Late Summer Rum Runner Cocktails
Fruity, boozy, frozen, rum runner cocktails. Perfect tiki drink for sipping during these last few days of summertime.
Ingredients
For the Cocktails
- 4 oz Coconut Rum
- 4 oz Dark Rum
- 2 oz Blackberry Liqueuer
- 2 oz Banana Liqueur
- 4 oz Pineapple Juice or 1 cup frozen pineapple chunks
- 4 oz Orange Juice
- 2 oz Lime Juice
- 2 oz Grenadine
- 4 cups ice
Garnish:
- 2 ounces dark rum
- Pineapple wedges
- Orange slices
- Maraschino cherry
Instructions
- Combine all the cocktail ingredients into a high powdered blender. Blend until thick and smooth, add a little more ice if desired. Divide amongst glasses, float a half an ounce of dark rum on top of each cocktail, then garnish with a pineapple wedge, orange slice and a cherry. Add in a fun cocktail pick as well. Drink!
Notes
Hibiscus simple syrup:
Combine 1 cup sugar ( 7 ounces) to 1 cup water ( 8 ounces) in a saucepan. Heat until the sugar is dissolved. Add in 1 ounce dried Hibiscus flower ( can be found at any well stocked international or Mexican grocery store. Can use 100% hibiscus flower tea bags as well. Bring to a simmer, simmer for 5 minutes. Remove from heat and place a lid on the pot. Let steep 30 minutes. Strain into a jar or resealable container. Chill until ready to use. Should last 2-3 weeks well refrigerated.
- To make just one one cocktail:
- 1 oz coconut rum
- 1 oz dark rum
- .5 oz blackberry liqueur
- .5 oz banana liqueur
- 1 oz pineapple juice ( or frozen pineapple chunks)
- 1 oz orange juice
- ½ ounce lime juice
- ½ ounce grenadine
- 1 cup ice