CARIBBEAN RUM PUNCH RECIPES

Caribbean Rum Punch Recipes And More

RUM PUNCH: This popular rum drink is quite often served complimentary at events. Quick and easy. Definitely "Party Time" with Caribbean Rum Punch Recipes.

If you don't find what you are looking for, just drop me a note and I will do my best to locate any recipe you might want.

RUM DRINKS: A extensive variety to fit any occasion. We like Cruzan Rum since it is made on the island but ask your local store for rum made in the Virgin Islands. These are smoother and similar to Cruzan Rum.

Mix 4 oz Cruzan Light Rum
1 oz Cruzan Pineapple Rum
1 ½ oz orange juice
A dash of grenadine Pour over ice in a highball glass, stir, garnish with an orange slice and a cherry

1/4 oz Coffee liqueur
1/2 oz Cruzan Dark rum
1/2 oz Coconut liqueur
1/4 oz 151 proof rum
Juice of 1/2 Lemon
4 oz Pineapple juice

Combine all ingredients and pour over cracked ice in a Collins glass. Decorate with a strawberry or cherry and serve.

2 tsp Sugar
1 Lime wedge
2 oz Cruzan Light rum
1 tsp Maraschino liqueur
1 tsp Cherry brandy
1/2 oz Lime juice

Place sugar in a saucer. Rub the rim of a cocktail glass with lime wedge and dip glass into sugar to coat rim thoroughly, reserve lime. In a shaker half-filled with ice cubes, combine rum, maraschino liqueur, cherry brandy, and lime juice. Shake well.

BETWEEN THE SHEETS

1 oz Brandy
1 oz Cruzan Light rum
1 oz Triple sec
1 oz Lemon juice

1 oz Cruzan Light rum
2 oz Vodka
1/2 oz Milk
1 tsp Sugar
Juice of 1/2 Lemon
Twist of Lemon peel

Shake rum, vodka, milk, sugar, and juice of lemon with ice and strain into a cocktail glass. Decorate with a twist of lemon and serve

BLUE CARIBBEAN

BUSHWACKER #1

4 oz Cream of coconut
2 oz Kahlua
1 oz Cruzan Dark rum
1 oz Dark Crème de Cacao
4 oz Milk or half and half
2 cups Ice

Combine in blender, blend until smooth, serves two in 12oz cups.

1 oz Cruzan Light rum
1 oz Triple sec
8 oz Fruit juice
1 tsp Grenadine
Crushed ice cubes

Fill glass with ice add rum and triple sec add juice and stir.

1 oz Vodka
1/4 oz Cruzan Light rum
1/4 oz Cruzan Coconut rum
4 oz Pineapple juice
1 splash Grenadine

Shake all ingredients except juice with ice and pour into Collins glass. Fill with pineapple juice. Garnish with pineapple wedge and a cherry.

CARIBBEAN CHEESECAKE

1 part light Cruzan Rum

1 part cranberry juice

1 part pineapple juice

Pour into an ice filled glass and enjoy.

1 oz Cruzan Rum

1 oz Peach Schnapps

Splash of Grenadine Mix and Add Ice

4 oz. Cruzan Dark rum 2 oz. Amaretto 2 oz. Kahlua 4 oz. Cream Cinnamon Brown sugar Dip the rim of a cocktail glass in Kahlùa, then in brown sugar. Shake the spirits and cream with ice, strain into the frosted glass and sprinkle cinnamon on top

1 scoop crushed Ice Juice of 1/2 Lime 1 oz Pineapple juice 1 oz Orange juice 3/4 oz Banana liqueur 2 oz Cruzan Dark rum 1 splash Cruzan Dark rum Mix in shaker, top with grated nutmeg.

1 1/2 oz Watermelon schnapps 1/2 oz Cruzan Coconut rum 1 1/2 oz Triple sec 5 oz Orange juice 3 oz Lemonade 1/2 oz Lemon juice Fill glass with ingredients, mix and add a handful of ice.

1 1/2 oz. Cruzan coconut rum
4 oz. cranberry juice
Squeeze of lime Pour ingredients over lots of ice in rocks glass and stir.COQUITO is the Puerto Rican version of American eggnog, made popular on St. Croix by residents of Spanish descent. It's essentially a blend of milk and coconut cream. Some versions call for added vanilla extract and a sprinkle of ground cinnamon. Others use sweetened condensed milk and raw eggs. Both varieties do include the essential ingredient of rum – usually Cruzan rum. Both varieties are good but the one with milk, coconut cream, eggs, vanilla extract and cinnamon on top is my favorite!

Mix 2 oz Cruzan Orange rum 4 oz of cranberry juice Pour over ice in a highball glass, and garnish with a twist of lemon. This drink is named for the bright island plaids worn by the traditional Quadrille Dancers. (Quadrille is the prelude to the square dance and polka.)

½ oz. fresh lime juice 2 oz. Cruzan light rum 6 oz. chilled cola Garnish with a lime wedge and enjoy this grown-up version of rum and Coke.

1 1/2 oz. Cruzan coconut rum
1 oz. pineapple juice
2 Tbsp. vanilla yogurt Blend ingredients with 12 ice cubes and pour into a chilled glass.

HOT BUTTERED RUM
(Crock pot brewed and makes the most delightful aroma.)

2 Cups firmly packed brown sugar
½ cup butter
dash of salt
3 sticks of cinnamon
6 whole cloves
½ teaspoon nutmeg
8 Cups hot water

topping:
Heavy cream – whipped
Nutmeg

Put sugar, butter, salt, cinnamon and cloves into crock pot. Add hot water. Cook with cover on low for 4 hours. Blend in the rum. Ladle into warm mugs. Add a dollop of whipped cream and sprinkle with a dash of nutmeg. Makes 8 cups of liquid.

3 tbsp. whole cloves
3 small oranges
1/2 gallon apple cider
2 cinnamon sticks
1 1/2 c. Cruzan rum

Preheat oven to 350 degrees F (175 degree C). Press cloves generously into oranges. Place in a baking dish. Bake 45 minutes. In a large saucepan, heat cider and cinnamon sticks. Prick hot oranges with a fork. Place in a punch bowl or chafing dish. Pour hot cider over oranges. Stir in rum. Serve warm. Makes about 12 servings; 6 ounces each.

½ oz Cruzan dark rum

½ oz of Frangelico

½ oz Amaretto                     

½ oz Crème de Cocoa

½ oz Kahlua

½ oz Bailey's Irish Crème

Ice

Whipped cream

Grated nutmeg

Blend all ingredients with ice cubes until smooth and creamy. Top with whipped cream and grated nutmeg. Serve immediately.

1/6 glass Cruzan Rum

1/6 glass strong black Coffee

1/2 glass cold Water

Whipped cream

Stir the rum, coffee and water together. Top with the whipped cream. Sprinkle with a pinch of well ground coffee and drink with a straw.

JUNE BUG

1 oz. Cruzan Light Rum
1 oz. Madore
1 oz. Banana Liquor
2 oz. Pineapple Juice
2 oz. Sweet and Sour

Place all ingredients in shaker. Shake and pour over ice into two cocktail glasses. Garnish with pineapple wedge.

1 oz Cruzan Coconut Rum

1 oz Cruzan Pineapple rum

3 oz orange juice

Splash of lime

Pour over ice in a tall glass and garnish with a tropical flower.

20 oz Cherry Kool-Aid

8 oz Vodka

3 oz. Cruzan Light rum

Pour Kool-aid into jug, add vodka and rum. Add 1 pouch of Kool-aid (cherry or orange) cover and shake.

2  teaspoons sugar
10  small mint leaves
1/4  cup light or citrus Cruzan rum
2  tablespoons fresh lime juice
1  (6-ounce) bottle club soda, chilled
1  mint sprig (optional)

Place sugar and mint in a tall glass; crush with the back of a long spoon. Fill glass with crushed ice. Add rum, juice, and club soda. Garnish with mint sprig, if desired. Makes about 1 cup.

9 oz. Cruzan Estate Light Rum or Citrus Rum
8 sprigs of fresh mint leaves
3 limes, sliced
1/2 cup sugar
1/2 liter club soda

Muddle or crush the mint leaves and limes in a large pitcher. Cover with sugar. Add rum and club soda and stir well. To serve, fill tall glasses with ice and pour in the drinks. Garnish with a lime wedge and sprigs of mint. Serves 6.

1/2 oz Lime juice

1/2 oz Fruit juice of your choice

1 oz Pineapple juice

1 oz Grapefruit juice

1 oz Orange juice

1 oz Cruzan Coconut rum

3/4 oz Banana

Shake with ice and pour

1 cup Sugar

1 cup Brown sugar , packed

1 cup Butter

2 cups Vanilla ice-cream

Cruzan Rum
Boiling Water
Nutmeg

In 2 quart saucepan combine sugar, brown sugar and butter. Cook over low hear, stirring occasionally, until butter is melted (6–8 min). In large mixing bowl, combine cooked mixture with ice-cream, beat at medium speed, scraping bowl often until smooth (1–2 min). Store in refrigerator up to 2 weeks or frozen up to one month. For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and 3/4 cup boiling water, sprinkle with nutmeg.