Rum Flamingo

Rum Flamingo

Ingredients:

1 3/4 oz Anejo Rum

juice from half a Lime

2 oz Pineapple juice

1/2 oz Grenadine

Fill a mixing glass with ice.  Add the ingredients and shake vigorously.  Strain into a stemmed cocktail glass.

(Recipe created at La Floridita Bar in Havana in the 1920s.   Currently served at the Rainbow Room, NYC)

Resurrection

Resurrection

1 oz Anjeo Rum
1 oz Blackberry Brandy
1 oz yellow Chartreuse
1/2 oz Midori


Fill a blender with 2 oz cracked ice.  Add the Rum and Brandy.  Blend until chunky and pour into a cocktail glass.  Rinse the blender and add the Midori with a few ice cubes.  Blend until smooth and pour over the Rum and Brandy mix.  Layer over gently with the Chartreuse.  Do not stir.  Garnish with a Lemon slice along the rim to look like the Sun.

Rabbit Hole

Rabbit Hole

2 oz Anjeo Rum
1 oz Kahlua
1/2 oz Creme de Cacao
3 oz Heavy Cream, chilled

Pour the Cream into a highball glass.  Fill a blender with ice and add the rest of the ingredients.  Blend until chunky and then pour over the Cream, in a layer.  Dip a condiment spoon into the mix or suck through a straw to draw up the Cream in a line until a small amount of Cream sits on top center of the drink.  Garnish with a Cherry.