Rum & Cocktail Week In Review – 7/18/15 highlights 10 great rums from around the world:

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Mixology has exploded over the last decade with the rise of specialty cocktails, the revival of classic cocktails, the ageing of cocktails, etc. switches things around a bit by encouraging us to freeze our classic cocktails.

Dark and Stormy

2 oz dark rum
.5 oz fresh lime juice
1 oz ginger syrup
4 oz of ice

Blend, garnish with a lime wheel and a piece of candied ginger.


2 oz white rum
1 oz simple syrup
.5 oz fresh lime juice
4 oz ice

Blend, serve with a lime wheel.

The Pomegranate Mai Tai from Rio Azul Mexican Bar & Grill. (Photo: Courtesy of Rio Azul Mexican Bar & Grill.)

Ever wish you could drink a tropical drink out of a pineapple? provides a tasty cocktail recipe to fulfill your desire.

Pomegranate Mai Tai


– Freshly muddled pineapple
– 1 oz white rum
– 1 oz orange juice
– 1 oz cranberry juice
– 1 oz dark rum
– .5 oz pomegranate puree

Preparing the vessel

To make the pineapple drinking vessel, first cut off the top of the fruit. Then, gut the inside. If you have a corer, great, if not, run a knife in a circle around the inside of the pineapple going down to the bottom, where the fruit becomes hard. Then make four cuts across the middle and use a large spoon to scoop out the insides.

After the shell is emptied, dice and muddle the desired amount of pineapple you want in the final drink and add it back into the shell. Then, place the white rum, orange juice, cranberry juice, pomegranate puree, and dark rum into a shaker. Shake, then pour into the pineapple shell. If desired, add ice. Serves one.

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