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Rum Cocktails

Tommy Bahama Rum Cocktails


ONE, TWO PUNCH
1 part raspberry rum
1 part light rum
1/2 part passion fruit juice
1/2 part pomegranate juice
1/2 part mango juice
1/2 part soda water

Add all ingredients together except the soda water. Mix and strain over ice into glass. Top with soda. Garnish with an orange twist.



BAHAMA BASIL SMASH
3 parts Tommy Bahama Golden Sun Rum
2 parts sour mix
3 fresh blackberries
4 basil leaves
4 slices of ginger
1/3 part lemon-lime soda

Muddle blackberries, basil and ginger in a mixing glass. Add remaining ingredients, shake 20 times and strain into a mixing glass. Top with a splash of lemon-lime soda. Garnish with an orchid.



        BAHAMA MAMA

        2 oz Cruzan light rum
        2 oz Myers dark rum
        3 oz DeKuyper banana liqueur
        4 oz Malibu coconut rum
        12 oz pineapple juice
        4 oz orange juice
        4 dash grenadine syrup

       Pour all the ingredients into a cocktail shaker, and shake well. Pour into a pina-colada glass filled with crushed or cubed ice, and garnish with a fresh wedge of pineapple.


BRONX BOMBER
1 1/2 parts Tommy Bahama Golden Sun Rum
1 part mango rum
1 1/2 parts pineapple juice
1/2 part fresh-squeezed lime juice
1/2 part simple syrup
2 dashes of Angostura Bitters

Mix all together over ice, served in a double rocks glass, garnished with a lemon twist.






CALYPSO SUN
2 parts Tommy Bahama Golden Sun Rum
2 parts pineapple juice
1 part fresh orange juice
1 part Coco Lopez

Mix all ingredients over ice in a hurricane glass. Garnish with an orchid.





CAYMAN COOLER
1 1/2 parts Tommy Bahama Golden Sun Rum
1 part apricot brandy
2 parts pineapple juice
1/2 part passion fruit juice - blend 1 cup of water with 1 cup of passion fruit concentrate from Perfect Puree
1/2 lime squeeze
1/2 part simple syrup

Mix all together over ice, served in a mixing glass. Garnish with a pineapple wedge.




CITRUS GINGER FIZZ
2 parts Tommy Bahama White Sand Rum
3/4 parts Domaine de Canton Ginger Liqueur
3/4 parts Cointreau
2 parts sour mix
1/2 parts lemon-lime soda

Mix rum, ginger liqueur, Cointreau and sour mix over ice. Top with lemon-lime soda. Garnish with a lemon wheel (twist).





COCONUT CLOUD MARTINI
1 part Tommy Bahama White Sand Rum
1 1/2 parts vanilla vodka
1 1/2 parts coconut rum
1/2 part Coco Lopez

Shake 20 times in a cocktail shaker and strain. Garnish with toasted coconut.







CRAZY CUBAN
1 part Tommy Bahama White Sand Rum
1/2 part Tommy Bahama Golden Sand Rum
1 part coconut rum
1/2 part 99 Bananas
3 parts pineapple juice

Mix all ingredients over ice in a hurricane glass. Garnish with a pineapple, cherry and parasol.





FROST BITE
2 1/2 parts Tommy Bahama White Sand Rum
3/4 part triple sec
3/4 part sour mix
1/4 part raspberry liqueur

Pour rum, triple sec and sour mix into a mixing glass with ice. Shake 20 times and strain into a chilled martini glass rimmed with sugar in the raw. Slowly pour in the raspberry liqueur so that it sinks to the bottom of the glass. Garnish with a lime twist.





HOT RUM CIDER
1 liter Tommy Bahama Golden Sun Rum
6 liters apple cider
3 cups dried cranberries
2 cups orange juice
10 whole cloves
2 teaspoons ground nutmeg
5 star anise
1 tablespoon ground cinnamon
1/4 teaspoon allspice

In a stock pan, combine .5 liters Tommy Bahama Golden Sun Rum with all other ingredients. Cook on medium heat for 1 hour, stirring often. Strain through a fine mesh strainer. Whisk in remaining rum. Garnish with an orange twist.



KIWI TINI
2 parts Tommy Bahama White Sand Rum
1 part Southern Comfort
1/2 Kiwi pulp + juice (1/2 the kiwi goes through the lime press, the pulp separates easily from the rind and goes into the drink. The other half is used making the kiwi wheel for garnish.)
1 part simple syrup
1 part pineapple juice

Shake 20 times and pour into martini glass. Garnish with a 1/4" thick fresh kiwi wheel.




LA FLORIDITA
2 parts Brugal Blanco Rum
1 part fresh lime juice
1/2 part simple syrup
1/2 part Luxardo Maraschino Liqueur
Splash of fresh grapefruit juice

Shake all ingredients well with ice and strain into a martini glass.
Garnish with a grapefruit peel & rum-soaked cherry.





MEYER LEMON DROP
2 1/2 parts Tommy Bahama White Sand Rum
3/4 part triple sec
1 part sour mix
1/2  part Meyer lemon juice

Squeeze juice from a 1/4 slice of Meyer lemon into a mixing glass. Add remaining ingredients. Shake 20 times and strain into a martini glass rimmed with sugar in the raw.





PINEAPPLE YUKU MOJITO
2 parts Tommy Bahama White Sand Rum
3/4 part yuzu simple syrup
3-4 cubes of fresh pineapple
5 mint leaves
1/2 part fresh lime juice
2 parts lemon-lime soda

Muddle mint and pineapple chunks. Add ice, rum, yuzu simple syrup and fresh lime juice. Mix and top with lemon-lime soda. Garnish with a pineapple wedge.





RASPBERRIES and RHUBARB
2 parts light rum
4 fresh raspberries
1/2 part fresh-pressed lime
3/4 part Simple Syrup
2 dashes rhubarb bitters
1 part soda water

Muddle raspberries with the lime juice and simple syrup. Add rum, rhubarb bitters and ice. Shake to blend and serve in a double rocks glass. Garnish with a rhubarb peel ribbon.




STRAWBERRY MOJITO
2 parts Tommy Bahama White Sand Rum
3/4 oz strawberry puree
5 mint leaves
1/2 oz fresh lime juice
2 parts lemon-lime soda

Muddle mint leaves. Add ice, rum, strawberry puree and fresh lime juice. Mix and top with lemon-lime soda. Dispense Lime foam and garnish with a lime wheel.



Lime foam:
1 part Rose's sweetened lime juice
1 part Tommy Bahama White Sand Rum
1 part sour mix
3 parts pasteurized egg whites
Combine all ingredients and dispense using a nitrous oxide charged whipped cream dispenser. As an alternative preparation, combine all ingredients using an electronic hand mixer until small peaks form.




SUMMER PRESS
2 1/2 parts Tommy Bahama White Sand Rum
1 3/4 parts lemon-lime soda
1 3/4 parts soda water
1 1/2 part fresh lime juice

Mix all ingredients and serve over ice. Garnish with a lime wedge.








T.B. MINE
2 1/2 parts Tommy Bahama White Sand Rum
1/2 part Cointreau
1/2 part sour mix
1/2 part blood orange simple syrup (recipe below)
1/2 part fresh orange juice

Pour all ingredients into a mixing glass with ice. Shake 20 times and strain into a chilled martini glass rimmed with sugar in the raw.



Blood Orange Simple Syrup:
Dissolve 2 cups of sugar in 1 cup of Perfect Puree blood orange and 1/2 cup water over heat. Let cool. The Perfect Puree is available to purchase online at or at Whole Foods Market.




TROPICAL HARVEST

1 part Tommy Bahama White Sand Rum
1 part vanilla rum
1 part mango rum
1/2 part orange juice
1/2 part pineapple juice
Splash sour mix
Grenadine (see instructions below)
Midori (see instructions below)

Mix first 6 ingredients and shake 20 times and pour into martini glass.  Sink 1/4 oz. grenadine and then layer 1/2 oz. Midori on top of grenadine. Garnish with an orange wheel wrapped around a cherry on a bamboo skewer on the rim of the glass. The skewer doubles as a stir stick to stir the layers.





WATERMELON SPLASH
1 part Tommy Bahama White Sand Rum
1 part mango rum
1 part triple sec
2 parts pineapple juice
1 part pureed fresh watermelon

Mix all ingredients over ice in a hurricane glass. Garnish with a watermelon slice.





WICKED PINEAPPLE SWIZZLE
2 parts Mount Gay Eclipse Rum
3/4 part Velvet Falernum
1 1/2 parts pineapple juice
2 dashes bitters
1 part club soda

Add all ingredients together except the soda water. Mix over ice in glass. Top with soda. Garnish with a lime slice.

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