| Mai Tai |
| 2 1/2 oz. gold rum |
1 oz. fresh lime juice |
| 1 tsp. grenadine |
1 tbl. dark rum |
| 1 tbl. curaco |
2 tsp. orgeat (almond syrup) |
In a cocktail shaker half-filled with ice cubes, combine the gold rum, lime juice, dark rum, curaco, orgeat and grenadine.
Shake until very cold. Pour into a cocktail glass along with any remaining ice. Garnish with a spear of pineapple and maraschino cherry.
|
| Pina Colada |
| 1 cup finely chopped pineapple |
2 1/2 oz. coconut flavored rum |
| 1/2 cup Thai-style coconut milk |
1 tbl. fresh lime juice |
| 1 tbl. sugar |
wedge of pineapple |
In a blender, combine all the ingredients except garnish. Blend briefly to partially puree the pineapple.
Add six ice cubes and blend on high until smooth and frothy. Pour into a glass, garnish and serve immediately.
|
| Mojito |
| 4 sprigs fresh mint |
1 1/2 tbl. superfine sugar |
| 1 1/2 oz. white or gold rum |
2 to 3 dashes Angostura bitters |
| Club soda |
In a tall glass with the back of the bowl of a long spoon, gently mash together three sprigs of the mint and the sugar.
Add the rum, lime juice, and bitters and stir to dissolve the sugar. Fill the glass about three-quarters full of ice. Add club soda until the drink is the strength you desire.
Stir with the spoon to blen, garnish with the remaning sprig of min, and serve immediately.
|
| Frozen Mango-Peach Daquiri |
| 1/2 cup chopped very ripe peach |
1/2 cup chopped ripe mango |
| 4 oz. white or gold rum |
3 tbls. fresh lime juice |
| 2 tbls. superfine sugar |
2 wedges of lime |
| In a blender, combine all the ingredients and blend until fairly smooth. Add six ice cubes and blend until smooth and frothy.
Divide between two tall glasses, garnish with a thin slice of peach and mango. Squeeze a lime wedge into each glass and serve immediately. |
From Rum & Tiki Cookbook by W. Park Kerr
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We all know that summer means it's time for margaritas and chillin' by
the pool. Well, we've come up with some of our favorite drinks and found
the recipes so you can enjoy them too!
