ALMOND JOY
Feed that sweet tooth!
Crushed ice
2 ounces light rum
½ ounce Coco Lopez cream of coconut
½ ounce amaretto
½ ounce chocolate liqueur
Fill a rocks glass with crushed ice and add liquid ingredients. Stir.
ANGELA’S
CHOICE
Apple with a touch of spice
2 ounces Bacardi silver
½ ounce Berentzen apple liqueur
½ ounce Southern Comfort
Dash of ground cinnamon
Orange slice for garnish
Combine liquid ingredients and cinnamon in mixing glass. Add ice and shake. Strain into glass and garnish.
APPLE FIZZ
On the pleasantly sour side
2 ounces Meyer’s rum
½ ounce sour apple schnapps
Club soda
Pour rum and schnapps into ice-filled rocks glass. Top with club soda to taste and stir.
APPLE PIE
Apt choice for Mom
2 ounces light rum
½ ounce calvados
½ teaspoon cinnamon
Apple slice for garnish
Combine rum, brandy, and cinnamon in mixing glass. Add ice and shake. Strain into ice-filled glass and garnish.
APPLESAUCE
The perfect autumn pleaser
2 ounces light rum
1 tablespoon apple puree
1 ounce applejack
1 teaspoon cinnamon
Apple slice for garnish
Combine rum, apple puree, applejack, and cinnamon in mixing glass. Add ice and shake. Strain into glass and garnish.
BANANA
CREAM PIE
As yummy as it sounds
2 ounces light rum
½ ounce crème de banane
½ ounce Godiva white chocolate liqueur
½ ounce white crème de cacao
Combine ingredients in mixing glass. Add ice, stir to chill, and strain into glass.
BASTARD
CHILD
Named for the offspring of Spanish sailors, post-1492?
1 ounce light rum
1 ounce sambuca
1 ounce Frangelico
Pour ingredients into ice-filled rocks glass and stir.
BIG HIT
Made with a popular overproof rum.
Standard rum is 80-proof—i.e., 40 percent alcohol by volume (abv). The abv for 151-proof rum is 75 percent.
2 ounces Bacardi 151
½ ounce Cointreau
½ ounce fresh sour mix
Lemon twist for garnish
Combine liquid ingredients in mixing glass. Add ice and shake. Strain into glass and garnish.
BLISSFUL
BROTHER
Pure cane rum + a liqueur from the abbey
Crushed ice
2½ ounces Clément pure cane rum
1 ounce Bénédictine
Lemon twist for garnish
Fill a martini glass with crushed ice and add rum and liqueur. Stir and garnish.
BLUE HAWAII
BLUE
HAWAII
Sip while watching Elvis’s 1961 film?
1 ounce light rum
1 ounce blue curaçao
2 ounces pineapple juice
1 ounce cream of coconut
Pineapple wedge for garnish
Pour liquid ingredients into ice-filled rocks glass and garnish.
BROOKLYN
BRIDGE
A bow to the borough beyond the bridge
2 ounces light rum
¼ ounce white crème de menthe
¼ ounce white crème de cacao
Orange twist for garnish
Combine liquid ingredients in mixing glass. Add ice and stir to chill. Pour with ice into glass and garnish.
CANDY
APPLE
Take a bite
2 ounces dark rum
½ ounce Bols sour apple schnapps
½ ounce Cherry Heering
½ ounce lemon juice
Combine ingredients in mixing glass. Add ice, stir to chill, and strain into glass.
CARESSING
BREEZE
Sweet!
2 ounces Bacardi rum
1 ounce vodka
2 ounces peach nectar
½ ounce light cream
1 teaspoon superfine sugar
Combine ingredients in mixing glass. Add ice, shake, and pour with ice into glass.
CARIBBEAN
COCKTAIL
A tropical cornucopia
2 ounces light rum
½ ounce Malibu rum
½ ounce orange liqueur
½ ounce crème de banane
½ ounce pineapple juice
Coconut wedge for garnish
Pour liquid ingredients into ice-filled rocks glass, stir, and garnish.
CARIBBEAN
TWILIGHT
With dark rum. Monsieur Peychaud of New Orleans first formulated his bitters in 1837.
2 ounces dark rum
½ ounce orange liqueur
½ ounce lemon juice
1 dash Peychaud’s bitters
Orange twist for garnish
Combine liquid ingredients in mixing glass. Add ice and shake. Strain into glass and garnish.
CARLITO’S
WAY
The creation of Four Seasons bartender Charles
2½ ounces 10 Cane pure cane rum
½ ounce triple sec
½ ounce lemon juice
½ ounce lime juice
Lemon twist for garnish
Pour liquid ingredients into ice-filled rocks glass. Stir and garnish.
CARTHUSIAN
MONK
Carthusian monks gave the world Chartreuse, France’s aromatic liqueur.
2 ounces light rum
½ ounce yellow Chartreuse
Club soda
Lemon twist for garnish
Pour rum and liqueur into ice-filled rocks glass. Top with club soda to taste and garnish.
CHOCOLATE-
COVERED
ORANGE
Peel off some pleasure.
2 ounces light rum
½ ounce Cointreau
½ ounce Godiva chocolate liqueur
Orange peel spiral for garnish
Combine liquid ingredients in mixing glass. Add ice and stir to chill. Strain into glass and garnish.
CHOCOLATE
MINT
COCKTAIL
Serve straight up or on the rocks.
2 ounces light rum
½ ounce white crème de menthe
½ ounce chocolate liqueur
Mint sprig for garnish
Combine liquid ingredients in mixing glass. Add ice and stir to chill. Strain into martini glass or pour with ice into rocks glass and garnish.
CHOCOLATE
TWISTER
Spinning your way
2 ounces dark rum
½ ounce sambuca
½ ounce chocolate liqueur
Pour ingredients into ice-filled rocks glass and stir.
THE COLISEUM
Let the (fun and) games begin
2 ounces light rum
½ ounce Campari
½ ounce Cointreau
½ ounce fresh sour mix
Lemon twist for garnish
Combine liquid ingredients in mixing glass. Add ice and shake. Strain into ice-filled glass and garnish.
CUBA LIBRE
Better known as rum and Coke
2½ ounces Bacardi
1½ ounces Coca-Cola Classic
Lime wedge for garnish
Pour rum and cola into ice-filled rocks glass and garnish.
DAN’S
DESERT INN
A former Vegas barman’s specialty
2½ ounces light rum
½ ounce orange liqueur
½ ounce Dubonnet Blanc
Combine ingredients in mixing glass. Add ice, shake, and strain into glass.
DAIQUIRI
The nonfrozen original. For frozen daiquiris.
2½ ounces Bacardi Light
2 ounces fresh lime juice
1 teaspoon superfine sugar
Combine ingredients in mixing glass. Add ice, shake, and strain into glass.
DOÑA
DIEGO
Get to know her.
2 ounces La Favorite pure cane rum
1 ounce B & B
Orange twist for garnish
Pour rum and liqueur into ice-filled rocks glass. Stir and garnish.
DONKEY
EXPRESS
With a little sloe gin
2 ounces light rum
½ ounce sloe gin
½ ounce triple sec
Lime wedge for garnish
Pour liquid ingredients into ice-filled rocks glass. Stir and garnish.
EASTERN
EXPRESS
A ginger-flavored fizz
2 ounces light rum
½ ounce orange liqueur
Ginger ale
Orange twist for garnish
Pour rum and liqueur into ice-filled rocks glass. Add ginger ale to taste and garnish.
THE 1812
Man the torpedoes
2 ounces Bacardi silver
½ ounce peach schnapps
½ ounce Southern Comfort
Orange twist for garnish
Combine liquid ingredients in mixing glass. Add ice and stir to chill. Strain into glass and garnish.
EXTREME
SOUR
APPLE
The Sour Apple Cocktail gets sourer.
2 ounces dark rum
½ ounce sour apple schnapps
½ ounce lemon juice
Green apple slice for garnish
Pour liquid ingredients into ice-filled rocks glass. Stir and garnish.
Know what you’re buying when you pick a molasses-based or pure cane rum from the shelf. Light rums (also called silver or white) are clear and are best used for fruit-based cocktails. Gold, or oro, rums are aged longer and can be enjoyed neat on the rocks. Dark rums (also labeled as black or añejo) are the aristocrats of the bunch and, like brandy, are often drunk from a snifter.
THE FIDEL
No cigar required
2 ounces light rum
½ ounce DeKuyper melon liqueur
½ ounce Cointreau
½ ounce mango juice
½ ounce orange juice
½ ounce pineapple juice
1 splash cranberry juice
Pineapple spear for garnish
Pour rum, liqueurs, and mango, orange, and pineapple juices into ice-filled highball glass. Stir, add cranberry juice, and garnish.
FOREIGN
LEGION
Pulpy OJ gives this hats-off to France a nice texture.
2 ounces light rum
½ ounce Dubonnet Rouge
½ ounce orange juice
Combine ingredients in mixing glass. Add ice, shake, and strain into glass.
FOUR
SEASONS
HURRICANE
Pineapple stands in for the passion fruit of the New Orleans original.
Crushed ice
2 ounces light rum
½ ounce blue curaçao
½ ounce pineapple juice
½ ounce lemon juice
Club soda
Pineapple wedge for garnish
Fill a highball glass with crushed ice and add rum, liqueur, and juices. Top with club soda and garnish.
FOUR
SEASONS
PARADISE
COCKTAIL
The original Paradise Cocktail calls for brandy.
2 ounces light rum
½ ounce Cointreau
½ ounce Pernod
Pour ingredients into ice-filled rocks glass and stir.
FOXY
SQUIRREL
For almond-crazy bipeds
2 ounces light rum
½ ounce amaretto
½ ounce crème de noyaux
½ ounce Chambord
Combine ingredients in mixing glass. Add ice and stir to chill. Strain into martini glass or pour with ice into rocks glass.
FRANGELICO
RUM FIZZ
FRANGELICO
RUM FIZZ
The answer to a hazelnut lover’s prayer.
Frangelico is traced to the seventeenth-century Christian monks of Italy’s Piedmont region.
Crushed ice
2 ounces dark rum
1 ounce Frangelico
Club soda
Fill a white wine glass with crushed ice and add rum and liqueur. Top with club soda to taste and stir.
FRENCH
ISLAND
In this case, Martinique
2 ounces Depaz Blue pure cane rum
1 ounce Pernod
Club soda
Pour rum and liqueur into ice-filled rocks glass. Top with club soda to taste and stir.
FROTHY
LIME
Fresh-from-the-fruit juice only, please
2½ ounces light rum
1½ ounces lime juice
1 dash Fee Brothers lemon bitters
Club soda
Lime peel spiral for garnish
Pour rum and juice into ice-filled highball glass. Add bitters and top with club soda to taste. Stir and garnish.