PIÑA COLADA *
2 oz. Puerto Rican Silver or Gold Rum
5 oz. Pineapple Juice
1-1/2 oz. Coconut Cream
1 cup Crushed Ice
1 Maraschino Cherry
1 Pineapple Slice

INDICATIONS:
In a blender, combine rum, pineapple juice and coconut cream with crushed ice. Blend well at high speed. Pour into a collins glass and garnish with the cherry and the pineapple slice.

* Rums of Puerto Rico Drink Recipe Book 1996

RUM RUNNER *
1/2 oz. Puerto Rican Silver, Gold or Spice Rum
1 oz. Blackberry Brandy
1 oz. Banana Liquor
3/4 oz. Grenadine
1/2 oz. limejuice

INDICATIONS:
Mix with ice in a blender.

* Rums of Puerto Rico Drink Recipe Book 1996

RUM & LEMON-LIME SODA *
1-1/4 oz. Puerto Rican Spiced Rum
5 oz. Lemon-Lime Soda

INDICATIONS:
Pour rum over ice into a highball glass. Top with lemon-lime soda. Stir well. Garnish with lemon or lime twist.

* Rums of Puerto Rico Drink Recipe Book 1996

STRAIGHT RUM *
1-1/4 oz. Premium Gold Puerto Rican Rum

INDICATIONS:
Serve in a snifter.

*Rums of Puerto Rico Drink Recipe Book 1996

RUM MARTINI *
2-1/2 oz. Puerto Rican Silver or Gold Rum
1-1/2 teaspoon Dry Vermouth
1 Lemon Twist or Cocktail Olive

INDICATIONS:
Combine rum and vermouth in a mixing glass half-filled with ice cubes. Stir well. Strain into a martini glass. Garnish with lemon twist or olive.

* Rums of Puerto Rico Drink Recipe Book 1996

RUM & TONIC *
1-1/4 oz. Light Puerto Rican Rum
Tonic

INDICATIONS:
Pour rum into a tall glass filled with ice. Fill with tonic and garnish with a slice of lime or lemon.

* Rums of Puerto Rico Drink Recipe Book of 1996

RUM & COLA *
1-1/4 oz. Light or Dark Puerto Rican Rum
Cola

INDICATIONS:
Pour rum into a tall glass filled with ice. Fill with your favorite cola and garnish with a squeeze of one lemon or lime wedge.

* Rums of Puerto Rico Drink Recipe Book 1996

PEACH MANGO SPLASH *
A refreshing blend of Bacardi Limón & Island Oasis Mango

* from the Westin Hotel, Atlanta, Ga

ATLANTA’S LANDMARK *
Georgia’s state fruit is the heart of this daiquiri – Bacardi Light Rum blended with Island Oasis Peach

* from the Westin Hotel, Atlanta, Ga

PEACHI WESTIN *
Layers of Bacardi Rum, Island Oasis Strawberry, Bacardi Select Rum and Island Oasis Piña Colada

* from the Westin Hotel, Atlanta, Ga

CAPTAIN MORGAN SPICED PIÑA COLADA *
1-1/2 oz. Captain Morgan Spiced Rum
1 oz. Cream of Coconut
2 oz. Pineapple Juice (unsweetened)
Crushed Ice

* from the Ambassador Plaza, San Juan, PR

SPICED RUM & COLA *
1-1/2 oz. Captain Morgan Spiced Rum
Cola or Diet Cola

* from La Cava, Destilería Serrallés

MORGAN MAI TAI *
1 1/2 oz. Captain Morgan Spiced Rum
1/2 oz. Orange Curaçao
1/2 oz. Orgest Syrup
1/2 Limejuice

* from La Cava, Destilería Serrallés

PUERTO LIBRE *
Don Q Cristal Rum, Coca-Cola and Lime Wedges

* from The Embassy Suites Hotel, Isla Verde, PR

TITA’S *
Don Q Cristal Rum, Cointreau and limejuice

* from The Embassy Suites Hotel, Isla Verde, PR

PLANTER’S PUNCH *
Don Q Cristal Rum, Dark Rum and Fruit Juice
* from The Embassy Suites, Isla Verde, PR

DAIQUIRIS *
Your favorite Fruit Flavor, Lemon Juice and Don Q Cristal Rum

* from The Embassy Suites Hotel, Isla Verde, PR

EL MOSTRO *
3/4 oz. Bacardi Light
1/4 oz. Dekuyper Peach Tree
1/2 oz. Cranberry Juice
1 drop of Grenadine

INDICATIONS:
Served on the rocks.

* The Bartender’s Manual by José Velázquez

RUM SOUR *
1-1/2 oz. Bacardi Dark
1/2 oz. Limejuice
1 teaspoon Sugar

INDICATIONS:
Shake and serve in a sour glass. Garnish with orange and cherry.

* The Bartender’s Manual by José Velázquez

SEX ON THE RIVER *
1 oz. Bacardi Black
1/4 oz. Passion Fruit Juice
2 oz. Orange Juice
1 oz. Pineapple Juice
1/4 oz. Dekuyper Peach Tree

INDICATIONS:
Served on the rocks.

* The Bartender’s Manual by José Velázquez

BACARDI COLLINS *
1-1/2 oz. Bacardi Light
1 oz. Limejuice (unsweetened)
1/2 Lime
2 oz. Club Soda
1/2 oz. Equal

* The Bartender’s Manual by José Velázquez

MOCAMBO *
2 oz. Bacardi Light
1 oz. Bacardi Black
1/4 oz. Orange Juice
1/4 oz. Pineapple Juice (unsweetened)
1-1/4 oz. Fruit Juice
1 Cherry

* The Bartender’s Manual by José Velázquez

JIBARITO *
1 oz. Bacardi Light
1 oz. Don Juan Schnapps
1 oz. Coconut Cream
1/2 oz. Limejuice
1 drop of Grenadine

INDICATIONS:
Shake and serve in a tall glass topped with a cherry.

* The Bartender’s Manual by José Velázquez

DAIQUIRI *
1-1/4 oz. Puerto Rican Light Rum
1/4 oz. Limejuice
1 teaspoon Sugar

INDICATIONS:
Shake and serve in a cocktail glass.

* The Bartender’s Manual by José Velázquez

EL BORINCANO *
1 oz. Bacardi Light
1/2 oz. Amaretto
1/2 oz. Cointreau
1/2 oz. Pineapple Juice

INDICATIONS:
Shake and serve in a tall glass. Garnish with pineapple.

* The Bartender’s Manual by José Velázquez

EL CHI PI CHI PI *
1-1/4 oz. Bacardi Black
4 oz. Veryfine Orange-Pineapple
2 drops of Grenadine

INDICATIONS:
Served in a highball glass.

* The Bartender’s Manual by José Velázquez

EL CINCUENTÓN *
1 oz. Bacardi Black
1 oz. Midori
1/4 oz. Peach Tree
2 oz. Orange Juice
2 drops of Grenadine

INDICATIONS:
Served on the rocks.

* The Bartender’s Manual by José Velázquez

CRAN-RUM TWISTER
2 oz. Puerto Rican Light Rum
3 oz. Cranberry Juice
Lemon-lime Soda
Lime slice for garnish (optional)

INDICATIONS:
Fill tall glass with ice cubes. Add rum, cranberry juice and soda. Stir and garnish with lime slice (optional).

PEACH BANANA DAIQUIRI
1-1/2 oz. Puerto Rican Light Rum
1/2 oz. Medium Banana, diced
1 oz. Fresh limejuice
1/4 cup Sliced Peaches (fresh, frozen or canned)
1 cup Crushed Ice

INDICATIONS:
Combine all ingredients in blender and blend well.

PUERTO RICAN RUM CAPPUCCINO
1-1/2 oz. Puerto Rican Dark Rum
1 teaspoon Sugar
Hot Strong Coffee
Steamed Milk
Whipped Cream
Ground Cinnamon

INDICATIONS:
Combine rum and sugar in mug. Add equal parts of coffee and milk. Top with cream and cinnamon.

ISLA GRANDE ICED TEA
1-1/2 oz. Puerto Rican Dark Rum
3 oz. Pineapple Juice
Unsweetened brewed Iced Tea
Cherry, Lemon or Lime Slice for garnish (optional)

INDICATIONS:
Fill tall glass with ice cubes. Add rum, juice and tea. Stir and garnish with lemon and cherry, if desired.