saucer. Rub the rim of a cocktail glass with lime wedge and dip glass into sugar to coat rim thoroughly, reserve lime. In a shaker half-filled with ice cubes, combine rum, maraschino liqueur, cherry brandy, and lime juice. Shake well.
BETWEEN THE SHEETS
1 oz Brandy
1 oz Cruzan Light rum
1 oz Triple sec
1 oz Lemon juice
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass
BIKINI
1 oz Cruzan Light rum
2 oz Vodka
1/2 oz Milk
1 tsp Sugar
Juice of 1/2 Lemon
Twist of Lemon peel
Shake rum, vodka, milk, sugar, and juice of lemon with ice and strain into a cocktail glass. Decorate with a twist of lemon and serve
BLUE CARIBBEAN
1 oz. Cruzan Light rum
1 oz. Blue Curacao
1 oz. cream of coconut
2 oz. pineapple juice
Garnish with a pineapple wedge and Maraschino cherry .
BUSHWACKER #1
4 oz Cream of coconut
2 oz Kahlua
1 oz Cruzan Dark rum
1 oz Dark Crème de Cacao
4 oz Milk or half and half
2 cups Ice
Combine in blender, blend until smooth, serves two in 12oz cups.
CARIBBEAN
1 oz Cruzan Light rum
1 oz Triple sec
8 oz Fruit juice
1 tsp Grenadine
Crushed ice cubes
Fill glass with ice add rum and triple sec add juice and stir.
CARIBBEAN BREEZE
1 oz Vodka
1/4 oz Cruzan Light rum
1/4 oz Cruzan Coconut rum
4 oz Pineapple juice
1 splash Grenadine
Shake all ingredients except juice with ice and pour into Collins glass. Fill with pineapple juice. Garnish with pineapple wedge and a cherry.
CARIBBEAN CHEESECAKE
1 part light Cruzan Rum
1 part cranberry juice
1 part pineapple juice
Pour into an ice filled glass and enjoy.
CARIBBEAN DREAM
A FUZZY NAVEL CARIBBEAN STYLE
2 parts orange juice
1 oz Cruzan Rum
1 oz Peach schnapps
Splash of Grenadine
Mix and Add Ice
CARIBBEAN KISS
4 oz. Cruzan Dark rum
2 oz. Amaretto
2 oz. Kahlua
4 oz. Cream
Cinnamon
Brown sugar
Dip the rim of a cocktail glass in Kahlùa, then in brown sugar. Shake the spirits and cream with ice, strain into the frosted glass and sprinkle cinnamon on top
CARIBBEAN PUNCH
1 scoop crushed Ice
Juice of 1/2 Lime
1 oz Pineapple juice
1 oz Orange juice
3/4 oz Banana liqueur
2 oz Cruzan Dark rum
1 splash Cruzan Dark rum
Mix in shaker, top with grated nutmeg.
CARIBBEAN QUEEN
1 1/2 oz Watermelon schnapps
1/2 oz Cruzan Coconut rum
1 1/2 oz Triple sec
5 oz Orange juice
3 oz Lemonade
1/2 oz Lemon juice
Fill glass with ingredients, mix and add a handful of ice.
COCONUT CRUISE
1 1/2 oz. Cruzan coconut rum
4 oz. cranberry juice
Squeeze of lime
Pour ingredients over lots of ice in rocks glass and stir.
COQUITO is the Puerto Rican version of American eggnog, made popular on St. Croix by residents of Spanish descent. It's essentially a blend of milk and coconut cream. Some versions call for added vanilla extract and a sprinkle of ground cinnamon. Others use sweetened condensed milk and raw eggs. Both varieties do include the essential ingredient of rum – usually Cruzan rum. Both varieties are good but the one with milk, coconut cream, eggs, vanilla extract and cinnamon on top is my favorite!
CRUZAN MADRAS
Mix 2 oz Cruzan Orange rum
4 oz of cranberry juice
Pour over ice in a highball glass, and garnish with a twist of lemon.
This drink is named for the bright island plaids worn by the traditional Quadrille Dancers. (Quadrille is the prelude to the square dance and polka.)
CUBA LIBRE
½ oz. fresh lime juice
2 oz. Cruzan light rum
6 oz. chilled cola
Garnish with a lime wedge and enjoy this grown-up version of rum and Coke.
FROZEN BANANA DAIQUIRI
A few hours before you want to serve this, peel a banana and put it into the freezer. The ice crystals give it an interesting sorbet-like texture when blended with the other ingredients.
2 oz rum
1 tsp sugar
Juice from ½ lemon
2 inches of frozen banana
Several ice cubes
Blend all of the ingredients in a blender until smooth. Serve immediately in a cocktail glass
FROZEN PIÑA COLADA
1 1/2 oz. Cruzan coconut rum
1 oz. pineapple juice
2 Tbsp. vanilla yogurt
Blend ingredients with 12 ice cubes and pour into a chilled glass.
HOT BUTTERED RUM
(Crock pot brewed and makes the most delightful aroma.)
2 Cups firmly packed brown sugar
½ cup butter
dash of salt
3 sticks of cinnamon
6 whole cloves
½ teaspoon nutmeg
8 Cups hot water
topping:
Heavy cream – whipped
Nutmeg
Put sugar, butter, salt, cinnamon and cloves into crock pot. Add hot water. Cook with cover on low for 4 hours. Blend in the rum. Ladle into warm mugs. Add a dollop of whipped cream and sprinkle with a dash of nutmeg. Makes 8 cups of liquid.
HOT SPICED RUM PUNCH
GREAT FOR THE FALL OR CHRISTMAS HOLIDAYS
3 tbsp. whole cloves
3 small oranges
1/2 gallon apple cider
2 cinnamon sticks
1 1/2 c. Cruzan rum
Preheat oven to 350 degrees F (175 degree C). Press cloves generously into oranges. Place in a baking dish. Bake 45 minutes. In a large saucepan, heat cider and cinnamon sticks. Prick hot oranges with a fork. Place in a punch bowl or chafing dish. Pour hot cider over oranges. Stir in rum. Serve warm. Makes about 12 servings; 6 ounces each.
ISLAND BUSHWACKER
½ oz Cruzan dark rum
½ oz of Frangelico
½ oz Amaretto
½ oz Crème de Cocoa
½ oz Kahlua
½ oz Bailey's Irish Crème
Ice
Whipped cream
Grated nutmeg
Blend all ingredients with ice cubes until smooth and creamy. Top with whipped cream and grated nutmeg. Serve immediately.
JAMAICAN COFFEE
1/6 glass Cruzan Rum
1/6 glass strong black Coffee
1/2 glass cold Water
Whipped cream
Stir the rum, coffee and water together. Top with the whipped cream. Sprinkle with a pinch of well ground coffee and drink with a straw.
JUMBIE BREW
1 oz Cruzan Coconut Rum
1 oz Cruzan Pineapple rum
3 oz orange juice
Splash of lime
Pour over ice in a tall glass and garnish with a tropical flower.
LOVE POTION #9
Only for those in need.
20 oz Cherry Kool-Aid
8 oz Vodka
3 oz. Cruzan Light rum
Pour Kool-aid into jug, add vodka and rum. Add 1 pouch of Kool-aid (cherry or orange) cover and shake.
MOJITOS
2 teaspoons sugar
10 small mint leaves
1/4 cup light or citrus Cruzan rum
2 tablespoons fresh lime juice
1 (6-ounce) bottle club soda, chilled
1 mint sprig (optional)
Place sugar and mint in a tall glass; crush with the back of a long spoon. Fill glass with crushed ice. Add rum, juice, and club soda. Garnish with mint sprig, if desired. Makes about 1 cup.
MOJITOS FOR 6
9 oz. Cruzan Estate Light Rum or Citrus Rum
8 sprigs of fresh mint leaves
3 limes, sliced
1/2 cup sugar
1/2 liter club soda
Muddle or crush the mint leaves and limes in a large pitcher. Cover with sugar. Add rum and club soda and stir well. To serve, fill tall glasses with ice and pour in the drinks. Garnish with a lime wedge and sprigs of mint. Serves 6.
NO PROBLEM!
1/2 oz Lime juice
1/2 oz Fruit juice of your choice
1 oz Pineapple juice
1 oz Grapefruit juice
1 oz Orange juice
1 oz Cruzan Coconut rum
3/4 oz Banana
Shake with ice and pour
OLD FASHIONED HOT BUTTERED RUM
Will warm you right up!
1 cup Sugar
1 cup Brown sugar , packed
1 cup Butter
2 cups Vanilla ice-cream
Cruzan Rum
Boiling Water
Nutmeg
In 2 quart saucepan combine sugar, brown sugar and butter. Cook over low hear, stirring occasionally, until butter is melted (6–8 min). In large mixing bowl, combine cooked mixture with ice-cream, beat at medium speed, scraping bowl often until smooth (1–2 min). Store in refrigerator up to 2 weeks or frozen up to one month. For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and 3/4 cup boiling water, sprinkle with nutmeg.
PAINKILLER RECIPE
4 parts pineapple juice
1 part orange juice
1 part cream de coconut
Cruzan Dark rum to taste
Mix all ingredients in glass & add ice.
PINA COLADA
3 oz Cruzan Light rum
3 T. Coconut milk
3 T. Pineapple , Crushed
Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a Collins glass and serve with a straw.
PLANTER'S PUNCH
2 oz. Cruzan dark rum
Dash of Cointreau
1½ oz. fresh orange juice
1½ oz. pineapple juice
½ oz. fresh lime juice
½ oz. simple syrup or dissolved sugar water
Dash of grenadine
Garnish with a slice of orange and a Maraschino cherry.
RUM COOLER
2 oz Cruzan light or dark Rum
4 oz Lemon-lime soda
1 Lemon wedge
Pour the rum and soda into a Collins glass almost filled with ice cubes. Stir well and garnish with the lemon wedge.
RUM RUNNER
1 1/2 oz Cruzan Coconut rum
1 oz Blackberry brandy
3-4 oz Orange juice
3-4 oz Pineapple juice
3-4 oz Cranberry juice
Mix all ingredients in glass & add ice.
SANGRÍA
3 tablespoons sugar
3 tablespoons light Cruzan rum
3 tablespoons Cointreau (orange-flavored liqueur)
3 tablespoons brandy
6 orange slices
6 lemon slices
1 peach, cut into 6 wedges
1 cinnamon stick
1 (750-milliliter) bottle Rioja or other fruity red wine (such as Beaujolais or Zinfandel)
1 cup sparkling water, chilled
Combine all the ingredients except sparkling water in a large pitcher. Chill for 8 hours. Stir in water immediately before serving. Makes about 6 servings.
SUNTAN LOTION
Check out that smell!
Absolute Citron
Cruzan Coconut rum
Peach schnapps
Pineapple juice
Mix equal parts over ice, shake, strain, and serve...SPF 30!
TOM AND JERRY FOR A CROWD
24 Eggs
2 lb Powdered sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 oz Vanilla extract
1/2 jigger Cruzan Rum
1/2 jigger Brandy
1/2 cup boiling hot Water
Beat egg whites stiff with electric beater, Add sugar gradually, add cinnamon, nutmeg and vanilla, add in half of the eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% rum and 40% brandy (mixture) balance with boiling hot water. Stir well and sprinkle with nutmeg.
TROPICAL DREAM
1/3 Cruzan Coconut rum
1/3 Blue Curacao
1/3 Pineapple juice
Shake the three ingredients together and poor in a cocktail glass. Garnish with a red cherry on the rim of the glass.
TROPICAL LIFESAVER #1
3/4 oz Midori melon liqueur
3/4 oz Cruzan Coconut rum
Fill with Pineapple juice
Fill glass with ice. Then add the rum and Midori. Then fill the remainder of the glass up with Pineapple Juice. Shake and enjoy!!
TROPICAL PASSION
1 part Peach schnapps
1 part Cruzan Rum
1 part Sloe gin
1 part Triple sec
1 splash Orange juice
Shake with ice and strain into shot glass(es).
TROPICAL TEASER
1 oz Cruzan Dark rum
1/2 oz Amaretto
Place in a cold shaker with ice. Shake for one minute and serve over ice.
VOODOO JUICE
1 oz Cruzan Orange rum
1 oz Cruzan Banana rum
1 oz Cruzan Coconut rum
1 oz Cruzan Pineapple rum
1 1/2 oz Cranberry juice
1 1/2 oz Orange juice
1 1/2 oz Pineapple juice
1/2 oz Dark rum (Cruzan)
Pour over ice in glass. Float dark rum on top and serve.
WILD BERRY COSMO
1 1/2 oz. Cruzan raspberry rum
3 oz. cranberry juice
Squeeze of lime
Shake ingredients with ice and strain into a chilled martini glass.
YELLOW BIRD
1 oz Cruzan 151 proof rum
0.5 oz Galliano
0.5 oz Vodka
4 oz Sour mix
Pour all the alcoholic ingredients in a highball glass, Shake Sour mix and fill the glass.
Then just start mixing things up and messing around with different things.
You never know what you come up with! Classic example: Orange Rum and Tang!! We called it a Tango!!YUM!!
I find that if I try to stick with recipes it never turns out right.
That being said I also have several drink recipes that I store in the contacts section of my phone JUST IN CASE.
They are labeled in the contacts as "Caribbean Drink Recipes" and I keep the text of the recipes in the notes section of the contact. This is great if you have a PDA phone, blackberry or iPhone...
Here they are:
These are our favorite rum punch recipes.
RUM PUNCH
Splash of lemon juice
2 Cups Cruzan light rum
2 liters ginger ale
1 qt. fruit punch
1 qt. orange juice or pineapple juice
Ice cubes
Pour into punch bowl. Stir well. To serve: pour over one ice cube in each glass.
RUM PUNCH FOR A CROWD
Easiest of all for a big party will be to set out a pair of punch bowls, one without alcohol. Remember to stock sparkling water and soft drinks for non-drinkers and designated drivers. For everyone else, a colorful bowl full of island spirits will get the gathering off to a great start.
1 (46-ounce) can orange juice
1 (46-ounce) can pineapple juice
1 (16-ounce) can Coco Lopez
16 ounces of Cruzan Rum Dark
Roses Grenadine, for added color and flavor
Fresh seasonal fruit for garnish
Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers. Add garnish.
RUM APPLE PUNCH
2 (750 ml.) light rum
1 qt. apple juice
Juice of 1 lemon
3/4 c. sugar
Combine all ingredients. Stir and chill. Before serving, pour over ice in punch bowl, add 1 quart ginger ale. Garnish with slices of fruit.
Rum drinks alphabetical.
ANOTHER DAY IN PARADISE
Mix 4 oz Cruzan Light Rum
1 oz Cruzan Pineapple Rum
1 ½ oz orange juice
A dash of grenadine Pour over ice in a highball glass, stir, garnish with an orange slice and a cherry
BAHAMA MAMA
LOVE THE MAMA
1/4 oz Coffee liqueur
1/2 oz Cruzan Dark rum
1/2 oz Coconut liqueur
1/4 oz 151 proof rum
Juice of 1/2 Lemon
4 oz Pineapple juice
Combine all ingredients and pour over cracked ice in a Collins glass. Decorate with a strawberry or cherry and serve.
BEACHCOMBER
2 tsp Sugar
1 Lime wedge
2 oz Cruzan Light rum
1 tsp Maraschino liqueur
1 tsp Cherry brandy
1/2 oz Lime juice
Place sugar in a saucer. Rub the rim of a cocktail glass with lime wedge and dip glass into sugar to coat rim thoroughly, reserve lime. In a shaker half-filled with ice cubes, combine rum, maraschino liqueur, cherry brandy, and lime juice. Shake well.
BETWEEN THE SHEETS
1 oz Brandy
1 oz Cruzan Light rum
1 oz Triple sec
1 oz Lemon juice
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass
BIKINI
1 oz Cruzan Light rum
2 oz Vodka
1/2 oz Milk
1 tsp Sugar
Juice of 1/2 Lemon
Twist of Lemon peel
Shake rum, vodka, milk, sugar, and juice of lemon with ice and strain into a cocktail glass. Decorate with a twist of lemon and serve
BLUE CARIBBEAN
1 oz. Cruzan Light rum
1 oz. Blue Curacao
1 oz. cream of coconut
2 oz. pineapple juice
Garnish with a pineapple wedge and Maraschino cherry .
BUSHWACKER #1
4 oz Cream of coconut
2 oz Kahlua
1 oz Cruzan Dark rum
1 oz Dark Crème de Cacao
4 oz Milk or half and half
2 cups Ice
Combine in blender, blend until smooth, serves two in 12oz cups.
CARIBBEAN
1 oz Cruzan Light rum
1 oz Triple sec
8 oz Fruit juice
1 tsp Grenadine
Crushed ice cubes
Fill glass with ice add rum and triple sec add juice and stir.
CARIBBEAN BREEZE
1 oz Vodka
1/4 oz Cruzan Light rum
1/4 oz Cruzan Coconut rum
4 oz Pineapple juice
1 splash Grenadine
Shake all ingredients except juice with ice and pour into Collins glass. Fill with pineapple juice. Garnish with pineapple wedge and a cherry.
CARIBBEAN CHEESECAKE
1 part light Cruzan Rum
1 part cranberry juice
1 part pineapple juice
Pour into an ice filled glass and enjoy.
CARIBBEAN DREAM
A FUZZY NAVEL CARIBBEAN STYLE
2 parts orange juice
1 oz Cruzan Rum
1 oz Peach schnapps
Splash of Grenadine
Mix and Add Ice
CARIBBEAN KISS
4 oz. Cruzan Dark rum
2 oz. Amaretto
2 oz. Kahlua
4 oz. Cream
Cinnamon
Brown sugar
Dip the rim of a cocktail glass in Kahlùa, then in brown sugar. Shake the spirits and cream with ice, strain into the frosted glass and sprinkle cinnamon on top
CARIBBEAN PUNCH
1 scoop crushed Ice
Juice of 1/2 Lime
1 oz Pineapple juice
1 oz Orange juice
3/4 oz Banana liqueur
2 oz Cruzan Dark rum
1 splash Cruzan Dark rum
Mix in shaker, top with grated nutmeg.
CARIBBEAN QUEEN
1 1/2 oz Watermelon schnapps
1/2 oz Cruzan Coconut rum
1 1/2 oz Triple sec
5 oz Orange juice
3 oz Lemonade
1/2 oz Lemon juice
Fill glass with ingredients, mix and add a handful of ice.
COCONUT CRUISE
1 1/2 oz. Cruzan coconut rum
4 oz. cranberry juice
Squeeze of lime
Pour ingredients over lots of ice in rocks glass and stir.
COQUITO is the Puerto Rican version of American eggnog, made popular on St. Croix by residents of Spanish descent. It's essentially a blend of milk and coconut cream. Some versions call for added vanilla extract and a sprinkle of ground cinnamon. Others use sweetened condensed milk and raw eggs. Both varieties do include the essential ingredient of rum – usually Cruzan rum. Both varieties are good but the one with milk, coconut cream, eggs, vanilla extract and cinnamon on top is my favorite!
CRUZAN MADRAS
Mix 2 oz Cruzan Orange rum
4 oz of cranberry juice
Pour over ice in a highball glass, and garnish with a twist of lemon.
This drink is named for the bright island plaids worn by the traditional Quadrille Dancers. (Quadrille is the prelude to the square dance and polka.)
CUBA LIBRE
½ oz. fresh lime juice
2 oz. Cruzan light rum
6 oz. chilled cola
Garnish with a lime wedge and enjoy this grown-up version of rum and Coke.
FROZEN BANANA DAIQUIRI
A few hours before you want to serve this, peel a banana and put it into the freezer. The ice crystals give it an interesting sorbet-like texture when blended with the other ingredients.
2 oz rum
1 tsp sugar
Juice from ½ lemon
2 inches of frozen banana
Several ice cubes
Blend all of the ingredients in a blender until smooth. Serve immediately in a cocktail glass
FROZEN PIÑA COLADA
1 1/2 oz. Cruzan coconut rum
1 oz. pineapple juice
2 Tbsp. vanilla yogurt
Blend ingredients with 12 ice cubes and pour into a chilled glass.
HOT BUTTERED RUM
(Crock pot brewed and makes the most delightful aroma.)
2 Cups firmly packed brown sugar
½ cup butter
dash of salt
3 sticks of cinnamon
6 whole cloves
½ teaspoon nutmeg
8 Cups hot water
topping:
Heavy cream – whipped
Nutmeg
Put sugar, butter, salt, cinnamon and cloves into crock pot. Add hot water. Cook with cover on low for 4 hours. Blend in the rum. Ladle into warm mugs. Add a dollop of whipped cream and sprinkle with a dash of nutmeg. Makes 8 cups of liquid.
HOT SPICED RUM PUNCH
GREAT FOR THE FALL OR CHRISTMAS HOLIDAYS
3 tbsp. whole cloves
3 small oranges
1/2 gallon apple cider
2 cinnamon sticks
1 1/2 c. Cruzan rum
Preheat oven to 350 degrees F (175 degree C). Press cloves generously into oranges. Place in a baking dish. Bake 45 minutes. In a large saucepan, heat cider and cinnamon sticks. Prick hot oranges with a fork. Place in a punch bowl or chafing dish. Pour hot cider over oranges. Stir in rum. Serve warm. Makes about 12 servings; 6 ounces each.
ISLAND BUSHWACKER
½ oz Cruzan dark rum
½ oz of Frangelico
½ oz Amaretto
½ oz Crème de Cocoa
½ oz Kahlua
½ oz Bailey's Irish Crème
Ice
Whipped cream
Grated nutmeg
Blend all ingredients with ice cubes until smooth and creamy. Top with whipped cream and grated nutmeg. Serve immediately.
JAMAICAN COFFEE
1/6 glass Cruzan Rum
1/6 glass strong black Coffee
1/2 glass cold Water
Whipped cream
Stir the rum, coffee and water together. Top with the whipped cream. Sprinkle with a pinch of well ground coffee and drink with a straw.
JUMBIE BREW
1 oz Cruzan Coconut Rum
1 oz Cruzan Pineapple rum
3 oz orange juice
Splash of lime
Pour over ice in a tall glass and garnish with a tropical flower.
LOVE POTION #9
Only for those in need.
20 oz Cherry Kool-Aid
8 oz Vodka
3 oz. Cruzan Light rum
Pour Kool-aid into jug, add vodka and rum. Add 1 pouch of Kool-aid (cherry or orange) cover and shake.
MOJITOS
2 teaspoons sugar
10 small mint leaves
1/4 cup light or citrus Cruzan rum
2 tablespoons fresh lime juice
1 (6-ounce) bottle club soda, chilled
1 mint sprig (optional)
Place sugar and mint in a tall glass; crush with the back of a long spoon. Fill glass with crushed ice. Add rum, juice, and club soda. Garnish with mint sprig, if desired. Makes about 1 cup.
MOJITOS FOR 6
9 oz. Cruzan Estate Light Rum or Citrus Rum
8 sprigs of fresh mint leaves
3 limes, sliced
1/2 cup sugar
1/2 liter club soda
Muddle or crush the mint leaves and limes in a large pitcher. Cover with sugar. Add rum and club soda and stir well. To serve, fill tall glasses with ice and pour in the drinks. Garnish with a lime wedge and sprigs of mint. Serves 6.
NO PROBLEM!
1/2 oz Lime juice
1/2 oz Fruit juice of your choice
1 oz Pineapple juice
1 oz Grapefruit juice
1 oz Orange juice
1 oz Cruzan Coconut rum
3/4 oz Banana
Shake with ice and pour
OLD FASHIONED HOT BUTTERED RUM
Will warm you right up!
1 cup Sugar
1 cup Brown sugar , packed
1 cup Butter
2 cups Vanilla ice-cream
Cruzan Rum
Boiling Water
Nutmeg
In 2 quart saucepan combine sugar, brown sugar and butter. Cook over low hear, stirring occasionally, until butter is melted (6–8 min). In large mixing bowl, combine cooked mixture with ice-cream, beat at medium speed, scraping bowl often until smooth (1–2 min). Store in refrigerator up to 2 weeks or frozen up to one month. For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and 3/4 cup boiling water, sprinkle with nutmeg.
PAINKILLER RECIPE
4 parts pineapple juice
1 part orange juice
1 part cream de coconut
Cruzan Dark rum to taste
Mix all ingredients in glass & add ice.
PINA COLADA
3 oz Cruzan Light rum
3 T. Coconut milk
3 T. Pineapple , Crushed
Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a Collins glass and serve with a straw.
PLANTER'S PUNCH
2 oz. Cruzan dark rum
Dash of Cointreau
1½ oz. fresh orange juice
1½ oz. pineapple juice
½ oz. fresh lime juice
½ oz. simple syrup or dissolved sugar water
Dash of grenadine
Garnish with a slice of orange and a Maraschino cherry.
RUM COOLER
2 oz Cruzan light or dark Rum
4 oz Lemon-lime soda
1 Lemon wedge
Pour the rum and soda into a Collins glass almost filled with ice cubes. Stir well and garnish with the lemon wedge.
RUM RUNNER
1 1/2 oz Cruzan Coconut rum
1 oz Blackberry brandy
3-4 oz Orange juice
3-4 oz Pineapple juice
3-4 oz Cranberry juice
Mix all ingredients in glass & add ice.
SANGRÍA
3 tablespoons sugar
3 tablespoons light Cruzan rum
3 tablespoons Cointreau (orange-flavored liqueur)
3 tablespoons brandy
6 orange slices
6 lemon slices
1 peach, cut into 6 wedges
1 cinnamon stick
1 (750-milliliter) bottle Rioja or other fruity red wine (such as Beaujolais or Zinfandel)
1 cup sparkling water, chilled
Combine all the ingredients except sparkling water in a large pitcher. Chill for 8 hours. Stir in water immediately before serving. Makes about 6 servings.
SUNTAN LOTION
Check out that smell!
Absolute Citron
Cruzan Coconut rum
Peach schnapps
Pineapple juice
Mix equal parts over ice, shake, strain, and serve...SPF 30!
TOM AND JERRY FOR A CROWD
24 Eggs
2 lb Powdered sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 oz Vanilla extract
1/2 jigger Cruzan Rum
1/2 jigger Brandy
1/2 cup boiling hot Water
Beat egg whites stiff with electric beater, Add sugar gradually, add cinnamon, nutmeg and vanilla, add in half of the eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% rum and 40% brandy (mixture) balance with boiling hot water. Stir well and sprinkle with nutmeg.
TROPICAL DREAM
1/3 Cruzan Coconut rum
1/3 Blue Curacao
1/3 Pineapple juice
Shake the three ingredients together and poor in a cocktail glass. Garnish with a red cherry on the rim of the glass.
TROPICAL LIFESAVER #1
3/4 oz Midori melon liqueur
3/4 oz Cruzan Coconut rum
Fill with Pineapple juice
Fill glass with ice. Then add the rum and Midori. Then fill the remainder of the glass up with Pineapple Juice. Shake and enjoy!!
TROPICAL PASSION
1 part Peach schnapps
1 part Cruzan Rum
1 part Sloe gin
1 part Triple sec
1 splash Orange juice
Shake with ice and strain into shot glass(es).
TROPICAL TEASER
1 oz Cruzan Dark rum
1/2 oz Amaretto
Place in a cold shaker with ice. Shake for one minute and serve over ice.
VOODOO JUICE
1 oz Cruzan Orange rum
1 oz Cruzan Banana rum
1 oz Cruzan Coconut rum
1 oz Cruzan Pineapple rum
1 1/2 oz Cranberry juice
1 1/2 oz Orange juice
1 1/2 oz Pineapple juice
1/2 oz Dark rum (Cruzan)
Pour over ice in glass. Float dark rum on top and serve.
WILD BERRY COSMO
1 1/2 oz. Cruzan raspberry rum
3 oz. cranberry juice
Squeeze of lime
Shake ingredients with ice and strain into a chilled martini glass.
YELLOW BIRD
1 oz Cruzan 151 proof rum
0.5 oz Galliano
0.5 oz Vodka
4 oz Sour mix
Pour all the alcoholic ingredients in a highball glass, Shake Sour mix and fill the glass.
Last edited by Gromit on Wed Jan 14, 2009 12:21 pm, edited 2 times in total.
*Another fine scatterbrained production
Thanks ! Copy,paste,print and enjoy ! I have heard of on the forum called swizzler or something, do you know whats in that one ?I make a lazy version of this using Bolthouse Farm juices (but real lemon and lime) and it is good, more refreshing that sweet.liamsaunt wrote:I've been enjoying a drink that I found in Ina Garten's new cookbook recently. I think it would make a nice island drink--I'm going to find out soon!
Combine the juice of one pink grapefruit, 2 oranges, 1 lemon, and 1 lime with one cup vodka and shake really well over ice. Serve in a sugar rimmed glass. Makes about six drinks.
I'm going to try blending it with ice to make slushies to bring to the beach.
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designbyroe
- Posts: 1348
- Joined: Tue Feb 27, 2007 1:27 pm
- Location: Chilaxin on White Bay at least in my mind
Sacrilege!RickG wrote:Chet wrote:Dark & Stormy - Cruzan Black Strap rum and Ginger Beer.
Dark & Stormy - Goslings Black Seal Rum and Barritt's Ginger Beer with a splash of Angostura Bitters
(We'll use Cruzan Black Strap too in a pinch)
Rick.......where do you get Barritts Ginger Beer....do I have to get it online. Can not seem to find it. I can no longer find Reeds either....
There's no $ sign on a peace of mind, this I've come to know
We really only find it in the islands; it's from Bermuda. My favorite replacement is the D&G Ginger Beer. Second place, and the favorite of some, is the very spicy Goya Ginger Beer. It's easy to make too.designbyroe wrote:Rick.......where do you get Barritts Ginger Beer....do I have to get it online. Can not seem to find it. I can no longer find Reeds either....
http://byo.com/component/resource/artic ... llent-soda
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI