It is not known who and when invented the cocktails. Do not think that only an experienced barista can make a real cocktail. Some vintage drinks really require skills, special equipment, a well-aimed eye and a steady hand. But in general, cooking them is not so difficult. In this article you will find recipes for cocktails with rum (it is not so difficult to implement them at home). A few words should be said about this main ingredient. Rum can be drunk and solo - with ice or just like that. But this mainly applies to the dark variety, more burning, with a sharp aroma of burnt oak and a characteristic woody flavor. And there are still light and golden subspecies of rum. They have a milder taste and less expressive aroma. Rum goes well with juices, soda, cream, which makes it a popular ingredient in cocktails.
Mojito and a variation on its theme
They say that in the sixteenth century sailors were treated for scurvy with this mixture of mint, lime, cane sugar and strong distillate. And now Mojito has become such a popular cocktail that its non-alcoholic version was invented. Let's make a classic sample first. This is the recipe for cocktails with rum, which is implemented using the "build" method. The word translated from English means "build." That is, we create a cocktail already in a glass, necessarily large and high - highball.
Cut the lime into circles. We will tear fifteen leaves from mint. Leave the top of the twig and one circle of lime for decoration. Put the rest in highball. Pour in there 15 milliliters of sugar syrup. We will grind everything well. Fill a glass with crushed ice. Pour 50 ml of light rum and one hundred milliliters of soda. Garnish with a sprig of mint and lime.
And now the apple variation, Apple Mojito. As components, with which mint leaves, lime circles, sugar and ice are poured, not one hundred, but 50 milliliters of rum is introduced into the cocktail. The rest is apple juice (30 ml), syrup (20 ml) and cider (50 ml).
Cuba Libre
According to legend, this drink was born due to a toast raised for the liberation of the island from the Spaniards. This historic event happened in 1898. And the second important ingredient - Coca-Cola - appeared on the island at the very beginning of the twentieth century. For Cuba Libre, you need a real rum. Cocktails (recipes simple and complex we consider) based on it always differ in a bright rich taste.
We clean half the lime from the skin. In highball squeeze the juice. Throw there and peeled. We fill the glass two-thirds with crushed ice. Pour fifty milliliters of Cuban rum and 100 ml of Coca-Cola. Garnish the glass with a circle of lime. Stir and serve with straws.
Mai Tai
This is the recipe for cocktails with rum, which will require bar equipment, at least a shaker. The name of the drink is not English, as you might think. This is not “My Thailand,” the spelling is different: Mai Tai. The name Thai, in translation means "good." But a cocktail was born in Auckland (California, USA) in 1944.
Fill the shaker with ice. We pour in thirty milliliters of light and dark varieties of rum. Add quite a bit, 10 ml, almond syrup, as well as 15 ml of orange liquor. Peel one lime from the peel and squeeze the juice into the shaker. Now we beat everything well. Fill a cocktail glass with ice. We filter the contents from the shaker. Mix with a high spoon. Garnish with a sprig of mint and a cocktail cherry.
Hot Orange
This is another popular drink that uses light bacardi rum. The cocktails whose recipes we provide here do not have to be refreshing. There are also hot mixes. Here is one of them. Of the six strawberries, leave half the berries. The rest is milled in a blender with thirty milliliters of syrup. You can take strawberry or orange - this will determine the dominant note in the taste of a cocktail. Put the mass from the blender into a saucepan. Share a hundred milliliters of orange juice and half the amount of Bacardi rum. Put the saucepan on a small fire. Heat the contents, stirring constantly. But in no case should you bring the mixture to a boil! Pour the cocktail into a thick-walled glass goblet. Garnish with a half strawberries.
"Jellyfish"
Recipes for cocktails with white rum rarely do without this very beautiful drink, which in appearance resembles a creature from the depths of the sea. Its secret lies in the different density of the ingredients, as a result of which they do not merge with each other.
At the bottom of the glass "with a waist" pour Malibu liquor - twenty milliliters. Then carefully add the same amount of Cointreau. It is allowed to replace it with any other orange liquor. Next, pour white rum - also 20 ml. From above we drip a little two liquors: “Baileys” and “Blue Kyurosao”. It is customary to drink a cocktail in one gulp, because the fragile balance of the Medusa components is disturbed by the glass shaking.
Pina Colada
This popular drink not only found its non-alcoholic version - its coconut-pineapple smell was embodied in shampoos and deodorants. There is still debate over who invented Pina Colada. Maybe it was a recipe for cocktails with rum, which was still known to pirates of the Caribbean? But in Puerto Rico, it is sacredly believed that the “Pina Colada” was invented in 1954 by Ramon Marrero. The city even has a memorial plate to the legendary bartender. It was he who found the optimal proportions of dark rum, pineapple juice and coconut milk. If at home you can’t find the last component, you can use Malibu liqueur.
We take thirty milliliters of rum and coconut milk. Pineapple juice will need half as much. Beat everything in a shaker and filter into a tall glass with ice. There are variations on the theme of “Pina Colada” - with cream (10 percent fat, 15 milliliters) or a ball of ice cream without flavoring fillers.
Grog
Paradoxically, this recipe was born precisely in the fight against general alcoholism among English sailors. Rum cocktails were not given to the crew. But each sailor was entitled to a daily norm of pure distillate for the prevention of scurvy. Admiral Edward Vernon ordered to dilute the rum with water by half. And to improve the taste, sweet spices began to be added to the solution: half a cinnamon stick, two cloves, a pinch of cardamom.
First boil two glasses of water. Dip spices into it. Add two tablespoons of sugar (preferably cane, brown). Let it boil for another five minutes so that the spices can transfer their aroma to the water. Turn off the fire. Let's wait a minute. Pour one hundred and fifty milliliters of dark rum into the still hot water. At the bottom of four cups we put a circle of lemon. Pour water. In this recipe, many later made their own adjustments. So, water can be replaced by brewing black tea.
Fruit cocktails with rum
Recipes often contain descriptions of smoothies. Such cocktails not only cheer up, but also useful thanks to a fairly significant fruit component. As an example, we suggest you make a citrus drink with kiwi and rum. Of the equipment we need only a blender.
With two small kiwi, cut the peel. Grind the flesh, leaving a few pieces for decoration. We spread the gruel on two martini glasses or on the shots. Add a hundred milliliters of light rum, 80 ml of orange and pineapple juice. Add forty milliliters of passion fruit syrup.
Here is another example: “Pacha Ibiza”. In a blender, knead two peelless kiwis, 25 ml of sugar syrup, fifty milliliters of dark rum, one hundred and sixty grams of crushed ice and two tablespoons of cherry jam. Pour the homogeneous mass into a tall glass, decorate with two cocktail cherries. Serve with a straw.
"Long Island"
Some recipes for cocktails from rum have their history with Prohibition in the United States. Then in the institutions served drinks that look like tea, but containing something stronger. One of these cocktails is Long Island. Cooking it is very simple, no equipment is needed.
Volume high glass fill with ice cubes. Pour alcohol: fifteen milliliters of light rum, vodka, gin, tequila and Cointreau liqueur. This diabolical mixture is flavored with juice from a quarter of a lemon and thirty grams of sugar syrup. Previously, during the Prohibition, a glass was poured to the top with cold black tea. Later, tradition has changed. Now Long Island is drunk with the classic Coca-Cola.
Daiquiri: classic and variations
This cocktail was invented in the late nineteenth century by the American Jenningson Cox. A mining engineer worked in Cuba, near the town of Daiquiri, and could fully appreciate the qualities of the local Roma. Coke had the idea to mix this distillate with lime juice and cane sugar. A very refreshing and tasty drink came out.
To make the classic Daiquiri, you need to combine crushed ice, sixty grams of light rum in a shaker (preferably Ronrik, Kasik or Captain Morgan Carte Blanche), ten milliliters of orange liquor, 15 g of lime juice and a teaspoon of sugar. Beat until foam is formed on top.
Over time, various recipes for alcoholic cocktails with rum appeared, which are variations of Daiquiri. But the principle of preparing drinks has remained the same. In Daiquiri Derby, in addition to light rum, lime juice, sugar and citrus liquor, orange juice is added (in the proportion of one part to two distillates). This smoothie can also be made as a smoothie.
To make Peach Daiquiri, you need to mash a ripe fruit and beat with the rest of the ingredients in a blender. Remember to put five ice cubes. A similar way is done and the version of "Passionate Daiquiri." There peach replaces passion fruit.
Punches
If the grog warms, then these cocktails with rum, the recipes of which are also very numerous, refresh on a hot day. Punch is prepared in a large and wide crystal / glass bowl for a large company. Mix a spoonful of lemon, orange, grapefruit and lime zest with 1.5 cups of sugar, a pinch of cinnamon and ground ginger. We remember a little with our fingers to release the essential oils from the skin of citrus fruits. Leave for four hours. Now squeeze the citrus fruits.
We will need two glasses of orange, one glass of lime, lemon, grapefruit juice. At the bottom of the bowl we put sugar with spices. Pour juices, adding one glass of pineapple to citrus fruits. Add a bottle of light rum. We add half a glass of Amaretto and Gran Marnier liquors. Sweeten to taste with mango nectar. Before serving, decorate with slices of citrus and pour three glasses of sparkling water.
Foamy Devil
Coffee recipes for cocktails from rum at home are very popular because they do not require special equipment for cooking. Foamy Devil is the most unusual drink possible. Pour cold coffee (25 ml) and dark rum (50 ml) into a beer glass. We fill the glass to the top with beer. We decorate a high hat of foam with a pinch of salt and black pepper.