Tag Archives: rum

Scorpion Reef

1 oz mezcal
1 oz gold or Jamaican rum
1 oz fresh pineapple juice
0.75 oz fresh lemon juice
0.75 oz Toschi Orgeat syrup
2 dashes Bittermens Xocolati Mole bitters
5-6 dashes Angostura bitters, floated
Five-spice powder

Combine all the ingredients, except the Angostura bitters, in a stemless wine glass and fill halfway with crushed ice. Stir with a swizzle stick, then add another scoop of crushed ice and float the Angostura bitters on top. Add a final mound of crushed ice and sprinkle with five-spice powder.

From Imbibe Magazine

The Tillery

11.5 oz can Welch’s White Grape Peach Frozen Concentrate
5.75 oz Malibu Mango Rum
2.875 oz Malibu Coconut Rum
2.875 oz Bacardi O Rum

Pour frozen juice into blender. Fill empty can half full of mango rum. Add equal parts coconut and orange rum to fill can. Pour into blender. Add ice to fill blender and pulse until well blended.

Latin Quarter

2 oz Ron Zacapa 23 year old Rum
1/2 barspoon Sugar Cane Syrup
1 dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud Bitters
Lemon Twist


Fill a double old fashioned glass with ice and a small amount of Absinthe. Stir the rum, sugar cane syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard (do not put the twist in the glass).

From Death and Company

The Lucky Dozen

2 parts Flor de Caña 12-year rum
1/4 part Luxardo Maraschino Liqueur
1/4 part cane syrup
1-2 dashes Angostura Bitters
2-3 dashes orange bitters (1-2 added during mix, 1 added after)

Pour the rum, liqueur and cane syrup into a mixing glass. Add dashes of both bitters. Add ice and stir gently to incorporate.

Strain over a Double Rocks glass full of ice. Add the last dash of orange bitters.

From Tommy Bahama Restaurant

Tommy Bahama’s Mai Tai

1 part Flor de Caña 4-year rum
1 part orgeat syrup
1 part Curaçao orange liqueur
½ part lime juice
¾ part scratch sour mix
¾ part pineapple juice
1 part dark rum (float)

Build in a shaker except for the dark rum.
Add ice.
Shake well until chilled.
Strain over fresh ice.
Top with dark rum.

Scratch Sour Mix:
(Recipe makes 1/2 gallon. Can be stored in the refrigerator for up to 3 days.)

3 oz. egg whites, pasteurized
2 cups sugar
4 cups water
3 ½ cups fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
Whisk egg whites in a large bowl until frothy.
Stir in the sugar and mix until incorporated.
Add water and fresh juices and mix thoroughly.


From Tommy Bahama Restaurant in Manhattan