Combine lime juice, mint and sugar in a Collins or highball glass.
Stir gently to bruise the mint.
Fill glass 3/4 with ice.
Add the rum, top with soda and stir well.
1 1/2 oz. Rum
Rub the rim of a highball glass with the lime. Fill with ice.
Add Rum and fill with Cola. Drop in the Lime squeeze.
1/2 oz. Light Rum
1/2 oz. Gold Rum
1/2 oz. Dark Rum
1/2 oz. Coconut Liqueur(Malibu is good)
Fill a Collins glass with crushed ice.
Combine the following in a shaker with ice.
Mix well and strain into the glass.
Fill 1/2 with orange juice & 1/2 with pineapple juice
Top with a splash of grenadine
Garnish with a cherry & pineapplewedge and paper umbrella.
1 1/2oz. Light Rum
2 oz. Pineapple Juice
1 oz. Cream of Coconut
1/2 cup crushed ice
Combine all ingredients in an electric blender with the ice.
Blend 20 - 30 seconds and pour blended mixture into a Collins glass.
Garnish with a pineapple wedge and paper umbrella.
The Rum Runner
To make by the gallon use 24oz of each ingredient
Fill your blender with the ice.
Add all of the liquid ingredients.
Blend the contents until smooth.
Pour into a Hurricane glass and garnish with an orange slice.
Add the 151 floater!
On the Rocks:
Fill glass with ice. Add the liquid contents. Pour the 151 in the straw or on the top. Enjoy. This is my favorite way to enjoy the Rum Runner!
No Hurricane glass available, no problem. Any vessel will do!
With about 4 to 5 ounces of alcohol per drink, you could be legendary by tomorrow!
Always Drink Responsibly!
Most Rum is made from molasses which is more than 50 percent sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor.
Rum is distilled and the choice of stills has a profound effect on the final character of Rum. All Rums come out of the still as clear, colorless spirits. Barrel aging and the use of added caramel determine their final color. Since caramel is burnt sugar, it can be truthfully said that only natural coloring agents are used.
White Rums are generally light-bodied, usually clear and have a very subtle flavor profile. If they are aged in oak casks to create a smooth palate they are then usually filtered to remove any color. White Rums are primarily used as mixers and blend particularly well with fruit flavors.
Golden Rums, also known as Amber Rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates.
Dark Rums are traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.
Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches (such as planters punch) are blends of Rum and fruit juices that are very popular in the Caribbean.