Cocktails



SAILORS GROG

RUM TODDY

  • 1 Measure dark rum
  • 2 Measure cold water
  • juice of one lemon
  • ½ teaspoon sugar
  • strip orange rind
  • 4 cloves
  • cinnamon stick

    Put all the ingedients in a pan and heat slowly, do not boil. Pour into a glass cup and use the cinnamon stick to stir.
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  • 1 Measure dark rum
  • 1 cup hot tea
  • 3 cloves

    Stir all the ingredients together then strain into a glass mug.

    • BALTIMORE EGG NOG

    DAIQUIRI

  • 1 Measure dark rum
  • 1 egg
  • 1½ teaspoons sugar
  • ½ measure Madeira wine
  • 1 cup fresh milk
  • dash grated nutmeg

    Warm the milk then whisk in the rum, egg and sugar. Add the Madeira and pour into a tall tumbler. Sprikle with nutmeg.
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  • 2 Measureswhite rum
  • juice fo half a lime or lemon
  • 1 teaspoon castor sugar

    Place ice cubes in a blender, add other ingredients and blend until ice is crushed and other ingredients well mixed. Pour into a short tumbler..

    • BACARDI COCKTAIL

    PINA COLADA

  • 1 Measure white rum
  • ½ measure lime juice
  • ½ measure grenadine

    Place ice cubes in a shaker, add all the ingredients and shake well. Strain into a cocktail glass and garnish with a cocktail cherry.
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  • 2Measures white rum
  • 3 tablespoons crushed pineappla
  • 3 tablespoons coconut milk
  • dash of Angostura bitters.

    Pour rum over cracked ice into your blender, then add the coconut milk and pineapple. Blend until well mixed and pour into a tall tumbler and serve with a straw and plenty of decoration.

    • PLANTERS PUNCH

    CUBA LIBRA

  • 2 Measures rum
  • ½ measure grenadine
  • 1 measure lime juice
  • 1 measure orange juice
  • soda water(optional)

    Fill a tall tumbler with crushed ice, then pour in the other ingredients and stir well. Add soda water to taste and garnish with cocktail cherries and orange slices.
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  • 1 Measureswhite rum
  • 1 tablespoon lime juice
  • cola

    Pout over ice in a tall glass and decorate with a twist of lime.

    • PETITE FLEUR

    SANTA CRUZ FIX

  • 1 Measures white rum
  • 1 measure Triple Sec
  • 1 measure grapefruit juice
  • twist of orange peel

    Place some ice cubes in a cocktail shaker, add all the other ingredients and skake well. Strain into a cocktail glass and garnish with a twist of orange peel.
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  • 1 Measure dark rum
  • ½ measure cherry brandy
  • 1 teaspoon castor sugar
  • 1 teaspoon water
  • juice of half a lemon

    Put the sugar and water in a tall tumbler and stir until dissolved. Fill the tumbler with crushed ice the add all the other ingredients and stir well. Serve with a straw.

    • ZOMBIE

    MIA TAI

  • 1 Measures white rum
  • 1 measures dark rum
  • 1 measure apricot brandy
  • ½ lemon juice
  • ½ measure orange juice
  • ½ measure pineapple juice

    Pour all the ingredients over cracked ice into a blender and blend until well mixed. Serve in a tall tumbler and garnish with a piece of pineapple and a cocktail cherry.
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  • 1Measure white rum
  • ½ measure dark rum
  • ½ measure Tequila
  • ½ measure Triple Sec
  • 1 measure apricot brandy
  • 1 measure orange juice
  • 1 dash angostura bitters
  • 2 dashes grenadine

    Pour all the ingredients into a blender over cracked ice and blend until smooth. Pour into a tall tumbler and garnish with orange slices, cocktail cherry and cocktail accessories.
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