How to make the best rum cocktails
With Lockdown 2.0 around the corner, what better time to start making killer cocktails from the Caribbean and beyond.
Whether you’re on holiday or basking in the kitchen, these cocktails will take you back the beach in just one sip.
RUM PUNCH
A Caribbean classic guaranteed to start any party
Serves 2
Ingredients
- 175ml freshly squeezed orange juice
- 75ml freshly squeezed lime juice
- 150ml dark rum
- 50ml sugar syrup
- dash of grenadine syrup
- dash of Angostura bitters
- 2 thick slices orange
- maraschino cherries
- Grated nutmeg
- Plenty of ice
Instructions
- Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
- Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
Recipe by
Originally written by Shivi Ramoutar for BBC Good Food
DAIQUIRI
Sharp, crisp and refreshing
Serves 1
Ingredients
- 50ml white rum
- 25ml lime juice
- 10ml sugar syrup
- ice
Instructions
- Shake all ingredients in a ice filled cocktail shaker and strain into glass.
Recipe Notes
A twist on this classic is the strawberry daiquiri. Simply muddle fresh, ripe strawberries into your cocktail shaker before the liquid ingredients.
Recipe by
BBC Good Food Guide
DARK AND STORMY
Devilishly good firecracker cocktail
Serves 1
Ingredients
- 100ml of ginger beer
- 50ml of dark rum
- a dash of Angostura bitters
- 25ml of lime juice
- slice of lime
Instructions
- Pour ginger beer into ice filled glass adding the dash of bitters and lime juice
- Pour rum into glass and garnish with lime slice
Recipe by
Stevie Thomas
MAI TAI
Trader Vic’s Original Recipe
Serves 1
Ingredients
- 60ml of dark rum
- 15ml orange curaçao liqueur
- 22ml lime juice
- 7.5ml monin orgeat syrup
- 7.5 ml pure sugar cane syrup
- Lime
- Mint leaves
- Pineapple cube
- Maraschino cherry
Instructions
- Shake ALL ingredients with ice and strain into a glass filled with crushed ice
Recipe Notes
Recipe from 1972
Recipe by
Trader Vics
PINA COLADA
A holiday favourite ready to shake up at home
Serves1
Ingredients
- 60ml of white rum
- 120ml of pineapple juice
- 60ml of coconut cream
- A wedge of pineapple
Instructions
- Put all ingredients into a blender with ice and whip until smooth.
- Pour into glass and garnish with pineapple
Recipe by
Stevie Thomas
MOJITO
Tangy, minty and fresh cocktail
Serves 1
Ingredients
- 60ml of white rum
- Lime juice
- Mint leaves
- Granulated sugar (1 table spoon)
- Soda Water
Instructions
- Muddle the lime juice, sugar and mint leaves in a small jug whilst crushing the mint leaves.
- Add ice into a tall glass and pour in muddled ingredients
- Pour in all the rum while stirring with a long spoon.
- Top up with soda water
- Garnish with mint
Recipe by
Stevie Thomas
NAVY GROG
Very strong rum drink used by the British Navy over 300 years ago to keep troops happy, fend off scurvy and us at the bar.
Serves 1
Ingredients
- 60ml of dark rum
- 15ml of lime juice
- 15ml of demerara
- 60ml of chilled water
- a day of Angostura bitters
Instructions
- Simply shake all the ingredients with ice and strain onto ice filled glass
Recipe by
Diffords Guide
ZOMBIE
Beware: Serious rum drinkers only. This cocktail could end your evening and turn you into a zombie.
Serves 1
Ingredients
- 25ml dark rum
- 25ml white rum
- 50ml lime juice
- 150ml pineapple juice
- 1 tablespoon of grenadine
- wedge of orange
- maraschino cherries
- Mint spring
Instructions
- Pour the rums and fruit juices into a cocktail shaker filled with ice and shake hard until the outside of the shaker feels too cold.
- Strain the mixture into a tall glass or hurricane glass filled with ice, then slowly pour in the grenadine to colour the drink.
- Skewer the orange wedge and cherries on a cocktail stick. Garnish the drink with mint sprigs and the skewered fruit.
Recipe by
BBC GOOD FOOD GUIDE
