Some of our Favorite Recipes
Banana Split Shot
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
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
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!
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
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)
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)
Drunken Rice Paddy
8 oz Rumchata
8 oz Baily's Irish Cream
4 oz Siesta Key Toasted Coconut rum
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
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
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
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
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.
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
Combine all ingredients and put in an Irish coffee glass. Cover with whipped cream and garnish with toasted coconut flakes.