Recipe Courtesy of Don Q Rum 3 oz. Don Q Añejo 1/2 oz. Grand Marnier liqueur 1 oz. fresh lime juice 1 oz. simple syrup 10-12 fresh raspberries 1 orange peel twist Muddle raspberries gently until puréed. Add rum, liqueur, lime juice, simple syrup and ice, then shake vigorously and strain into a martini glass. Garnish with an orange-peel twist. This recipe yields two servings. | Credit
ByReagan JohnsonJuly 23, 2013
Not that you need an excuse to whip up a cool island cocktail this summer, but we've got you covered. As temps soar and barbecues beckon, there's no better way to beat the heat than with a true taste of the islands. That's why we've shaken and stirred our way around the world, from this year's Rum Renaissance Festival to the beach bars and distilleries that fringe the Caribbean coastline, all to bring you the very best drink recipes for summer. Cheers!
Recipe Courtesy ofRon Botran 1 oz. Ron Añejo Botran Reserva Blanca 1 capful of vermouth 1/2 oz. simple syrup 1/2 oz. 7-UP 6 ice cubes In a shaker, combine the Ron Añejo Botran Reserva Blanca rum, vermouth, simple syrup and ice. Shake vigorously and add a splash of 7-UP before serving. | CreditRecipe Courtesy of Caliche Puerto Rican Rum 2 oz. Caliche Rum 1/4 oz. agave nectar 1 oz. fresh limes 2 fresh strawberries 1 dash soda water Lightly muddle the strawberry in a mixing glass, then add the remaining ingredients. Fill with ice and shake until thoroughly chilled. Strain into an ice-filled rocks glass and garnish with a strawberry. | CreditRecipe Courtesy ofDos Maderas 2 oz. Dos Maderas rum 3/4 oz. Amaretto 1/2 oz. Orange Curaçao 1/2 oz. fresh lime juice 1/2 oz. fresh orange juice 2 dashes Angostura bitters Combine all ingredients in an ice-filled shaker, shake well and strain into an old-fashioned cocktail glass over ice. | CreditRecipe Courtesy ofShellback Caribbean Rum 1½ oz. Shellback Spiced Rum 1/4 oz. coffee liqueur 1 oz. ruby-red grapefruit juice 3 oz. ginger beer 1 lime wedge Build ingredients in a highball glass over fresh ice, squeezing the lime over the cocktail before dropping it in and serving cold. | CreditRecipe Courtesy ofNovo Fogo 2 oz. Novo Fogo Silver Cachaça 1 oz. lemon juice 1 oz. simple syrup 1 oz. ginger beer 2 strawberries, muddled As with a traditional caipirinha, muddle the berries and simple syrup in a Mason jar and fill with ice. Add the Cachaça, lemon juice and ginger beer, then put the lid on and shake or stir before serving. | CreditRecipe Courtesy ofMontanya Distillers 2½ oz. Montanya Platino rum 1 oz. passion-fruit puree 3 muddled mint leaves 1 lime 1 dash of simple syrup 1 splash of seltzer or club soda Before preparing Fiery Passion Mojitos, infuse Montanya Platino rum with fresh pineapple and a bit of habanero. In a tall rocks glass, muddle mint leaves before mixing in the rum, simple syrup, passion-fruit puree and the juice of one lime. Stir and top with a splash of seltzer or club soda before serving. | CreditRecipe Courtesy ofMount Gay Rum 1¾ oz. Mount Gay Silver Eclipse rum 1/2 oz. simple syrup 1 small handful of blackberries 4 lime wedges 6 sprigs of mint 1 splash of club soda Muddle the mint and berries in a shaker and add freshly squeezed lime juice. Next, add ice and rum, then shake and pour all ingredients into a tall glass, splashing with soda before serving. Garnish with blackberries and lime. | CreditRecipe Courtesy ofPrichard's Distillery, Inc. 2 oz. Prichard's Fine Rum 2 oz. club soda 1 slice of orange 1 stemmed cherry 1 tsp. sugar 1 dash of bitters Muddle orange and sugar in highball glass and top with ice. Add bitters, Fine Rum and club soda, then garnish with a cherry and serve. | CreditRecipe Courtesy ofDon Q Rum 1 small bottle dry red wine 1 bottle Don Q Cristal 6 oz. simple syrup 6 oz. fresh lime juice 2 limes 2 oranges Mix one bottle of Don Q Cristal, red wine, simple syrup and lime juice together in a punch bowl. Slice the fruit into thin wheels and add to the mixture, then stir using two bar spoons, mashing up some of the pulp as you stir. Refrigerate for two hours and serve. | CreditRecipe Courtesy of Caliche Puerto Rican Rum 2 oz. Caliche Rum 1 oz. Don Q Coco Rum 1 oz. coconut water 1/4 oz. agave nectar dry coconut flakes Combine all ingredients in a shaker filled with ice and shake until well chilled. Strain into an ice-filled rocks glass, then garnish with coconut flakes to taste. | CreditRecipe Courtesy ofPusser's Rum 2-4 oz. Pusser's Dark Rum 4 oz. pineapple juice 1 oz. cream of coconut 1 oz. orange juice nutmeg Using 2 to 4 oz. of Pusser's dark rum depending on your desired cocktail strength, combine all ingredients in an ice-filled glass and garnish with fresh nutmeg to taste. | Credit
