The Admiral Vernon is an alcoholic cocktail named after Admiral Edward Vernon. It is made with the following ingredients:
1.5 oz. light rum
0.5 oz. Grand Marnier
0.5 oz. lime juice
1 tsp. orgeat syrup
The ingredients are mixed together with cracked ice in a shaker or blender and strained into a chilled cocktail glass.
A banana daiquiri is a cocktail made of
two parts light rum
one part banana liqueur (Pisang Ambon)
one part lime juice
half a banana
Mix the rum, banana liquor, lime juice, the banana and the ice in a blender. Strain into a cocktail glass.
A Blue Hawaiian is a cocktail made of:
1 part light rum
1 part blue curacao
2 parts pineapple juice
1 part cream of coconut
1 cup ice
1 cocktail cherry
1 piece of pineapple
Shake the rum, the blue curacao, the pineapple juice and the cream of coconut with the ice. Strain into a highball glass and garnish with a cherry and a piece of pineapple.
The Blue Hawaiian was supposedly invented by Harry K. Yee while head barman of the Hawaiian Village Beach Resort & Spa in Waikiki , at the request of Bols marketers.
A Brass Monkey is a cocktail consisting of equal parts vodka, rum, and orange juice. It is thus essentially a screwdriver with rum added.
Pulp-free orange juice is usually desirable for reasons of palatability, though freshly squeezed juice may also yield a good brass monkey. Dark rum is also preferable, since it is the mixing of the brown rum with the orange juice that produces the distinct brass-like coloration for which this drink is named.
Much of this drink's notoriety comes from the Beastie Boys' song:
Monkey tastes Def when you pour it on ice
A Caipirinha with a Brazilian flag and lime sliceCaipirinha is a Brazilian cocktail made from cachaça, limes, sugar, and ice. In Brazil , it is served in most restaurants, and is considered a characteristic drink of the country. Its simplicity and tangy sweetness have made it popular all over the world, and it is considered by the IBA to be one of the 50 greatest drinks of all time.
In an old-fashioned glass, add 1 large lime, cut in four, and 2 full tbsps of white sugar. With a pestle, crush the lime crudely, until the sugar is moist and a strong scent emerges. Add a few cubes of ice and top it off up with white cachaça. The mixture should be shaken for best distribution.
If you don't have cachaça on hand, replace with a good quality clear rum (in this case, the drink is called a "caipiríssima"), or vodka can also be used ("caipiroska"). In Europe , it is fashionable to use brown sugar instead of white, giving the drink a mossy color and an earthy, warmer feel to it. Some bartenders use simple syrup in order to minimize the mixing needed and crunchiness of sugar crystals. Some people also replace the ice cubes with chopped ice, but this causes it to melt more quckly, watering down the drink. Some health-conscious Brazilians will drink it with a sugar substitute such as aspartame.
A "caipifruta" is prepared in the same way, replacing or complementing the lime with any other fruit (always fresh, never juices). Popular fruits include passion fruit, kiwi, lemon, pineapple, and strawberry.
The Cuba Libre (KOO-buh-LEE-breh) is a cocktail made of
3 ounces Cola
1 ounce rum
Rub the rim of a highball glass with the lime. Fill with ice. Add rum and fill with Cola. Drop in the lime squeeze.
Cuba LibreThe Cuba Libre (Spanish for Free Cuba) was invented in Havana , Cuba around 1900. Patriots aiding Cuba during the Spanish-American War—and, later, expatriates avoiding Prohibition—regularly mixed rum and Cola as a cocktail and a toast to this West Indies island.
According to Bacardi:
The world's most popular drink was born in a collision between the United States and Spain . It happened during the Spanish-American War at the turn of the century when Teddy Roosevelt, the Rough Riders, and Americans in large numbers arrived in Cuba . One afternoon, a group of off-duty soldiers from the U.S. Signal Corps were gathered in a bar in Old Havana. Fausto Rodriguez, a young messenger, later recalled that a captain came in and ordered Bacardi rum and Coca-Cola on ice with a wedge of lime. The captain drank the concoction with such pleasure that it sparked the interest of the soldiers around him. They had the bartender prepare a round of the captain's drink for them. The Bacardi rum and Coke was an instant hit. As it does to this day, the drink united the crowd in a spirit of fun and good fellowship. When they ordered another round, one soldier suggested that they toast ¡Por Cuba Libre! in celebration of the newly freed Cuba . The captain raised his glass and sang out the battle cry that had inspired Cuba 's victorious soldiers in the War of Independence.
According to a 1965 deposition by Fausto Rodriguez, the Cuba Libre was first mixed at a Cuban bar in August of 1900 by a member of the U.S. Signal Corps, referred to as "John Doe."
Soon enough, as Charles H. Baker points out in his Gentlemen's Companion of 1934, the Cuba Libre "caught on everywhere throughout the South [of the US , ed] ... filtered through the North and West," aided by the ample supply of its ingredients. In The American Language, H.L. Mencken writes of an early variation of the drink: "The troglodytes of western South Carolina coined 'jump stiddy' for a mixture of Coca-Cola and denatured alcohol (usually drawn from automobile radiators); connoisseurs reputedly preferred the taste of what had been aged in Model-T Fords."
The Cuba Libre gained further popularity in the U.S. after the Andrews Sisters recorded a song (in 1945) named after the drink's ingredients, "Rum and Coca-Cola." Cola and rum were both cheap at the time and this also contributed to the widespread popularity of the concoction.
This drink was once viewed as exotic, with its dark syrup made, at that time, from cola nuts and coca.
The "Cuba Pintada" (stained cuba ), and "Cuba Campechana" are also popular, specially among young people. The first one is rum with club soda and just a little bit of cola product(just enough that it stains the glass), the Campechana contains half club soda and half coke.
This article is about the mixed drink. For the Cuban village, see Daiquirí.
Daiquiri, or Daiquirí (which is the Cuban spelling of the word), is a family of cocktails whose main ingredients are rum and lime juice. There are several versions, but those that gained international fame are the ones made in one of the most famous bars in the world: the Floridita, in Havana .
The name Daiquirí is also the name of a beach near Santiago , Cuba , and an iron mine in that area. It is said that the cocktail was invented by an American named Jennings Cox, an engineer who worked in that very mine, which explains the origin of the cocktail's name.
It is said that Cox invented the drink when he ran out of gin while entertaining American guests. Wary about serving local rum straight up, Cox added limejuice and sugar to improve the rum's taste. Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a US Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington DC , and drinkers of the daiquiri increased over the space of a few decades. The daiquiri was one of the favorite drinks of the writer Ernest Hemingway.
Daiquirí Natural is the basic mix, that serves as the starting point to the more complex cocktails of the family:
1,3 oz light-dry (rum)
0,7 oz lime juice
1 teaspoon sugar
Mix the ingredients in a shaker and serve.
This is the most common and famous version of this cocktail, allegedly it was invented by Constantino Ribalaigua Vert, barman and owner of the Floridita in the 1950s, whom Ernest Hemingway nicknamed El grande Constante. This recipe is also known as Daiquirí Frappé.
1,5 oz light-dry (rum)
the juice of 1 lime
1 teaspoon sugar
10 drops of Maraschino liqueur
Mix all the ingredients in a blender until the ice is finely crushed and serve iced.
1/2 oz strawberry schnapps
1 oz light rum
1 oz lime juice
1 tsp powdered sugar
1 oz strawberries
Mix all the ingredients in a blender until the ice is finely crushed and serve iced.
Papa's is the version of the cocktail that Hemingway allegedly preferred (Papa is the nickname that fishermen gave Hemingway in Cuba ), is identical to the Floridita Daiquiri, it only substitutes lime juice with grapefruit juice. It is said that Hemingway drank this cocktail with no sugar and doubled the rum.
Mulata is the same cocktail as the Floridita Daiquiri, but instead of light-dry rum (which is colorless) it requires aged rum, which gives the cocktail an amber color.
Other versions, which did not originate in the Floridita, are also common in bars worldwide, such as Banana daiquiri and Strawberry daiquiri.
A wide variety of alcoholic drinks made with finely pulverized ice are often called "frozen daiquiris". Although to purists most of these are not true daiquiris at all, use of this term to describe these drinks is common, especially around the U.S. Gulf Coast. Such drinks are often commercially made in machines which produce a texture similar to a smoothie, and come in a wide variety of flavors made with various alcohol or liquors.
Rum and Coke
Rum and Coke is a cocktail consisting of rum and cola. To make it, put some ice cubes in a glass; pour the rum and the cola over the ice; add a twist of lemon or lime (optional).
Common proportions are 50/50; or 2oz rum with a 12oz can of Cola.
Rum (80 proof) and Coke is also the base of a Cuba Libre.
A variant, called a "Coppertone" is Cherry Coke with Malibu Rum (42 proof, which has Coconut in it) over ice cubes
r crushed ice in a glass. The name refers to the drink's smell which is similar to the sun-tan lotion of that name.
Another variant, called a "Crispy-Coke," can be made using three parts Rum to one part Coke (or even Root Beer, called an "R n' R").
If the Coca-cola is replaced by Jolt Cola, it is known as Jumper Cables.
Tom and Jerry (cocktail)
A Tom and Jerry is a traditional Christmas cocktail in the United States : a variant of egg nog spiked with brandy and rum and served hot, usually in a mug or a bowl.
The name has nothing to do with the popular MGM cartoon, but probably derives from Professor Jerry Thomas, the uthor of one of the first bartender's guides, How to Mix Drinks (1862).
The Zombie is a strong cocktail made of fruit juices and rum, so named for its perceived effects on the drinker. It first appeared in the late 1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood 's Don the Beachcomber restaurant. It later appeared at the 1939 New York World's Fair.
Beach concocted it one afternoon in the late 1930s for a friend who had dropped by his restaurant before flying to San Francisco . The friend left after having consumed three of them. He returned several days later to say that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcohol content. For many years, the Don the Beachcomber restaurants limited their customers to 2 zombies apiece.
There are countless variations on the Zombie; every bar, chain restaurant, and individual seems to have their own take on it. The following is only one of many possible zombies but is not as potent as the original recipe:
1 oz light rum
1 oz golden rum
1 oz dark rum
1 oz apricot brandy
1 oz pineapple juice
1 oz papaya juice
Dash of Grenadine or other syrup
1/2 oz 151-proof rum
Shake all ingredients except the 151-proof rum in a shaker with ice. Strain into a collins or hurricane glass filled with ice cubes. Float the 151-proof rum on top. Garnish with pineapple and cherry.
Here is another recipe that is probably close to what the original version was. Don the Beachcomber originally used 5 or kinds of Caribbean rum that are no longer easily available in the United States, so generic rums have been specified.
The following ingredients are supposedly for 1 drink but, with sufficient ice in 2 or 3 glasses, can actually make 2 or 3 very potent drinks.
4 ounces or 8 tablespoons or 1/2 cup water
3/4 ounce or 1-1/2 tablespoons fresh Lime juice
1 ounce or 2 tablespoons fresh grapefruit juice
1/2 ounce or 1 tablespoon sugar syrup
1 ounce or 2 tablespoons dark rum
1 ounce or 2 tablespoons golden rum
1 ounce or 2 tablespoons white rum
1 ounce or 2 tablespoons 151-proof rum
1-1/4 ounces or 2-1/2 tablespoons spiced golden rum
3/4 ounce or 1-1/2 tablespoons Cherry Heering
1/2 ounce or 1 tablespoon Falernum syrup
2 dashes or scant 1/2 teaspoon Pernod or other anisette-flavored pastis
3 dashes or scant 3/4 teaspoon Grenadine
Shake with 4 ice cubes, then pour into 1, 2, or 3 highball glasses that have been filled with crushed ice.