Fruity, citrus, spice, festive
The rum practically disappears in this sunset-orange cooler, a terrific poolside drink. Try it alongside spicy pork tacos.
The Rum Runner is said to be a Florida creation, concocted at the Holiday Isle Tiki Bar Hotel and named for the rum runners of the Prohibition era who transported illegal hooch by boat between Florida and the Bahamas. Like many blender benders from the ’50s, the drink calls for a bevy of liqueurs—legend has it one of the bar’s patrons came up with a way to use up extra bottles of blackberry brandy and crème de banane. Amazingly, it all works together to create a glorious cocktail that is easy to keep drinking all night long. Rather than blending, we prefer to serve it in a rocks glass with a tangerine wheel to set off the vibrant color.
1½ (45 ml) ounces gold rum (Appleton Special)
½ ounce (15 ml) crème de mûres or crème de cassis
½ ounce (15 ml) crème de banane (Lejay-Lagoute, or the widely distributed Bols version)
½ ounce (15 ml) falernum
4 ounces (120 ml) fresh tangerine juice
Tangerine slice, for garnish
Shake ingredients with ice and strain into an ice-filled rocks glass or a curvy hurricane. Garnish with the tangerine slice on the rim of the glass.