Combine all but iced tea in a shaker. Shake for 5 seconds. Pour into a Collins glass. Add iced tea cubes*. Top with chilled iced tea. Garnish with a lemon wedge.
To make iced tea ice cubes, pour sweet tea into an ice cube tray and freeze.
Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass. Add rum, syrup and bitters. Now drop in a few coconut water ice cubes and stir gently.
To make coconut water ice cubes, pour a can of Coconut Water (strain the pulp out first, if needed) in an ice cube tray – the bigger the cube tray the better – and freeze for several hours.
Combine all ingredients with ice and blend until smooth. Pour into hurricane glass, garnish with an orange & cherry flag.
Combine all except bitters over crushed ice in a shaker and shake two times. Pour into a Collins glass. Garnish with freshly spanked mint and 5 dashes of bitters.
Combine all but ginger beer in a shaker tin and shake for 5 seconds. Double strain into a Collins glass. Add ice, top with ginger beer. Garnish with a mint sprig and a squeeze of fresh lime.
Combine all over ice, shake for 5 seconds. Pour into a hurricane glass with fresh ice. Garnish with a pineapple wedge.
Pour Cruzan® Single Barrel Rum and ginger beer over ice in a tall glass. Squeeze lime wedge. Float Cruzan® Black Strap Rum on top.
Build over ice in a highball glass. Garnish with a cherry.
Combine all ingredients except Cruzan® Black Strap Rum and mint sprig in a shaker, shake then pour into a fresh glass over ice. Float Cruzan® Black Strap Rum and garnish with mint.
Combine all ingredients except soda water in a pitcher. Chill in refrigerator for one hour. At service, add ice to pitcher and top with soda. Garnish with lemon peels. Serves 6.
Combine all but soda in a shaker tin with ice. Shake vigorously for 10 seconds. Double strain into an Old Fashioned glass. Add ice and top with soda water. Garnish with blueberries and 1 sprig of basil.
Build in order over crushed ice. Garnish with the spent shell of the lime.
Build over ice in a tall glass. Garnish with a lime Wedge.
Combine all ingredients over ice in a shaker. Shake for 20 seconds and pour over fresh ice in glass.
Combine all in a shaker and shake. Pour into an old fashioned glass with a large ice cube.
Combine all in a shaker over ice and shake. Double strain into a chilled coupe glass.
Combine all but Cruzan® Black Strap in a shaker over crushed ice and shake. Strain into an Old Fashioned glass with fresh ice, top with a Cruzan® Black Strap float and garnish with fresh mint.
In a tall highball glass muddle mint with lime juice and simple syrup (you want to muddle just enough to bruise the leaves to release the oils and not tear them). Add crushed ice and rum then stir ensuring that the leaves are distributed all throughout the cocktail. Top up with crushed ice, add soda, and stir one more time. Garnish with a sprig of mint.
Fill coffee mug 3⁄4 full with hot water. Stir in batter until dissolved. Add rum and serve with a stir stick.
To make batter mix, use 1 lb. brown sugar, 1⁄2 lb. salted butter (softened), 2 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 1⁄2 teaspoon ground allspice, pinch of ground clove, and 1 teaspoon vanilla extract. In a mixing bowl, blend all ingredients together with a hand mixer. Store at room temperature. For a buttered pumpkin batter, simply add pumpkin pie puree to taste (about 1 small can) to batter mix and blend thoroughly.
Muddle the orange slice with sugar (cube) and bitters in a rocks glass. Add ice, and remaining ingredients and stir. Garnish with a cherry.
Batter Mix
Fill coffee mug 3/4 full with hot water. Stir in batter until dissolved. Add rum and serve with a stir stick.
Batter: In a mixing bowl blend all ingredients together with a hand mixer. Store at room temperature. For a buttered pumpkin batter, simply add pumpkin pie puree to taste (about 1 small can) to batter mix and blend thoroughly.
Add all ingredients in a shaker without ice and shake. Pour into a stemless coupe glass with ice.
Muddle lime and basil with sugar in a tumbler. Add rums and ice, then shake 2 times to mix. Pour into a rocks glass and top with soda. Garnish with 1 basil top & fanned strawberry slice.
In a martini shaker, mix the above ingredients with ice and shake. Shake into a martini glass that has been rimmed with a Sugar/Cinnamon/Cayenne Pepper Mix.
Combine rum and triple sec in a rocks glass over ice. Top with sparkling soda water and garnish with a lime wedge.
Shake all ingredients over ice and pour over ice in a rocks glass.
Pour Cruzan® Orange Rum and Blue Curacao in a tall glass over ice, fill with orange juice and top with lemon-lime soda.
Muddle the mint with sugar and fresh lime in a tall glass. Add Cruzan® Citrus Rum and ice cubes. Stir. Top up with club soda.
Fill with lemon lime soda.
Build over ice in a tall glass. Garnish with a lime wedge dropped in.
Pour Cruzan® Aged Light Rum over ice in a long drink glass. Fill with lemon/lime soda, and squeeze a lime wedge over and drop in.
Pour Cruzan® Aged Light Rum over ice cubes in a highball glass. Add tonic, and - optional - a splash of limejuice. Garnish with a lime wedge.
Chill the rum and strain into a flute. Top with champagne.
Combine all ingredients in a blender with 1 cup of ice and blend for 20 seconds. Pour into a cored pineapple and garnish with fresh mint.
Slice the top of the pineapple off a half-inch from the top. Core the inside of the pineapple. Don't have a pineapple corer handy? Core your pineapple with an ice cream scoop! Make sure you don’t scoop all the way to the skin or your pineapple will leak.
Muddle mint and mango chunks with simple syrup in a tall glass. Add lime juice, Cruzan® Mango Rum with ice. Stir and top with club soda. Garnish with a mint sprig. '
Pour first three ingredients over ice in a long drink glass. Top up with ginger ale and garnish with a lime twist.
Serve with orange wedge on side of specialty glass.
Combine all over ice.
Pour rum and orange juice into a glass filed with ice and give it a quick stir to combine. Add a few dashes of grenadine and then top it off with club soda. Squeeze a wedge of lime on top to finish. Between sips, lazily stir your cocktail counter-clockwise in an attempt to get your lost hour back.
Build over ice in a highball glass. Garnish with a cherry.
Pour rums and juice over ice in a rocks glass. Garnish with a banana slice.
Pour Cruzan® Black Cherry Dark Rum over ice in a tall glass and fill with cola. Squeeze in a lime wedge.
Muddle pieces of lime in a rocks glass, add the Cruzan® Rums. Garnish with lime wedge and a cherry.
Combine over ice and serve.
Combine all ingredients in a pitcher. Mix well & refrigerate until serving. Pour into a rocks glass over ice and garnish with an orange slice.
To Prep: Pour rum into a punchbowl and add 4 sprigs of rosemary. Give it a quick stir, making sure to fully immerse the rosemary. Let the mixture sit until it is ready to serve. Remove the sprigs of rosemary from the bowl and discard them. Next, add the lime juice to the rosemary-infused rum and chill in the refrigerator until you're ready to serve. Rosemary Ice Blocks: Fill a couple of round plastic containers with water and a couple of rosemary sprigs and put it in the freezer. When serving your punch, float the ice blocks in the punch bowl. To Serve: Add rosemary ice block and ginger ale to your rum punch mixture and you're ready to go! Serve over ice in a punch glass. Garnish with a small piece of rosemary sprig. Serves 6.
Muddle Mint, Lime & sugar, top with Rums & ice. Shake 2 times to mix. Add Coconut Soda to top.
Garnish: 1 Basil top & fanned strawberry slice. Muddle Lime & Basil with sugar in a tumbler. Add rums & ice and shake 2 times to mix. Pour into a rocks glass and top with soda.
Combine rum and triple sec in a rocks glass over ice. Top with sparkling soda water and garnish with a lime wedge.
Pour rum in a pre-heated coffee mug, add tea bag and fill with steaming hot water. Garnish with an orange twist.
Shake all ingredients with ice and pour into a Hurricane glass. Garnish with a pineapple/cherry stack on the rim.
Build over ice in a highball glass. Garnish with a lime wedge.
Combine the Cruzan® Rums together into a mixing glass with ice and add a splash of pineapple juice. Stir and strain into a martini glass. Garnish with a pineapple wedge.
Combine all ingredients, mix well. Pour over crushed ice in a tall glass. Garnish with fruit wedge.
Fill mixing glass full of crushed ice. Garnish with a pineapple cube and cherry speared and a mint sprig.
Build over ice in a tall highball glass. Garnish with a lemon wedge.
Top with splash of soda
Combine all ingredients in a punch bowl and stir for 30 seconds. Serve over ice with a blood orange slice for garnish.
Mix all together and serve chilled.
Build in order over ice in a highball glass. Garnish with a lime wedge.
Build over ice in a highball glass. Garnish with a lime wedge.
Combine all ingredients in a coffee mug and stir to combine. Garnish with a grapefruit twist and a dash of cinnamon.
Grill pineapple rings for 3 minutes each side. Muddle Pineapple in a tumbler then add Rums, Juice & ice. Shake 2 times (just to mix) Pour into a rocks glass and top with soda.
Build over ice in a tall highball glass. Garnish with a lemon wedge.
Shake all with ice and strain into a chilled cinnamon sugar rimmed cocktail glass. Garnish with a flamed orange peel.
Shake all ingredients with ice and pour into a Hurricane glass. Garnish with a pineapple/cherry stack on the rim.
Pour Cruzan® Strawberry Rum over ice in a tall glass and fill with Ginger Ale.
Worth a trip to Whole Foods to find Ting to make this drink
Combine ingredients and shake with ice in a mixing glass until chilled. Stir in and pour into a cocktail glass. (The sugar-rim is optional.)
Shake all ingredients with ice and strain into a long drink glass. Garnish with pineapple.
Build over ice in a highball glass. Garnish with a strawberry and/ a pineapple wedge on the rim.
Place lime wedges in the bottom of a glass, add syrup, and muddle. Add Cruzan® Aged Light Rum and ice. Stir and serve with a spoon!
Build over ice in a highball glass. Garnish with a lemon twist.
Gently muddle mint leaves with simple syrup. Add lime juice and Cruzan® Aged Light Rum over fresh ice into a tall glass and top with soda. Add a dash of bitters (optional) and garnish – suggestible with a sprig of mint, lime, and, if possible, a stalk of sugar cane
Pour Cruzan® Aged Dark Rum over ice in a tall glass and fill with cola. Squeeze in a lime wedge. Suggestion: This drink tastes better if you begin by muddling half a lime in the glass rather than squeezing in a wedge.'
Shake all ingredients with ice until well blended. Strain into an ice filled tall highball glass. Top with fresh ground nutmeg.
Build over ice in a tall highball glass. Garnish with a cherry and lime.
Muddle the cranberries, mint, pumpkin spice and agave. Add rum and shake well. Strain over ice into a highball glass. Top with club soda. Garnish: mint sprig and three cranberries.
Shake all ingredients with ice and strain into an ice-filled long drink glass. Garnish with pineapple!
Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with fresh spanked mint & two cucumber wheels.
Shake all ingredients except bitters with ice and pour into a Hurricane glass. Garnish with 2-3 dashes of bitters and a pineapple wedge on the rim.
Combine ingredients with ice in a hurricane glass. Add a splash of grenadine. Garnish with orange wedge and a cherry.
Pour Cruzan® Single Rum over ice in a rocks glass.
Prepare a mug by rinsing it with boiling water and pouring the water out. Add the sugar or honey and the lemon peel and pour in an ounce of hot water and stir until the sweetener has dissolved. Add Cruzan® Aged Dark Rum and top off with more boiling water.
Stir with ice and strain into a chilled cocktail glass with sugar rim (optional). Squeeze an orange twist over the glass.
Pour Cruzan® over ice in a rocks or long drink glass. Fill with pineapple juice and cranberry juice. Garnish with a pineapple or strawberry.
Combine all ingredients over ice in a cocktail shaker. Shake vigorously for 10 seconds and double strain into a fluted shot glass. Garnish with freshly grated Cinnamon and a speared Maraschino Cherry.
Shaken, double strained over a large, frozen coconut water ice cube in a mason jar. Then use a Smoking Gun burning local coconut husk to add smoke to the glass, trapping it inside with the mason jar lid.
Muddle strawberry, mint leaves, and agave nectar until strawberries are completely pulverized. Add lemon juice, rum and ice and shake vigorously for 5-10 counts. Add beer, shake lightly and strain over ice and into glass of choice. Garnish with halved strawberry and sprig of mint.
Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with fresh spanked mint & a cinnamon stick.
* Cinnamon syrup - Add 1/2 cup of Sugar, 1/2 cup of H2O and 4 crushed cinnamon sticks to a sauce pot. Bring to a boil, then reduce to low heat for 5 minutes. Let cool and bottle. Will stay good for one week.
Combine all ingredients except for the Cruzan® Blackstrap Rum in a shaker with ice and shake for 30 seconds. Strain into a chilled martini glass. Float Cruzan® Blackstrap on top. Garnish with long lime twist.
Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with two ginger coins and fresh spanked mint.
Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with fresh spanked mint.
Combine over ice, shake and serve. Garnish with fresh coconut.
*Garnish with fresh spanked mint, fanned strawberry & lemon twist
Directions: Muddle mint leaves, lemon wedges, and sugar. Add sparkling lemonade, rum and ice and shake vigorously for 5-10 counts. Shake lightly and strain over ice and into glass of choice. Garnish with halved strawberry and sprig of mint.
Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with fresh spanked mint.
Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with fresh spanked mint & Tarragon. Finish with an Orange twist.
Pour Cruzan® rum and club soda in a glass over ice. Top with a splash of grenadine.
Directions: Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with spanked cilantro.
Combine ingredients in a pint glass. Stir gently. Garnish with a fresh peach slice.
Combine Cruzan® Peach Rum, honey syrup and lemon juice in a pitcher. Stir then add ginger ale right before serving over ice.
Serves 6.
Combine ingredients in a pint glass. Stir gently.
Build over ice in a tall glass. Garnish with an orange/cherry flag.
Build in order over ice in a highball glass. Garnish with a cherry dropped in.
Build in a Mason® jar over ice. Add Cruzan® Blueberry Lemonade Rum, lemonade, and lemon-lime soda. Garnish with blueberries and a lemon wedge.
Combine Raspberry rum, splash of Peachtree, and lemon juice in a chilled flute. Top with sparkling wine and add a single raspberry for garnish.
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wheel on the rim.
Shake all but the grenadine and strain into a sugar rimmed glass. Slowly pour the grenadine so that it sinks to the bottom. Garnish with a flamed orange peel.
Build over ice in a tall glass. Garnish with w thin slice of lemon & lime.
Combine Rum, Grapefruit and Salt over ice in a shaker. Shake vigorously for 10 seconds. Double strain into a Collins glass over ice and top with Seltzer/Soda Water. Garnish with a twist of Grapefruit peel.
Build over ice in a double old fashioned glass. Garnish with a slice of peach.
Add Mint, lime & sugar in the bottom of a pint glass. Gently muddle for 10 seconds. Add rum to the pint glass and fill with ice. Top with a shaker and shake for 5 seconds. Top off with ice and add your soda water. Garnish with mint.
Combine all ingredients in a blender and blend until smooth. Pour into a stemmed Hurricane glass and garnish with lemon zest.
Build over ice in a tall glass. Garnish with a cherry dropped in.
Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a flamed orange peel.
Grill pineapple rings for 3 minutes each side. Muddle pineapple in a tubler then add Rums, Juice, and ice. Shake 2 times to mix, pur into a rocks glass, and top with soda.
Combine Cruzan 9 ® Spiced Rum, juices and Dekuyper ® Triple Sec in a punch bowl. Top with sparkling wine. Serve over ice with a lemon twist to garnish.
Combine rum and juices in a punch bowl and stir with 1 cup of ice. Top with sparkling wine. Serve over ice. Finish with a squeeze of lime.
Combine Black Strap, tequila, simple syrup, and egg white over ice in a shaker. Shake vigorously for 30 seconds. Strain into chilled glass and sqeeze lime wedge on top.
Squeeze lime wedge into a wine glass and drop in along with a sliced strawberry. Add remaining ingredients and stir. Fill with ice.
Combine all ingredients. Mix Well. Fill to top with ice. Garnish with fresh fruit wedge. Serves 4-6.
Fill with lemon lime soda
Build over ice in a tall glass. Garnish with a lime wedge dropped in.
Build in a tall glass over ice. Top with cranberry juice and stir. Garnish with a lemon wedge and/or blueberries.
Combine 151 Proof Cruzan® Rum, Black Strap Cruzan® Rum, and simple syrup in a glass over ice. Top with tonic and squeeze lime.
Combine Guava rum, Triple Sec, and lemon
In a tall highball glass muddle mint, lime juice & simple syrup to bruise the mint without tearing it. Add rum & ice, stir or roll, spritz with soda and stir one more time. Garnish with a mint sprig and a peach slice.
Combine the Cruzan® Rums together in a flute. Top with chilled champagne.
Combine pumpkin puree and hot water and stir until well mixed. Add rums and then top with chantilly cream. Finish with fresh grated nutmeg and a cinnamon stick garnish.
Add all ingredients in a pitcher, stir to combine and keep refrigerated. Serve over ice, garnish with lemon twist.
Combine rum, liqueur, and grapefruit juice over ice in a large rocks glass. Top with equal parts soda water and lemon lime soda.
Build over ice in a highball glass. Garnish with a lemon twist.
Combine all liquors and egg yolk in a shaker and dry shake for 15 seconds. Add ice and shake for 30 seconds. Strain into a chilled coupe and garnish with fresh grated cinnamon. Flame orange zest over drink and discard peel.
Combine rum, Triple Sec, lime juice over crushed ice. Stir for 10 seconds. Overfill glass with crushed ice, add splash cranberry juice and top with soda. Garnish with spanked mint sprig.
Build in order over ice in a tall glass.
Garnish with a lemon wedge on rim.
Shake all but the Pomegranate with ice and strain over fresh ice in a Hurricane style glass. Slowly pour the
Pomegranate so that it flows through the cocktail.
Garnish with a mint sprig and a pineapple/cherry stack on the rim.
Shake the Rum & Sour with ice and strain into a chilled cocktail glass. Fill with well chilled champagne.
Garnish with a lemon spiral twist.
Combine all but Black Strap in a shaker and shake for 30 seconds. Strain into a chilled martini glass. Float Black Strap on top.
Stir together rum, juices, and sugar. Serve over ice in a tumbler. Serves 6.
Shake all ingredients with ice and strain into a graham cracker rimmed cocktail glass. Garnish with a lime wheel on the rim.
Build cocktail over ice in a highball glass.
Garnish with a lime wedge on the rim.
Combine rum and blood orange juice. Serve over ice in a tumbler. (Serves 6)
Combine all ingredients, mix well. Pour over ice in a tall glass. Garnish with fruit wedge.
Combine all over ice in a shaker and shake hard for ten seconds. Double strain into a chilled coupe.
Combine all ingredients over ice in a shaker. Shake hard for 15 seconds, double strain into a chilled coupe glass. Garnish with grated nutmeg & skewered fig.
Combine all ingredients in a blender and blend on a medium setting for about 30 seconds to a minute. Chill in the refrigerator for 1 hour prior to serving. Sprinkle cinnamon on top to garnish.
(Serves 4)
Combine over ice in a shaker. Shake for 15 seconds and strain over ice in a rocks glass.
Combine Banana rum, Black Strap rum, and lemon juice over ice in a large rocks glass, top with ginger beer.
Build ingredients over large ice cube in rocks glass. Garnish with lime and mint.
Combine rum, pineapple juice and Muscovado syrup in a toddy glass and stir. Slowly add tea to the glass and garnish with fresh grated cinnamon and stick.
To make Muscovado syrup, combine 2 parts Muscovado sugar with 1 part water. Heat to dissolve sugar and cool.
Prepare a mug by rinsing it with boiling water and pouring it out. Add the cane syrup & hot water and stir until dissolved. Add remaining ingredients and more hot water; stir gently to combine.
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Mix all ingredients in a shaker with ice. Shake and strain over fresh ice in a Hurricane glass. Top with Cruzan® Hurricane Proof® Rum. Garnish with fresh fruit.