Rum Cocktails

rum cocktails, looking for these recipes? check this for 6 best rum cocktails: Lime & rum cocktail,Rum & pineapple cocktail,Cherry rum,Rum affogato,Hot buttered rum,Iced rum tea

Iced rum tea

Image credit: Steve Brown – taste.com.au

Ingredients

  • 6 Earl Grey tea bags or 2 tablespoons loose-leaf tea
  • 1 cup (220g) caster sugar
  • 1 cup mint leaves, plus extra to serve
  • 1 1/2 cups (375ml) white rum
  • Ice cubes, to serve

Method

  • Step 1
    Boil 2 litres of water, add the tea bags and allow to cool. Place sugar and 2 cups (500ml) of water in a saucepan and stir over low heat to dissolve the sugar. Increase heat to high and boil for 2 minutes. Remove from heat, add mint leaves and cool.
  • Step 2
    Add syrup to the tea mixture, strain everything into a tall jug and chill. When ready to serve, add rum, lots of ice and extra mint leaves.

Cherry rum

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 240g (1 1/2 cups) fresh cherries
  • 375ml (1 1/2 cups) dark rum
  • 100g (1/2 cup) caster sugar
  • 1 vanilla bean, split, seeds scraped

Method

  • Step 1
    Combine the cherries, rum, sugar and vanilla bean in a jar with a tight-fitting lid. Seal and shake gently to dissolve the sugar. Set aside for 2 weeks to infuse.
  • Step 2
    Strain liquid into a sterilised bottle.

Lime & rum cocktail

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 3 limes, cut into quarters
  • 2 tablespoons brown sugar
  • 12 fresh mint leaves
  • 180ml light rum
  • Ice cubes, to serve
  • Soda water, chilled, to serve

Method

  • Step 1
    Place the lime wedges, sugar and mint in a cocktail shaker. Use the end of a rolling pin to pound until roughly crushed.
  • Step 2
    Add the rum to the shaker and shake until well combined.
  • Step 3
    Divide ice among six 250ml (1-cup) capacity serving glasses. Strain rum mixture among the glasses. Place 2 lime wedges and 2 mint leaves in each glass. Top with soda water to serve.

Rum affogato

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 30ml Bundaberg Rum Small Batch
  • 1 scoop vanilla ice-cream
  • 1 shot (30ml) espresso

Method

  • Step 1
    Place a generous scoop of vanilla ice cream in a glass.
  • Step 2
    Pour over rum.
  • Step 3
    Top with a shot of espresso.

Hot buttered rum

Image credit: Ian Wallace – taste.com.au

Ingredients

  • 180ml (6 shots) dark rum
  • 12 whole cloves, lightly bashed
  • 1 lemon, thinly sliced
  • 55g (1/4 cup) caster sugar
  • 1.5L (6 cups) water
  • 90g butter
  • 6 cinnamon sticks

Method

  • Step 1
    Place 30ml of the rum, 2 of the cloves, 1 slice of lemon and 2 teaspoons of the caster sugar in each of 6 heatproof glasses. Stir well until the sugar dissolves.
  • Step 2
    Bring the water to the boil in a saucepan over high heat. Add the butter and stir until melted. Divide among glasses and serve with a cinnamon stick.

Rum & pineapple cocktail

Image credit: Rob Palmer – taste.com.au

Ingredients

  • Angostura bitters, to taste
  • 30ml bundaberg Rum
  • 3 teaspoons fresh lime juice
  • 1 teaspoon caster sugar
  • Ice cubes, to serve
  • Fresh pineapple, peeled, cored, coarsely chopped, to serve
  • Fresh mint leaves, to serve
  • Pineapple juice, to serve
  • Sparkling water, to serve

Method

  • Step 1
    Place a few drops of bitters in a glass. Add rum, lime juice and sugar. Stir until sugar dissolves.
  • Step 2
    Add ice, pineapple and mint. Top with pineapple juice and sparkling water.

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