Who doesn’t enjoy a nice cold Pina Colada on a hot day? The drink was developed in Puerto Rico in the 1950’s and became popular in the States during the ’70s.
Today it has a bit of a “Retro” flavor – or maybe that’s just the Rum I taste.
Traditionally the drink is shaken, not blended. And while I usually try and do things the “traditional” way – I gotta say that when it comes to Pina Colada, mine are blended.
Pina Coladas are also easy to make, since they only require 3 ingredients plus ice.
- 1 1/2 oz light rum
- 2 oz of Coconut Cream Liqueur (Coco Lopez is the traditional brand, but use what you have)
- 2 – 6 oz Pineapple Juice
- 1 cup of ice
Put everything in a blender and blend till smooth. Serve in an old-fashioned glass, rocks glass, or collins glass.
One day, when I get around to finishing my book, “1001 Reasons to Drink Rum” you’ll see that Reason #48 is the Mai Tai.
I mean, perhaps I’ll even move it up a bit in the ranking because this drink is really, really good.
The legend of this drink is that its inventor (Victor J. Bergeron, of Trader Vics fame) mixed this drink up as a special for a visitor from Tahiti back in 1944. When his Tahitian friend tasted it, he said “Maita’i roa!” – which means “Out of this World!”
Thus was born the Mai Tai.
Hey, I don’t know if that’s true or not, but the drink really is Out of this World. And that qualifies it to be todays Friday 5 o’Clock Cocktail.
Here’s how to make a Mai Tai:
- 1 1/2 oz dark rum (I use Myer’s)
- 1 oz of aged rum (typically Anejo rum, but any “gold” or “aged” rum will do fine)
- 1/2 oz Orange Curacao
- 1/2 oz Orgeat
- 1 oz lime juice
- 1/2 oz orange juice
- 1/4 oz simple syrup
Just take everything, put it in your cocktail shaker with ice and shake thoroughly. Serve it on the rocks in some kind of glass that’s big enough to hold it all.
Now, according to tradition, you are supposed to garnish this drink with an orange blossom and some orange peel spiral.
But we’re drunks, and we don’t have any fuckin’ orange blossoms, and we certainly don’t have the dexterity to peal up orange spirals!
So, just garnish it with a slice of orange and don’t worry about it.
Captain Morgan, Lime, Triple Sec and Pineapple Juice. I’m not sure what could possibly go wrong with that combination of ingredients. Even if you messed up the proportions; most likely it would still taste great.
Right now, pineapples are a buck each at my grocery store, and I almost never need a reason to buy a bottle of rum. So, it just seemed natural to make this drink today. Then make another one. And then a third for desert.
The Barbados Punch is tangy-sweet, and refreshing with the ice slushy effect. A great way to plus this drink up is to substitute some chunks of pineapple for the pineapple juice. It creates this frothy sweet, lime citrus drink. Oh man, it’s good.
I find when I make these blended drinks that it helps to prep the ice before I put the rest of the ingredients in. So I put the ice in the blender first and whack it around on low speed for a bit – pulsing on and off. Otherwise you end up with big chuncks of ice and the rest pulverized into liquid.
Of course, I’m just a Drunk and I don’t have a fancy blender. Probably if you have one of those great bar blenders you don’t have to worry about it.
Anyway, here’s what you need:
- 1 oz Spiced Rum (That’s Captain Morgan for most of us)
- 1/4 oz Triple Sec
- 2 oz Pineapple Juice (or better yet, throw some chunks of pineapple in the blender instead of the juice)
- 1 oz Lime Juice (fresh squeezed is always best, but use what you have)
Instructions: Put a cup of ice in the blender and crack it up a bit. Then add all the other ingredients and blend it up well. Pour into a highball glass, and garnish with a slice of your pineapple and a lime slice. Drink it responsibly (whatever that means).
Normally I don’t like to make drinks that require a lot of ingredients. Why? The answer is the potential for multiple points of failure.
Besides the complexity of putting lots of ingredients into one glass without spilling, if the drink requires lots of ingredients then it is more likely that you’re going to be out of something, and then that’s going to screw up your plans.
But sometimes a drink is just so good; you have to make it – even if it has a lot of ingredients. And besides, when it comes to the ingredients in a Rum Runner, any self-respecting Drunk should have all this stuff stocked anyway.
Now, this is a drink that requires a short history lesson. The Rum Runners were the guys who smuggled rum from the Caribbean, Europe, and Canada to the United States during Prohibition. At first they used small, fast boats and carried small amounts of cargo. But by then end of Prohibition, their operations were much more sophisticated.
I’ve spoken before about the most successful and notorious Rum Runner. His name was Bill McCoy, and he hauled mostly Canadian and Irish whiskies to the Northeast Coast. His product was so well regarded that today we still refer to products of quality as “the real McCoy.”
Fortunately, you don’t have to brave machine gun fire from Coast Guard cutters just to have a sip of Rum. Getting the ingredients to make a Rum Runner requires only a quick trip to the store.
A couple months ago I presented a different version of the Rum Runner. Since then I’ve been hard at work researching a better recipe; and Holy Crap is this good!
Here’s how to make a BETTER Rum Runner:
- 1 oz Light Rum
- 1 oz Dark Rum
- 2 oz Pineapple Juice
- ½ oz Brandy
- ½ oz Banana Liqueur
- 1 oz Orange Juice
- ¼ oz Simple Syrup
- Juice of ½ lime
- Dash of Bitters
Combine all ingredients in a shaker about half filled with ice. Shake well, then strain into a highball glass with ice. Garnish with a maraschino cherry and a slice of lime. Gulp.
If you’ve ever been to New Orleans then you can probably appreciate the benefits of a strong Hurricane. And no, I’m not talking about Katrina or Andrew. I’m talking about the kind of Hurricane every drunk should know how to make.
Now, there are some fancy pants bartenders who aren’t from the Big Easy who get stingy with the booze. I’ve seen recipes for Hurricanes that only include one ounce of liquor in a big glass of juice. Sorry, that’s not how you make ’em.
When you order your Hurricane from one of the open, walk-up bars on Bourbon street , the drink is strong. Like “knock-you-on-your-a$$-strong”. I mean, it’s called a Hurricane, not a “drizzle”. Hurricanes destroy things, so it follows that if you drink one, you should be likewise destroyed, right?
But you don’t have to go to Louisiana to get a good Hurricane because you’re a Drunk and you can make your own. Here’s how to do it:
- 1 oz Vodka
- 1 oz Amaretto
- 1 oz Gin
- 1 oz Light Rum
- 1 oz Triple Sec
- 1/2 oz 151 Rum
- 1/4 oz Grenadine Syrup
- Pineapple Juice
- Grapefruit Juice
Directions: Pour the liquors into a Hurricane glass (or pint glass, or collins glass, or whatever big glass you have) 3/4 filled with ice and stir. Fill the rest of the way with equal parts of the juices. Enjoy.
Last week we did the Mint Julep in honor of the big horse race in Kentucky. This weekend we’re doing it Cuban style with the Mojito!
Hopefully you still have some Mint left over from last week, because the Mojito is very similar to the Mint Julep. Here’s what you will need:
- 1 ½ oz Light Rum
- 6 Mint Leaves
- 1 Lime
- 1 tbsp Sugar
- 4 oz Club Soda
Cut the lime into quarters and sqeeze the juice from each into a tall glass. Mix the sugar and lime juice then toss in the mint leaves.
GENTLY muddle the mint leaves against the side of the glass with a spoon. Don’t damage them too much. You don’t want small bits of mint leaf floating in your drink; you want to keep them whole.
Next, fill the glass almost to the top with ice; add the rum and Club Soda and stir. Garnish with a lime slice and sprig of mint. Delicious!
Remember, there are thousands of Cocktail Recipes on DrunkMansGuide.com!
You’re going to need a bottle of Light Rum, a small pile of lemons and some Creme de Menthe. That’s because this week’s Friday 5 o’Clock Cocktail is the Miami Cocktail. A delicious drink that goes well with Spring.
Here’s how to make a Miami Cocktail:
- 1 1/2 oz Light Rum
- 1/2 oz Creme de Menthe
- 1 dash Lemon Juice
Directions: Making this drink is easy. Just put all the ingredients in a cocktail shaker with ice. Shake it, strain it, and serve it in a cocktail glass. Fresh Lemon Juice is always best, but we’re drunks so we use whatever we have available.
Minty and sweet – that’s what we’re looking forward to this evening. The perfect drink to sip as you gaze out at your yard and think about all that mowing you are going to be doing tomorrow morning. Yeah, it’s spring alright. The yard work, the pollen, the Rum drinks!
Here’s how to make a Mint Daiquiri:
- 2 oz of Light Rum
- 1/4 oz of Triple Sec (or another kind of Orange Liquour)
- 4 Mint Leaves
- 1/2 oz Lime Juice
- 1 tsp Powdered Sugar
- 1 cup of ice
Add all ingredients into a blender and blend it until it’s smooth. Keep in mind a couple of tips:
- Try and get as much of the stems off the mint leaves as possible. They can make the drink a little bitter. It doesn’t hurt to use a knife to cut the spines out of the leaves.
- Make sure you blend it enough to really pulverize those mint leaves down so that they are just specks of green in the drink. If you don’t blend them enough they will get little green flakes caught in your teeth, and that isn’t cute.
With spring around the corner, we are going to start adding drinks that you will enjoy as the weather starts to warm up. That means more fruity and sour drinks, and fewer of the creamy deserty type that we normally associate with winter and the holidays.
The first of these is a classic family of drinks called the Collins. The most famous Collins drink is the Tom Collins, but there are many variations. So if you happen to be fresh out of Gin, don’t worry, you can probably still make a Colonel Collins!
Visit the How to Make a Collins Drink page to learn how to make the following drinks:
Last week we featured the Cosmopolitan. Now, get ready for the next one. I’m not usually one to splurge on hyperbole, so please understand that when I say this drink is f*cking awesome. I really mean it is THAT good.
This drink is a little better if you put on a mask and wear some sort of red tights or a unitard. At the very least, wear a cape and a pirate hat (eye patches can also help).
This week’s drink is the Captain Cosmo; which is sort of like a cosmopolitan with it’s hair messed up.