Watermelon Rum Punch

What’s best about this recipe? You can use the watermelon itself to serve the punch! Easy peasy, and it looks great! Chill the ingredients before pouring into the watermelon for a refreshing, summery cocktail!


Ingredients:

One large watermelon
One bottle (750ml) white or silver rum (we used Bacardi Superior White)
1/4 c. Rosie’s Lime Juice

Other:
Drill
Spigot (we took one off of a water dispenser)

Scoop the fruit out of the watermelon. Blend  until smooth. Pour through a strainer with small holes or a cheese cloth to remove large particles and seeds. Add the entire bottle of rum (or less if you want a less potent drink) and the lime juice and stir. If needed, add a little sugar to taste. Pour into a large bowl and refrigerate until ready to serve.

Use a drill to make a hole about the size of the spigot in the watermelon. Insert spigot in the watermelon, tightening the attachment on the inside of the watermelon.

When you’re ready to serve, put the watermelon on a pedestal (we used the one our water dispenser sits on), fill it with the chilled Watermelon Rum Punch and pour into glasses through the spigot!

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

 

5 from 1 reviews
Watermelon Rum Punch
 
Author:
Recipe type: Drinks
Ingredients
  • Punch:
  • One large watermelon
  • One bottle (750ml) white or silver rum (we used Bacardi Superior White)
  • ¼ c. Rosie’s Lime Juice
  • Other:
  • Drill
  • Spigot (we took one off of a water dispenser)
Instructions
  1. Scoop the fruit out of the watermelon. Blend until smooth. Pour through a strainer with small holes or a cheese cloth to remove large particles and seeds. Add the entire bottle of rum (or less if you want a less potent drink) and the lime juice and stir. If needed, add a little sugar to taste. Pour into a large bowl and refrigerate until ready to serve.
  2. Use a drill to make a hole about the size of the spigot in the watermelon. Insert spigot in the watermelon, tightening the attachment on the inside of the watermelon.
  3. When you’re ready to serve, put the watermelon on a pedestal (we used the one our water dispenser sits on), fill it with the chilled Watermelon Rum Punch and pour into glasses through the spigot!

Afrodisiac

We received a lovely bottle of Afrohead Briland 07 Premium Aged Dark Rum last week and spent some time sampling it neat and over one cube, enjoying it’s creamy, smooth taste.  Although this rum can easily be enjoyed on it’s own, we decided to try it in one of the recipes found on their website. We chose a recipe called Afrodisiac – mainly because of it’s name, but also because of the interesting blend of ingredients. The taste combines a bit of hot, sweet and spicy and showcases the deliciousness of this distinctive rum. Cheers!

Afrodisiac - copyright Rum Therapy

 Afrodisiac
(Makes one)
recipe by AFROHEAD Rum

2 oz AFROHEAD Rum
1 oz fresh lemon juice
1 oz simple syrup
1.5 oz Papaya juice
1 thin slice jalapeño

Muddle jalapeño in shaker
Add AFROHEAD Rum, lemon juice, simple syrup and papaya juice
Shake and strain into chilled martini glass 
Garnish with jalapeño slice

For more recipes and information on AFROHEAD Rums, see their website, follow them on Facebook, and check out their Instagram feed.

 

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The Best Piña Colada Recipe

There are good Piña Coladas and then there are excellent Piña Coladas and we have well, tried our fair share. Although the standard Piña Colada Recipe is by far the easiest, by taking just a little extra time and adding a few more ingredients you can turn that average Piña Colada into a creamy and rumlicious tropical delight. By freezing the pineapple, you reduce the need to use as much ice and less ice = more flavor. Plus, the addition of the fresh lime juice, heavy cream and just a dash of bitters makes this a Piña Colada you won’t soon forget.

pina-colada-best-copyright Rum Therapy
The Best Piña Colada Recipe
(makes 2)

2 1/2 to 3 c. fresh pineapple, cubed
4 oz. gold rum (we used Cruzan Aged Rum)
3 oz. cream of coconut (such as Coco Real or Coco Lopez)
2 oz. heavy cream
1 tsp. fresh lime juice
1  c. ice (add just a bit more if needed)
1 small dash of Agnostura bitters (easy does it!)
toasted coconut
nutmeg
1/2 – 1 oz. dark rum to be used as a floater (we used Myers’s Dark Rum)
Maraschino cherry and pineapple slices for garnish

Freeze fresh pineapple chunks until firm. In a blender, add rum, Coco Lopez, heavy cream, lime juice, the bitters and the pineapple and blend together. Add ice and blend again until creamy. If the mixture is too thick, add a few drops of cream or pineapple juice and blend until the desired consistency. Serve in a tall glass. Add a floater of dark rum, a sprinkle of nutmeg and toasted coconut and garnish with a cherry and a pineapple slices.

Pour pineapple juice, cream of coconut and rum into a blender with the crushed ice and blend until smooth. Add more ice if needed to thicken. Pour into a glass, sprinkle with nutmeg and garnish with a slice of orange or pineapple.

5 from 1 reviews
The Best Piña Colada Recipe
 
Author:
Recipe type: Drinks
Serves: 2
Ingredients
  • 2½ to 3 c. fresh pineapple, cubed
  • 4 oz. gold rum (we used Cruzan Aged Rum)
  • 3 oz. cream of coconut (such as Coco Real or Coco Lopez)
  • 2 oz. heavy cream
  • 1 tsp. fresh lime juice
  • 1 c. ice (add just a bit more if needed)
  • 1 small dash of Agnostura bitters (easy does it!)
  • toasted coconut
  • nutmeg
  • ½ – 1 oz. dark rum to be used as a floater (we used Myers’s Dark Rum)
  • Maraschino cherry and pineapple slices for garnish
Instructions
  1. Freeze fresh pineapple chunks until firm. In a blender, add rum, Coco Lopez, heavy cream, lime juice, the bitters and the pineapple and blend together. Add ice and blend again until creamy. If the mixture is too thick, add a few drops of cream or pineapple juice and blend until the desired consistency. Serve in a tall glass. Add a floater of dark rum, a sprinkle of nutmeg and toasted coconut and garnish with a cherry and a pineapple slices.
  2. Pour pineapple juice, cream of coconut and rum into a blender with the crushed ice and blend until smooth. Add more ice if needed to thicken. Pour into a glass, sprinkle with nutmeg and garnish with a slice of orange or pineapple.


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Raspberry & Rum Slushie


The kids are heading back to school and we know that we’ll soon be heading into (gasp!) fall – but while we can, we’re gonna hold on to the last weeks of lovely warm summer with a delicious, cold and fresh Raspberry & Rum Slushie. You can substitute strawberries, blueberries, blackberries, or a combination of berries to make use of fruit that’s fresh in your area.

Raspberry-&-Rum-Slushie-(600)-O
Raspberry & Rum Slushie
(makes 1)

1 c. fresh raspberries
2 oz. white rum
2 tbsp. sugar (add more or less to suit your taste)
1/2 tbsp. lime juice
1-2 cup(s) ice

Add the raspberries, rum, sugar and lime to a blender and blend until smooth. Add 1 cup ice and blend until smooth and slushy. Add more ice, if needed, for a thicker consistency.

 

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Boozy Banana

We recently received a bottle of Blue Chair Bay Banana Rum and looked to the Blue Chair Bay Recipe Page for a little “rumspiration”! Everything looked delicious, of course, but one recipe stood out and so we gathered the ingredients and gave it a try. The recipe? A Boozy Banana – easy, cold and tropically delicious! Excuse me while I go make another…

Boozy-Banana-(600)-O
Boozy Banana

(from the Blue Chair Bay Rum website)
(makes 1)

2 oz. Blue Chair Bay Banana Rum
4 oz. pineapple juice
1 oz. cream of coconut
1 oz. orange juice

Add all ingredients in a shaker filled with a few ice cubes/ Shake and strain into glass filled with ice. Garnish with cherry and orange wheel.

 

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Pink Lemonade Mojito

Could it be? Is summer finally here? If so – it may be time to break out some refreshing summer rum drinks and this one would certainly fit that category. For this recipe, use cranberry juice, pomegranate juice, strawberry puree, cherry juice or grenadine to give the cocktail a light pink hue and delicious taste. Ahhh…such a refreshing summertime cooler!

Pink-Lemonade-Mojito2-(600)-O
Pink Lemonade Mojito
(makes one)
recipe: Rum Therapy

2 oz. white rum (we used Bacardi Superior)
6 mint leaves
1 lemon (roll with your hand on a flat surface, juice, then reserve 1/4 peel)
club soda
1/2 to 1 oz. cranberry juice, pomegranate juice, strawberry puree, cherry juice or grenadine
1 tbsp. simple syrup
(depending on the red juice you use, you may need to add a little more or less simple syrup to taste)
mint leaves and a lemon slice for garnish

In a tall glass, add rum, mint, lemon peel and simple syrup and gently muddle. Fill glass with ice, then add your choice of red juice, and the lemon juice and top it off with club soda. Stir slightly. Garnish with a lemon slice and some mint leaves.

 

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Super Bowl 2016 Rum Drinks

It’s time for the official Rum Therapy Super Bowl Rum Drinks and this year we’ve got a Panther Punch and the Bucking Bronco. No matter who you’re rooting for, both of these drinks are winners! If you like drinks that are slightly more tart, add a squeeze of lime to each glass. Mix up a bowl to support your team or teams and enjoy the game!

SuperBowl-2016-Drinks copyright Rum Therapy
Bucking Bronco
(makes 8)

8 c. orange soda
1 c. light rum (we used Bacardi)
1 c. coconut rum (we used Cruzan)
1 oz. or more lemon juice (to taste)
crushed ice
orange slices for garnish and to float in the punch bowl

Combine the soda, the rums and the lemon juice in a bowl. Stir slightly. Fill glasses with crushed ice and with a ladle, fill each glass with the punch. Garnish with orange slices.


Panther Punch
(makes 8)

7 – 1/2 c. lemon lime soda
1/2 – 3/4 c. blue curacao (adjust for blue color)
1 c. light rum (we used Bacardi)
1 c. banana rum (we used Cruzan)
1 oz. or more lime juice (to taste)
crushed ice
banana slices for garnish

Pour the lemon lime soda, the rums and the lime juice in a small punchbowl. Stir in the blue curacao, adjusting the amount until it’s the color you want. Fill glasses with crushed ice and ladle the punch into the glasses. Garnish with banana slice.

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Pineapple Rum Punch

This recipe makes a tropical concoction that will have you daydreaming of swinging in a hammock on a beautiful beach. Light, tasty and easy with just a bit of effervescence – tropically delicious!

Don’t like coconut so much? No problem – it tastes great with a nice gold rum instead of the coconut rum. Don’t know why it took us so long to give this one a try  but it’ll surely be one we’ll put together again and again. Cheers!

Pineapple Rum Punch - copyright Rum Therapy
Pineapple Rum Punch
(makes 2)

1 c. ginger ale
1 c. pineapple juice
1/3 c. coconut rum (we used Blue Chair Bay)
cracked ice
pineapple chunks for garnish (fresh if at all possible)

Mix the ginger ale, pineapple juice and rum together and pour in glasses over cracked ice. Garnish with chunks of fresh pineapple and if you really want to go wild, add a little freshly grated nutmeg!


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Jack Frost Cocktail

Touted as the winter version of the Piña Colada on Homemade Hooplah, we thought we needed to give this one a try. Yes, we’d rather be sipping a Piña Colada in the middle of the summer or on a beautiful tropical beach somewhere, but the weather outside is decidedly non-tropical at the moment. So, either we whine about it until the warmth returns (actually, I probably will anyway), or try and make the best of it. After one (or two) of these, we might not notice the cold as much…

This is a sweet drink. If you like less sweetness, try cutting the coconut crème in half and replacing with coconut milk.

Jack-Frost-Cocktail-(600)-O
Jack Frost Cocktail
(makes 2)

1/2 c. pineapple juice
1/4 c. light rum
1/4 c. cream of coconut
(plus a little extra to rim the glasses)
1/4 c. blue curacao
1-1/2 c. ice
shredded coconut

Put a little coconut crème on a plate, then dip the very edges of the glasses in the crème. Spread a couple teaspoons on another plate and dip the edges in the coconut.

In a blender, mix the pineapple juice, rum, blue curacao and ice until smooth. Pour into the glasses and serve.

 

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Apple Cider with Spiced Rum

Ahhh…warm apple cider on a cool autumn evening. Makes cold weather almost tolerable. Add some spiced rum (or use spiced rum you make yourself!) and maybe a dollop of whipped cream with a caramel sauce dribble, and well, that’s downright delicious. Check out this easy recipe for Apple Cider with Spiced Rum that makes enough for 4 and enjoy the taste of fall.

Apple Cider with Spiced Rum RecipeApple Cider with Spiced Rum
(makes about 4 mugs)

6 c. apple juice
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 apple, peeled and cut in small chunks (we used Honeycrisp)
6 oz. spiced rum (we used Cockspur Spiced)
Cinnamon stick
Whipped cream and caramel sauce

Heat the apple juice, cinnamon, nutmeg, and apple chunks over medium heat until spices are blended and apple juice is warm. Pour in the rum and slowly stir until warm. Pour the mixture into mugs. Add a dollop of whipped cream drizzled with caramel sauce if desired, then garnish with a cinnamon stick and a sprinkle of nutmeg.

5 from 1 reviews
Apple Cider with Spiced Rum
 
Ahhh…warm apple cider on a cool autumn evening. Makes cold weather almost tolerable.
Author:
Recipe type: Drinks
Serves: 4
Ingredients
  • 6 c. apple juice
  • 1 tsp. ground cinnamon
  • ½ tsp. nutmeg
  • 1 apple, peeled and cut in small chunks (we used Honeycrisp)
  • 6 oz. spiced rum (we used Cockspur Spiced)
  • Cinnamon stick
  • Whipped cream and caramel sauce
Instructions
  1. Heat the apple juice, cinnamon, nutmeg, and apple chunks over medium heat until spices are blended and apple juice is warm. Pour in the rum and slowly stir until warm. Pour the mixture into mugs. Add a dollop of whipped cream drizzled with caramel sauce if desired, then garnish with a cinnamon stick and a sprinkle of nutmeg.


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