RECIPES THAT INCLUDE:
Light rum, also known as white rum or silver rum, is a type of rum that is known for its clear and transparent appearance. It is a versatile spirit that is used in a wide variety of cocktails and mixed drinks. Light rum is typically lighter in flavor and has a milder taste compared to dark or aged rums.
Light rum is made from the fermentation and distillation of molasses or sugarcane juice. The liquid extracted from the sugarcane is fermented with yeast, converting the sugars into alcohol. It is then distilled to separate the alcohol from the impurities, resulting in a clear and colorless spirit.
Unlike dark rum, light rum is typically not aged for an extended period. It may be aged briefly, if at all, in stainless steel tanks or neutral oak barrels to help mellow the spirit and develop its flavors. As a result, light rum tends to have a clean and crisp taste with fewer complex flavors derived from barrel aging.
The flavor profile of light rum is generally characterized by its sweetness, with notes of sugarcane, vanilla, and tropical fruits. It is known for its smoothness and light body, making it a popular choice for refreshing and fruity cocktails. Light rum is often used in classic cocktails such as the Mojito, Piña Colada, Daiquiri, and Mai Tai, among others.
Due to its neutral flavor profile, light rum is also commonly used as a base spirit in mixed drinks and punches. It blends well with various juices, sodas, and syrups, allowing the flavors of the accompanying ingredients to shine through.
Light rum is a popular choice for those seeking a lighter and more subtle rum experience. Its versatility and mixability make it a staple in bars and a favorite among bartenders. Whether enjoyed in classic cocktails or innovative concoctions, light rum adds a refreshing and vibrant element to drinks and is cherished by cocktail enthusiasts worldwide.
In summary, light rum is a clear and versatile spirit that is widely used in cocktails and mixed drinks. It is made from the fermentation and distillation of molasses or sugarcane juice and has a milder and cleaner flavor compared to dark rums. Light rum’s sweetness and light body make it a perfect choice for tropical and refreshing cocktails, offering a delightful and smooth drinking experience.
How to make the Adelaide MOrange JuiceO – Despite the unlikely combination, this is an extremely pleasant drink and does not taste alcoholic at all. it’s effect however is devastating and it’s usually drunk at the end of a session. Mix all spirits and liquors in a jug. Add the Beer and Orange Juice, then top up with Lemonade and Ice, and serve in 9 oz glasses.
How to make the Akis Special – Pour over Ice in highball glass. Fill with Lemon Lime Soda and stir.
How to make the Acapulco – Combine and shake all ingredients (except Mint) with Ice and strain into an Old Fashioned Glass over Ice Cubes. Add the sprig of Mint and serve.
How to make the 414SS Daiquiri – A typically strong 151-Rum Mix. The 414SS Daiquiri works best after a few regular Daiquiris. Add Daiquiri Mix and the required amount of Ice stated on the packet to a blender. Add the Bacardi Light Rum and then the Bacardi 151. Splash in some more 151 if desired. Blend together for a few seconds, and pour into Cocktail Glasses. Attempt to drink.
How to make the 491 Cocktail – Pour the spirits over some Ice Cubes in a highball glass. Fill it up with Ginger Ale. Place a slIce of Lime in the drink and serve.
How to make the 915 Special – Shake with Ice. Strain into highball. Garnish with slIce of Pineapple.
How to make the A Furlong Too Late – Pour the Rum and Ginger Beer into a highball glass almost filled with Ice Cubes. Stir well. Garnish with the Lemon twist.
How to make the A Night In Old Mandalay – In a shaker half-filled with Ice Cubes, combine the Light Rum, Anejo Rum, Orange Juice, and Lemon Juice. Shake well. Strain into a highball glass almost filled with Ice Cubes. Top with the Ginger Ale. Garnish with the Lemon twist.
How to make the 40 Water – Traditionally, this drink is created in an empty 20 oz bottle of Water. Fill the bottle 1/4 full of Crushed Ice. Add the 3 shots in any order. Add the dash of Grenadine Syrup. Fill with Pineapple Juice. Close the cap, and shake.
How to make the ’61 Imperial – 61 Imperial is a tropical cocktail created by Porfirio (Steve) Alva, Stockton, California and named after his 1961 Chrysler Imperial, a most outlandish design year, hence, most outlandish cocktail. The ’61 is a popular serving at his summer poolside parties. In a tall chimney glass or hurricane glass, fill with cubed Ice; add all liquor except the blue Curacao. Add the Pineapple Juice, stir well, and float the blue Curacao on top. Garnish with a Pineapple slIce and a Maraschino Cherry, and serve.
How to make the 151 Florida Bushwacker – Combine all ingredients. Blend until smooth. Garnish with Green Creme de Menthe shavings if desired.
How to make the 155 Belmont – Blend with Ice. Serve in a wine glass. Garnish with carrot.
COCKTAIL
RECIPES
How to make the Black Gold #2 – Combine equal amounts of Opal Nera Black Sambuca and GoldschLager® in a
How to make the Black Nazi – Mix the Jägermeister and Mountain Dew® Pitch Black over Ice in a highball
How to make the 242 Cocktail – 1) Pour in the first shot of Midori® Melon Liqueur (Midori) 2) Pour
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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