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Borinquen:

2 ounces White or Dark Rum

1 tablespoon Grenadine Syrup

1 ounce Lime Juice

1 ounce Orange Juice

1 ounce 151 proof Rum

½ cup Cracked or Shaved Ice

* Blend ingredients in blender to consistency. Serve in old-fashioned glasses.

Congo:

2 ounces White or Dark Rum

1 teaspoon Powdered Sugar

1 teaspoon Shredded Coconut

½ cup Cracked or Shaved Ice

Dash of Nutmeg

* Mix ingredients in a blender and blend to desired consistency. Pour, unstrained, into fluted champagne glass and sprinkle with nutmeg.

 

Habaneros:

2 ounces White Rum

Juice of ½ Lemon

½ ounce Absinthe Substitute (sold as Absinthe in liquor stores)

½ cup Shaved Ice

* Mix ingredients in a shaker with cracked ice and shake well. Pour (unstrained) into cocktail glass.

 

Morro:

1 ounce Dark Rum

½ ounce Dry Gin

1 ounce Lime Juice

1 ounce Pineapple Juice

½ Ice Cubes, ½ Shaved Ice

* Dip rim of old-fashioned glass in sugar and fill with ice cubes. Mix all ingredients in a shaker with cracked ice. Shake well and strain into glass.

 

El Presidente:

2 ounces White Rum

1 ounce Dry Vermouth

¼ ounce Curacao

½ cup Cracked Ice

½ Orange

* Mix ingredients in a shaker with cracked ice and stir. Strain into chilled cocktail glass and add twist of orange peel.

 

Mariposa:

1 ounce Dark Rum

½ ounce Brandy

2 ounces Orange Juice

1 ounce Lemon Juice

Dash of Grenadine Syrup

½ Cracked Ice

* Mix ingredients in a shaker with cracked ice and shake well. Strain into a chilled cocktail glass and serve.

 

Happy Holidays!

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