Rum Recipes Blog

This is a divine recipe for Sexy Blue Eyed Boy, with Blue Curacao liqueur, vodka, creme de cacao, rum cream liqueur and ice cream.

• 1 oz Blue Curacao liqueur
• 1 oz creme de cacao
• 1 oz rum cream liqueur
• 1 oz vodka
• 1 scoop ice cream

Add all ingredients to a blender with 2 ice cubes, and blend until smooth.
Pour into a tall glass, and serve.

Serve in a Collins Glass.

Check out this distinctive recipe for Alexander Baby, with dark rum, creme de cacao, double cream and nutmeg.

• 1 oz creme de cacao
• 1/2 oz double cream
• 1/2 oz grated nutmeg
• 2 oz dark rum

Pour the dark rum into a cocktail shaker half-filled with ice cubes.
Add the creme de cacao and double cream.
Shake well and strain into a chilled cocktail glass.
Sprinkle with grated nutmeg on top, and serve.

Serve in a Cocktail Glass.

This is a delightful recipe for Hey Bitch, Come Here, with Yoo-hoo chocolate milk, Kahlua coffee liqueur, rum, creme de cacao, DeKuyper Buttershots liqueur and raspberry schnapps.

• 1/2 oz DeKuyper Buttershots liqueur
• 1/2 oz Kahlua coffee liqueur
• 1/2 oz creme de cacao
• 1/2 oz raspberry schnapps
• 1/2 oz rum
• 5 oz Yoo-hoo chocolate milk

Stir all ingredients together in a highball glass 3/4 filled with ice cubes, and serve.

Serve in a Highball Glass.

Here is a delicious recipe for Wedding Bell Punch, with dry red wine, bourbon whiskey, anejo rum, sweet vermouth, creme de cacao, Champagne, club soda, ginger ale, lemon juice, superfine sugar, strawberries and oranges.

• 1 cup superfine sugar
• 12 oz anejo rum
• 16 oz bourbon whiskey
• 16 oz club soda
• 16 oz ginger ale
• 187 ml chilled Champagne
• 2 cups lemon juice
• 2 liters dry red wine
• 2 pints hulled, quartered strawberries
• 2 sliced oranges
• 4 oz creme de cacao
• 8 oz sweet vermouth

Stir the lemon juice and sugar together in a large punch bowl until the sugar is dissolved.
Add the bourbon, rum, creme de cacao, champagne, red wine, vermouth, club soda and ginger ale.
Stir well.
Add one large block of ice.
Garnish with orange slices and strawberries.
Makes 32 (6-ounce) punch cups.

Serve in a Punch Bowl.

Check out this divine recipe for Almond Joy #2, with Malibu coconut rum, amaretto almond liqueur, creme de cacao, cream and ice.

• 1 oz amaretto almond liqueur
• 1 oz creme de cacao
• 1/2 oz Malibu coconut rum
• 2 oz cream
• ice

Fill mixing glass with ice, add Malibu, amaretto, creme de cacao, and cream.
Shake, and strain into a highball glass filled with ice.

Serve in a Highball Glass.

Here is a heavenly recipe for Alexandra, with Tia Maria coffee liqueur, cream, rum and creme de cacao.

• 1 part Tia Maria coffee liqueur
• 1 part cream
• 1 part creme de cacao
• 1 part rum

Mix in a shaker, add some ice and shake very well.

Serve in a Highball Glass.

Here is a great recipe for German Peach, with Rumple Minze peppermint liqueur, peach schnapps and creme de cacao.

• 1 oz Rumple Minze peppermint liqueur
• 1 oz peach schnapps
• 1/2 oz creme de cacao

Mix ingredients together in a cocktail glass over ice, and serve.
Add more Rumple Minze to make it stronger or add seltzer water to make it weaker.

Serve in a Cocktail Glass.

A adorable recipe for Pensacola Bushwacker, with cream of coconut, Kahlua coffee liqueur, Bacardi black rum, creme de cacao, half-and-half and vanilla ice cream.

• 1 oz Bacardi black rum
• 1 oz creme de cacao
• 2 oz Kahlua coffee liqueur
• 4 oz cream of coconut
• 4 oz half-and-half
• vanilla ice cream

Pour all ingredients into a blender (ice cream optional) with two cups of ice, and blend until mixed.
Serve in a hurricane glass.

Serve in a Hurricane Glass.

Here is a nice recipe for Multiple Orgasm Cajun Style, with dark rum, Kahlua coffee liqueur, amaretto almond liqueur, creme de cacao, rum cream liqueur and ice cream.

• 1 oz amaretto almond liqueur
• 1 oz creme de cacao
• 1 oz rum cream liqueur
• 2 oz Kahlua coffee liqueur
• 2 oz dark rum
• ice cream

Add all ingredients to a blender with ice and blend until smooth.
Serve in a hurricane glass.

Serve in a Hurricane Glass.

Check out this sweet recipe for Malibu Mocha Milkshake, with Malibu coconut rum, sugar, milk and creme de cacao.

• 1 1/2 tbsp creme de cacao
• 4 oz Malibu coconut rum
• 4 tsp sugar
• milk

Add malibu rum and sugar to a hurricane glass.
Fill to three-quarters full with milk, and whip to blend.
Add creme de cacao, stir, and drop in 3 - 4 ice cubes.

Serve in a Hurricane Glass.

This is a delightful recipe for Luftschlange, with Bacardi white rum, Malibu coconut rum, creme de cacao, almond syrup, coconut cream and pineapple juice.

• 1 1/2 cl coconut cream
• 1 shot almond syrup
• 1 shot creme de cacao
• 2 cl Bacardi white rum
• 2 cl Malibu coconut rum
• 6 cl pineapple juice

Shake all ingredients.
Strain into a highball glass, and serve.

Serve in a Highball Glass.

A mouthwatering recipe for Long Island Milkshake, with vodka, rum, gin, tequila, triple sec, ice, cream, sugar, creme de cacao and vanilla extract.

• 1 - 2 drops vanilla extract
• 1 shot creme de cacao
• 1 shot gin
• 1 shot rum
• 1 shot vodka
• 1/2 shot tequila
• 1/2 shot triple sec
• 2 oz cream
• 4 oz ice
• 4 sugar cubes

In a large blender cup, add ice, sugar cubes, creme de cacao, vanilla extract (optional), and the cream.
Mix for no more than 5-10 seconds.Add the alcoholic beverages in no particular order, then hit the “frappe” or “whip” button on the blender for 15-20 seconds, or until you can see that all the ingredients are well-blended, but before you over-blend and start the ice melting too fast.Serve in a pre-chilled collins glass.
No garnish required, serve with a large-diameter straw

Serve in a Collins Glass.

Check out this heavenly recipe for Liquid Courage, with milk, ice cream, creme de cacao, vodka and Bacardi white rum.

• 1 pint milk
• 4 - 6 scoops ice cream
• 6 oz Bacardi white rum
• 6 oz vodka
• 8 - 12 oz creme de cacao

Add all ingredients to a blender and liquify until shake-like consistancy.
Serve in beer mugs.

Serve in a Beer Mug.

Here is a very pleasant recipe for Jamaican Banana, with light rum, creme de cacao, creme de bananes, vanilla ice cream and banana.

• 1 sliced banana
• 1/2 oz creme de bananes
• 1/2 oz creme de cacao
• 1/2 oz light rum
• 2 scoops vanilla ice cream

Blend all ingredients (except sliced banana) in an electric blender at a low speed for a short length of time.
Pour into a large brandy snifter and add sliced banana.
Sprinkle lightly with nutmeg, top with a whole strawberry, and serve.

Serve in a Brandy Snifter.

A sweet recipe for Cioccolato e Cocco, with milk, coconut rum, cream of coconut, heavy cream and creme de cacao.

• 3 oz milk
• 3/4 oz coconut rum
• 3/4 oz cream of coconut
• 3/4 oz creme de cacao
• 3/4 oz heavy cream

Mix all ingredients thoroughly and pour in glass.

Serve in a Old-Fashioned Glass.

Here is a great recipe for Chocolatier, with light rum, creme de cacao, chocolate ice cream and chocolate.

• 1 oz creme de cacao
• 1 oz light rum
• 1 tbsp chocolate
• 5 oz chocolate ice cream

Combine all ingredients (except chocolate shavings) in an electric blender and blend at a low speed for a short length of time.
Pour into a chilled champagne flute, garnish with chocolate shavings, and serve.

Serve in a Champagne Flute.

Check out this tasteful recipe for Chocolate Rum, with light rum, 151 proof rum, creme de cacao, white creme de menthe and cream.

• 1 oz light rum
• 1 tbsp cream
• 1 tsp 151 proof rum
• 1/2 oz creme de cacao
• 1/2 oz white creme de menthe

Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.

Serve in a Old-Fashioned Glass.