Archives for November 2011

Holiday Drink Recipes

Could you use a few Holiday Drink Recipes for the upcoming holiday party season? Yesterday we put together a couple of recipes using Cruzan 9 Spiced Rum and think they could be a hit this holiday season! They are both simple, but tasty and festive and sure to be on the menu at our house this season!

Cruzan 9 Tanned

1 ¼ parts Cruzan 9 Spiced Rum
¼ part Cruzan Rum Cream
¼ part Whipped Cream
Layer in order in a tall shot or pony glass. Garnish with a cherry on top.

9 Spiced Ale

1 ½ parts Cruzan 9 Spiced Rum
6 parts Ginger Ale
Build over ice in a highball glass. Garnish with a lemon twist.

Rum Therapy Online Holiday Gift Ideas

Are you looking for something special for the island and rum lovers on your list? Here are just a few ideas that should be a big hit! And the best part is – you don’t have to bother with the crowds – they’re all available online!



Rum Therapy Caps and Visors! From the popular Cures What Ails Ya design to the Peace, Love, Rum Military Style Cap, we’ve got a lid your rum lover will really enjoy! Shop Here For Rum Therapy Caps!

RumHugger2-ORumHuggers!! Keep those piña coladas and rum punches nice and frosty with a “slap” RumHugger. Molds right around your favorite cocktail, bottle or can! Get one, or a Party Pack of 4! Find them in Rum Therapy Accessories!


Shop for Rum Therapy Men’s Tees HERE – including our new Island Tees!


And don’t forget a Rum Therapy Tee for your lady HERE!


Keep checking back for more specials as the holidays approach! Cheers!

Cranberry Mojitos

As the holidays approach, we started thinking about cranberry rum drinks and how mint and cranberry might make a refreshing and festive combination. There were several recipes floating around for Cranberry Mojitos and as we experimented with them, we came up with one that we really loved. So, gather your cranberries and rum, mix yourself a refreshing holiday concoction and enjoy a taste of the holidays!

Cranberry Mojito - copyright Rum Therapy
Cranberry Mojitos
(makes one)

10 mint leaves
1 tbsp. brown sugar
1/8 c. dried sweetened cranberries
2 tsp. lime juice
2 oz. light rum
1 c. cranberry juice (we used  cranberry juice cocktail)

Muddle mint, brown sugar, dried sweetened cranberries and lime juice. Add light rum and cranberry juice, stir gently. Pour into a tall glass over ice. Garnish with lime or cranberries if you wish.

We liked having the dried cranberries in the drink, but if you’d prefer not to – strain the drink as you pour it over ice.

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Triple Chocolate Rum Cake

A couple of days ago I spotted a recipe from the folks at Kōloa Rum for a Triple Chocolate Rum Cake. Having just returned from a week in the islands drinking rum and enjoying some great food, I was actually thinking I should cut back for a few days on rum…and chocolate…and food in general, but what the heck, the recipe sounded really good – and I still had some Kaua`i Dark, Kōloa Rum.

I assembled a shopping list and quickly realized that this cake HAD to be good. It contained cake mix, pudding mix, and although it called for one cup of semi-sweet chocolate chip morsels, Kōloa said to use the whole bag!!! I ran to the store and purchased what I needed and started mixing the cake together.

One of us, and I won’t name names, but it’s not me :), is an absolute chocoholic and upon tasting the Triple Chocolate Rum Cake, declared it a HUGE success. In fact, he said it should be re-named Death By Rum and Chocolate! Hmmm – what a way to go….

Triple-Chocolate-Rum-Cake-copyright Rum Therapy
Triple Chocolate Rum Cake

Recipe courtesy of Kōloa Rum Company

1 Box Chocolate Fudge Cake Mix (18.25 oz)
1 Box Chocolate Fudge Instant Pudding (2.8 oz)
1 Cup Kōloa Rum, Kaua`i Dark
4 Eggs
1/2 c. Milk
1/2 c. Canola Oil
1 c. Semi Sweet Chocolate Chips (we used the whole bag per Kōloa’s recommendation)

4 Tbsp. Butter
1/2 c. Sugar
1/2 c. Kōloa Rum, Kaua`i Dark
1/3 tsp. Vanilla Extract

Powdered Sugar (optional)
Whipped Cream (optional)
Raspberries (optional)

Preheat the over to 350. Spray and flour bundt pan. Take a large bowl and add pudding mix, cake mix, eggs, rum, mild and oil. Beat it with an electric mixer on low speed for about 1 minute and then increase speed and blend for an additional 2 minutes. Stir in chocolate chips. Pour blended mixture into the prepared pan. Bake for about 45 minutes in the preheated oven. Let the cake cool on a wire rack. Meanwhile for glaze, add sugar, butter, and 1/2 cup rum, to a small pot and bring it to a boil. Remove from heat; add vanilla, set the rum cake glaze aside. Prick holes all over the cake while it is hot, then pour the glaze all over the cake. Let the glaze soak completely in the cake. When done, remove the cake from the pan, dust it with powdered sugar and whipped cream and serve.

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Cranberry Rum Punch

Looking for a punch to make for the holidays with a little kick? This may be just what you’re looking for! The full recipe makes about 20 servings and looks really festive in a punch bowl. The ginger ale (or champagne) in the mix gives it just the right amount of effervescence and gives it a holiday feel. Use two bottles of champagne for more of a kick, or for the same amount of bubbles with a little less alcohol, use one bottle of champagne and one quart of ginger ale.

Cranberry Rum Punch - copyright Rum Therapy

Holiday Cranberry Rum Punch
(makes 20 servings)

1 quart cranberry juice
16 oz pineapple juice
1 cup orange juice
½ cup lemon juice
1 cup gold rum
1 cup white rum
2 quarts chilled ginger ale or
2 bottles chilled champagne

Combine all ingredients except ginger ale or champagne, chill. Pour ingredients into a punch bowl, add ice, then add ginger ale or champagne. Slightly stir, pour into glasses and serve.

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

Cruzan Rum Desserts at the Ritz-Carlton, St. Thomas

As if we hadn’t already had a week full of wonderful experiences and meeting lots of new folks, we got invited by William Anthony Torrillo, who had become a friend of ours on Facebook, to come to the Ritz-Carlton during our last night on St. Thomas to sample some amazing Cruzan Rum Desserts created by Pastry Chef  Kunal Chakrabarti.

Many of you may know William through his amazing island photography that can be found on his website Old Mango – Guide to the Islands. William is also a fantastic chef and even though Chef Kunal was off the night we came, William prepared the Rum Desserts for us.

The Ritz-Carlton is a gorgeous property and we got there early just to look around. The grounds were beautiful and the staff extremely accommodating.  At 8 p.m. we headed over to Great Bay Lounge to begin our Cruzan Rum Dessert experience.

William met us in the lounge with a beautiful welcome platter that included chocolate covered strawberries,  a french meringue cookie and Cruzan Single Barrel Rum…

The second course was a Cruzan Rum Crème Brûlée tasting and included three different Brûlée’s. We were instructed to eat them left to right as the last one had the strongest taste. The three Brûlée’s were:

1. Cruzan Vanilla Rum with Coconut Macaroon
2. Cruzan Mango Rum with Strawberry
3. Cruzan Black Strap Rum with chocolate cake crumble and homemade Chocolate Ice Cream

Well, the Brûlée’s were so tasty that if we weren’t in such a fine establishment, we may have been tempted to pick up the plates and lick them clean, but we remained on our best behavior. After allowing us to let the Brûlée’s settle in, William brought out one last delectable plate. This one was entitled the Cruzan Rum Beignet Plate and consisted of three Coconut filled Beignets with Cruzan Coconut Rum Sauce and a Frappe Shooter made with coffee, espresso, half and half, and  dash of Kahlua.

We enjoyed every moment and taste of the evening and thank William, The Ritz-Carlton St. Thomas, Chef Kunal and of course Cruzan Rum for such a wonderful experience. If you are staying on St. Thomas, I’d highly recommend going to the Ritz-Carlton to sample the delicious Cruzan Rum Desserts for yourself!!