Rum Based Cocktails

MOJITO

INGREDIENTS: WHITE RUM 45ML

6 TO 8 MINTS, LEAVES

4 TO 5 LEMON WEDGES

1 T S DEMERARA SUGAR OR

SUGAR SYRUP 15 ML TOP WITH SODA

METHOD; MUDDLED

GLASS: COLLIN GLASS

GARNISH: MINT SPRING

Procedure:

 take a Collin glassadd the lime,mint

and brown sugar muddledwell then

fill with crushed  ice top of with

soda garnish with mint sprig 

PINACOLADA

INGREDIENTS:- WHITE RUM 30ML,

COCONUT RUM 15ML

PINEAPPLE JUICE 150ML

FRESH CREAM 2 TS

METHOD: SHAKEN OR BLEND

GLASS: HURRICANE OR COLLIN GLASS

GARNISH: PINEAPPLE SLICE & SHERRY

Procedure:

Take a blender add the above

ingredients blend well and serve in a hurricane

glass garnish with pineapple cone.

DAIQUIRI

INGREDIENTS: – WHITE RUM 45ML

LEMON JUICE 15ML

SUGAR SYRUP 10ML

METHOD; – SHAKEN

GLASS: – SAUCER
GARNISH: – LEMON SLICE

Procedure:

Add all the ingredients in a

shaker shake well and garnish

with lemon slice.

PLANTER’S PUNCH

INGREDIENTS:- WHITE RUM 30ML DARK RUM 30ML ORANGE JUICE

AND PINEAPPLE JUICE

METHOD; – BUILT UP

GLASS: – COLLIN GLASS

GARNISH: – ORANG SLICE & CHEERY

Procedure:

Take a Collin glass add the above ingredients

and garnish with orange slice and cheery.

CAIPIRINHA

INGREDIENTS: – CACHACA 45ML

4 TO 5 LIME WEDGES

1 TS DEMERARA SUGAR SUGAR SYRUP 5 ML

METHOD: – MUDDLED

GLASS: – OLD FASHIOND

GARNISH: – LEMON SLICE

Procedure:

Take old fashioned glass add

the ingredients muddled well fill with

crushed ice and garnish with lemon slice.