Rum Runner Recipe
The Rum Runner cocktail was created in the 1950s in Islamorada, a village in the Florida Keys. This tropical drink is said to have been invented by a bartender who needed to use up surplus rum and fruity liqueurs. Named after the rum runners (bootleggers) who smuggled rum and other liquors into the United States during Prohibition, the cocktail has become a staple in tiki bars and beach resorts worldwide.
Equipment
- Cocktail shaker
- Strainer (optional, depending on shaker type)
- Highball glass or hurricane glass
- Measuring jigger (or a small shot glass for measuring)
Ingredients
- 1 oz light rum1 oz dark rum
- 1/2 oz banana liqueur
- 1/2 oz blackberry brandy (or Chambord as an alternative)
- 1 oz orange juice
- 1 oz pineapple juice
- Dash of grenadine (for sweetness and color)Ice (crushed or cubed)
- Garnish: Fresh fruit slices (such as orange or pineapple) and a maraschino cherry
Instructions
- Prepare Your Ingredients: Gather all your ingredients and measure them out according to the list. If you’re using fresh juices, it’s best to squeeze them right before making the drink to retain freshness.
- Add Ingredients to the Shaker: Fill your cocktail shaker halfway with ice. Then, pour in the light rum, dark rum, banana liqueur, blackberry brandy, orange juice, pineapple juice, and a dash of grenadine.
- Shake It Up: Secure the shaker’s lid and shake vigorously for about 15 seconds. This ensures all the flavors blend well and the drink gets chilled properly.
- Strain and Serve: If your shaker has a built-in strainer, simply pour the contents into your chosen glass. If not, use a cocktail strainer to strain the mixture over ice in a highball or hurricane glass.
- Garnish and Enjoy: For a tropical touch, garnish your Rum Runner with a slice of fresh fruit and a maraschino cherry. Serve with a straw and enjoy!