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The Cruzan Rum Cocktail Recipes

Submitted by: Kamuel Chance, Bar Manager, Sheraton Yankee Clipper
Wreck Blue Waters

  • 11/4 oz. Cruzan Coconut Rum
  • 1/2 oz. Bols Triple Sec
  • 1/2 oz. Blue Curacao
  • 1 oz. Sour Mix
  • 1 Scoop Ice
  • 6 oz. Sprite
  • Blue Umbrella
  • Orange Slice
  • Marachino Cherry
    Combined all ingredients except for the sprite and shake vigarously. serve in a hurricane glass and topped with sprite and than garnish with a Blue Umbrella, orange and cherry

    Submitted by: Kamuel Chance, Bar Manager, Sheraton Yankee Clipper
    Monkey Juice
  • 1 oz. Cruzan Coconut Rum
  • 1 oz. Banana Liqueur
  • 1 oz. Baileys Irish Cream
  • 1 scoop Ice
    Combine all ingredients and shake Vigarously. serve in a rock glass and garnish with a marachino cherry

    Submitted by: Kamuel Chance, Bar Manager, Sheraton Yankee Clipper
    Monkey Juice
  • 1 oz. Cruzan Coconut Rum
  • 1 oz. Banana Liqueur
  • 1 oz. Baileys Irish Cream
  • 1 scoop Ice
    Combine all ingredients and shake Vigarously. serve in a rock glass and garnish with a marachino cherry

    Submitted by: Kamuel Chance, Bar Manager, Sheraton Yankee Clipper
    Port BBC
  • 1/2 oz. Cruzan Rum
  • 1/2 oz. Baileys Irish Cream
  • 1/2 oz. Banana Liqueur
  • 2 oz. island Oasis Pina colada Mix
  • 1 scoop ice
    Combine all ingredients in a blender and blend frozen. serve in a Cuvee glass and garnish with a Marachino Cherry

    Submitted by: joseph bulot, Bar Manager, Holiday Inn Select
    CRUZCONTROL
  • 1oz Cruzan banana rum
  • 1oz cream of coconut
  • equal parts, o.j. pineapple,cranberry
    In an ice filled shaker tin add ingredients, shake and pour into an icy pilsner glass and splash with grenadine. Garnish with a bamboo umbrella, and dream away the day.

    Submitted by: joseph bulot, Bar Manager, Holiday Inn Select
    CRUZAN-4-A-BRUZAN

  • 1oz grenadine
  • 1 1/4 oz cruzan mango rum
  • ginger ale
  • 1/4 oz blue cognac
    in an empty rocks glass add grenadine, next fill glass with crushed ice, add cruzan mango rum, fill with soda and add a splash of blue cognac on top.

    Submitted by: Bryan Feigenbaum, Bar Manager, Four Seasons Hotel San Francisco
    Pomegranate Mojito
  • Large handful of mint
  • 1 ½ tablespoons of Brown Sugar
  • 1 Lime Wedge
  • 3 oz. Cruzan Dark Rum
  • Pomegranate concentrate
  • Splash club soda
  • Garnish: Lime Wheel & Mint Sprig
    In a measured mixing glass, place the mint, brown sugar and lime wedge and muddle until the mint breaks down and a paste forms. Add ice in the mixing glass, pour 3 oz. of Cruzan Rum (if requested a big squirt of Pomegranite Concentrate). Shake drink and

    Submitted by: Jacqueline Price, Bar Manager, Sonoma Grill
    Key Lime Pie Martini
  • 1.25 oz Cruzan Vanilla Rum
  • .5 oz Cointreau
  • Juice of 1 Lime
  • 2 sugar cubes
  • splash of cream
    Build in a pint glass. Muddle the sugar, lime juice & cointreau. Add ice, rum & cream. Shake well, served up in a martini shell. Garnished with lime zest.

    Submitted by: Jacqueline Price, Bar Manager, Sonoma Grill
    Mango Mojito
  • 1.25 oz Cruzan Mango Rum
  • .5oz Perfect Puree Mango
  • Juice of 1/2 lime
  • Fresh Mint
  • 2 Sugar Cubes
  • Soda Water
    Build in a pint glass. Muddle Mint, sugar, lime juice & mango puree. Fill glass with ice, add rum. Shake well, top with soda water, garnish with a lime wedge.

    Submitted by: Jacqueline Price, Bar Manager, The Sonoma Grill
    Chocolate Monkey
  • 1.25 oz Cruzan Vanilla Rum
  • .5 oz Perfect Puree Banana
  • .5 oz Hershey\'s Syrup
  • Splash Cream
    Build in a pint glass. Fill glass with ice, add rum, banana puree, syrup & cream. Shake well, strain into a Martini shell swirled with chocolate syrup. Garnish with a banana wheel.

    Submitted by: Rosanna Harrison CMP CPCE CWP, Director of Catering, Sheraton San Diego Hotel and Marina
    Tropic Sunrise
  • 2 oz. Cruzan Rum
  • Juice of 1 Lemon
  • 1 oz Triple Sec
  • 1 oz Orange Juice Concentrate
  • 2 oz of Pineapple Juice
  • 1 Tablespoon Honey
  • 1 Egg White
  • Splash of Lemon Lime Soda
  • Crushed Ice
  • Splash of Grenadine
    Place all ingredients except the grenadine into a blender and quickly buzz till frothy. Pour beverage into a sugar-rimmed hurricane glass and top with a swirl of Grenadine and garnish with a pineapple wedge Slice with Cherry on tooth pick

    Submitted by: Eduardo Zacarias, Food & Beverage director, Sunvillage beach resort and Spa
    Wind Surfer on Acid
  • .75 oz - cruzan Coconut Rum
  • .70 oz - cruzan banana Rum
  • a dash of Jaggermesiter
  • pineapple Juice
  • Cramberry Juice
    mix all ingredients toghether, fill up with half pineapple juice & Half Camberry Juice.

    Submitted by: Bob Papai, Restaurant Manager, Loews Annapolis Hotel
    Cruzan Cream
  • 1.5 oz Cruzan Mango Rum
  • .75 oz orange juice
  • 1 oz baileys irish cream
    mix all ingredients with ice and shake.

    Submitted by: Brian Austin, Bartender, Hard Rock Hotel Orlando
    Brians Banana Split
  • 1/2oz Cruzan Banana Rum
  • 3/4oz Stoli Vanil Vodka
  • 1/2oz Dark Creme De Cocao
  • splash of cream
    put all ingredients into shaker, shake well and strain into chilled martini glass, garnish with chocolate swirl glass and a slice of banana

    Submitted by: Brian Jaymont, Beverage Manager, JW Marriott Starr Pass Resort & Spa
    Tequila Monsoon
  • 1 1/2oz- Cruzan Single Barrel Rum
  • 1oz- Starfruit Infused Tequila
  • 1/2oz- Passionfruit Puree
  • 1/2oz- Cranberry Juice
  • 2oz- Orange Juice
  • 1oz- Pineapple Juice
    For Infused Tequila, Steep Silver Tequila with slices of Star Fruit for 5 to 7 days. For Cruzan Single Barrel, do nothing, it\'s perfect. For Cocktail add 1/4oz of Grenadine to a tall Pilsner glass, fill with ice and add Tequila and Cruzan Single Barrel

    Submitted by: Marc Quevillon, Bartender, Westin Casuarina Resort & Spa Grand Cayman
    Coco Mocha
  • 3/4 oz Cruzan Coconut Rum
  • 3/4 oz Tia Maria
  • Fill with Coffee
    Served in tall glass coffee mug, topped with cinnamon flavored whip cream and cinnamon stick.

    Submitted by: Marc Quevillon, Bartender, Westin Casuarina Resort & Spa Grand Cayman
    Banana Slammer
  • 1/2 oz Cruzan Banana Rum
  • 1/2 oz Baileys
  • 1/2 oz Kahlua
  • 2 parts milk
    Shaken and served in martini glass, garnished with chocolate shavings.

    Submitted by: Robert Cameron, Bartender, Westin Casuarina Resort & Spa Grand Cayman
    Banana Split
  • 3/4 oz Godiva Liquer
  • 1 1/4 oz Cruzan Banana Rum
  • 1/2 oz Kahlua
  • 2 parts milk
    Shaken very hard and served in martini glass. Garnished with cherry in bottom of glass.

    Submitted by: Robert Cameron, Bartender, Westin Casuarina Resort & Spa Grand Cayman
    Green Flash
  • 1 oz Cruzan Coconut Rum
  • 1/2 oz Blue Curacao
  • Topped with pineapple juice over ice
    Topped with pineapple juice, Served in rocks glass over ice.

    Submitted by: Robert Cameron, Bartender, Westin Casuarina Resort & Spa Grand Cayman
    Pineapple Pucker
  • 3 fresh squeezed limes
  • Topped with Club Soda
    Served over ice in hurricand glass, garnished with whole lime slice.

    Submitted by: Carlos Espinosa, Bartender, Westin Casuarina Resort & Spa Grand Cayman
    Cayman Splendor
  • 3/4 oz. Cruzan Coconut Rum
  • 3/4 oz Cointreau
  • 3/4 oz Chambord
    Shake, strain over fresh ice in tall glass. Top with orange and cranberry juice. Garnish with split cherry on rim of glass.

    Submitted by: Carlos Espinosa, Bartender, Westin Casuarina Resort & Spa Grand Cayman
    Monkey\'s Cocotini
  • 3/4 oz Cruzan Banana Rum
  • 3/4 oz Dark Creme de Cacao
  • 3/4 oz Half & Half
    Shake, strain into martini glass. Garnish with cinnamon sprinkle.

    Submitted by: Mark D. Minerd, Director of Restaurants, Boston Marriott Quincy
    Anna\'s Drink
  • 1.5 OZ of Cruzan Raspberry Rum
  • 3.5 OZ of House Made Cranberry Sour mix
  • Ingredients for House Cranberry Sour
  • Equal Parts Fresh lime Juice and citrus infused simple syrup. Soak dried cranberrys in Gran Marnier. Put all ingredients toghether and bring to a boil. Blend all ingredients and with stir stick and let cool. Strain out Cranberry.
    Combine Raspberry rum and House made Cranberry sour mix in a shaker with ice and shake several times. Strian over crushed ice in a collins glass that has been rimed in cranberry sugar. place in a black straw and enjoy!

    Submitted by: Brian Jaymont, Beverage Manager, JW Marriott Starr Pass Resort & Spa
    The Javelina Runner
  • 1oz. Cruzan Single Barrel Rum
  • 1oz. Corazon Reposado Tequila
  • 1/2oz. Navan Vanilla Liqueur
  • 1/4oz. Hiram Walker Blue Curacao
  • 1/2ea Fresh Squeezed Lime
  • 2oz. Sour Mix
  • 2oz. Orange Juice
    In Mixing Tin, build Cruzan Single Barrel Rum, Corazon Reposado, Navan, Orange Juice and Sour Mix. In Footed Pilsner pour

    Submitted by: Amy Rossetti, Food & Beverage Public Relations Manager, Wynn Las Vegas
    Tropical Dream
  • 1.5 oz Cruzan Light Rum
  • 1 oz Pomegranite Juice
  • 1.5 oz Pineapple Juice
  • 1 oz Rock Candy syrup
    Shaken, strained into cocktail glass with sugar rim

    Submitted by: Amy Rossetti, Food & Beverage Public Relations Manager, Wynn Las Vegas
    Cabana Breeze
  • 1.5 oz Cruzan Light Rum
  • 1 oz Pomegranat Juice
  • 2 oz Sweet and Sour
  • 1 oz Rock Candy syrup
  • 4-5 Fresh Mint Leaves
    Add Rock Candy and Mint, muddle, squeeze 1?2 fresh lime add ice, Rum and juices. Stir and garnish with a lime wedge and Mint sprig.

    Submitted by: Greg Van Stone, Director of Food & Beverage, Beau Rivage
    Oh Mo!
  • 1-1/2 oz Cruzan Orange Rum
  • 1/2 oz rock candy syrup
  • 1/4 oz orange curacao
  • 2 slices of fresh orange
  • 1/2 oz fresh lime juice
  • soda water
    Add Rock Candy and Mint, muddle, squeeze 1?2 fresh lime add ice, Rum and juices. Stir and garnish with a lime wedge and Mint sprig.

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