Drinks with ‘Rum’

Ya it’s like the ultimate party favor baby ya know
Two cups will get a hot one out of her clothes ya know
Caribou lou

It’s like
151 rum
Pineapple juice, and Malibu, caribou, get them all numb
Make baby girl come
Out of her shell and raise hell
Don’t stop till the cops come

Half a bottle of 151
Off of the jug one cup of Malibu rum
Baby that’s what’s up
Then you fill the rest of the jug
With pineapple juice, and it’s cracking
The only defect is waking up like “what happened?”
I like red light parties and fed right bodies
Who like, red like dolly and head right totties at night?
Aribou kay
Ou-la
Terrible day
You pay the liquor store teller with no hair or toupe
Tu shay.
Get the party jumping
Keep the hotties humping
I like them thick and juicy
So don’t palatte nothing
Drinking to much lou
You might be karate punching
Or at the back of the club
Pretending the naughty lunching
Satin,
Kool-aid get you hella 151
November dog
So run kitty run
We gonna drink it until we done
Diddy dum
Bum biddy bum
Here Kansas city come so give me some…

Ingredients:

• Rum Bacardi 151 Proof
• Cruzan Coconut Rum
• Pineapple
• Crushed Ice

Preparation:

Pour 103 millilitres (3.48 fluid ounces) of the Rum Bacardi 151 Proof
Pour 101 millilitres (3.42 fluid ounces) of the Cruzan Coconut Rum
Pour 0 millilitres (0 fluid ounces) of the Pineapple
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice

This cocktail submitted by: http://www.publicbar.com

Absinthe, lemon, ice and bacardi

Ingredients:

• Absinthe
• Bacardi Superior
• Crushed Ice
• Yellow Lemon

Preparation:

Pour 20 millilitres (0.68 fluid ounces) of the Absinthe
Pour 10 millilitres (0.34 fluid ounces) of the Bacardi Superior
Pour 0 millilitres (0 fluid ounces) of the Crushed Ice
Pour 0 millilitres (0 fluid ounces) of the Yellow Lemon

This cocktail submitted by: http://

A Long Island Iced Tea is a highball made with, among other ingredients, vodka, gin, tequila, and rum. A popular version mixes equal parts vodka, gin, tequila, rum and triple sec with 1 1/2 parts sour mix and a splash of cola. Most variants use equal parts of the main liquors but include a smaller amount of triple sec (or other orange-flavored liquor). Close variants often replace the sour mix with sweet and sour mix or with lemon juice, the cola with actual iced tea, or add white creme de menthe; however, most variants do not include any tea, despite the name of the drink. Some restaurants substitute brandy for the tequila. A true long island as it was originally made did not have tequila.

The drink has a much higher alcohol concentration (≈28%) than most highballs because of the proportionally small amount of mixer. Long islands can be ordered “extra long” which signals the bartender to even further increase the alcohol to mixer ratio.

Ingredients:

• 1.5 cl (0.51 fluid onces) (three parts) Vodka
• 1.5 cl (0.51 fluid onces) (three parts) Tequila
• 1.5 cl (0.51 fluid onces) (three parts) White Rum
• 1.5 cl (0.51 fluid onces) (three parts) Triple Sec
• 1.5 cl (0.51 fluid onces) (three parts) Gin
• 2.5 cl (0.85 fluid onces) (five parts) Lemon juice
• 3.0 cl (1.01 fluid onces) (six parts) Gomme Syrup
• Splash of Coke

Preparation:

• Mix ingredients in glass over ice, stir, garnish and serve.

The Singapore Sling is a cocktail that was developed by Ngiam Tong Boon (嚴崇文), a bartender working at the Long Bar in Raffles Hotel Singapore before 1915. Recipes published in articles about Raffles Hotel prior to the 1970s are significantly different from current recipes, and “Singapore Slings” drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel. The original recipe used Gin, Cherry Heering, Bénédictine, and most importantly, fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top. Most recipes substitute fresh juice with bottled pineapple juice; club soda has to be added for foam. The hotel’s recipe was recreated based on the memories of former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.

Ingredients:

• 4.0 cl (1.35 fluid onces) White Rum
• 3.0 cl (1.01 fluid onces) Fresh lime juice
• 3 sprigs of Mint
• 2 teaspoons Sugar
• Soda Water

Preparation:

Mint sprigs muddled with sugar and lime juice. Rum added and topped with soda water. Garnished with sprig of mint leaves. Served with a straw.