Archives for August 2012

Frozen Mojito

Yep. It’s a hot one today. Leaves me thirsting for something light, refreshing and ohhh so cold! Today’s mojito is a colder version of the perfect mojito with just a few slight adjustments. You’ll love the frosty, minty, limey goodness of this one!Frozen Mojito
(makes one)

2 oz. Bacardi Light Rum
Juice of 1/2 lime (about 1 tbsp.)
4 tsp. sugar
12 mint leaves
2 oz. Club Soda
1 c. ice

Muddle mint, sugar and lime in a glass. Add rum and club soda and stir gently. Strain out the mint leaves – unless you don’t mind a green drink – and pour the mixture into a blender. Add 1 cup ice and blend ’till frosty and smooth. Garnish with mint leaves and lime slices if you wish.

Bahama Mama

We knew we’d like the taste of this tropical concoction when we heard it contained 3 different rums – oh, AND Kahlúa! Recipes for a Bahama Mama can be quite different – some contain banana liqueur instead of Kahlúa and some contain orange juice instead of lemon juice. This is one of our favorite recipes for a Bahama Mama – not too sweet, but a great tropical taste!

Bahama Mama
(makes 1)

1/2 ounce dark rum
1/2 ounce light rum
1/2 ounce 151-proof rum
1/2 ounce Kahlúa
1 ounce fresh lemon juice
3 ounces unsweetened pineapple juice
Wedge of pineapple or slice of orange and a maraschino cherry

Shake the rums, Kahlúa, lemon juice, and pineapple juice with ice then strain over crushed ice into a chilled glass. Garnish with a pineapple wedge or orange slice and a maraschino cherry.


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Mojito Cupcakes

We recently ran across a picture of delicious looking Mojito Cupcakes on Pinterest and thought we’d give ’em a try. We’re not whizzes in the kitchen (we’d prefer the bar!), but in the interest of good rum recipes, we got to work. We searched for a few recipes on the web and threw out the ones that used a boxed cake mix or rum extract (really? instead of real rum??)

The recipe we decided to try was found on the browneyedbaker. The following is a very slight variation of her recipe. The resulting cupcakes were pretty light and tasty with a hint of lime or mint – nothing overpowering, and the lime zest added to the frosting added just a little more tang. The recipe is fairly time consuming, but the cupcakes would be great for a summer picnic or get together.
Mojito Cupcakes
(makes 12 – 14)

For the Cupcakes:
½ cup buttermilk
½ cup mint leaves, bruised
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp. lime zest
3 tbsp. lime juice
2 tablespoons dark rum
¼ teaspoon vanilla extract

To Brush the Cupcakes:
2 tablespoons dark rum
2 sprigs fresh mint

For the Frosting:
1½ cups unsalted butter, at room temperature
4¼ cups powdered sugar
1½ tablespoons lime juice
3 tablespoons dark rum
lime zest

Preheat the oven to 325 degrees. Fill muffin tin with paper liners and set aside.

1. Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. When we made these, the buttermilk separated when warmed and had chunks of mint in it causing us a little angst, but once incorporated into the mix, we were good with it!

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly.

4. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. Reduce mixer to low speed. Add other ingredients, alternating the buttermilk mixture and the dry ingredients.

5. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden.

6. While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.

7. Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.

8. To make the frosting, whip the butter on medium-high speed of an electric mixer for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy.  Frost cupcakes sprinkle with a little lime zest, and garnish with a lime wedge and sprig of fresh mint.

Bananas Foster Cocktail

Bananas, Ice Cream and Rum. This is definitely a dessert cocktail and tastes amazing! I found this recipe for a Bananas Foster Cocktail on the Cockspur Rum Facebook page last week and knew we’d have to give this one a try! I’m a big fan of the Bananas Foster dessert and this one has some of the same ingredients, and you don’t have to light anything on fire!

We started by following Cockspur’s recipe pretty closely, but then we added about a cup of ice to make the drink even thicker and creamier. By adding the ice, we had enough to make two cocktails, so we bumped up the amount of rum and banana liqueur a bit too.  Anyway – this is one great tasting cocktail. Enjoy!!
Bananas Foster Cocktail
by Cockspur Rum
(Makes 1)

2 scoops vanilla ice cream
1 1/2 oz Cockspur Rum
1/2 oz banana liqueur
1 banana
Blend ingredients until smooth. Serve in cocktail glass and sprinkle with cinnamon.