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Spicy Mango Daiquiri

A Spicy Mango Daiquiri…

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.

You can buy Santa Teresa 1796 online here, if you can’t locate it locally.

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!

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5 from 1 vote

Spicy Mango Daiquiri

Servings: 1
Author: Santa Teresa Rum

Ingredients

Instructions

  • Combine all in mixing cup. Add ice. Shake.
  • Wet the rim of a coupe glass with the lime. Dip the rim very lightly in the Tajin Chile Seasoning.
  • Fine strain the liquid into the coupe glass, and garnish with a lime wedge or lime twist.

For more delicious rum recipes, visit our Rum Recipe Directory

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Sparkling Coconut Mojito

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!

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Sparkling Coconut Mojito

Servings: 1
Author: Rum Therapy

Ingredients

  • 1 oz Silver or White Rum (we used Kōloa Kauaʻi White Rum)
  • 1 oz Coconut Rum (we used Kōloa Kauaʻi Coconut Rum)
  • 1 can LaCroix Coconut Sparkling Water
  • 10 Fresh Mint Leaves
  • 1 tsp Lime Juice
  • 1 – 3 drops Liquid Stevia (optional)

Instructions

  • Add the lime juice to a glass with the mint leaves and gently muddle.
  • Add the rums to the lime juice and mint leave mixture and stir.
  • Pour the mixture into a tall glass over ice, then top with the LaCroix Coconut Sparkling Water.
  • Add 1-3 drops of liquid Stevia to taste (optional)
  • Garnish if a lime wedge, if desired, and serve.

For more delicious rum recipes, visit our Rum Recipe Directory

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Toes in the Sand Cocktail

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!

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Toes in the Sand

Servings: 1

Ingredients

Instructions

  • Pour coconut water into a mini ice tray and freeze until the cubes are hardened.
  • Fill a mason jar with the coconut ice cubes.
  • Shake all ingredients together in a cocktail shaker, then pour into the mason jar over the coconut ice cubes.
  • Sprinkle with freshly ground nutmeg, them garnish with a pineapple cube and a pineapple frond.

And for more delicious rum recipes, visit our Rum Recipe Directory

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Jamaican Jerk Chicken

If you’ve ever spent time in Jamaica, you’ve probably heard of jerk, a method of seasoning and cooking meats, such as chicken, pork, fish, beef or goat. We had our first jerk at Scotchies, in Jamaica, a restaurant well known for their delicious jerk meats. Grab a Red Stripe and watch them barbecue the delicious specials in traditional style over pimento wood.

Unfortunately, we can’t get back to Jamaica as frequently as we’d like, so we recently looked up recipes for jerk chicken. The only ingredient we had difficulty finding was a Scotch Bonnet Pepper. Habaneros can be used alternately as they have a similar heat rating, but for the most authentic Jamaican jerk taste, use Scotch Bonnet Peppers if you can find them!

As we didn’t have pimento wood or a charcoal grill to barbecue the seasoned chicken, we opted for a gas grill and the chicken turned out well. Hmmm, maybe we’ll try smoking them next time!

If you’re dying to enjoy a jerk meal and can’t get to Jamaica for the real deal, give this recipe a try. Or – if you’re really short on time, you can purchase Walkerswood Traditional Jamaican Jerk Seasoning!

*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!

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Jamaican Jerk Chicken

Ingredients

  • 3 pds Chicken (quartered, bone in, skin on)

Jerk Seasoning

  • 2 Limes (juiced)
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Soy Sauce
  • 2 Shallots (peeled and cut in half)
  • 8 Scallions (use entire scallion after removing the roots)
  • 1/2 c Vegetable Oil
  • 4 Scotch Bonnet Chili Peppers (use Habanero if you can't find Scotch Bonnet)
  • 2 inch piece Fresh Ginger (peeled and finely chopped)
  • 1/4 c Fresh Thyme Leaves
  • 6 Garlic Cloves
  • 1 tbsp Black Pepper
  • 1 tbsp Salt
  • 2 tbsp Ground Allspice
  • 2 tbsp Dark Brown Sugar

Instructions

  • Combine all seasoning ingredients in a blender or food processor and blend into a paste.
  • Pat dry chicken pieces then spread the paste all over the chicken. Cover the seasoned chicken, or place in a plastic bag and refrigerate for at least 12 hours or overnight.
  • Before grilling, bring chicken to room temperature.
  • Allow the grill to heat up to 300 degrees, then place chicken on the grill.
  • Cook chicken for 35-45 minutes (depending on the size of the pieces – even longer for large pieces), turning every 10 minutes or so. Chicken will become nicely browned and juices will be clear. Take off the grill and serve with a side such as rice and peas.

And for more delicious rum recipes, visit our Rum Recipe Directory

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Key Lime Colada

My, oh my, Key Lime…Coladas! A few years ago, during a visit to Key West, we ordered a Key Lime Colada at one of the many really good restaurant/bars we visited. Key Lime Pie is one of our favorite desserts and, to our pleasant surprise, Key Lime Pies are abundant in Key West. It is said (although there is some dispute) that Key Lime Pie originated in Key West, and regardless of the origination, Key West has got to be the best place to enjoy the delicious treat!

Anyway, the Key Lime Colada we ordered was a perfect combination of tart & sweet without swinging the pendulum either way. We’ve had a hankering for another one for quite some time, and since we haven’t’ been able to get back down to Key West for too long, we thought we’d try our hand at the delicious rum filled drink. The graham cracker crust makes it taste even more like a slice of pie! Tell us what you think!

*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!

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Key Lime Colada

Servings: 1
Author: Rum Therapy

Ingredients

  • 1 1/2 c Frozen Pineapple
  • 1/3 c Unsweetened Coconut Milk (canned) (we used lite)
  • 2 oz Gold Rum (we used Cruzan)
  • 3 tsp Fresh Key Lime Juice (about 3 medium Key Limes)
  • Crushed Graham Crackers (for the rim of the glass)
  • Key Lime Slices and Pineapple Chunk (for garnish – optional)
  • 1/2 oz Dark Rum (for floater)

Instructions

  • Add frozen pineapple, coconut milk, rum and lime juice to a blender and blend until smooth.
  • If the mixture is too thick, add a a little more coconut milk and blend again.
  • Finely crush a graham cracker, rub the rim of a hurricane glass with a cut key lime, then dip the rim in the crushed cracker.
  • Pour the mixture into the hurricane glass, add the dark rum floater (optional) and garnish with key lime slices, pineapple, a biodegradeable straw and an umbrella!

And for more delicious rum recipes, visit our Rum Recipe Directory

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Yummy Rummy Chocolate Chip Cookies

So, apparently we’re not quite over our obsession with baking with chocolate and rum, but hopefully this will be the last…for a while. Recently we posted recipes for Chocolate Rum Fudge, Chocolate Rum Brownies with Warm Rum Glaze and Super Easy No Bake Rum Balls. All amazingly delicious! Love the combination of chocolate and dark rum!

Anyway, these Yummy Rummy Chocolate Chip Cookies are pretty good too. On their own, they have just a hint of a rum taste and smell if you use a rum with a good, full taste like Myers’s Dark Rum. But, if that’s not rummy enough for your taste, lightly brush the warm cookies with a just little additional rum after removing them from the oven and let it soak in…ooohhh!

*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!

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Yummy Rummy Chocolate Chip Cookies

Servings: 32 cookies

Ingredients

Instructions

  • Mix together the butter and sugars until creamy.
  • Add the egg whites and mix well.
  • Mix in the vanilla extract and rum.
  • Add flour, baking soda and salt and mix until combined.
  • Stir in the chocolate chips and mix.
  • Using a tablespoon, drop mix onto a cookie sheet lined with parchment paper.
  • Bake at 350 for 10-12 minutes, until brown. Let rest for a few minutes before transferring to a plate.

And for more delicious rum recipes, visit our Rum Recipe Directory

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Creamy Root Beer & Rum

There’s just something about Root Beer and dark rum. Previously we posted a recipe for an adult version of a Root Beer Float called a Rum N’ Root Beer Float. Ahhh, so delicious AND caloric! Well, we recently ran across another recipe on How Sweet Eats calling for Root Beer and rum and just had to try it. Oh my goodness. Equally as delicious and unfortunately as caloric, but so worth some extra exercise to burn it off. The recipe makes a good sized (and powerful) drink, but you could also cut it in half for a super tasty after-dinner dessert liqueur. Enjoy this super easy, super tasty delight!

*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!

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Creamy Root Beer & Rum

Servings: 1

Ingredients

  • 6 oz Root Beer (use a Root Beer made with cane sugar, if possible. We used Dad's.)
  • 2 oz Dark Spiced Rum (we unleashed the Kraken here)
  • 1 – 2 oz Bailey's Irish Cream (we split the difference and used 1-1/2 oz)
  • Cinnamon Stick (optional, for stirring)

Instructions

  • Pour the rum and root beer into a rocks glass over crushed ice.
  • Slowly pour the Baily's Irish Cream over the ice. Gently stir and enjoy!

Check out more Rum Recipes here!

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Bananawhacker

If you’ve followed us for a while, you probably know of our affinity for Bushwackers. After all, how can you not be enamored with a combination of chocolate, rum, Bailey’s, Amaretto, (and a few other delicious ingredients)?

During a visit to Foxy’s on Jost Van Dyke several years ago, we noticed a Bananawhacker on the menu. We asked if it was similar to a Bushwacker and our server said, “Just try it. You’ll like it…”. We tried it and we definitely liked it. At least, as far as we remember. Equally as potent with an added banana component, these are da bomb.

Missing the islands, we’ve been going through photos of our travels recently and came across a photo of that visit to Foxy’s in 2015 when we started with a Chicken Roti (Foxy’s makes a good one!) and a Bananawhacker.

Realizing we had yet to post a Bananawhacker recipe, we found that Foxy’s is not the only location that features Bananawhackers. Pensacola, Florida, another place to score an amazing Bushwacker, also features Bananawhackers, or Bananawackers, depending on the location. The recipes all appear to be slightly different, but I’m sure you can’t go wrong with any of them. The recipe below is the closest we remember to Foxy’s Bananawhacker, so enjoy, but be careful – they are strong but so delicious!

*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!

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Bananawhacker

Servings: 1

Ingredients

  • 1 medium Banana (ripe)
  • 2 oz Gold or Aged Rum (we used Cruzan Aged Dark Rum)
  • 1/2 oz Kahlua
  • 1/2 oz Bailey's
  • 1/2 oz Amaretto
  • 1/2 oz Frangelico
  • up to 1 c Ice
  • Banana Slices
  • Freshly Grated Nutmeg

Instructions

If you like this recipe, you may also like:
Bushwacker
Bushwacker Pudding Shots
Dirty Banana
Banana Daiquiri
Funky Monkey
BBC – Bailey’s Banana Colada

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Caribbean Roti Filled with Chicken Curry and Potatoes

If you’ve spent some time in the Caribbean, chances are you’ve either heard of a Roti or have seen one on a menu. Roti actually means bread, and is sometimes also called chapati. Roti has Indian roots and is frequently paired with a curry dish, such as chicken curry. In the Caribbean, you’ll often find roti’s wrapped around or stuffed with a curry dish such as chicken, beef, conch and goat .

We had our first roti while enjoying a great BVI sailing vacation years ago. The aroma coming from the kitchen had our mouths watering way before we took our first bite. The were savory, warm and served with a side of sweet mango chutney.

A tortilla can be used in a pinch if you don’t have time to whip up some fresh roti’s, but the taste is slightly different and it’s worth the effort! Enjoy!

*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!

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Caribbean Roti

Ingredients

Curried Chicken Filling

  • 2 tbsp Vegetable Oil
  • 1 1/2 lbs Boneless, Skinless Chicken Breast (cut in bite sized cubes)
  • 1 large Onion (diced)
  • 1 tsp Minced Garlic
  • 1 tbsp Jalapeño (diced) (Use a traditional Scotch Bonnet Pepper instead of a jalapeño if you like hot and spicy dishes. Just add the whole pepper to the pan with the Chicken Broth)
  • 1 tsp Fresh Thyme (leaves only, minced)
  • 1 tsp Cumin
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Nutmeg
  • 2 tbsp Curry Powder
  • 1/2 tsp Cayenne Pepper
  • 2 – 3 c Chicken Broth
  • 1 tbsp Light Brown Sugar
  • 1/8 tsp Finely Grated Ginger
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 1/2 c Potatoes (peeled and cubed)

Roti Skin

Instructions

Curried Chicken Filling

  • Heat large saucepan, add oil. Add onions, garlic, jalapeño, thyme, cumin, allspice, nutmeg, curry powder and cayenne and sauté for about 2 minutes.
  • Add chicken and sauté another 2 minutes, being careful not to let the mixture burn.
  • Add chicken broth, light brown sugar, ginger, salt, pepper and potatoes. Bring to a boil, then cover and let it simmer on low until the sauce thickens (about 20-30 minutes)

Roti Skin

  • Combine the flour and salt in a bowl and mix. (A stand-mixer also works well).
  • Mix in softened butter and while mixing, slowly add in a small amounts of water at a time until dough becomes soft and pliable.
  • Sprinkle a large surface with flour (I used a large cutting board) and knead the dough on the surface until smooth.
  • Divide dough into 5 pieces. Roll each piece into a thin, round shape.
  • Heat a pan with a small amount of oil. Place one roti in the pan and cook until it begins to brown. Flip the roti and brown on the other side. Repeat with the remainder of the roti's.

Putting them together

  • Lay out one warm roti, and spoon 3/4 – 1 c of the curried chicken mixture onto the roti.
  • Fold the roti tightly around the mixture and serve with Mango Chutney.

Check out more Recipes here!

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Chocolate Rum Fudge

Seems like we’ve been combining chocolate and rum in a few recipes lately, perhaps because the combo is freakin’ delicious?! Chocolate Rum Brownies with Warm Rum Glaze, Super Easy No Bake Rum Balls and now, a delicious Chocolate Rum Fudge! I was a little nervous about making fudge as I had heard it can be a little difficult, but this recipe was not hard at all. Serve a square with a glass of your favorite sipping rum for an excellent dessert treat.

*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!

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Chocolate Rum Fudge

Ingredients

Instructions

  • Melt semi-sweet morsels and unsweetened chocolate in a saucepan over low heat, stirring constantly.
  • Stir in marshmallow creme and pour in a mixing bowl.
  • In another saucepan, combine the sugar, butter, salt and evaporated milk. Bring to a slow boil, stirring constantly.
  • Pour into the mixing bowl with the chocolate and marshmallow creme. Add rum, then stir until creamy.
  • Pour into buttered 9 x 13 inch pan and chill until firm.
  • Cut into 1 inch squares and serve.

Check out more Rum Recipes here!

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