Easy Drink Recipe: Red Rum and Cola
Does your Valentine have a sweet tooth? This cocktail is just the right combination of fizzy and fun. From the syrupy cola to the sweet touch of the maraschino cherry, both you and your valentine will be falling in love with this easy drink recipe.
Recipe courtesy of Sammy’s Beach Bar Rum.
- 4 Ounces rum, such as Sammys Red Head Rum
- 12 Ounces cola
- 2 maraschino cherries
- Ice cubes
Cuba Libre (Rum and Coke)
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Distinguished cocktail writer Dale DeGroff says Coca-Cola followed American soldiers to Cuba during the Spanish-American War of 1898, and—soldiers being soldiers—fortifying Coke with ubiquitous Cuban rum was only natural. “Cuba libre! (Free Cuba!)” was the rallying cry of Cubans (and probably some hammered U.S. soldiers) keen on overthrowing Spanish colonial rule. Technically, it’s the spritz of lime that distinguishes a Cuba Libre from a regular old Rum and Coke.
What to buy: Look for a Cuban-style rum, such as Lost Spirits Distillery’s 151 Proof Cuban Style Rum. Mexican Coke in the traditional bottle is believed to be sweetened with cane sugar, rather than the high-fructose corn syrup of American Coke. If nothing else, it just looks cooler on the bar.
All American is for those who can really handle their liquor. Apart from bourbon and coke the real MVP of this cocktail is Southern Comfort (bourbon, orange and peach liqueur).
If this list hasn't already got you convinced to move over that rum and coke for something new then I guess you should go straight to your kitchen and start mixing some of these coke cocktails. If that isn't your style then head to the closest bar and order a few of these coke cocktails. I promise you they are something you don't want to miss.
Gold rum-based cocktail recipes
Fill a tall glass completely with ice cubes. Mix the ingredients into the glass and serve with a slice of lemon put on the glass. It is a very simple drink, but never the less it is very delicious - especially in the summertime.
Add to an ice-filled collins glass. Serve with a slice of orange and straws.
Blend 4 first ingredients with 1/2 cut cracked ice at high speed in 15-25 seconds. Pour into a chilled highball glass. Garnish with cherry and pineapple slice.
Shake with cracked ice and pour into a chilled collins glass. Garnish with a slice of orange, a slice of banana, a maraschino cherry and sprinkle with nutmeg.
Pour the gold rum and Southern Comfort into an old-fashioned glass half-filled with ice cubes. Add guava juice to taste, and serve.
Pour gold rum, coffee liqueur, kirsch, pineapple juice and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well. Strain into a collins glass filled with ice cubes. Fill with cola, and stir gently. Garnish with a maraschino cherry, and serve.
Shake well and strain into a cocktail glass. Sprinkle with nutmeg.
Pour all ingredients into a hurricane glass half-filled with ice. Stir well, and garnish with a slice of orange, a cherry and a piece of cantaloupe melon.
Add to heatproof cup and allow the sugar to dissolve. Dust with nutmeg.
Pour ingredients into a collins glass filled with crushed ice. Drop in a spiral of lime. Garnish with a slice of orange, and serve with a straw.
Mix, shake, stir and strain into a chilled cocktail glass.
Stir ingredients together in a highball glass, and serve.
Pour ingredients into an ice-filled highball glass. Garnish with a sprig of mint, and serve.
Shake all ingredients (except dark rum) and strain into an ice-filled highball glass. Sprinkle dark rum on top, and garnish with an orange slice. Serve with straws.
Shake over crushed ice in a shaker, strain into a chilled cocktail glass, and serve.
Shake briefly with a glassful of crushed ice, and pour into a frosted cocktail glass. Garnish with a slice of lime, and serve.
Shake and strain into a cocktail glass. Garnish with a maraschino cherry, and serve.
Shake ingredients and pour into a cocktail glass. Garnish with a red cherry, and serve.
SHake all ingredients well with ice and strain into a chilled martini glass. Garnish with grated orange zest, and serve.
Pour the Bacardi gold rum and Bacardi Coco rum, along with the pineapple juice into a cocktail shaker half-filled with ice cubes. Shake untill well chilled. Strain into a highball glass filled with ice cubes, and add a splash of sweet and sour mix. Stir lightly and serve.
Shake well over ice cubes in a shaker, and strain into a chilled cocktail glass.
Shake and strain into an old-fashioned glass filled with broken ice. Garnish with a sprig of mint, and serve.
Shake all ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with a twist of lemon, and serve.
Fill a tall glass with ice. Pour in rum and tia maria. Add pineapple juice.
Shake and strain into a cocktail glass filled with crushed ice. Serve with a cherry and a slice of orange.
Shake briefly with a glassful of crushed ice. Serve in a double-cocktail glass.
Shake with a glassful of broken ice and pour unstrained into an old-fashioned glass.
Shake and strain into a brandy snifter, and serve.
Stir and strain into a frosted cocktail glass, add an orange twist, and serve.
Mix together rum and grenadine in a mixing glass or cocktail shaker shaker. Pour into a highball or collins glass over crushed ice and orange juice. Garnish with a maraschino cherry and an orange or lime slice, and serve.
Pour Bacardi Superior rum and Captain Morgan spiced rum into a collins glass. Add Malibu coconut rum, and juices. Stir and serve.
Blend strawberries into 4 oz puree, add 2 oz of rum (and some sugar if you want to) and blend for a couple of second. Pour into sugar rimmed glass. Mix the orange juice and 1 oz of rum, and gently layer on top in glass.
Slowly pour ingredients pousse-cafe (layered) in order rum, liqueur, syrup into a champagne flute filled with crushed ice.
Shake all ingredients (except the high-proof rum) over ice, the pineapple stick and the sugar. Strain and add ice. Garnish with pineapple and a cherry. Float the high-proof rum on top and sprinkle a little sugar over it.
The Purple Rain cocktail usually refers to two drinks prepared using different ingredients. The more popular drink tends to be a deviation of the ‘Long Island Iced Tea’ that uses ‘triple sec’ in place of Chambord and lime soda for cola. The variation popular in Jamaica uses vodka, cranberry juice, blue Curacao liqueur, grenadine, and lemonade.
Fill half of a cocktail shaker or blender with ice. Measure the ingredients, and transfer them to the shaker. Close the shaker, and shake vigorously for half a minute. Throw some ice cubes to a Tom Collins or highball glass, and transfer the mixture from the shaker to the glass. As grenadine is added last, its descent through the rest of the ingredients produces a semblance of purplish rain-hence the name.
About this recipe
Who amongst you has heard of the Cuba Libre cocktail recipe? Or the Screwdriver? What about the Pink Gin? Well these are some of the most popular cocktails ever, all from the annals of great drinks history. And guess what? They’re really, really easy to make. A max of two ingredients plus garnish means win-win for time and effort – plus flavour if you choose the right products.
At your next party, the flavour-filled simplicity of the Screwdriver comes into play. Ideal with a base of cool, clear Smirnoff vodka, topped with sweet, fresh orange juice, you can enjoy it in a tall glass that won’t spill while dancing.
If you’re throwing a dinner party and the planning is getting too much, bring in a cocktail that looks great in a Martini glass – but only requires gin and a splash of angostura bitters (plus a twist of lemon) to work. Yes, pretty in pink: the Pink Gin cocktail was a society party favourite in the 19th century, and even secret agents like it – James Bond orders one in The Man with the Golden Gun.
Or at your next barbecue, create a Cuba Libre. It’s a cocktail born from the Cuban revolution, but not requiring a whole new way of mixing. Created in the time it takes to Google ‘Che Guevara’, the Cuba Libre is perfect served in a rocks glass that you can hold in one hand while basting with the other. Great nights with friends mean easy mixing rather than being stuck in the kitchen – and creating delicious cocktails without having to confront a swizzle stick or set light to your sideboard. Your easy cocktail recipes start here.
Classic Flavor Combinations Sorted by Type of Liquor
Before we get to a few other basic cocktail recipes sorted by type of liquor below, I wanted to share a few classic flavor combinations with you in case you don&rsquot quite have everything to make a certain recipe. By following these combinations, you can make sure that the ingredients you&rsquore using will match the flavor profile of the spirit you&rsquore drinking.
Flavors that Pair Well with Gin
- Cranberry juice
- Earl Grey tea
- Orange juice
Flavors that Pair well with Bourbon/Whiskey
- Apple juice
- Grapefruit juice
- Lemon Juice
- Orange juice
- Pineapple juice
Flavors that Pair well with Rum
- Maple Syrup
- Orange uice
- Passion fruit
Flavors that pair well with vodka
- Beet juice
- Cranberry Juice
- Orange juice
- Pineapple juice
- Tomato juice
Flavors that pair well with tequila
- Chile peppers
- Fruit juice
- Orange juice
Orange Rum long-drink recipes
Pour all the alcohol and fill the rest of the glass with equal amounts of pineapple juice, orange juice and sprite, with grenadine to taste and color, and then add ice.
Pour all three ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a highball glass, and serve.
Pour a glass of sprite remix into a large highball glass or any other good useful cup then add Bacardi O. Stir, add a twist or piece of orange for flavor, and serve.
Pour a little more then a shot of each liqueur and fill it up with Red Bull.
Stir ingredients together in a collins glass filled with ice cubes, and serve.
Shake with ice and serve over ice.
Combine Bacardi Limon and lime juice in a highball glass over ice. Add Coca-cola, to taste, and stir for 5 seconds. Garnish with a twist of lime, and serve.
Combine Kool-Aid orange mix, sugar, and Bacardi O orange rum in a blender with ice. Blend until smooth and frosty, pour into a tall glass and serve.
Pour the Bacardi O in a large glass, add a splash of cranberry juice, then fill with orange juice. To top it off, add a generous scoop of vanilla ice cream. Let the ice cream melt a little bit and enjoy.
Pour Captain Morgan's Tattoo orange rum and sour mix into a cocktail shaker half-filled with ice cubes. Shake and pour contents into a highball glass. Top with root beer, stir lightly and serve.
Stir together in a tall glass over ice. Garnish with an orange wedge.
Serve in a tall glass with ice.
Blend ingredients with ice and serve in a tall glass. Garnish with a maraschino cherry and a slice of orange.
Pour the can of Amp energy drink into a tall glass. Add the Bacardi O rum (more or less acccording to taste), and serve.
Blend ingredients with ice. Serve in a tall glass and garnish with a slice of orange.
Pour Bacardi O over ice in a highball glass. Add cranberry juice, and top off with soda. Garnish with a slice of lime on the glass, and serve.
Pour the Red Bull into a highball glass 3/4 filled with ice cubes. Add the Bacardi O rum, and serve.
Shake everything with ice and pour into collins glasses.
Pour Bacardi O into a highball glass. Fill with Orange Slice, and serve.
Simply pour a full can of Red Bull into a 16 ounce mug, then add enough Tattoo to bring the beverage to the brim. For those aspiring scientists who insist on exact measurements, let's call it 4 oz. Tattoo on top of 12 oz. Red Bull.
(Sugar Free Red Bull is suggested, unless you can't stand to sacrifice the opportunity to intake another helping of sugar. Fatty.)
10 Delicious Latin American Drinks to Put You in the Holiday Mood
Since at least 1775, people have enjoyed eggnog. It may have started off as a drink of the British aristocracy, but people all over the world now drink it. In that time, it’s become the unofficial drink of December, and it’s no different across Latin America – though the names and ingredients vary. But part of the beauty of Latin American cuisine is that there are so many influences. So while egg-based drinks are widespread, there’s plenty of other types of beverages to put people in the holiday mood.
Check out 10 Latin American drinks that bring us joy during the holidays:
As the name suggests, canelazo is cinnamon based. Enjoyed in Ecuador, Colombia, and Peru, canelazo’s an alcoholic beverage from the Andes. Though canelazo varies from region to region, common ingredients include panela, anís, agua de canela, naranjilla, and aguardiente.
But this warm Andean drink can also include other fruits like mora or maracuyá – explaining why the color can resemble either orange juice or maple syrup. Sometimes, canelazo’s non-alcoholic.
In Ecuador, canelazo’s consumed during the Fiestas de Quito, which takes place from the end of November to December 6. It’s also popular during Christmastime.
For Puerto Ricans (and many other Latinos), it’s not the holidays without coquito. This highly beloved drink is like an isleño version of eggnog, but better. Coquito’s a perfect concoction of coconut cream and milk, condensed milk, nutmeg, rum, cloves, and cinnamon. “The difference is that ponche has eggs, and our coquito doesn’t,” said Chef Rita Rosado, of Sweet Cow & Rita’s Cuisine, to El Nuevo Día. It’s not a standard decision across all Puerto Rican households. But eggless coquitos do last longer.
“A typical Christmastime coquito includes rum, but if we want to make it for children, we can eliminate all alcohol, follow the same recipe and add chocolate,” Rosado added. “And we also can do other flavors like guava or pineapple.”
Either way, we know that people take coquito season v. seriously. Right now, there’s probably coquito entrepreneurs taking orders.
Panamanians takes the sepals of the roselle plant to make a bright red drink called saril. In a pot, they boil water, ground ginger, roselle sepals, and cloves. The intensity of the drink – served hot or cold – depends on the amount of sepals used. Use sugar or honey to sweeten it. However, a good tip is to only add sugar/honey to what you plan to immediately drink. Otherwise, the saril will quickly ferment.
Chef Rolando González explains that Jamaicans also drink saril. However, the beverage originally comes from Africa and Asia. “It came to Panama from the Caribbean, but it doesn’t originate in the Caribbean or the Americas,” González told La Estrella. It ended up in the Central American country because of the cultural exchange that took place during the building of the Panama Canal.
Saril’s consumed in other parts of the world (where it goes by different names). Though, it’s not always thought of as a holiday drink. In Panama, it naturally became a December beverage because it lines up with flower’s harvest period.
Mexican ponche’s not quite like most Latin American ponches. Instead of an egg base, this ponche’s a warm fruit punch traditionally served at Christmastime. Piloncillo, dark-brown unrefined cane sugar, guavas, oranges, apples, tejocotes, and cinnamon sticks make up this delicious citrusy beverage. Add in rum or tequila when you really need it.
Coctel de Algarrobina
Peruvians celebrate algarrobinas on March 15, but they happily sip the cocktail in December. Back in the day, algarrobina recipes called for a ponchera. But now you need a blender – making the cold cocktail perfectly frothy. As Peru Delights reports, the cocktail’s name comes from the syrup the algarrobo tree produces. The thick syrup infuses a caramel taste.
Legend has it that the drink came from colonial times when Spanish monks made an egg, milk, and wine ponche. But the recipe changed throughout the years, with the wine first substituted for rum and later pisco. Though people continue to make the recipe their own with ingredients like sweetened condensed milk or cacao, the traditional algarrobina includes egg yolks, unsweetened condensed milk, Pisco, and cinnamon.
But if you don’t feel like making it and you happen to find yourself in Peru, you can try the Marquès bar’s version. The Dirección Regional de Turismo recognized it as the best Algarrobina cocktail.
Ponche Crema de Oro
Ponche exists in many forms in the Dominican Republic. The chocolate-based ponches – typically made with gallina criolla eggs and sometimes coffee – are drank year-round and served warm. They’re not necessarily alcoholic, but they can be. The eggnog variety of ponche is what’s served in December. While some people make their own versions, others just turn to Ponche Crema de Oro – a mass produced version seen on tables across the DR.
Drinks with soda
The combination of rum and cola has long been popular, but it's easy to make a much wider variety of drinks with the different flavors of Parrot Bay rum. Stir one ounce each of cranberry schnapps and coconut rum into a 6 ounce glass of 7-Up for a light, refreshing drink with citrus and coconut notes.
One drink often called a Ship's Doctor requires one part each of lime-flavored gin and Parrot Bay coconut rum, a splash of lime or pineapple juice, and four parts Dr. Pepper soda. Garnish with a thermometer for full effect.
Add two ounces of coconut or mango rum to any orange-flavored soda to make a quick, delicious drink called a Creamsicle.