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.

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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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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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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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Dark and Spooky

A twist on the classic Dark ‘N Stormy, this easy and tasty variation makes a great Halloween party treat for grownups!

Dark and Spooky - copyright Rum Therapy

Dark and Stormy
(makes one)

1.5 oz. Gosling’s Black Seal Rum
Ginger Beer
Black sanding sugar

Dip the rim of a tall glass in water and then dip it in black sanding sugar. Fill the glass with ice, add 4-5 oz ginger beer and top with the rum. Add a black gummy spider, a straw with ghosts or other Halloween themed garnishes.

Happy Halloween!

recipe adapted from The Food Network


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There’s Boos in the Blender! Halloween Rum Drinks

copyright Rum Therapy
Grown ups like Halloween treats too! Are you having a party and want to add a little Halloween flare to your beverages? Here are a few Halloween Rum Drink Recipes that will put a little “BOOS” in your blender!

1. The Slimer

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An eerie green/yellow tint and served over frozen eyeballs (grapes). Spooky good.

Get The Slimer recipe here.

2. Spooky Rum Punch

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With it’s blood red color and black sanding sugar, this looks like something Dracula would order…

Get the recipe for Spooky Rum Punch here.

3. “Boo”zy Pumpkin Shake

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Certainly not a diet drink, this blended drink is a true adult pumpkiny treat.

Get the recipe for a “Boo”zy Pumpkin Shake here.

4. Voodo Juice

copyright Rum Therapy
The only thing scary about this drink is its name and the amount of rum it contains. Be careful for it will surely put you under its spell…

Get the recipe for Voodo Juice here.

5. Candy Corn Jello Shots

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Whether you like candy corn or not, you’ll probably enjoy these tasty layered treats. Make a batch without rum for your little ghosts and goblins.

Get the recipe for Candy Corn Jello Shots here.

Be safe and have a fun Halloween.


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Caribbean Roti

 Foxy’s has it and it’s tasty. We’ve enjoyed it a Leverick Bay and even at Willy T’s. But we first sampled a delicious dish with East Indian origins called roti while sailing the BVI years ago. Our chef was quite adept at preparing local dishes and treated us to some terrific dinners that week but the thought of that warm and succulent roti stuffed with tender chicken, potatoes and curry and drizzled with mango chutney sauce stuck with us even after we returned home – in a good way!

“Roti” can actually refer to two things – a flatbread served along another dishes, or our favorite, the burrito style roti stuffed with any number of things such as chicken, fish, shrimp or vegetables. The dish is thought to have originated in Trinidad by laborers from India in the mid-19th century, but eventually spread to many other islands in the Caribbean. Today Roti is a common dish in the BVI.

Although we’re returning soon to the BVI and will certainly be looking for more delicious roti, we ran across this recipe are going to give it a try this weekend. Roti are best served in a freshly baked roti shell, but in a pinch you can use a tortilla shell. It’s a little thicker than the original shell, but if you brown it just a little for crispness, it tastes works quite well.

copyright Rum Therapy
Caribbean Roti
(makes 4)

3 boneless chicken breasts
1 tsp. coriander
2 tbsp. olive oil
2 c. chicken stock
1 large onion, chopped in  chunks

3 minced garlic cloves
2 1/2 tbsp. curry powder
2 large white potatoes, diced
1/2 yellow scotch bonnet or chili pepper
mango chutney

Sauté the onions  and chicken until lightly browned. Add garlic and curry powder and sauté for 2-3 minutes. Add potatoes and coat with the mixture. Pour in the chicken stock and add the peppers and coriander. Simmer until the potatoes are very tender and broth begins to reduce. Salt to taste, then serve wrapped in a warm roti drizzled with mango chutney.


Have you enjoyed roti while traveling in the Caribbean? Tell us about it!

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Exuma Blue Lemonade

Have you ever tried an Electric Lemonade? An Exuma Blue Lemonade is similar to an Electric Lemonade except we substituted rum for the vodka and added a bit more sweet and sour mix for a slightly tarter taste. The color was so clear and blue that it reminded us of the beautiful water around Exuma, so we re-named the new rum version Exuma Blue.

Easy and really refreshing, this would be a good recipe to make in a larger batch!

copyright Rum Therapy
Exuma Blue Lemonade
(makes one)

1.5 oz silver rum
1 oz blue Curaçao
2 oz sweet and sour mix
lemon lime soda
lime slice and cherry for garnish

In a shaker, add the rum, blue Curaçao, and sweet and sour mix. Shake gently, then pour in a short glass with ice. Fill to the top with the lemon lime soda. Garnish with a lime slice and a cherry.


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