The Arawaks, Jamaicans first inhabitants, called it the Land of Wood and Water. Today Jamaica is the land of rum, reggae and chillin.
Making rum since 1825, Jamaica’s largest distiller, J.Wray and Nephew recently introduced their first coconut flavored rum; Cocomania. With exotic labeling and a light coconut flavor its become a Jamaican favorite. We were able to bring home a 3 bottle stash thanks to our drinking game winnings at the San Souci swim up bar.
On our return we wasted no time in concocting a few tropical drinks. It may be cold outside but we still have Jamaica in our hearts.
The subtle flavor of this crisp white rum lends a hint of real coconut to cocktails. We had fun mixing and sampling a few tropical style beverages until we came up with a winner. This original TAC recipe was made using Cocomania, if you must substitute, no worries, it will still be delicious!
1.5 oz coconut rum
1 oz triple sec
3 oz pineapple juice
1 splash orange juice
.5 dropper of grapefruit bitters
2 dashes Angostura bitter
Put all ingredients in an ice filled shaker. Shaking pineapple juice emulsifies it and gives it a smooth, frothy flavor. Strain into a pint glass filled to the brim with fresh ice. Garnish with fresh pineapple.
Brian (Famous) Angus, one San Souci’s proficient bartenders, uses his skills to make flavorful drinks; he embellishes his cocktials with his flair and a positive attitude.
Here are a few of the recipes used behind Brian’s bar.
Jamaican Rum Punch
1 cup white rum
1/2 cup dark rum
1/4 cup coconut rum
2 1/2 cups pineapple juice
2 1/2 cups orange juice
1/4 cup lime juice
3 tbsp grenedine
Mix all ingredients together in a blender or punch bowl. Pour over ice cubes in any type of glass.
Peach on the Beach
1oz coconut rum
1oz peach schnapps
1 1/2 oz cranberry juice
1 1/2 oz orange juice
1 1/2 oz pineapple juice
In a tall glass, fill it up with crushed ice and pour in all of your ingredients. Give it a quick stir, sit back and dream of Jamaica.