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The Tropical Escape

The Tropical Escape

Gosh, who couldn’t use a tropical escape right now? Although we’d rather be drinking this delicious tropical combination of coconut and guava on our favorite Caribbean beach, the taste, at least, will remind us of swinging in a hammock with the sound of gentle waves lapping the shore. Ahhh…

The Tropical Escape is super easy to make and we like to add the optional floater to ours. The taste of the guava and coconut blended together is delicate, so although we frequently use a dark rum as a floater, we opted for a good gold rum (we used Cruzan aged). It added a little more rum taste and a slightly stronger alcohol content without overpowering the cocktail.

*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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The Tropical Escape

This delicate tropical taste combination of coconut rum and guava will have you dreaming of the islands.
Servings: 4

Ingredients

  • 4 oz. Coconut Rum (we used Blue Chair Bay Coconut Rum)
  • 4 oz. Guava Nectar (or guava juice if you can't find the nectar)
  • 4 tsp. Lemon Juice
  • 6 dashes Bitters
  • 2 tsp. Simple Syrup
  • 4 oz. Coconut Water
  • 2 – 4 oz. Gold Rum for Floater (optional)
  • Pineapple Fronds and/or Pineapple Chunks (for garnish)

Instructions

  • Combine the coconut rum, guava nectar, lemon juice, bitters and coconut water in a large cocktail shaker and shake or stir to blend.
  • Add crushed ice to glasses (we used martini glasses like these), and pour the cocktail over the ice.
  • Add 1/2 – 1 oz. of floater to each glass, if desired.
  • Garnish with pineapple fronds and a chunk of pineapple.

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

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Coconut Rum Punch

We’re big fans of rum punch – all kinds, made with fruit juices or fruit and different rums. Such an easy drink to change up and play with different combinations of flavors. We ran across this Coconut Rum Punch recipe by Kimberly of A Night Owl on Pinterest, and were initially attracted by the delicious looking picture, but after putting it together, the taste is equally delicious! We made a smaller version of the recipe than originally posted (we didn’t want to waste any!), but you can easily double it for adult get-togethers!

*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!

Print Recipe

Coconut Rum Punch

Course: Drinks
Servings: 4
Author: Night Owl, presented by Rum Therapy

Ingredients

Instructions

  • Mix together the coconut rum, orange juice, pineapple juice and ginger ale.
  • Pour over ice in tall glasses.
  • Slowly add equal parts grenadine to each glass.
  • The grenadine will sink to the bottom creating a beautiful looking drink. Garnish with a skewer of maraschinos add a biodegradable straw and enjoy!

You might also like:
Authentic Rum Punch Recipe
Caribbean Rum Punch

Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

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The Sunset Cruz

As the leaves begin to fall and the temps drop, I get the urge to try some of the heavier or warmer rum drinks that I’ve run across over the summer. One such drink, The Sunset Cruz, created by Carlton Grooms, was shown being prepared on a video posted on Coastlines & Tanlines. It makes use of rum cream – which is actually quite enjoyable and decadent by itself over ice. This recipe, however, adds coconut water and coconut rum. So, as I turned on the heater in the Rum Therapy kitchen for the first time this season, I assembled the ingredients for this rich and creamy rum drink.

Unfortunately, I was not able to find the Aztec Chocolate Bitters that were used in the video and so just substituted a sprinkling of unsweetened chocolate. I’ll have to compare the taste to the chocolate bitters when I can find them.

The recipe is rich and creamy, yet with just a touch of the tropics. I liked it so much that I might even substitute it for a glass of spiked eggnog during the holiday season. Cheers!~

The Sunset Cruz

2 oz. rum cream
1 oz. Cruzan Coconut Rum
2 oz. coconut water
fresh shredded coconut
Aztec chocolate bitters

Vigorously shake the rum cream, coconut rum, coconut water and ice until frothy. Strain into a glass. Sprinkle with shredded coconut and Aztec chocolate bitters. Enjoy!