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.
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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.
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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.
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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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