- Dish type
- Rum cocktails
A wonderful alcoholic drink made by combining coconut rum, orange juice, pineapple juice with ice and a dash of grenadine syrup. It's sweet, tropical and delicious.
18 people made this
- 3 tablespoons coconut flavoured rum
- 3 tablespoons orange juice
- 85ml pineapple juice
- 1 dash grenadine syrup
- 1/2 cupful crushed ice
MethodPrep:5min ›Ready in:5min
- In a mixing glass, combine coconut rum, orange juice and pineapple juice. Mix well and pour into an ice filled glass. Top with a splash of grenadine.
Reviews & ratingsAverage global rating:(22)
Reviews in English (17)
This has been one of my favorite drinks for a few years. One way to make this even better and cut back on ingredients is to buy pineapple orange juice. Do 1 part coconut rum to 2 parts pineapple orange with a dash of grenadine.-07 Aug 2009
8 Fruit Infused Rum Recipes
Do you know what’s better than good old rum? Other than the obvious answer of “even more rum”, there’s also the acceptable answer of fruit infused rum recipes. If you’ve ever tried one before, you know that a shot of fruit infused rum is deceptively sweet, and the alcohol that gets masked by the fruitiness will make you wonder if you’ve had one too many drinks.
Fruit infused rum can be a great alternative to your usual spirits, and the added sweetness and fruitiness to the spirit makes it great for serving to others. Or if you’re like us, you can just have a few sips of it every now and then to perk you up nicely.
The process of making fruit infused rum recipes isn’t that hard either – it only requires a few ingredients and a mason jar, with some tools like a knife and sieve. But we’re not here to talk about how to make fruit-infused rum in general – we’re here to give you ideas instead.
And the great thing about infusing any spirits with fruit, is that you can experiment and try different fruits, according to your own tastes!
So read on to discover some tasty fruit infused rum recipes that are fun to make and even more fun to drink. You’ll definitely want to try infusing a jar of your own after this.
Easy Rum Recipe
This is a great recipe for anyone looking to make a great tasting rum. It’s simple and can be easily done with ingredients you can find locally. Don’t forget to leave a comment at the bottom of the page after you try it!
Recipe is for a 23 L fermenter 10% abv
- Brown Sugar ( raw sugar) – 2.5 kg
- Molasses – 3 litres
- DAP ( Diammonium Phosphate) – 1 tsp can buy it here
- Citric acid – 1 tsp
- Bakers yeast – 1 pack or 10 grams
- 20 L pot
- Large stir stick (stainless steel)
- 23 L fermenter ( food grade)
- Digital thermometer
- Pot or Reflux Still
- Add brown sugar, molasses, DAP and Citric acid into a large pot add 10 liters of hot water and stir until sugar and molasses dissolves fully.
- Heat wash on the stove until you achive a rolling boil then take off stove and let cool to between 25 – 30 C. This will invert sugars making it easier for yeast to convert it into alcohol.
- Poor sugar wash into fermenter and top off with water between 25 – 30 degrees C.
- Use a digital thermometer to measure temperature of wash. When it’s 25- 30 C add packet of yeast. ( Warning don’t add yeast when hotter then 30 C or you will kill it)
- Leave for 1 hour then stir in yeast
- Leave for 24 hrs then stir again to aerated sugar wash.
- Let stand until fermentation is compleate will usually take between 4 – 8 days depending on temperature.
- Try to keep sugar wash between 20- 25 C while fermentation is underway. This is ideal for the yeast.
- Fermentation is compleate when you can no longer taste sugar in the wash or when bubbles stop passing through air lock.
Once fermention has completed wait a day or two and then transfer the wash into another container wait another 2 days and transfer the wash into the fermenter this will allow the wash to clear and will remove most of the unfermetables left in the wash. If your in a rush you can also use a clearing agent that can be purchased online or at your local brew shop. If your going to use a clearing agent I usually go with Still Spirits Turbo Clear bulk pack.
If your new to making moonshine check out our Distilling 101 section of our blog. For more information about the distilling process.
OAKING & AGEING
You can also flavour your rum by oaking it or adding spices like cinnamon, nutmeg, vanilla, dried fruit and mable syrup. For details regarding flavouring and ageing rum check out our Oaking and Ageing .
You can change the final flavour of your rum by adding more or less molasses. The more you add the stronger flavours you will have. You can use food grade molasses from the grocery store but this will cost you alot of money so I wouldn’t reccomend it. Instead use blackstrap which is what commercial distilleries and most hobby stillers use and will be much cheaper. You can find it in the baking aisle of any grocery store in the US. Blackstrap molasses contains 50% sugar and weighs 1.4 kg per L thus there is 0.7 kg of fermentatble sugars per L.
One further note is that molasses is very low in nitrogen which yeast need for reproduction for a strong fermentation so it’s a good idea to add DAP which will increase nitrogen levels. DAP can be found at your local home brew shop. Alternatively you can add a can of tomato paste.
You can either use bakers yeast or brewers yeast from the brew shop. Bakers yeast is cheaper and has been bred up on molasses so it’s conditioned to it already this is what I usually use. You can generally purchase this at your local grocery store or if you can’t find it their you can purchase it online here.
Rum cocktail recipes
Transport yourself to the tropics with a rum cocktail. Enjoy white or dark varieties in a punch, mojito, daiquiri or the classic piña colada.
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
Tropical coconut rum punch
Keep your party guests content with this creamy, fruity drink with Malibu, coconut milk, pineapple and mango juice
Blend fresh raspberries with lime, mint, sugar, white rum and sparkling water to make a punchy raspberry mojito that's perfect for summer parties
Looking for a refreshing summer cocktail to entertain friends? Try a watermelon daiquiri with white rum, lime juice and watermelon liqueur
A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal
Mix this classic cocktail for a party using fresh mint, white rum, sugar, zesty lime and cooling soda water. Play with the quantities to suit your taste.
A traditional cocktail with both dark and white rum, vibrant grenadine, triple sec, almond syrup, lime and a retro cherry garnish
Our easy berry daiquiri is the perfect cocktail to quench your thirst when summer arrives. This cool slushy drink is great for entertaining too
Big jugs of cocktails are great for a party, let guests help themselves to this cranberry and dark rum drink
Just when you thought this classic rum and mint cocktail couldn't get any better - grapefruit juice adds a sunshine tang
Salted caramel rum hot chocolate
This alcoholic blend is made with dulce de leche - a thick caramel. Add salt to your liking then serve up a mug of pure boozy bliss
This is a sophisticated, aromatic twist on the classic French 75, to get it ready for the festive season. A boozy taste of Christmas in a glass
Caipirinhas with pineapple
Though traditionally made with limes, the national cocktail of Brazil can also be made with pineapple or passion fruit
Spruce up the classic coconut and rum combination with a dash of Prosecco and a squeeze of lime for a festive cocktail you can shake up in seconds
Mince pie martini
This clever cocktail packs all the classic flavours of spiced, fruity mincemeat into a perfect Christmas party cocktail
Upcycled white Russian
Use leftover grounds as a base for this fresh take on the classic coffee cocktail. We like a splash of Black Cow vodka blended with the cream, vanilla and rum
Try our version of coquito, a festive Puerto Rican drink. It keeps in the fridge for up to four days. Enjoy any leftovers poured over puddings
Frozen strawberry daiquiri
This slushy cocktail is best made when strawberries are in season and at their ripest. With just four ingredients you can whip up this thirst quencher in 10 minutes.
Caribbean-Style Rum Cake
This cake is a delicious clone of the dense rum cakes you’ll find in Italian-American markets during the holidays. Yes, there’s a lot of rum in it, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying.
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 cups (298g) sugar
- 3.4-ounce box instant vanilla pudding mix (not sugar-free)*
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 tablespoons (113g) unsalted butter, softened
- 1/2 cup (99g) vegetable oil
- 1/2 cup (113g) milk, at room temperature
- 4 large eggs, at room temperature
- 1/2 cup (113g) rum, plain or spiced
- 2 teaspoons vanilla extract
- 1/4 cup (24g) almond flour, for dusting baking pan, optional
- 8 tablespoons (113g) unsalted butter
- 1/4 cup (57g) water
- 1 cup (198g) sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) rum, plain or spiced
- 1/2 teaspoon vanilla extract
To make the cake: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.
Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
Perfect your technique
Caribbean-Style Rum Cake
Stir in the rum and vanilla.
Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.
Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.
Leave the cake in the pan to cool slightly while you make the syrup.
To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
Tips from our Bakers
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Caribbean Rum Cake.
The pudding mix adds a bit of flavor and sweetness, plus enhances the cake's moisture. Use a different flavor pudding mix if desired: banana, caramel, butterscotch, coconut, etc. Want to omit the pudding mix? You can your cake will be a bit less sweet, and somewhat drier. Be aware we've tried substituting cornstarch, sugar, and extra vanilla for the pudding mix, and the result just isn't the same.
Avoiding alcohol? Use a non-alcoholic rum substitute in place of the rum.
creacart / E+ / Getty Images
When you want to liven up the average cup of coffee, the Cafe Caribbean is an excellent way to go. It's a perfectly simple coffee cocktail that is sure to please.
The recipe is as easy as adding a shot of rum and half a shot of amaretto to your favorite brew. If you want to get fancy, treat yourself to a topping of whipped cream and shaved almonds.
I thought flan couldn&rsquot get any better than adding cream cheese.
But pumpkin? My inner pumpkin-spice-latte-lover is giddy right now!
The only part to worry about will always be the caramel.
Look away for three seconds, and it will burn! I&rsquove been there too many times.
The trick is to cook the sugar in intervals.
Layer a small amount in the bottom of the pan and allow it to melt.
Then sprinkle over a little more, then a little more, until it&rsquos all melted and nothing is burning underneath.
Always shake the pan back and forth, rather than stirring, and be patient.
Homemade Rum Recipe
About Yield. Depending on the production features molasses sugar content is 30-73% (usually it’s 50%). Knowing this index allows estimating the yield of distillate. 1kg of cane sugar yields up to 1.2 liters of rum, 80 proof. Therefore, 1kg of molasses (50%) yields up to 600 ml of 80 proof beverage. In practice, the amount of rum is always lower than the theoretical 8-15% for sugar and 15-25% for molasses.
Not all sugars (especially caramel) in molasses can be converted by yeast into alcohol. That’s why most times blackstrap molasses wash remains sweet even after fermentation is finished. Note that you can’t use the main sign of the wash being ready (the absence of sweet aftertaste).
Making rum with cane sugar is much easier, and in actual fact the process is no different from making moonshine. You can also mix sugar and molasses, as this will increase the yield and keep the organoleptic properties. It’s important to add a correct amount of water. The total sugar content of the wash shouldn’t exceed 20%.
- Calculate the core indicators of the wash. 5 liters of water is required per 1kg of molasses and 10 grams of dry yeast or 50 grams of pressed yeast. The optimal ratio for cane sugar is 1:4 (4 liters of water per 1kg of sugar) and 20 grams dry (100 grams of pressed) baker’s yeast. These ratios were taken directly from the Cuban recipe, which also uses twice less yeast for molasses than for sugar. It is believed that prolonged fermentation of molasses affects the smell and flavor of rum in a positive way.
- Boil half the water in a cooking pot. Dilute sugar or molasses in boiling water and stir till smooth. Cover the pot with a lid and leave it for 30 minutes. After that, decant into a fermentation container.
- Dilute yeast according to the instructions. You can use the rum wash obtained in the previous step as the yeast food but cool it down to 25-28°C.
- Pour the second half of the water into the wash (cold, unboiled water). Stir and check the temperature (it should be lower than 30°C). Add the diluted yeast. Stir once again. Leave at least 10-15% of the volume empty for foam and carbon dioxide.
- Install an airlock on the neck of the container. Transfer the wash to a dark place (or cover it) with a temperature of 18-28°C.
A wash made with pure cane sugar ferments for 5-10 days. After this, it’s no longer sweet, and the airlock stops emitting gas (the glove deflates). This means that you can proceed to the next step.
Oftentimes the molasses wash remains sweet even after fermentation has finished because yeasts are unable to convert caramelized sugar. The only way to find out if fermentation is over is to check the airlock. If there’s no gas coming out of it, you’re good to go. I suggest starting distillation no sooner than 12-15 days after the addition of the ingredients.
- Decant the fermented wash to remove solid particles, which might burn during distillation. Distill for the first time in a usual distillation still without separating the yield into fractions. Stop collecting the distillate after it has less than 20% ABV. Don’t discharge the contents of the still!
- Determine the ABV and the amount of pure alcohol of the obtained sugarcane moonshine (total volume times the ABV percentage and divide by 100).
- Calculate the amount of water which will be necessary to dilute the moonshine to 20 degrees. Add 75% of the calculated amount.
Replace 25% of water with the liquid contents of the still. This will greatly enhance the flavor of the final drink and add light hints of sweetness.
- Distill the diluted moonshine for the second time. Collect the first 12-15% of the yield separately. These “heads” are harmful and must not be consumed.
- Collect the main product until the ABV drops below 45%.
- The obtained distillate is ready to be consumed as a white rum. At this stage, the preparation process can be stopped. Now all you have to do is to dilute the drink with water to 40-45%, bottle and seal it, and then leave for 3-4 days to let the taste stabilize.
If you want to make golden or dark rum, after all, you’ll have to add caramel or age the distillate in barrels (or with oak chips).
- The easiest way to shade your homemade rum is to use a homemade sugar dye. Cane sugar is the preferred ingredient for making caramel.
The recommended strength of the drink before adding the dye is 40 degrees. To prevent the whole batch from spoiling, experiment with color on a small amount of rum, starting with 3-5 ml of the dye per 1 liter. I suggest waiting for at least 15-20 minutes before increasing the dosage.
- If hints of oak are what you’re going after, age the rum for 6-18 months in a barrel (dilute to 50% beforehand) or infuse the 40-45% distillate with oak pegs or chips.
It’s important to taste the rum during aging. If using a barrel, do it at least once a month, if using oak chips—at least once every 5 days. Bottle the drink immediately after noticing hints of tanning. Otherwise, you risk ending up with a drink that tastes like it was wiped off the floor. The time of infusion with oak chips depends from the individual properties of the wood, soaking, and roasting. It might take a few weeks or up to 6 months.
After infusing with oak chips
If stored in sealed glass bottles, homemade rum’s shelf-life is infinite, 38-43% ABV.
Ready for one of the easiest cocktails with the best flavor? It's a classic daiquiri. Yes, a classic daiquiri isn't frozen at all: it's made of lime, rum and simple syrup. And let us tell you: it is so, so delicious! One of our best easy alcoholic drinks to make at home, we've started making them instead of margaritas (our tried and true fave!). Here's the simple formula for a classic daiquiri that you can memorize.
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