Boat Drinks
Sailors and Rum Just Seem to go Together...

Some of these drink recipes call for a specific brand, usually when that brand has a different taste than their competitors, but feel free to substitute.

This page started as a joke, but friends kept suggesting drinks to add to the list. 

This may say something about sailors...

For over 300 years every officer and sailor in the British Navy recieved a daily serving of Pusser's rum or a "tot" of rum. The practice ended on July 31st 1970, which is mourned by the Navy to this day as Black Tot Day.

Part of the daily dinner ritual (our lunch) in the officers mess was to toast the ruling monarch, followed by the Navy "toast of the day"; a tradition aboard every British warship to this day - though ostensibly without the rum.

Monday:         Our ships at sea. 
Tuesday:        Our men. 
Wednesday:   Ourselves. 
Thursday:       A bloody war and quick promotion. 
Friday:             A willing soul and sea room. 
Saturday:        Sweethearts & wives, may they never meet. 
Sunday:           Absent friends and those at sea.

Rum Drinks


Other Popular Boat Drinks


Signal to splice the main brace - serve the grog ration to crews in the fleet.


  • 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 accurate" drink. 
But in a pinch any dark rum will do. 

Click here for the history of grog., grog folklore

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 around. You 
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

I've 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!

The story behind the official drink of the British Virgin Islands

Jim's Painless Pain Killers (no measuring)

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. 


Tequila Sunrise

2 shots Tequila 
Orange juice 
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.


Bay Breeze

1 parts Cranberry juice 
1 parts Pineapple Juice 
3 parts Vodka


Malibu Bay Breeze

2 parts Cranberry juice 
3 parts Pineapple Juice 
1 part Malibu Rum


Ethiopian Camel Basher

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 Margarita (Rocks)
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 Margarita (Frozen)
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


Rum Runner

  • 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

Real Piña Colada

  • 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.


Rum & Coke

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 Libre (click here for the history of the Cuba Libre).

Jamaican Me Crazy

Equal parts:

  • 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 or asti
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.

Traditional Rum Punch

In a 16oz glass:

2 ounces dark rum
Equal parts:
  Pineapple juice
  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.

Drunken Monkey

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.

Pink Pussycat

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 this drink.

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' drinks. 



Goombay Smash

¾ oz. Spiced Rum 
½ oz. Light Rum 
¼ oz. Dekuyper Apricot Brandy 
½ oz. Coconut Cream 
3 oz. Pineapple Juice

Blender Full

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.

Bermuda Rum Swizzle

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.

Falernum and the Bermuda Rum Swizzle

Monkey Spanker (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.


The Bermudian

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 world. 
From Cruising World Jan 27, 2009 By Bernadette Bernon
David Norton

This cocktail collection will enlighten any cockpit party.

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 been.

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 delicious results.

Karma's Inspiration: At the secluded Isla de Providencia, Colombia, Karl Patek, on the Austrian-registered Karma, 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 served cold.

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.