Category: Rum


Often associated with Tiki cocktails, the Painkiller is a rum cocktail trademarked by Pusser’s Rum.

This cocktail was created in the 1970s by Daphne Henderson at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands.  Supposedly there is no dock nearby, so patrons have to swim to get to the bar – hence the name Soggy Dollar.


1.5 oz. of Pusser’s Rum
1 oz. dark rum floater
2 oz. pineapple juice
1/2 oz. cream of coconut
1/2 oz. orange juice
Grated fresh nutmeg

In a cocktail shaker filled with ice add first four ingredients and stir. Pour into cocktail glasses and top with grated nutmeg.



Being of Cuban decent, the Mojito is the Barrister’s summer go-to cocktail.  Considered one of Cuba’s oldest cocktails, the Mojito undoubtedly gained its popularity during prohibition; legal rum was plenty and Americans were thirsty.

Some say the Mojito gets its name from the Spanish word “mojar” which translates to “a little bit wet”. Others say Mojito is from the African word “mojo”, meaning “to cast a spell.”

Hemingway has been credited for scribbling on a napkin “Mi mojito en La Bodeguita, Mi daiquiri en El Floridita.” Said napkin still hangs above the bar of La Bodeguita. However, historians doubt the great writer said as much and question the authenticity of the writing on the napkin.

Mojito Mojito

3 oz. Sparkling Water
2 oz. Rum (Silver/Light)
1.5 oz. Lime Juice (Fresh)
Handful of Mint oz.
1-2 tsp. Sugar

Prepare a Highball or Collins glass. Add sugar, lime juice, and mint. Muddle the mix, but do not bruise or tear the mint. Add rum and ice, stir. Top with soda water.


We kicked off the 2016 Summer Olympics in Rio with a Caipirinha, Brazil’s national cocktail. This concoction is made with Cachaça, sugar, and lime. Cachaça, rum’s sister, is a 500-year-old sugar cane-derived spirit. Salud!


1 1/2 limes
2 tablespoons sugar
2 ounces Cachaça

Place the lime juice and sugar into old fashioned glass and muddle until sugar is dissolved. Fill the glass with crushed ice and add the Cachaça. With the leftover half of a lime, cut it into fourths and add it as garnish to your cocktail.

*Some recipes call for brown sugar. We used pure Florida cane sugar. The crushed ice is important to add water to the drink, it melts quicker than regular ice cubes, making the drink balanced.

Miami Vice

“You’ve got to know the rules before you can break ’em. Otherwise, it’s no fun.”

imageMiami Vice:
5 oz white rum
8 oz piña colada
8 oz strawberry daiquiri
3 scoops ice

Place 2.5 ounces rum, 8 oz piña colada, and 1.5 scoops ice in a blender. Blend until smooth.  Repeat the same for the strawberry daiquiri. Pour piña colada mixture and daiquiri mixture into tall glasses, alternating between the two to create a layered effect. Feel free to garnish with a slice of pineapple.


Santiago Cocktail

In honor of rum and sultry Caribbean nights, here is a classic cocktail for your tropical palate.  image

Santiago Cocktail

2 Dashes Grenadine

2 Dashes of Lemon Juice

1 Glass of Rum


Papa Doble

Ernest Hemingway entered Habana’s La Floridita bar in search of relief. He certainly found it. Escaping after using the head, the Papa saw Constantino Ribalaigua Vert setting up Daiquiris. Not one to flee from a drink, Hemingway sat up to the bar and tasted Constantino’s mix. Hemingway liked his cocktail strong; but, possibly the diabetic, he preferred his drink without added sugar. Pulling the sugar and doubling the rum, the Papa Doble was born; or, so says the story.

Today marks Hemingway’s 116th birth year… enjoy it with some extra rum.

Papa DoblePapa Doble (Hemingway Daiquiri)

3 3/4 oz. White Rum
2 oz. Ruby Red Grapefruit Juice
2 oz. Key Lime Juice
6 Drops Maraschino Liqueur

Prepare a cocktail glass or goblet. Blend ice and pour into the glass. Prepare a cocktail shaker with ice. Pour all ingredients to shaker, and vigorously blend the drink. Strain into cocktail glass with blended ice.

Dark ‘N’ Stormy

It is a hot, muggy, rainy evening in the District… sounds like the perfect night for a refreshing Dark ‘N’ Stormy cocktail! We like our Dark ‘N’ Stormy served in a tall Collins glass; so, our proportions are double.

Dark n' StormyDark ‘N’ Stormy

3 parts Ginger Beer
2 parts Rum (Dark)
1 part Lime Juice (Fresh)

Prepare a tall Collins glass with large ice cubes. Pour Rum and Lime Juice into the glass. Top off with Ginger Beer. Enjoy with a Lime wedge.

Kingston Negroni

The Negroni is heading to the islands for a refreshing, Caribbean twist to this classic cocktail. Rum is a summertime staple in our home. Tonight we are using the ol’ standard, Appleton Estate Reserve.

KingstonKingston Negroni

1 oz. Jamaican Rum
1 oz. Campari
1 oz. Vermouth, Sweet

Prepare mixing glass with ice. Pour Rum, Campari, and Vermouth into mixing glass. Stir, diluting the spirits. Strain into an ice filled Rocks Glass. Garnish with an Orange slice.


The original Daiquiri is not far off from other Daiquiri’s that we enjoy. The E. Hemingway Special removes the sugar in favor of Maraschino liqueur and Grapefruit Juice. The Papa Doble doubles the Rum, Fruit Juices, and reduces the Maraschino to only a few sparing drops. There is no excess syrups, no extra fruity purees, and certainly no blenders involved in the original Daiquiri. We will provide you with a history of the true Daiquiri on Ernest Hemingway’s birthday (21 July). For now, shake up your own Daiquiri on this mild spring afternoon.


2 oz. Rum (Light/Silver)
1 oz. Lime Juice (Fresh)
1/2 oz. Simple Syrup

Prepare cocktail shaker with ice. Pour Rum, Lime Juice, and Simple Syrup into shake. Vigorously shake until ice cold and frothy. Strain into cocktail glass.

Mai Tai (Trader Vic’s)

Is the cold getting you down? It seems as if Old Man Winter wants to spend an extra few weeks with us here in the mid-Atlantic. Let us escape to the islands, even if it is only in our glasses!

While gin is the nectar of the gods – and bourbon is the oil to our bodily engines – rum is the elixir that pushes us through winter. Particularly dark rums. Tiki cocktails especially help us manage the cold nights. For that reason, Don the Beachcomber is a famous man in our household. Don Beach arguably created the Mai Tai in 1933; however, it disappeared from his bar room around 1937. A similar recipe popped up in Trader Vic’s menu sometime in 1944. “Arch nemesis” to the Beachcomber, Trader Vic likely knew of Don Beach’s mix of rums and citrus. While we hold Don the Beachcomber in great esteem, Trader Vic’s variation of the Mai Tai is by far superior to our tastes.

Mai TaiMai Tai (Trader Vic’s)

2 Parts Amber Rum
2 Parts Dark Rum
2 Parts Lime Juice (Fresh)
1 Part Curacao
1 Part Orgeat (Home Made)
Rock Candy Syrup (to taste)
Mint Garnish

Add all ingredients with ice to a cocktail shaker. Vigorously shake until ice cold. Strain over cracked ice into your favorite glass. Garnish with fresh mint and a used half-lime shell. Sip, and enjoy your little minty palm tree and island of lime.

We will one day explain the rivalry between Don the Beachcomber and Trader Vic. For now, enjoy the rum!