Make SK Rum cocktails

Banana Split Shot

6 fudgsicles 
1 cup milk
10 oz toasted coconut rum
8-10 oz Looza banana juice

Add all ingredients other than grenadine into blender. Blend.
Pour small amount of grenadine into glass to just layer bottom. Pour mixture into glass. Do not mix. Top with whipped cream and of course a cherry on top! Drink as a shot. 

A delicious twist on our original fudgesicle recipe!

Siesta Key Rumsicle

6 Fudgcicles
5 oz Siesta Key Toasted Coconut rum
1/2 cup milk

Siesta Key Rumsicle. The perfect summer combination. Classic fudge popsicles blended with our Toasted Coconut Rum!

Combine all ingredients and mix in blender. How easy is that?

Strawberry Kiwi Kool-Aid

2 cups strawberries - halved
1 cup kiwi - peeled & sliced
1 bottle Siesta Key Silver rum

Infusion Method
Combine all ingredients in closed container. Store for 4 days in refrigerator. Strain out the fruit.

For every 20 oz of infused rum add 1/4 oz. simple syrup and 3 oz. of lemonade.

Freeze until slushy. Enjoy!

Quick Method:

Combine all ingredients in blender. Strain through sieve or cheesecloth. For every 20 oz of infused rum add 1/4 oz. simple syrup and 3 oz. of lemonade.

Siesta Key Mai Tai

Single Serving:

1 1/2 oz. Siesta Key Spiced rum
1/2 oz. Siesta Key Toasted Coconut rum
1 tsp Grenadine
3 oz. pineapple juice
2 oz. orange juice
1/2 oz. Orgeat - Recommend Liber & Co. (or 1 to 2 drops of almond extract. Use sparingly)

Ice cubes

Four Servings:

6 oz. Siesta Key Spiced rum
2 oz. Siesta Key Toasted Coconut rum
4 tsp Grenadine
12 oz. pineapple juice
8 oz. orange juice
2 oz. Orgeat - Recommend Liber & Co. (or 6 drops of almond extract. Use sparingly)

Ice cubes

Drunken Rice Paddy

8 oz Rumchata
8 oz Baily's Irish Cream
4 oz Siesta Key Toasted Coconut rum

Mix ingredients.

Serve over ice!

Shot to the Heart

26 1/2 midgee size Tootsie Rolls
1 3/4 cups Siesta Key Spiced rum
8 oz. Baily's Irish Cream
8 oz. Chambord
1 1/4 cup Half & Half

Whipped Cream

A Valentine's Day Favorite!

Add Tootsie Rolls to spiced rum. Let sit for at least 24 hours. Shake occasionaly. Add all ingredients to a pitcher. Serve topped with whipped cream. Fall in love.

Siesta Key Cucumber Infusion

2 cucumbers

1 bottle SK Silver rum

10 oz. lime juice

10 oz. simple syrup

Put peeled & sliced cucumbers and a bottle of SK Silver rum into a large container. Put in a cool dark location for four days. Strain out the cucumber.


Add 10 oz. simple syrup and 10 oz. lime juice to the cucumber infusion. Let sit one additional day. 


Serve over ice. Delicious!

Siesta Key Lime Pie

12 oz water

12 oz Cream of Coconut

9 oz SK Toasted Coconut

9 oz whipped cream vodka

9 oz key lime juice

3 oz Frangelico

Whipped cream

Key lime slice

Creates one small pitcher.

Mix all liquid ingredients.

Shake and serve over ice.

Garnish with whipped cream & a key lime slice.

Hot Buttered Rum

2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Pinch salt
1 cup Siesta Key Spiced rum
2 cups boiling water
4 sticks cinnamon for garnish

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a bowl until blended and smooth. Add the rum and 2 cups of boiling water. Stir until the butter mixture dissolves.


Divide the buttered rum among 4 mugs.


Garnish with the cinnamon sticks and serve.

Spiced Apple Rum Punch

4 cups unfiltered apple juice or cider
3 cups ginger beer
1 cup SK Spiced rum

Mix ingredients in a pitcher and serve over ice.

Cranberry Mojitos

1 bunch fresh mint
1/2 cup sugar
1 3/4 cup SK Silver rum
1 1/4 cups lime juice
3/4 cup cranberry juice cocktail concentrate, thawed
20 oz sparkling water, chilled

Using a wooden spoon, mash mint with sugar in bottom of large pitcher. Add rum and lime juice, stir until sugar dissolves. Mix in cranberry juice concentrate and water.


Mix in six cups of ice.

Siesta Spiced Coquito

8 oz Siesta Key Spiced or Toasted Coconut rum.
One 14 oz can sweetened condensed milk
Two 13.5 oz cans coconut milk
1.5 oz water
3 pinches salt
3 pinches cinnamon

Mix in blender then chill in refrigerator.

Pumpkin Spiced Rum Coffee Creamer

One 14 oz can sweetened condensed milk
1 cup whole milk
1/2 cup SK Spiced rum
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tbsp vanilla
3 tbsp pumpkin puree

Place all ingredients in a small saucepan. On medium to low heat, whisk until all ingredients are mixed well. Lower heat and cover, stirring occasionally.


Serve in coffee.

Store remainder in refrigerator for up to a week.

SK Rum Hot Chocolate Cow

1 oz Grand Marnier
1 oz Siesta Key Toasted Coconut rum
3 oz hot chocolate

Whipped cream

Combine all ingredients and put in an Irish coffee glass. Cover with whipped cream and garnish with toasted coconut flakes.