to splice the main brace - serve the grog ration to crews in
- 2 parts water
- 1 part Pusser's Rum
- Lime juice to taste
- Dark cane sugar to taste
Tradition says to use Pusser's Navy rum for a "historically
But in a pinch any dark rum will do.
here for the history of grog., grog
Lemon Ginger Grog
Want something to warm you up on a cold day?
2 oz Gosling's Black Seal Rum
3 oz Hot Water
2 tbs Honey
2 Lemon Slices
6 thin slices of Fresh Ginger
Method Muddle ginger and lemon at the bottom of the mug. Add rum,
hot water and honey. Garnish with fresh crushed black peppercorn and
serve in a coffee mug.
Pusser's Pain Killers
Anyone who's been to the sailboat show in Annapolis or to
Pusser's in the BVI knows
about the infamous (and tasty) Pusser's Painkiller®
4 parts pineapple juice
2 parts Pusser's Rum
1 part cream of coconut
1 part orange juice served
Serve on the rocks with a generous amount of fresh nutmeg on top.
Make sure you
add the pineapple juice to the cream of coconut, not the other way
have a choice of numbers 2, 3 or 4, which designate the amount
of Pusser's Rum! Cheers!
- Painkiller #2 ... 2 parts Pusser's Rum
- Painkiller #3 ... 3 parts Pusser's Rum
- Painkiller #4 ... 4 parts Pusser's Rum
had good luck making this with both Mount Gay and Goslings. The
taste IS different
with different rums. YMMV.
For the really adventurous here's the recipe for a 5 gallon
batch of painkillers !
8 cans of pineapple juice
3 quarts of orange juice
2 cans cream of coconut
5 bottles of rum
Don't forget the nutmeg on top!
story behind the official drink of the British Virgin Islands
Jim's Painless Pain Killers
A simpler Pain Killer that requires no measuring, which is a
good thing after the first couple of rounds. These have a little
more coconut so they're smoother but a little more filling.
1 15oz can of Cream of Coconut (Coco Lopez) in your blender
Top off the blender with Dole Pineapple-Orange Juice
Put 2 shots of Pusser's or Myers Rum into a 16oz glass or mug with
two ice cubes
Pour the mix over the rum
Forget the nutmeg this is the simple recipe.
2 shots Tequila
2 dashes grenadine syrup
Pour tequila in a glass with ice, and top with orange juice.
Stir. Add grenadine by tilting glass and pouring grenadine down side
by flipping the bottle vertically very quickly. The grenadine should
go straight to the bottom and then rise up slowly through the drink.
Garnish stirrer, straw and orange.
1 parts Cranberry juice
1 parts Pineapple Juice
3 parts Vodka
2 parts Cranberry juice
3 parts Pineapple Juice
1 part Malibu Rum
1 part orange juice
1 part vodka
1 dash grenadine syrup
Grenadine will sink to the bottom of the glass. The dash should
be just enough to give a thin layer. Mix thoroughly. The correct mix
will give a drink which is between pink & orange in color, but
not one nor the other.
Generic recipe, not bad
1 1/2 oz Tequila
1/2 oz premium triple sec (preferably Cointreau)
1 oz lime juice
Rub the rim of a cocktail glass with lime juice, and dip in salt.
Shake all ingredients with ice, strain into the glass, and serve.
Jimmy Buffett's Perfect
This recipe is from Buffett's boxed set. Not bad.
- Fill shaker with ice.
- Squeeze TWO fresh lime wedges into shaker.
- 2 oz. Cuervo 1800.
- 1/2 oz. of Jose Cuervo White if ya wish (white for bite!).
- 1-1/4 oz. of Roses Lime Juice (accept no substitutes!).
- 1/2 oz. of Bols Triple Sec (nothing but the best!).
- A splash of Bols Orange Curaco (shh... secret ingredient).
- Shake vigorously.
- Rim glass with Lime peel (outside only!).
- Salt the outside only.
- Add fresh ice.
- Strain mixture over ice.
- Squeeze in 1 lime wedge
Jimmy Buffett's Perfect
This recipe is from the Margarita Machine recipe book. The
better of the two.
- 1 oz Gold Tequila
- 1/2 oz Triple Sec
- 1/2 oz Lime Juice
- 1/2 oz Orange Juice
- 1 oz Margaritaville Margarita Mix
- 1 oz Light Rum
- 1/2 oz Creme De Banana
- 1/2 oz Grenadine
- 1/2 oz Orange Juice
- 1/2 oz Pineapple Juice
Combine in blender and add a floater of dark rum on top
- 3/4 oz Light rum
- 3/4 oz dark rum
- 3/4 oz Grenadine
- 1/2 oz Orange Juice
- 1/2 oz Pineapple Juice
- Float 1/4 oz 151 Rum
Combine in blender and add floater of 151 Rum on top
- 3 oz light rum
- 2 oz Coco Lopez cream of coconut
- 6 oz pineapple juice
- 1 cup crushed ice
Pour rum, cream of coconut and pineapple juice into a blender
with one cup of crushed ice. Blend until smooth, and pour into a
collins glass. Garnish with a slice of pineapple and a maraschino
cherry, and serve.
Mount Gay Mango Surprise
1 shot Mount Gay Rum
3 shots Mount Gay Mango Rum
12 oz. orange juice
Serve on the rocks with a twist of lime. Substitute cheaper mango
rums at your own risk.
In a glass combine:
If you actually had to look up this recipe stay at the dock. You shouldn't
be operating anything more complicated than a cocktail stirrer. Also called a Cuba
here for the history of the Cuba Libre).
- Dark Rum
- Coconut Rum
- Passion Fruit Juice
- Orange Juice
- Cranberry Juice
- Fresh Lime Juice
- Dash of Grenadine
Dark & Stormy
- 1½ oz Gosling's Black Seal Rum
- Barritts Ginger Beer
1½ oz Gosling's Black Seal Rum, top with Barritts ginger beer.
Garnish with lime (optional).
Gosling's "Signature Drink", the official National
Drink of Bermuda and a favorite in sailor's bars all over the
Carribean. this is one of those drinks that only tastes right when
you use Goslings and Barritts. Substitutes just don't work. And
whatever you do - don't squeeze the lime in this drink.
You don't have to use great champagne to make great mimosas. The
sweetness of the orange juice
will take the pucker out of bruts, but they taste best with one of
the less expensive spumantes.
Couple of ice cubes
Fill a champagne or wine glass about three quarters with champagne
Add a splash of orange juice to taste
WARNING: If you start your day with a pitcher of mimosas there is a
good chance you'll curl up under the bimini and spend half the day
snoring instead of sailing -- don't ask how I know.
In a 16oz glass:
2 ounces dark rum
The juice of 1/2 lime
A touch of grenadine.
Finish the drink with nutmeg on top, and a fresh fruit garnish.
Pour the lot over the rocks for a gentle, refreshing drink.
1½ oz Gosling's Black Seal Rum
½ oz Banana Liqueur
4oz Pineapple Juice
Shake vigorously on ice and strain into a martini glass. Garnish
with a pineapple or lime wedge.
This recipe calls for white rum, but you can also substitute a
silver or blanco tequila.
Dark rums or tequilas will turn the drink a funky brown color. You
should use a premium white rum as cheaper rums will be too harsh in
Serve in an oversize martini glass rimmed with pink bartender's sugar:
3 parts pink grapefruit juice
1 part orange juice (for sweetness)
Double shot of premium white rum
Shake in a martini shaker with ice
Rub the inside of the glass with a lime wedge before pouring
Garnish with a lime wedge
We will not be held responsible for the jokes that inevitably accompany
this drink or the
behavior that follows !
~ I've been told this drink
was popular in the late 50's and early 60's in South Florida.
It's recently been revived in some of the clubs on South Beach as
the Pink Pussy and is once again one of South Florida's 'trendy'
¾ oz. Spiced Rum
½ oz. Light Rum
¼ oz. Dekuyper Apricot Brandy
½ oz. Coconut Cream
3 oz. Pineapple Juice
2 ½ oz. Spiced Rum
1 ½ oz. Light Rum
1 oz. Dekuyper Apricot Brandy
1 ½ oz. Coconut Cream
9 oz. Pineapple Juice
A cruise ship favorite. Blend all ingredients together and then
pour over ice. Garnish with a slice of Pineapple and a cherry, or
with a flower if you're feeling tropical. They are very addicting.
2 ounces dark rum
1 ounce lime juice
1 ounce pineapple Juice
1 ounce orange juice
1/4 ounce falernum
Shake with ice. Strain into a highball glass filled with ice.
Garnish with a slice of orange and a cherry.
and the Bermuda Rum Swizzle
(aka Jack & Ginger)
3 oz Jack Daniels
1 can ginger ale
Oh come on, you can screw this up...
1 1/2 oz. Brandy
1/2 oz. Cointreau (or Triple Sec, as a substitute)
1/2 oz. Lemon or Lime Juice
Combine all ingredients in a cocktail shaker with ice, shake
vigorously and strain into a chilled cocktail glass. Garnish with
orange slice or lemon twist. Serve and repeat, as needed.
Like most classic drinks there are a lot of variations and they
all seem to revolve around the brandy. Proportions range from 1/2
oz. of brandy to 4 oz. of brandy. You can also substitute Tuaca for
brandy for a Tuaca Sidecar.
~ This drink
is a real classic. According to legend it was invented in the early
1930’s at the storied Harry’s Bar in Paris for a patron who
often rode in in the sidecar of a motorcycle. Like the martini, the
Sidecar has experienced a renaissance. The Sidecar offers a very
appealing sweet-sour combination, and this classic makes a pretty
good boat drink.
2 oz Gosling's Gold Rum
4 oz Pineapple Puree
1 oz Grand Marnier
1 or 2 Sprigs of Fresh Muddled Mint
Squeeze of Fresh Lime
Method Crush a small amount of mint in a shaker. Add ice and all
ingredients, including the fresh lime, and shake. Serve straight-up
and garnish with a lime twist.
Whether soft or hard or shaken or stirred, these refreshing
libations will lift your spirits no matter where you are in the
From Cruising World Jan 27, 2009 By Bernadette Bernon
When I think of enjoying sundowners aboard Ithaka,
our Shearwater 39, some of my favorite memories are of the
evenings when, after a long day of projects, exploring, or fishing
with other cruisers, my husband, Douglas, and I would make special
cocktails, such as cosmopolitans or martinis, to share with our
friends. Here are some of our favorite libations, inspired both by
fellow sailors and by some of the most beautiful places we've ever
This cocktail collection will
enlighten any cockpit party.
Margarita McGee: This drink
puts everyone in a party mood and reminds Douglas and me of two
people we love, Tom and Lee McGee on Schatze,
with whom we enjoyed celebrating Dia de los Muertos, Mexico's Day
of the Dead holiday. For each drink, mix 2 ounces tequila, 1 ounce
triple sec, and .5 ounce of lime juice. A winning variation by
Pete Tatro on Lady Linda,
a pretty red cruising tug that traveled with Ithaka
on the Intracoastal Waterway in North Carolina, substitutes
raspberry-flavored Chambord for the orange-flavored triple sec for
Karma's Inspiration: At
the secluded Isla de Providencia, Colombia, Karl Patek, on the
made this Italian cocktail for us every evening for a week while
our two boats were anchored together and he and Douglas worked on Karma's
damaged mainsail. Quarter a lime and place in a glass. With a
mortar and pestle or similar device, squeeze down on the lime
wedge until pulpy. Leave the lime in the glass, add a teaspoon of
sugar, a shot of white rum, ice if you have it, and stir.
Sand Dollar's Spicy Tomato
Juice: Lisa Johnson on Sand
Dollar made a tasty discovery after we'd spent several hot
hours rehabbing and resewing some old sails for dugouts used by
Panama's Kuna Indians. She used tomato paste, which is usually
available everywhere in Latin America, including the teeniest
out-of-the-way markets, and made extraordinary Bloody Marys. Pour
one small can of tomato paste into a 1-gallon bottle; fill the
bottle with water. Add horseradish, celery salt, garlic powder,
lemon juice, Worcestershire sauce—and any other spices that
inspire you—to taste. Chill. Shake before serving. Enjoy a glass
as is, or with a splash of vodka.
Jactar's Spearmint Mojito:
Betty and Tom Gibbon on Jactar,
with whom we explored the Galápagos Islands, were the inspiration
for this one. Easy sugar-water syrup forms the basis of the drink.
We'd bought a tiny bottle of spearmint oil before leaving the
United States, and it worked out great for this elegant cocktail.
Boil 1 cup water with 1 cup sugar until the sugar dissolves. Add
10 drops spearmint oil. Stir and let cool. A bottle of this syrup
lasts indefinitely in the fridge, but when cocktail hour rolls
around, mix 2 ounces white rum, .5 ounce fresh lime juice, and .5
ounce spearmint syrup per drink. Serve over ice, if available;
otherwise keep the ingredients in the fridge so the drink can be
Cartagena Limeade: Every day in Cartagena, Colombia, when Douglas
and I were walking around town doing errands and a cool drink was
required, we looked for a street vendor making limonadas. We'd buy
a couple of glasses for a few pesos and stand there drinking them
down. Then on our way back to Ithaka
at the end of the day, we'd stop at Club Nautico, the hangout for
cruising sailors, sit for a few minutes to check out the scene,
then order fresh limonadas. Making limeade Cartagena style—on
board or at home—always brings back sweet memories of that
fabulous city and that precious time. To make one large glass of
limeade, cut one good-size lime in half or in quarters and toss
into either a blender or food processor. Add enough water and
sugar to taste. Blend; then pour mixture through a colander into a
glass of ice.