Well that little shot of goodness was calling our name, so we set out to make a few. We made a quick run to the liquor store and found the strawberry liqueur, but were not able to score the Blue Chair Bay Coconut Spiced Rum Cream. Bummer. They did, however, have Pineapple Rum Cream, so we made a game time decision and grabbed it.
Anyway… using the Pineapple Rum Cream instead of Coconut Rum Cream obviously changes the taste of the shooter some, but it was very good anyway! We volunteer to try it again someday when the Coconut Rum Cream is back in stock.
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
Pineapple and rum are frequently paired together. Think of the popular Caribbean rum drink, Bahama Mama, or a Painkiller, or perhaps a Caribbean Rum Punch. The combination of pineapple and a good rum make for a decidedly tropical tasting beverage.
We’ve always been fans of a good Perfect Mojito, and have been known to post a mojito variation or two (check out this Pear Mojito, Mango Mojito or Zesty Orange Mojito), so it was only natural to try a Pineapple Mojito. It took a try or two to figure out the best combination, but we think you’ll enjoy this recipe. Cheers!
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
We were recently contacted by a Rum Therapy follower named Janet, who wondered if we could post a recipe for a drink she had enjoyed in Aruba called an “Oro Huba”. She listed the ingredients, but was unsure of how much of each ingredient to include when making the cocktail and she wondered if we could help her out.
After doing a little research, we came across a picture of an Oro Huba, but could not find an actual recipe anywhere – so, we decided to put one together using the ingredients given: passionfruit, mango syrup, vanilla elixer (extract), coconut rum (Malibu) and dark rum (Bacardi 8).
We searched high and low for an actual passionfruit, but came up short, so we used this passion fruit juice. We used Monin Mango Syrup, which we recently used for this delicous Spicy Mango Daiquiri and substituted Cruzan Aged Dark Rum for the Bacardi 8 as we didn’t have Bacardi 8 in the cabinet.
It took a few tries to come up with this combination, but hey, we’re all about the “research”. Janet, let us know if we came close to the taste that you so fondly remember and the next time we get to Aruba, we’ll most definitely find and taste a true Aruban Oro Huba. By the way, according to the Visit Aruba website, popular belief links Aruba’s name with the Spanish phrase “oro huba” which means “there was gold”.
Although Flamingos are not native to Aruba, we had to add a Flamingo to the glass as many photos you see of Aruba contain beautifully vibrant Flamingos. Apparently, they are only found on Flamingo Beach, Aruba, which will remain on our list of beaches to visit on a future visit to Aruba!
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
1/2ozMango Syrup(plus a little extra to drizzle on top)
1/2tspVanilla Extract(the recipe called for vanilla elixir, which appears to be the same as vanilla extract)
1ozCoconut Rum(the original ingredients call for Malibu Coconut Rum)
2ozDark Rum(the original ingredients call for Bacardi 8. We substituted Cruzan Aged Dark Rum as we didn't have Bacardi 8. We'd love to try it again when we have a bottle of Bacardi 8 to compare the taste.)
Ice(use the smallest amount possible so you get a nice frozen drink, but don't dilute the delicious taste. We used about 1/2 c.)
Jamaica’s cuisine is a diverse combination of delicious flavors resulting in culinary delight for those who relish different spices and flavors. Read more about some Jamaican dish specialties in our post 10 Things You Really Shouldn’t Miss in Jamaica!
One of the dishes that we nearly overlooked while spending time in Jamaica was a Jamaican Beef Patty. Sometimes called a Sunshine Patty for the yellow tone of the crust due to the turmeric used, this tasty pocket of goodness is traditionally filled with a ground beef mixture. We also found patties filled with other meats, such as chicken and pork as well as fish and vegetables. Frequently eaten as a snack, lunch or an appetizer, we found them delicious and filling enough to eat for dinner – perhaps with a side of rice and beans. You might even want to wash them down with a rum drink made with Appleton Rum or a cold Red Stripe. Try this recipe for an Authentic Rum Punch!
This was our first time putting them together and although we hope to try them again soon to get the crust a little flakier and thinner, we devoured them all in no time. If you end up with extra, freeze them for a quick snack at a later time.
Ready to bake!
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
Roll the dough into a ball, wrap with cling wrap and chill for at least 30 minutes.
Preparing the Beef Mixture
In a large skillet, cook the beef until crumbly and brown.
Add the onion and scotch bonnet and cook until soft, about 3 minutes.
Stir in the garlic powder, salt and pepper.
Add the beef cube to the boiling water and stir until dissolved.
Add to the beef mixture along with the paprika, allspice, breadcrumbs and Worcestershire. Simmer on low until liquid is absorbed, then let the mixture cool completely.
Preheat oven to 350 degrees.
Roll about half the dough on a very lightly floured surface with a lightly floured rolling pin.
Once the dough is about 1/16th inch thick, use a 6 inch bowl or plate to cut about 5 – 6 inch circles of dough. Repeat for the remaining half of the dough for 10 circles total.
Lay circles out and place about 3 tbsp of cooled beef mixture on one half of the circle.
Fold the dough over the beef mixture until the edges meet and use a little water or milk on the edge to seal the patty.
Score the edges of the patties with a fork, then poke the fork into the patties several time to create air holes.
Place the patties on a cookie sheet and bake 25 minutes until golden in color.
Their slogan is Drink. Pedal. Party! The St. Thomas Cycleboat is a boat, bike and bar all in one. It sounded like something we’d really enjoy, so during our last trip to St. Thomas, we joined them for a pedal to Water Island, USVI and had a blast!
photo courtesy of St. Thomas Cycleboats
This is a sponsored post with St. Thomas Cycleboats although all opinions expressed in this post are based on our personal experience.
In addition to Water Island, they offer a Sundown, Glasses Up sunset cruise! Tours are limited to 16 people and sell out fast, so if you’re hoping to join them, be sure to reserve your seat in advance. You can find out more about the different tours and book a tour here.
Crown Bay Marina (close to Tickles) is where we were told to meet and upon arrival, we quickly grabbed a seat at the bar (the bar seats have pedals).
Pedaling to Water Island
Included in the tour is a Rum Punch, water, speakers, and the party! Coolers with ice are also provided so feel free to BYOB with your favorite beer, wine, and snacks to munch on.
photo courtesy of St. Thomas Cycleboats
We left the dock and began pedaling our way to Water Island. Pedaling began in earnest when we started, but we were assured by our Captain and Mate that the engine could take over at any time if we tired of pedaling and just wanted to party.
As we rounded the corner to Honeymoon Beach on Water Island, we were treated to a view of a lovely white sand beach and clear, blue water.
The Captain pulled the boat up to shore and we hopped off to enjoy the beach and sunshine. On Honeymoon Beach you can enjoy lunch and/or drinks at Dinghy’s Beach Bar and Heidi’s Honeymoon Grill, walk the beach, snorkel, float in the beautiful water or just lounge in the sun on on a beach chair.
The entire tour is 2 – 3 hours, so there was ample time to party on the boat AND enjoy some beach time! Not surprising, there was less pedaling and more partying on our return to Crown Bay and we said goodbye to some new friends and a Captain and Mate that made the trip even more enjoyable.
Looking for a fun way to enjoy the water, beach and a party while in St. Thomas? Check out St. Thomas Cycleboats for a great day on the water!
We received a beautiful bottle of award-winning Santa Teresa 1796 in the mail recently and have really enjoyed learning about the brand, the rum and the history of Santa Teresa. Santa Teresa 1796 is, in our opinion, an excellent sipper, but also works very well in cocktails such as the Santa Teresa Spicy Mango Daiquiri, which don’t overpower the taste of the delicious rum .
This is a sponsored post with Santa Teresa Rum although all opinions expressed in this post are based on our personal experience with Santa Teresa 1796.
Spicy Mango Daiquiri
Enjoyed neat, you may taste notes of dark chocolate, wood, nuts, cinnamon and molasses. The pleasantly dry flavor palate will please scotch and whiskey drinkers venturing into the world of rum.
Marlo Gomora, Brand Ambassador for Santa Teresa 1796
We had the opportunity to interview Marlo Gomora, brand ambassador for Santa Teresa 1796. Marlo provided a wealth of information on the brand, the history and this delicious rum as well as his thoughts on why dark rum is leading the game as an emerging spirit.
HISTORY The story of Santa Teresa, the oldest Venezuelan producer of blended and aged rums, began 225 years ago at The Hacienda Santa Teresa in Venezuela’s Aragua Valley. The brand has a long and rich history of enduring war, land invasions and other turmoil, yet it continues to thrive.
The Hacienda Santa Teresa is an independent, family-owned company. After surviving the war, Gustav and Panchita Vollmer took over the Hacienda and dedicated their lives to rebuilding the lands and continuing their family legacy. The Vollmer family has been distilling sugar cane and bottling rum at the Hacienda ever since, improving its recipes and passing down tried and true techniques.
SANTA TERESA 1796 In 1996, to commemorate the Hacienda’s bicentennial, Alberto Vollmer Herrera challenged the company to develop a rum that could leverage all of the rum making mastery and craftsmanship learned in the first 200 years. With the help of Master Distiller Néstor Alfonso Ortega Sotero, who has been with the brand for 40 years, Santa Teresa 1796 was born.
Everything used to make Santa Teresa 1796 – from the sugar cane to the water – is sourced from the brand’s estate and local farms in the valley. This terroir provides the perfect environmental conditions for aging rum, from its rich soil to its temperate climate. From fermentation through distillation, aging and blending, it all happens at the Hacienda.
SOLERA METHOD According to Marlo, Santa Teresa is the first super-premium rum to use the Solera method, a Spanish method of maturation commonly used with sherry and wine. In a nutshell, the Solera method consists of a tier of casks. The lowest casks contain the the most mature liquid – in this case rum, and the highest casks contain the least aged rum. When bottling, some of the rum is removed from the bottom cask and the space created by this process is filled with liquid from the level above. The purpose of this labor-intensive process is the maintenance of a reliable style, consistency and quality of the Santa Teresa 1796. The young rum is influenced by the older rum in the barrel into which it has been placed.
To create the smooth, dry rum, a complex blend of light , heavy and pot still rums aged between 4 to 35 years in bourbon barrels are processed in the Solera to create Santa Teresa 1796.
WHERE CAN I GET IT? Where can you purchase Santa Teresa 1796? It is available in select retail stores nationwide (we spotted it in our local Total Wine store), and it is also available to purchase online. Check out the online purchase options here.
AWARDS 2021 Gold Medal – London Spirits Competition 2020 Silver Medal – London Spirits Competition 2020 Gold Medal – San Francisco Spirits Competition 95-point rating at the 2020 Ultimate Spirits Competition (certified as ‘Extraordinary, Ultimate Recommendation’)
RUM AS AN EMERGING SPIRIT So why does Marlo believe dark rum is leading the premium game as an emerging spirit? In his words, “Across spirits categories, people are looking for ways to elevate the drinking occasion. The premiumization trend first impacted categories such as tequila and whisky, with rum long besieged by a reputation as a spirit best relegated to simple and overly sweet beach cocktails. The truth is that rum has always had craftsmanship and provenance that equaled other aged, old-world spirits like Single Malt Whisky or Cognac – people just weren’t aware of it.
A new generation of drinkers are searching for super-premium experiences, eager to explore innovative and luxury spirits in categories they aren’t as familiar with. As a result, they’ve discovered the subtlety and complexity of super-premium dark rums like Santa Teresa 1796, which has a flavor palette more akin to scotch and whisky than the typical rum.
A true daiquiri is a blend of rum, citrus juice, and sugar or other sweetener. This delicious recipe was given to us by Santa Teresa Rum to make with Santa Teresa 1796, a delicately balanced offering that is an excellent sipper, but also pairs so very well with mango syrup, lime and the Tajin Rim in this recipe. If you’re looking for a classic daiquiri taste, you’ll appreciate this exquisite blend!
This recipe is not difficult to put together and so worth finding the correct ingredients to use.
The other ingredients needed for this recipe are Monin Mango Syrup, Scrappy’s Hellfire Bitter’s (we could not locate Scrappy’s Hellfire Bitters and were told that Scrappy’s Firewater would be a good substitution. We opted for this Scrappy’s Gift Set that included Firewater and chocolate bitters…). An ounce of lime juice is used and Tajin Chile Lime seasoning for the rim of the coupe glasses, which are excellent for classic daiquiris.
Enjoy this delicious Spicy Mango Daiquiri – just the right combination of tart and sweet highlighted by Santa Teresa 1796 rum. Read more about Santa Teresa 1796 here.
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
Dang! It’s hot!! We were looking through our list of rum recipes to find the coldest one possible for this weekend by the pool and realized that there were a few that we’ve posted since our post “Frozen Rum Concoctions“. So, we thought we’d compile a second list of our coldest drink recipes so you have more frosty choices! Warning – each one of these is capable of bringing on a brain freeze!
Ahhh… summer. Love the hot days and icy cold drinks!
We’ve been asked lately to post some lower cal drinks, or drinks that are Keto friendly and we thought of this one while sipping a Coconut La Croix Sparkling Water over ice.
When putting this drink together, we did a little research and found that although an unflavored rum contains nearly zero carbs, that was not necessarily true for flavored rums. In looking them up, coconut rums can vary in carb content from zero to a fair amount of carbs per serving, probably depending on if the flavor is infused or added with a liqueur. If you are counting carbs, please do your own research to make sure you are adding a low carb variety. If counting calories, the majority of calories come from the rum(s) which are at least 65 calories per ounce, but because the majority of the liquid is from the La Croix Coconut Sparkling Water (which contains 0 calories in 12 fluid oz.), the calorie count for this drink is fairly low for an alcoholic beverage.
I like a drink that is not really sweet, so I really enjoyed this Sparkling Coconut Mojito without the addition of the Stevia, but if you prefer a sweeter drink, add liquid Stevia to taste. Cheers!
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
Guava just tastes like a tropical vacation to us. I guess that’s probably because the only time we really get to enjoy it is while spending time in the islands.
We’re really missing our island travel right now and thought we’d satisfy an island taste by mixing up a new rum cocktail with guava. It’s always fun to experiment with a new recipe – especially when you come up with something satisfying, like this delicious drink.
We struggled with a name, thinking it should have guava in it, but finally settled on Toes in the Sand, because – it tastes like a drink one would enjoy while basking in the Caribbean sunshine! Enjoy a little taste of the tropics – even if you can’t physically be there right now.
Check out our Sun and the Sand, a Rum Drink in your Hand tee here: Men’s Tee, Women’s Tee
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
