Languid 10 Cane Rum cocktails for summer fun

The lazy days of summer have finally arrived. The weekend temperatures seem Caribbean-like with moderate heat, leisurely breeze and the sound of birds flitting through trees. While winter months bring rum sipped neat by an indoor fire, the warmer season brings thoughts of iced rum cocktails and long sips poolside with the scent of charcoal grill flames licking at something succulent to munch on after the sun goes down.
10 Cane Rum celebrates the season with a full roster of Summer 2009 cocktails to keep the taste buds occupied and one’s thirst quenched for tasty treats and summer fun. Whether it’s a lazy afternoon basking in the sun or a full scale Fourth of July bash, 10 Cane Rum keeps the fun rolling with single serve cocktails or made ahead of time pitcher drinks so you can still enjoy the party as the hostess with the most-est.
10 Cane Daiquiri – created by The Intoxicologist
1 ounce Lime Juice
1/2 ounce Simple Syrup
Stir stick
Combine all liquid ingredients over ice in a rocks glass. Insert stir stick. Leisurely stir. Sit back. Relax. Enjoy the sound of the crickets. Intoxicologist Note: 10 Cane Rum did not send this particular cocktail recipe out as part of their Summer 2009 roster, but this simple Daiquiri happens to be one of my summer favorites on the rocks or served straight up in a cocktail glass with proper lime wheel garnish. On the rocks it waters down quicker, so keep that in mind.
10 Cane Colada Fresca – ala 10 Cane Rum
4 ounces Coconut Water
1/2 ounce Pineapple Juice
Pineapple Wedge and Cherry Garnish
In a Mixing Glass, combine 10 Cane and coconut water. Add ice and shake vigorously. Pour into a Collins glass. Top with Pineapple juice. Garnish with a pineapple wedge and cherry. *To make in pitcher form, multiply ingredients by six. Add ice and stir. Intoxicologist Note: Coconut water has a faint hint of sweetness and is far less caloric and sugary than the Pina Colada standard cream add in. However, some people don’t care for the slight odd aftertaste of coconut water. In this case exchange the coconut water for 1 ounce of Coco Lopez. Shake vigorously to mix well. Pour over ice and top off with soda water or diet tonic water if you prefer a little more sweetness.
10 Cane Hurricane – ala 10 Cane Rum
1 ounce Fresh Squeezed Orange Juice
1 ounce Cranberry Juice
Splash of Lime
Orange and Cherry Spear Garnish
In a mixing glass, combine all ingredients. Add ice and shake vigorously. Pour into a rocks glass. Garnish with orange and cherry spear. *To make in pitcher form, multiply ingredients by six. Add ice and stir.
10 Cane Light ‘N Stormy – ala 10 Cane Rum
3-4 ounces Ginger Beer
1/2 ounce Fresh Squeezed Lime Juice
Lime Wedge and Candied Ginger Garnish
Fill a highball glass three quarters full with ice. Combine all ingredients and stir. Garnish with lime wedge and candied ginger. *To make in pitcher form, multiply ingredients by six. Add ice and stir. Intoxicologist Note: While this cocktail in ‘theory’ could be placed into a pitcher and served immediately, I would not recommend making it in advance in a pitcher to serve later. The ginger beer will lose its bubbly appeal and your cocktail will fall flat so to speak. This particular cocktail is better served as an individual cocktail. However, it is not that difficult to build, so it’s rather speedy. Juice a few limes ahead of time so each lime does not have to be squeezed for each cocktail and you’re off to a quick start for mass production.