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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Funky Monkey

A while back, we were asked to locate the recipe for a Funky Monkey, a blended drink that FB friend Carol had enjoyed while vacationing in the Caribbean. We came across several versions, but most contained a delectable combination of rum, banana, coconut and chocolate…

After a little bit of “research” on the amounts of each ingredient, we came up with the following recipe. Tweek the amounts to create the best blending of tastes for your palate!

copyright Rum Therapy
Funky Monkey
(makes one)

1 oz. gold rum (we used Cruzan Aged Dark Rum)
1 oz. coconut rum (we used Blue Chair Bay Coconut Rum)
.5 oz. Banana Schnapps Liqueur
.5 oz. White Chocolate Liqueur
3 oz. coconut milk
1 small, ripe banana
1 c. ice
toasted coconut,  chocolate drizzle and banana slices for garnish

Add rums, liqueurs, coconut milk and banana to a blender with ice and blend until smooth and creamy. Pour into a tall glass and garnish with a drizzle of chocolate, toasted coconut and banana slices.


You might also enjoy the following recipes:
Dirty Banana

Bushwacker
Banana Daiquiri


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Skinny Piña Colada

In light of our recent “skinny” cocktail recipe postings, we were asked by Facebook friend Sherri if we could include a recipe for a Skinny Piña Colada. Certainly, we thought, we could find a way to take a bite out of the calories of this high calorie coconut creme and juice based cocktail whose taste takes us right to the islands?

Well, in this recipe, we did decrease the calorie level from 278.5 for one serving of our regular Piña Colada Recipe to 142 calories per serving in the following Skinny Piña Colada! For just a little added kick – add a .5 oz dark rum floater for an additional 32 calories :)

copyright Rum Therapy
Skinny Piña Colada
(makes one – 142 calories)

3/4 c. frozen pineapple chunks
1/4 c. plus 2 tbsp unsweetened coconut milk
1 oz coconut rum
.5 oz  dark rum floater (optional – add 32 calories)
ice
pineapple and maraschino cherry for garnish

Blend all ingredients in a blender until smooth and creamy. Add more ice for a thicker consistency, or add a little water to thin. If desired, add a floater. Garnish with pineapple and a cherry.

 

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Cockspur-N-Cream

We recently tried this recipe found on the Cockspur Rum website, during our Cockspur Rum Tasting Experience. Smooth and luscious, this would make an excellent after dinner drink for the holidays!

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Cockspur-N-Cream
(makes one)

1 – 1/2 oz COCKSPUR Fine Rum
1 – 1/2 oz condensed milk
1 – 1/2 oz cream
1 tablespoon chocolate syrup
3 drops of vanilla essence (we used pure vanilla extract)
freshly grated nutmeg


Shake well with ice and strain into a glass and sprinkle with freshly grated nutmeg.

 

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Mango Colada

If you like the taste of mango, you’re gonna love this cold and creamy blended rum drink. I can tell that as the weather gets warmer and summertime sets in, this will be a refreshing favorite here! Enjoy!

Mango-Colada-O
Mango Colada
(makes one)

1/2 c. frozen mango chunks
(fresh mango can also be used – you may need to add more ice when blending)
1/2 c. pineapple juice
1 tbsp. fresh lime juice
1- 1/2 oz. cream of coconut
1- 1/2 oz. white rum
1 c. crushed ice
Pineapple slice and maraschino cherry for garnish

Add all ingredients (except the pineapple slice and maraschino cherry) to a blender and blend until smooth and creamy. Garnish with the pineapple slice and maraschino cherry.

 

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Rum ‘N Eggnog Shooter

It’s called a shooter because of the size of glass it’s served in, but we’d recommend sipping this holiday treat! More like a desert than a drink, it’s looks will impress your guests too! Get the nice layered effect by pouring each layer slowly over the back of a spoon. Use a nice rum for this one for a tasty full bodied mix with the eggnog and Kahlúa.

Rum 'N Eggnog Shooter - copyright Rum Therapy
Rum ‘N Eggnog Shooter
(makes one)

.75 oz. Kahlua
1 oz. eggnog
.5  oz. aged rum (we used Zaya)
Whipped cream
Nutmeg

Pour the Kahlúa in the bottom of a shooter glass. Using the back of a spoon, slowly pour the eggnog on top of the Kahlúa. Add the rum on top of the eggnog using the same method as the eggnog. Finish it off with a nice dollop of whipped cream and sprinkle with nutmeg.

Before sipping, gently stir to blend all of the layers together.

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Spooky Rum Punch

Halloween is just around the corner and we seem to get a lot of requests for rum themed Halloween cocktails. We ran across this one recently and set out to give it a try. After a bit of searching, were able to find the black sanding sugar, but if you have trouble finding it, you can easily make your own using this recipe. The black licorice strings were harder to find, and although a black licorice spider looks really cool (and is edible!) we opted for a plastic one that we dangled from a bamboo pick.

Optionally, you can float some dark rum on the top, which sounds cool, but ours just kept blending with the rest of the cocktail, so we ended up just adding 2 oz. of gold rum and foregoing the dark rum floater.

copyright Rum Therapy
Spooky Rum Punch
(makes one)

2 oz. light or gold rum
1 lime wedge
2 tbsp. black sanding sugar
.5 tbsp. fresh lime juice
2 – 3 tbsp. simple syrup to taste
1/4 c. pomegranate juice

Optional
Black string licorice to make spider
1 oz. dark rum for a floater

Pour the black sanding sugar on a flat plate. Rub the lime wedge on the rim of a cocktail glass, then dip in the black sugar to coat. In a cocktail shaker, add ice, light rum, lime juice, simple syrup and pomegranate juice. Shake about 30 seconds until chilled, then pour into the sugar rimmed glass over ice.

Optional
Leave room at the top. Gently pour the dark rum on the top so that it floats. Garnish with a licorice or plastic spider. Mmmm…spooky AND  good!


adapted from recipe found on the Caribbean Rum & Beer Festival FB page


Looking for more Halloween Cocktail Recipes? Try The Slimer! Recipe here:

The Slimer

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Apple Mojito

 Yet another good way to use those delicious fresh apples this fall – make Apple Mojitos! Brown sugar tastes so good with apples and we preferred  lemon juice over lime (which is normally used for mojitos).
Mmmm…enjoy the taste of fall!

Apple Mojito - copyright Rum Therapy

Apple Mojito
(makes one)

2 oz. gold rum
2 tsp. brown sugar
1 tsp. lemon juice
6 – 8 mint leaves
4 oz. fresh apple juice
3 slices apple
club soda

Put brown sugar, mint, lemon juice and one slice of apple in a tall glass and muddle. Add the rum and stir. Fill the glass with crushed ice and add the apple juice, stir. Top it off with a few splashes of club soda to fill and garnish with the remaining apple slices.

recipe: Rum Therapy

For suggestions on what gold rum to use, check out our Rum Therapy Reader’s Choice Rum Picks under Gold Mixing Rums

 

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Dominican Coco Loco

Since we will be visiting the Dominican Republic very soon, we started looking for rum drinks and cocktails from the area to try while we’re there. One that we’ve run across a few times is the Coco Loco. Although there are several versions floating around the internet, this one was identified as a Dominican Coco Loco. We’ll do a little research while down there and let you know if this is close. Even if we nailed the recipe though, I have a sneaky suspicion it may just taste even better served in a coconut on a beautiful beach in the Dominican Republic sunshine…

Coco-Loco---O

Dominican Coco Loco
(makes one)

2 oz. light or white rum
.5 oz. Amaretto
1 oz. cream of coconut
1 tsp. grenadine
4 oz. pineapple juice
1 oz. milk
1/2 c. ice

Pour the rum, Amaretto, cream of coconut, grenadine, milk and ice into a blender and blend until smooth. Add the pineapple juice and continue to blend until smooth. Garnish with a cherry or a slice of pineapple.


For suggestions on what light rum to use, check out our Rum Therapy Reader’s Choice Rum Picks under White Mixing Rums

Hummingbird

Recently a few of our readers asked if we had a recipe for a Hummingbird – a frozen rum cocktail that they enjoyed while vacationing in Jamaica. We hadn’t, but it sounded interesting, so we started searching for one. We ran across several of them – all slightly different and then made just a few small adjustments of our own. So – here’s our version of the Hummingbird. Sorry we can’t provide the beautiful Jamaican beach to go with it!

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Hummingbird
(makes two short glasses)

1 oz. gold rum (we used Appleton)
1 oz. rum cream
1 oz. coffee flavored liqueur
1 oz. cream
2 large fresh strawberries
1/2 banana
1  1/2 c. crushed ice

Add everything but the ice to a blender and mix. Add the ice and blend until smooth and frothy. Pour into a glass and garnish with a slice of banana and a strawberry, if desired.