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1-7 of 7 recipes
Banana Barbados recipe

Blend ingredients in a blender until smooth. Pouir into a coupette glass and float another 1/2 oz. of Jamaican rum on top of the drink.

6% (12 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

Gay Marine recipe
1 1/2 oz Mount Gay® Barbados rum
1/2 oz Grand Marnier® orange liqueur
4 - 5 lime wedges
3 mint sprigs
1 tbsp sugar
1 - 2 oz apple juice

Muddle the mint leaves and lime wedges with cane sugar and Grand Marnier orange liqueur in a cocktail shaker. Add crushed ice and pour in the Mount Gay Barbados rum. Using a swizzle stick, stir the ingredients together so that the rum, lime and mint layers through the drink. Top up with apple juice. Serve with a mint garnish.

20% (40 proof)
Serve in: Old-Fashioned Glass

Kialoa recipe

Shake everything with ice; strain into a tumbler with ice.

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

Riley recipe

Shake first six ingredients with cracked ice and strain into a chilled cocktail glass. Add a dash of raspberry syrup, garnish with a lime slice, and serve.

19% (38 proof)
Serve in: Cocktail Glass

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