How To Make A Rum Runner

The Rum Runner dates back to the 1950s, when it was created at a Tiki bar called Holiday Isle in Islamorada, Florida. Like many a tropical cocktail, it incorporates rum, banana liqueur and grenadine. It as well uses blackberry liqueur, considerably less common, which adds depth of flavour and even a slight tannic touch.

As seems to happen with then many midcentury tropical-inspired cocktails, recipes for the Rum Runner have branched off over the years. The diverse ones out there diverge quite a bit, and information technology'south unlikely you'll come beyond 2 that are exactly the same. Fruit juices typically used include lime, orangish, pineapple or any combination of the above.

This recipe is a bit less saccharine and more sophisticated than many others, since it eschews the spiced and coconut-flavored rums you'll sometimes come across and opts for lime juice over orange. But really, you should feel free to tweak this potable in any way you similar, including playing with ingredients and proportions. There's no real wrong way to make a Rum Runner, as long as you come upwards with something you savour drinking.

one ounce light rum
i ounce navy-forcefulnessrum
ane ounce banana liqueur (such as Giffard Banane du Bresil)
1/2 ounce blackberry liqueur (such as Giffard Creme de Mure)
2 ounces pineapple juice
ane ounce lime juice, freshly squeezed
1/2 ounce grenadine
Garnish: brandied ruby
Garnish: pineapple wedge

Add the light rum, navy-strength rum, assistant liqueur, blackberry liqueur, pineapple juice, lime juice and grenadine into a shaker with ice and shake until well-chilled.
Strain into a hurricane glass filled with crushed ice.
Garnish with a skewered brandied ruby and pineapple wedge.

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