BBC-Bailey’s Banana Colada

BBC – Bailey’s, Banana Colada, I think. We’ve enjoyed several BBC’s while on vacation, but whenever you ask what BBC stands for, you get a different description – usually involving the C. Some say coconut, some say colada, but we say, whatever it is, it’s GOOD.

We tried several different recipes, but played around a little with them and came up with one that we really like. Here it is – enjoy!!

BBC - Banana Bailey's Colada Rum Recipe

BBC (Bailey’s Banana Colada)
(makes 2)

1 oz. Bailey’s Irish Cream
1 oz. banana rum (we used Cruzan) or banana liqueur
1 oz. coconut cream
2 oz. dark rum
1 banana
drizzle of chocolate syrup
1 to 1  1/2 c. ice

Blend all ingredients (except the chocolate syrup) in a blender and blend until smooth. Drizzle a little chocolate syrup around the inside of a martini glass, then pour the blended mix slowly in the center of the glass.

5 from 1 reviews
BBC-Bailey's Banana Colada
 
BBC - Bailey's Banana Colada. A delicious and creamy blend of banana and banana rum, Bailey's, coconut creme and dark rum.
Author:
Recipe type: Drinks
Serves: 2
Ingredients
  • 1 oz. Bailey’s Irish Cream
  • 1 oz. banana rum (we used Cruzan) or banana liqueur
  • 1 oz. coconut cream
  • 2 oz. dark rum
  • 1 banana
  • Drizzle of chocolate syrup
  • 1 to 1-1/2 c. ice
Instructions
  1. Blend all ingredients (except the chocolate syrup) in a blender and blend until smooth. Drizzle a little chocolate syrup around the inside of a martini glass, then pour the blended mix slowly in the center of the glass.


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Skinny Rum & Lemonade

Would you like a refreshing rum cocktail with less sugar and calories? This might be just what your looking for!

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Skinny Strawberry Rum Lemonade
(makes one)

2 oz. Cruzan Strawberry Rum
4 oz. Crystal Light Lemonade
Sliced strawberries
4 to 6 blueberries

Mix Cruzan Strawberry Rum with the Crystal Light Lemonade. Stir in sliced strawberries and blueberries. Pour over ice. The result was refreshing and light with a nice blend of strawberry and lemon. And who knows, with all that fruit, it might even be good for you :)

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Rum Glazed Spare Ribs

BBQ – Holiday Weekend – our house. We were in charge of the grub and drinks and started looking for something a little different. Cruzan Rum had posted a delicious looking Planter’s Punch recipe from St. Croix mixologist Jesse Card so we had the drink – what should we BBQ? We settled on a delectable looking rib recipe that called for rum and even though the recipe calls for the ribs to be cooked in the oven instead of on the grill, we finished them off with a few minutes on the grill for that good BBQ taste. We used Cruzan Black Strap in the rib recipe and well – it was a hit with the guests filling the house with an incredible deep rum aroma. Hope you’ll enjoy both the recipes as much as we did!

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Rum Glazed Spare Ribs

1 rack spare ribs (3 to 4 lb.)
2 tablespoons vegetable oil
1 tablespoon dark brown sugar
2 teaspoons paprika
1 tablespoon cumin
2 teaspoons pepper
1 tablespoon salt
1 cup dark rum
1/4 cup sugar
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
Barbecue sauce, optional

1. Preheat oven to 350°F. Trim excess fat off ribs and brush both sides with vegetable oil. In a bowl, mix brown sugar, paprika, cumin, pepper and salt. Rub mixture evenly over ribs. Place ribs in a large roasting pan and pour in 1 cup water. Cover with aluminum foil and bake until tender, 1 1/2 hours.

2. In a small pan, mix rum, sugar, tomato paste, Worcestershire sauce and Tabasco. Bring to a boil over medium heat; cook for 5 minutes, stirring occasionally. Remove foil from roasting pan, pour off all but 1/2 cup of liquid in pan and pour rum mixture over ribs. Return pan to oven and continue baking, uncovered, turning ribs several times and basting with liquid in pan, until meat starts to pull away from bones and is very tender, about 1 hour. Add a little water as necessary to prevent scorching.
3. If desired, place them on the grill for a few minutes, basting with the liquid from the pan or BBQ sauce.
4. Let ribs rest on a cutting board for 5 minutes. Slice into individual portions and serve hot with barbecue sauce on the side, if desired.

adapted from www.myrecipes.com

 

Cruzan 9 Planter’s Punch

1.5 part Cruzan 9
1 part Cruzan Light
2 parts Mango Juice
1 part Pineapple Juice
1/4 part Grenadine

 

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