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Bahama Mama

We knew we’d like the taste of this tropical concoction when we heard it contained 3 different rums – oh, AND Kahlúa! Recipes for a Bahama Mama can be quite different – some contain banana liqueur instead of Kahlúa and some contain orange juice instead of lemon juice. This is one of our favorite recipes for a Bahama Mama – not too sweet, but a great tropical taste!

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Bahama Mama

Course: Drinks
Servings: 1

Ingredients

  • 1/2 oz. Dark Rum
  • 1/2 oz. Light Rum
  • 1/2 oz. 151-Proof Rum
  • 1/2 oz. Kahlúa
  • 1 oz. Lemon Juice
  • 3 oz. Pineapple Juice (unsweetened)
  • 1 slice Pineapple or Orange and Maraschino Cherry (for garnish)

Instructions

  • Shake the rums, Kahlúa, lemon juice, and pineapple juice with ice then strain over crushed ice into a chilled glass.
  • Garnish with a pineapple wedge or orange slice and a maraschino cherry.

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Coconut Old Fashioned

Ready for a classy new cocktail? This twist on a classic from the people at Cruzan Rum highlights the flavor of Cruzan Single Barrel with just a hint of coconut (using coconut water ice cubes!) and citrus. Great to serve during a small cocktail party!

*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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Coconut Old Fashioned

Servings: 1

Ingredients

  • 2 oz Cruzan Single Barrel Rum
  • 1/2 oz Simple Syrup
  • 3 dashes Bitters
  • Coconut Water Ice Cubes (strain a can of coconut water into an ice cube tray and freeze for several hours)
  • Orange Peel

Instructions

  • Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass.
  • Add rum, syrup and bitters.
  • Drop in a few Coconut Water Ice Cubes, stir gently and serve.

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Zesty Orange Mojito

We’re always on the look out for tasty new mojito recipes and ran across this one recently. The orange mixes very nicely with the lime and mint. A delicious taste of tropical citrus goodness –  good even in the winter when oranges are in high season. Almost like a little sunshine in your glass!

*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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Zesty Orange Mojito

A delicious taste of tropical citrus goodness, especially good in the winter when oranges are in high season.
Course: Drinks
Servings: 1

Ingredients

  • 1/2 Orange
  • 1/2 Lime
  • 2 tsp. Sugar
  • 8 leaves Fresh Mint
  • 2 1/2 oz. White Rum
  • 1 C. Crushed Ice

Instructions

  • Slice the oranges and limes.
  • Place the oranges, limes, sugar, and mint in a tall glass.
  • Muddle the leaves, orange wedges and lime wedges until juicy and fragrant.
  • Add rum and ice. Shake vigorously, strain over ice in a smaller glass. 
  • Garnish with mint and a slice of orange. Enjoy!!

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Frozen Berry Mojito

Nothing can beat the taste of a well made Classic Mojito, but during our recent trip to St. Maarten, we enjoyed a Wild Berry Mojito at Mary’s Boon that was totally different and really, really good! Turns out the bartender at Mary’s Boon won an award for the beverage but wouldn’t divulge the complete recipe. It was berrylicious and we could certainly taste a bit of lime and mint, but it was frozen – more like a daiquiri. When we returned home, we thought we would try to capture the flavors present in that scrumptious Wild Berry Mojito.

We tweaked some ingredients to our liking and ended up with the following recipe, and although not quite as amazing as the one we had in St. Maarten, it’s pretty tasty! Perhaps the incredible view of Simpson Bay at Mary’s Boon had something to do with it?

*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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Frozen Berry Mojito

Servings: 1

Ingredients

  • 1 c Fresh Berries of Choice (we used blueberries and blackberries for this batch)
  • 1/2 Lime (juiced)
  • 1 tbsp Mint Infused Simple Syrup (see recipe below)
  • 2 oz White Rum
  • 1 c Ice (if using frozen berries, you can either omit the ice or use less than a cup)
  • Sprig of Mint

Instructions

  • Combine all ingredients in a blender with the ice.
  • Blend until smooth and garnish with a sprig of mint.

Notes

Mint Infused Simple Syrup
Mix 1/2 cup water with 1/2 cup sugar in a saucepan and heat until the sugar dissolves. Then let it steep with a handful of mint leaves for an hour or so. Strain out the leaves and store in the fridge till you’re ready to use it.

Possible Variations
Change up the type of berries (strawberry, raspberry) to change the taste
Use frozen berries and slightly decrease the ice
Add more simple syrup if you like a sweeter drink or when using berries that are not as sweet

Recipe by Rum Therapy

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Mount Gay Rum Bajan Cooler

 Mount Gay Eclipse is almost always one of the selections in our rum cabinet. If not, it’s because we’ve just enjoyed the last of it and haven’t had a chance to get more. As a matter of fact, that’s how we found the following recipe, it was attached to a brand new bottle of Mount Gay Eclipse that we picked up this week.

The recipe is called Bajan Cooler. We put it together last night and I must say it was cool and refreshing – just perfect as the days get longer and warmer.

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*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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Bajan Cooler

Cool and refreshing – just perfect as the days get longer and warmer.
Course: Drinks

Ingredients

Instructions

  • Mix all ingredients over ice and pour into a tall glass.
  • Garnish with fresh mint.

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Piña Colada Cupcakes

One of our favorite tropical drinks is the frosty Piña Colada. The taste simply transports us back to the islands. So, when I ran across a recipe for Piña Colada Cupcakes I thought, why not! Mind you, with only 1/4 c. rum, these don’t pack quite as much punch as the actual cocktail, but that means you can probably enjoy them anytime!

copyright Rum Therapy
Piña Colada Cupcake

Piña Colada Cupcakes
(makes 24 cupcakes)

1/4 c. coconut rum (we used Cruzan Coconut)
1/2 c. cream of coconut
1 tsp vanilla
1  3/4 c. flour
2  1/2 tsp baking powder
1/4 tsp salt
1/2 c. unsalted butter
1 c. sugar
3 eggs
1 (8 oz) can crushed pineapple

Preheat the oven to 350`F. In a small mixing bowl, mix together the rum, coconut cream, pineapple with its juice, and vanilla.

In another small mix together the flour, baking powder and salt.

In a medium mixing bowl beat the butter and sugar together until light and fluffy, then add the eggs one at a time, beating as you go.

While you’re mixing slowly add the rum mixture to the butter and sugar mixture.

Then add the flour mixture slowly until all the ingredients are well incorporated.

Fill cupcake wrappers 3/4 full and bake for 18 to 20 minutes, or until tops are starting to turn lightly golden brown.

copyright Rum Therapy
Freshly Baked Piña Colada Cupcake

Let the cupcakes cool then ice them with the Coconut Cream Frosting below.

 

Coconut Cream Frosting

16 oz cream cheese
1/2 c. butter
4 c. powdered sugar
4 tbs cream of coconut
(optional) shredded coconut for garnish, pineapple chunks, cherries

In a medium mixing bowl, cream together the butter, cream cheese, and coconut cream with a mixer.

Slowly add the powdered sugar and mix on low speed until it is completely incorporated.

Ice cooled cupcakes and garnish with shredded coconut, pineapple chunks and cherries, if desired.

copyright Rum Therapy
Finished Piña Colada Cupcake

Next step – unwrap one of those puppies and ENJOY! Cheers!

Modified from a recipe found on Restless Chipotle

 

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St. Patrick’s Day Drinks

Not a big fan of green beer? Could you use a recipe for a green rum drink for St. Patrick’s Day this year? We’ve assembled three great tasting rum recipes sure to add a little touch O’ the green to your celebration. Click the link for recipes.

St Patrick's Day Rum Drinks - copyright Rum Therapy
Tropical Leprechaun


St Patrick's Day Rum Drinks - copyright Rum Therapy

St. Patrick’s Day Punch

St Patrick's Day Rum Drinks - copyright Rum Therapy
Frosty O’Malley

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Triple Chocolate Rum Cake

A couple of days ago I spotted a recipe from the folks at Kōloa Rum for a Triple Chocolate Rum Cake. Having just returned from a week in the islands drinking rum and enjoying some great food, I was actually thinking I should cut back for a few days on rum…and chocolate…and food in general, but what the heck, the recipe sounded really good – and I still had some Kaua`i Dark, Kōloa Rum.

I assembled a shopping list and quickly realized that this cake HAD to be good. It contained cake mix, pudding mix, and although it called for one cup of semi-sweet chocolate chip morsels, Kōloa said to use the whole bag!!! I ran to the store and purchased what I needed and started mixing the cake together.

One of us, and I won’t name names, but it’s not me :), is an absolute chocoholic and upon tasting the Triple Chocolate Rum Cake, declared it a HUGE success. In fact, he said it should be re-named Death By Rum and Chocolate! Hmmm – what a way to go….

Triple-Chocolate-Rum-Cake-copyright Rum Therapy
Triple Chocolate Rum Cake

Recipe courtesy of Kōloa Rum Company

Cake
1 Box Chocolate Fudge Cake Mix (18.25 oz)
1 Box Chocolate Fudge Instant Pudding (2.8 oz)
1 Cup Kōloa Rum, Kaua`i Dark
4 Eggs
1/2 c. Milk
1/2 c. Canola Oil
1 c. Semi Sweet Chocolate Chips (we used the whole bag per Kōloa’s recommendation)

Glaze
4 Tbsp. Butter
1/2 c. Sugar
1/2 c. Kōloa Rum, Kaua`i Dark
1/3 tsp. Vanilla Extract

Powdered Sugar (optional)
Whipped Cream (optional)
Raspberries (optional)

Preheat the over to 350. Spray and flour bundt pan. Take a large bowl and add pudding mix, cake mix, eggs, rum, mild and oil. Beat it with an electric mixer on low speed for about 1 minute and then increase speed and blend for an additional 2 minutes. Stir in chocolate chips. Pour blended mixture into the prepared pan. Bake for about 45 minutes in the preheated oven. Let the cake cool on a wire rack. Meanwhile for glaze, add sugar, butter, and 1/2 cup rum, to a small pot and bring it to a boil. Remove from heat; add vanilla, set the rum cake glaze aside. Prick holes all over the cake while it is hot, then pour the glaze all over the cake. Let the glaze soak completely in the cake. When done, remove the cake from the pan, dust it with powdered sugar and whipped cream and serve.


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Spiced Rum Cupcakes

So, I spotted this recipe for Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting the other day and thought we’d tweak them just a bit.

It wasn’t a hard recipe to put together – even for someone that doesn’t do a ton of baking and well, these babies were REALLY good. So good in fact that I may bring them to a holiday party this year – IF I can make another batch and not eat them all before we get there!

*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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Spiced Rum Cupcakes

Servings: 12

Ingredients

Cupcakes

Frosting

Instructions

  • Cupcakes: In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin, eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid 3/4 of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.
  • Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last 1/2 cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

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Miami Vice

Oh, the Miami Vice. Such a sensual treat. The smell of coconut and strawberry mingling with rum. The taste of the tropics. Just looking at one brings me back to vacations past; lounging in a beach chair in paradise, and a bartender keeping us well stocked with a never ending supply of these tropical delights. I came across an easy recipe for a Miami vice recently and good vacation memories came flooding back and I thought – this should be called a “Tropical Beach Party In Your Mouth”.

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We’ve made these before by mixing a batch of pina coladas and a batch of strawberry daiquiris from scratch and honestly, the taste is supreme, but it’s a lot of work. Especially because they go down way too easy, making the host jump out of their beach or pool chair to mix up another batch for everyone. This recipe is simple and it’d be quite easy to double it from the beginning, giving you extra time to relax and enjoy some Rum Therapy!

*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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Miami Vice

Tropical Beach Party In Your Mouth

Course: Drinks
Servings: 3

Ingredients

  • 5 oz. 151 "Overproof" Rum
  • 1 can Pina Colada Mix
  • 1 can Frozen Daiquiri Mix
  • Fresh Strawberries

Instructions

  • Combine pina colada mix with 2.5 oz of rum and ice – add enough ice to make a thick mix. Set aside.
  • Combine daiquiri mix with 2.5 oz of rum and ice.
  • Again, add enough ice to make it nice and thick.
  • Pour pina colada and daiquiri mixture into a tall glass at the same time.
  • If that gets a bit too messy, alternate pours.
  • Garnish with strawberries.

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