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1-24 of 24 recipes
Appled Rum Cooler recipe

In a shaker half-filled with ice cubes, combine the rum, applejack, and lime juice. Shake well. Strain into an old-fashioned glass almost filled with ice cubes. Top with the club soda.

18% (36 proof)
Serve in: Old-Fashioned Glass

Basic Bill recipe

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

35% (70 proof)
Serve in: Cocktail Glass

Burnt Embers recipe

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

25% (50 proof)
Serve in: Cocktail Glass

Cardinal recipe

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

36% (72 proof)
Serve in: Cocktail Glass

Caribbean Grid Lock recipe

Shake ingredients in a cocktail shaker with ice. Strain into a sour glass.

15% (30 proof)
Serve in: Cocktail Glass

Centenario recipe

Stir ingredients and strain into an old-fashioned glass filled with broken ice. Garnish with a sprig of mint and fruit.

32% (64 proof)
Serve in: Old-Fashioned Glass

Cul-De-Sac recipe
2 1/2 oz anejo rum
1/2 oz Ricard® pastis

In a mixing glass half-filled with ice cubes, combine both of the ingredients. Stir well. Strain into a cocktail glass.

40% (80 proof)
Serve in: Cocktail Glass

Deep Dark Secret recipe

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

31% (62 proof)
Serve in: Cocktail Glass

Golden Girl recipe

SHake all ingredients well with ice and strain into a chilled martini glass. Garnish with grated orange zest, and serve.

Serve in: Cocktail Glass

Horse And Jockey recipe

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

33% (66 proof)
Serve in: Cocktail Glass

In the Marketplace recipe

Shake ingredients with ice; strain into a cocktail glass.

26% (52 proof)
Serve in: Cocktail Glass

La Bomba Negra recipe

Pour the rum into a cocktail shaker half-filled with cubed or cracked ice. Add the sugar, and squeeze in the juice from the lime. Shake vigorously. Strain into a cocktail glass, and serve.

Serve in: Cocktail Glass

Livingston recipe

Mix ingredients over ice and stir, add an optional lime.

37% (74 proof)
Serve in: Old-Fashioned Glass

Margaret In The Marketplace re...

Combine the ingredients in a shaker half-filled with ice cubes. Shake well and strain into a cocktail glass.

26% (52 proof)
Serve in: Cocktail Glass

Mostly Mal recipe

Combine the rum, vermouth, triple sec and grenadine in a shaker half-filled with ice cubes. Shake well, and strain into a cocktail glass garnished with a cherry.

31% (62 proof)
Serve in: Cocktail Glass

Mozart Cocktail recipe

Combine the rum, vermouth, triple sec and orange bitters in a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve with a lemon twist.

33% (66 proof)
Serve in: Cocktail Glass

Mozart Cocktail recipe

Pour the anejo rum, sweet vermouth, triple sec and orange bitters into a mixing glass half-filled with cracked ice. Stir well. Strain into a cocktail glass, garnish with a twist of lemon, and serve.

33% (66 proof)
Serve in: Cocktail Glass

Mullens Mai Tai recipe

Combine ingredients in an empty shaker. Shake vigorously then pour contents into a tall cocktail glass filled with crushed ice. Garnish with a slice of orange, a wedge of pineapple or a cherry (or all three).

Serve in: Cocktail Glass

Pain d'Epices recipe

Chill a martini glass. Pour the rum, Pedro Ximenez and Monin pain d'epices (gingerbread) syrup over ice in a mixing glass. By hand, squeeze the juice from half an orange into the glass. Stir slowly and at length. Strain into a martini glass, and serve.

Serve in: Cocktail Glass

Patatíºs recipe

Blend amaretto, rum and curacao. Pour into a glass with ice, add orange juice, and splash with grenadine.

15% (30 proof)
Serve in: Old-Fashioned Glass

Ritchie Ritchie recipe
1 1/2 oz anejo rum
2 tsp dark creme de cacao
2 tsp white creme de cacao
4 oz hot coffee
2 oz heavy cream
1/4 tsp ground cinnamon

Pour the rum, dark creme de cacao, white creme de cacao and coffee into an Irish coffee cup or glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink. Dust with cinnamon, and serve.

9% (18 proof)
Serve in: Irish Coffee Cup

Third Rail recipe

Shake and strain into a chilled, sugar-rimmed cocktail glass. Garnish with a lime twist.

Serve in: Cocktail Glass

Trouble for Tina recipe
1 1/2 oz anejo rum
1/2 oz dark creme de cacao
1/2 oz white creme de cacao
2 oz brewed coffee
1 oz heavy cream
1/4 tsp ground cinnamon

Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes. Shake well, and strain into an old-fashioned glass almost filled with ice cubes. Dust with cinnamon, and serve.

14% (28 proof)
Serve in: Old-Fashioned Glass

White Sands recipe

Shake and strain into a frosted cocktail glass. Garnish with a slice of pineapple and a cherry, and serve.

24% (48 proof)
Serve in: Cocktail Glass

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