Cruzan Rum is made in St Croix, U.S. Virgin Islands. The rum was first made with pot stills and is now made with a distillation process. Cruzan was the first rum producer to offer flavored rums. The Cruzan company sells spiced rum, dark rum, light rum and flavored rums in banana, black cherry, citrus, coconut, guava, mango, pineapple, raspberry, cream and vanilla flavors. Several mixed drinks can be made with Cruzan rum.
Shake two parts Cruzan dark rum with a splash of lemon juice and one part triple sec in a cocktail shaker filled with ice. Strain into a cocktail glass and serve.
Rinse a glass mug in boiling water, this will warm up the glass and help keep your drink hot. Add 1 tsp. honey (you can substitute sugar), one large piece of lemon peel and 1 oz. hot water to the mug and stir until the honey is fully dissolved. Add 1 oz. Cruzan dark rum and fill to the top with boiling water.
Cut half a lime into wedges and add to the bottom of a glass, then add 1 oz. simple syrup and muddle the two ingredients. Add 2 oz. Cruzan light rum and fill the glass with ice. Stir thoroughly and garnish with a lime wedge.
Shake 1/2 oz. Cruzan spiced rum, ½ oz. 151 proof Cruzan rum, ½ oz. Cruzan vanilla rum, 1 ½ oz. orange juice, 1 ½ oz. pineapple juice and ¼ oz. grenadine syrup in a cocktail shaker. Fill a tall glass with crushed ice and pour the mixture over the ice. Garnish with an orange wedge.
Love Potion # 9
Shake 1 ½ oz. Cruzan 9 spiced rum, 1 oz. coconut amaretto, 3 oz. pineapple juice and 1 oz. cranberry juice with ice in a cocktail shaker and pour into a hurricane glass. Add a pineapple chunk as a garnish.
Add three lime wedges to the bottom of a rocks glass and muddle. Add 1 oz. Cruzan black cherry rum and 1 oz. Cruzan light rum; finish by filling the glass to the top with cola. Garnish with a cherry and a lime wedge.
Pina Colada Martini
Pour 1 ½ oz. Cruzan coconut rum, 1 ½ oz. Cruzan pineapple rum and a splash of pineapple juice into a cocktail shaker filled with ice. Stir well and strain into a martini glass. Garnish with a wedge of fresh pineapple.
"The New York Bartender's Guide": Sally Ann Berk: 1997"The Little Black Book of Cocktails": Virginia Reynolds & Kerren Barbas: 2003"The Modern Mixologist: Contemporary Classic Cocktails": Tony Ganim, Mario Batali & Mary Elizabeth Faulkner: 2010"Big Bad-Ass Book of Cocktails": Paul Knorr: 2010Cruzan Rum: The History