Goombay Smash

• Glass: Collins, serves: 1

• 1-1/4 oz. Bacardi Gold rum

• ¾ oz. coconut rum

• 3 oz. pineapple juice

• ½ oz. lemon juice

• dash of grenadine

• Shake well with cracked ice. Garnish with cherry & piece of pineapple.

Bahama Mama

• Glass: highball, serves: 1

• ¾ oz. Bacardi Gold rum

• ½ oz. Nassau Royale Liqueur or Grand Marnier

• ½ oz. Cointreau

• 2 oz. orange juice

• 1 dash of Angostura Bitter, ½ oz. Grenadine, ¼ oz. lemon juice

• Shake well with cracked ice. Garnish with orange slice & cherry.

Rum Punch

• Glass: collins, serves 1.

• 3 oz. Bacardi Gold rum

• 1 oz. lime juice

• 4 tbsp. brown sugar

• ½ cup crushed ice

• Put ingredients in a blender & blend at medium speed for 10-15 seconds. Garnish with orange slice or cherry.

Rum Runner

• Glass: cocktail, serves 1

• 1 oz. Bacardi Gold rum

• 2 oz. Tia Maria

• Ice

• Combine rum & Tia Maria. Serve on the rocks-no garnish.

Rum Daiquiri

• Glass: cocktail, serves 1.

• 2 oz. light Bacardi rum

• juice of ½ lime

• 1 tsp. sugar

• Shake well with ice and pour into a chilled cocktail glass.

Pina Colada

• Glass: Collins or stemmed goblet, serves: 1

• 2 ½ oz. light Bacardi rum

• 3 oz. pineapple juice

• 2 oz. coconut cream

• ¾ cup crushed ice

• Put ingredients in a blender at medium-high speed for 15 seconds. Garnish with fresh pineapple slices.

Planter’s Punch

• Glass: frosted Collins, serves 1

• 3 oz. Bacardi rum

• juice of 1 lime

• 1 tsp. sugar

• 1 oz. chilled club soda

• Dissolve sugar in lime juice in frosted Collins glass. Add rum & fill with crushed ice. Top with soda, stir & garnish with slices of orange & lime and a cherry.

A very popular Bahamian drink is ‘Gin & Coconut Water’ which is also a very famous Bahamian song. So when in the Bahamas, climb a coconut tree, (or get a native to do it for you-they are more experienced!) pick your coconut, make a large hole at soft end of coconut, add gin and stir! MMMMMM, good Mon!!!!!

• Glass: Collins, serves 1
• 1 ounce dark rum                         
• 1 ounce white rum
• 1/2 ounce Galliano
• 2 ounces passion fruit syrup
• 1/2 ounce orange juice
• splash of Rose's lime juice
• splash of pineapple juice
• Pour the rums, Galliano, passion fruit syrup, and orange juice into a shaker. Shake and strain into glass filled with ice. Splash on the Rose's lime juice and pineapple juice, and serve.

• Glass: Collins, serves 1
• 1 shot of white rum
• 1 shot of vodka
• 1 shot of orange juice
• 1 shot of sweet and sour mix
• splash of cranberry juice
• orange slice for garnish
• In an ice-filled collins glass, pour the alcohols in first. Add the orange juice and sweet and sour mix. Add cranberry juice to create a "sunrise" and garnish with an orange slice.

• Glass: Highball, serves 1
• 2 ounces rum
• 1/4 ounce blue curaçao
• 1 ounce orange juice
• 1/2 ounce lemon juice
• Pour the ingredients into an ice-filled highball glass. Stir and serve.

• Container: Pineapple Shell, serves 3-4
• 1 pear, sliced
• 1 peach, sliced
• 1/2 cup grapes
• 2 slices canned pineapple
• 6 ounces canned pineapple syrup
• 1 cup vanilla sorbet (or ice cream)
• 1 cup ice
• 2 ounces banana liqueur
• 1 ounce white rum
• Blend all the ingredients until smooth. Pour into a pineapple shell.

• Container: High Ball Glass, serves 1
• 1 oz. Peach Schnapps
• 1/2 oz. 150 Proof Bacardi Rum
• Orange Juice
• 3 drops Hot Sauce
• Orange slice for Garnish
• Shake all ingredients together with ice and pour into High Ball glass.  Garnish with orange slice.

NOTE: Ricardo Rum is sold as Don Lorenzo in the United States. Try Sam's Wine & Spirits in Chicago. More information on their website at www.donlorenzorum.com.