Recipes

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Rum Recipes

Tennessee Sunset Cocktail from The Cabin at Old Irving in Chicago

Tennessee Sunset Cocktail

1.5 oz Prichard’s Key Lime Rum
1.5 oz Prichard’s Sweet Georgia Belle Peach Mango Rum
1 oz Orange Juice
Splash Gancia Americano Apertivo

In a shaker tin, add ice then, Prichard’s Peach Mango Rum, Prichard’s Key Lime Rum, Oj and shake till chilled. Serve in a martini glass, then a splash of Gancia (it will sink to the bottom.) Garnish with a cherry and orange peel.
The Tennessee Sunset will now be added to the Cabin’s at Old Irving Cocktail Menu.

Thank you Harry and mixologist extraordinaire Deb Barnell and friends!

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Private Stock Rum Recipes

At this point we have not recieved any recipes for our Private Stock Rum.

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Cranberry Rum Recipes

PRICHARD’S COSMOPOLITAN

Forget the Vodka, throw away the cranberry juice and make the best Cosmopolitan with Prichard’s Cranberry Rum.

  • 1-1/2 oz. Prichard’s Cranberry Rum
  • 1 oz. triples sec
  • Squeeze of fresh lime juice
  • Splash of Sprite or club soda

Pour over ice in a cocktail shaker and shake well with ice, strain and serve with a twist of lemon peel in a cold Martini Glass.

PRICHARD’S KELSO KOSMO

Sweet Lucy makes a great substitute for a number of orange based liqueurs including Triple Sec, Cointreau and Gran Marnier.  Sweet Lucy is a bourbon based, orange / apricot liqueur that enhances the subtle flavors of a great cocktail without over powering the main ingredients.

  • 2 oz. Prichard’s Cranberry Rum
  • 1 oz. Prichard’s Sweet Lucy
  • Squeeze of fresh lime juice
  • 1/2 teaspoon Rose’s Sweetened lime juice

Shake well with ice, strain and serve in a cold martini glass.  Garnish with an orange peel twist.

PRICHARD’S MADAM BUTTERFLY

Talk about an alternative to the “tired ole cosmopolitan”,  you won’t believe the flavor that develops from a melding of Prichard’s Cranberry Rum, Cointreau, fresh lime juice, pineapple juice and cucumber!  This very delightful cocktail acquired its name one evening while watching a friend shape a cucumber slice into an intricate cucumber butterfly.

  • 2 oz. Prichard’s Cranberry Rum
  • 1 oz. cointreau or triple sec
  • 1 teaspoon pineapple juice
  • 1/2 teaspoon of fresh lime juice
  • Sliced cucumber pinwheel

In a shaker of ice, add all ingredients and shake very well until ice cold.  Strain and pour into an ice cold martini glass with a cucumber pinwheel or carved butterfly at bottom of glass.  The pinwheel is made by simply making a slice across half the diameter of two cucumber slices and assembling the two halves to form the pinwheel.  You won’t believe how the aroma and taste of the cucumber affect the taste of this very light and refreshing cocktail.

PRICHARD'S STRAWBERRY / CRANBERRY PIE COCKTAIL

  • 2 oz Prichard’s Cranberry Rum
  • 2 tbsps sweetened condensed milk
  • 1 tsp lemon juice
  • 1 cup crushed ice
  • 10 fresh sweetened strawberries or ½ cup frozen strawberries

Pulse blender to chop strawberries rather than blending them. Rim cold squall glass by dipping rim in lemon juice and then graham cracker crumbs. Garnish with a few sprinkles of graham cracker crumbs.

PRICHARD’S BAY BREEZE

  • 1-1/2 oz. Prichard’s Cranberry Rum
  • 4 oz. orange juice

MISS LILLIE’S FRUITCAKE

This very simple cocktail is great!

  • 2 oz of Prichard’s Cranberry Rum
  • 1/2 oz. of tangerine juice
  • 1/2 oz. of Frangelico

MISS LILLIE’S FRUITCAKE

  • 2 oz. Prichard’s Cranberry Rum
  • Juice of 1/2 of a Valencia orange
  • 1 slice lime

Pour Prichard’s Cranberry Rum over ice in a rocks glass, squeeze in a small slice of fresh lime juice and add the juice of a half of a freshly squeezed Valencia orange.  Garnish with a small slice of orange.

PRICHARD’S CRANBERRY RUM MADRES MOJITO

  • 2 oz. Prichard’s Cranberry Rum
  • Juice of ½ of a Valencia orange
  • 1 slice of a Valencia orange
  • 1 slice of fresh lime
  • 5 – 8 fresh mint leaves

In a rocks glass, mull a fresh slice of lime and a fresh slice of Valencia orange being careful to mull only the pulp.  Add a sprig of fresh mint and gently press it to bruise the leaves to release the natural mint oils.  Add 2 oz Prichard’s Cranberry Rum and the juice of a half of a freshly squeezed Valencia orange.  Garnish with fresh mint sprig.

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Peach Mango Rum Recipes

GEORGIA MIMOSA

  • 2 oz. Prichard’s Sweet Georgia Belle
  • 2 oz. orange juice
  • 3/4 cup ice

Serve over ice or blend all ingredients in a blender until smooth and serve in a champagne flute.

GEORGIA GIMLET

  • 1-1/2 oz. Prichard’s Sweet Georgia Belle
  • 3/4 oz. Prichard’s Sweet Lucy
  • 1/2 tsp fresh lime juice
  • 1/2 tsp Rose’s Sweetened lime juice

Shake with ice, strain and serve in a cold martini glass. Garnish with a twist of lemon peel.

PRICHARD'S PEACH PIE COCKTAIL

  • 2 oz. Prichard’s Sweet Georgia Belle
  • 2 tbsps sweetened condensed milk
  • 1 tsp lemon juice
  • 1 cup crushed ice
  • 1 peeled and sliced peach

Put ice, Sweet Georgia Belle, condensed milk and lemon juice into a blender and blend until smooth. Turn off blender and add sliced peaches.  Pulse blender to chop peaches rather than blending them. Rim cold squall glass by dipping rim in lemon juice and then dip into graham cracker crumbs. Garnish with a few sprinkles of graham cracker crumbs.

GEORGIA ON THE BEACH

  • 1 oz. Sweet Georgia Belle Rum
  • 1 oz. Cranberry Rum
  • 1/4 slice of lime
  • 1/4 slice of orange

Combine all ingredients.  Shake well and poor into a chilled stemmed glass (strained).  Garnish with slice of orange or a slice of lime.

GEORGIA SWEET TEA

  • 1 oz. Sweet Georgia Belle Peach Mango Rum
  • 1 large glass of sweet tea

Stir Peach Mango Rum into glass of sweet iced tea.

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Key Lime Rum Recipes

PRICHARD'S KEY LIME PIE COCKTAIL

  • 2 oz. Prichard’s Key Lime Rum
  • 2 tbsps sweetened condensed milk
  • 1 tsp lime juice
  • 1 cup crushed ice

Put all ingredients into a blender and blend until smooth. Rim a cold squall glass by dipping rim in lime juice and then into graham cracker crumbs. Garnish with a few sprinkles of graham cracker crumbs and grated lime rind.

PRICHARD’S KEY LIME RUM GREAT MOJITO

  • 2 oz. Prichard’s Key Lime Rum
  • 1 fresh lime (squeezed)
  • 2 sprigs of fresh mint
  • Club soda

Gently press fresh mint leaves in a glass. Add ice and lime juice. Then add Key Lime Rum and splash of Club Soda as desired.

KEY LIME AND TONIC

  • 2 oz. Prichard’s Key Lime Rum
  • 1 slice of fresh lime (squeezed)
  • 3 or 4 fresh mint leaves
  • 1 sprig of fresh mint
  • Tonic water

Gently press fresh mint leaves in a glass. Add ice and lime. Then add Key Lime Rum and splash of tonic water as desired. Garnish with a sprig of mint

KELSO KEY LIME MARGARITA

Use your favorite Margarita recipe with our Key Lime Rum.  The following recipe was a great hit as a frozen Margarita at the recent Country Music Festival in Nashville.  Make ‘em by the pitcher as follows.

  • 1 can frozen orange juice concentrate (do not add water)
  • 1 can frozen limeade concentrate (do not add water)
  • 2 cans (use used orange juice can) Prichard’s Key Lime Rum
  • 1 can Sweet Lucy

Pour the mixed concentrate over ice in a blender.  Blend until smooth.

BLACKBERRY MOJITO

A featured cocktail at PM Restaurant in Nashville, Tennessee

  • 2 oz. Key Lime Rum,
  • Blackberry wine
  • 2 slices of fresh lime
  • Kaffir dust
  • 5 – 8 Fresh mint leaves
  • Sprig of fresh mint

Mull the slices of fresh lime in a rocks glass and press mint leaves.  Add ice and Key Lime Rum and gently shake in a shaker to avoid mangling mint leaves .  Strain ingredients into a rocks glass filled with ice and top with thin layer of blackberry wine.  Sprinkle a little kaffir dust and garnish with sprig of fresh mint.

MADRAS MOJITO

A featured cocktail at Rumba Bar and Grill, Nashville, Tennessee

  • 2 oz. Prichard’s Cranberry Rum
  • 1 tsp raw sugar
  • 1 orange slice
  • 1 lime slice
  • 2 sprigs fresh mint

In a rocks glass, mull a fresh slice of lime and a fresh slice of Valencia orange being careful to mull only the pulp.  Add a sprig of fresh mint and gently press it to bruise the leaves to release the natural mint oils.  Add 2 oz Prichard’s Cranberry Rum and sugar.  Shake gently to avoid mangling the mint leaves and strain into another rocks glass filled with ice.   Garnish with fresh mint sprig.

LIME DROP

A featured cocktail at Bonefish Grill, Murfreesboro, Tennessee

  • 2 oz. Prichard’s Key Lime Rum
  • 1 tsp sugar
  • Juice of 1/2 lime

Rim glass by dipping in lime juice and then sugar and add all ingredients over ice and stir.

KEY LIME MARTINI

A featured cocktail at Bonefish Grill, Rochester, New York

  • 2 oz. Prichard’s Key Lime Rum
  • 1/2 oz dry vermouth

Shake with ice and serve in a cold martini glass. Garnish with a twist of lime peel.

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Crystal Rum Recipes

PRICHARD’S CRYSTAL RUM ON THE ROCKS

Try Prichard’s Crystal Rum just over the rocks.  You may just find love on the Rocks! You may never know until you try it.

CRYSTAL RUM AND TONIC

1 oz. Prichard’s Fine Rum
A slice of lime
A sprig of fresh mint
Tonic water

Pour tonic over ice and squeeze in the lime and add fresh mint.  Serve in a tall, cool glass full of ice.

COCOA BEACH

  • 1-1/2 Prichard’s Crystal Rum
  • 4 oz. orange juice
  • 2 oz. pineapple juice
  • 1 oz. pina colada mix
  • 3/4 cup of ice

Combine all ingredients over ice and blend until smooth.

CLASSIC CRYSTAL RUM DAIQUIRI (HEMMINGWAY DAIQUIRI)

  • 2 oz. Prichard’s Crystal Rum
  • 1 oz. fresh lime juice
  • 3/4 oz. simple syrup
  • Fresh strawberries

Fill shaker with ice.  Add Crystal Rum, lime juice, simple syrup, and a slice of strawberry.  Shake well and pour into chilled stemmed glass (strained) Garnish with a strawberry or slice of lime.

PRICHARD’S WIND AND RAIN ®

  • 3 oz. Crystal Rum
  • 8 oz. ginger beer (or ginger ale)
  • 1 slice of lime

Fill rocks glass with ice. Add Crystal Rum then ginger Beer.  Squeeze a slice of lime, stir and float a thin layer of Prichard’s Fine Rum on the top.

CRYSTAL PUNCH

  • 1-1/2 oz. Prichard’s Crystal Rum
  • 4 oz. orange juice
  • 1/2 banana
  • 1-1/2 oz. pineapple Juice
  • 1 oz. fresh strawberries
  • 3/4 cup of Ice

Mix all ingredients in a blender until smooth.

PRICHARD’S MUDDLED MOJITO

  • 2 oz. Prichard’s Crystal Rum
  • 3 lime wedges
  • 3 lemon wedges
  • 5 to 8 fresh mint leaves
  • 1 oz. simple syrup

Place lime wedges, lemon wedges and simple syrup in a glass.  When muddling, press ingredients against the side of the glass making sure that only the pulp is pressed and not the rind of the limes and lemons.  After muddling limes and lemons, add mint leaves and gently press to release oils without mangling leaves.  Add rum and shake gently for ten seconds.  Fill glass with ice and pour mixture over ice and top with a little soda water.

PRICHARD’S EL PRESIDENTE

Wayne Curtis, a noted columnist for such publications as the Atlantic Monthly, Preservation, American Heritage, The New Times and others; and author of the book And a Bottle of Rum: A History of the New World in Ten Cocktails; provides the following in the May issue of Lost Magazine regarding the “Tracking of a lost Cuban cocktail to its lair” and how to make the El Presidente.

“Yes, (Bacardi) would have been the original rum in El Presidente – Bacardi was omnipresent in Havana during Prohibition….I’ve sipped Bacardi white that was distilled in 1925 and, my friend, I’m here to tell you that the Bacardi of today does not even live in the same neighborhood.  If you can get some of Prichards white rum made in Tennessee I’d use that instead.”

Wayne’s Recipe is as follows.

  • 1-1/2 oz. Prichard’s Crystal Rum
  • 3/4 oz. Curacao
  • 3/4 oz. Dry Vermouth
  • 1/2 tsp of grenadine (Suggest ½ teaspoon of Pama pomegranate liqueur)

Stir well with ice for three or four minutes, then strain into a cocktail glass. Garnish with an orange peel twist.

POM PASSION PUNCH

  • 6 parts Welch’s passion fruit juice
  • 2 parts pure pomegranate juice
  • 1 part fresh lime juice
  • 4 parts Prichard’s Fine Aged Rum
  • 4 parts Prichard’s Crystal Rum
  • several healthy dashes of orange bitters
  • (combine ingredients in a large bowl)

Add large chunks of ice and stir the mixture gently until well chilled. Garnish with thin orange slices and white grapes. Ladle into punch cups with some medium ice cubes.

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Fine Rum Recipes

Prichard’s Rum Neat or on the Rocks

Best enjoyed neat in a proper snifter, Prichard’s Fine Rum is great for an after dinner aperitif, great for curling up with a good book or over the rocks as a traditional cocktail.

Prichard's Kelso Rum Brule

  • 2 oz. Prichard’s Fine Rum
  • 1 Bar spoons of vanilla flavoring
  • 2 Bar spoons of Cointreau
  • 2 Bar spoons of Frangelico Hazelnut liqueur

Pour over ice in a shaker and shake until ice cold. Serve in a martini glass and sprinkle with caramel shavings (optional).

PRICHARD'S TENNESSEE TWISTER

This tasty drink was featured at Cotton Eyed Joe’s in Knoxville, Tennessee

  • 1-1/2 oz. Prichard’s Fine Rum
  • 1/2 oz Triple Sec
  • A splash of Sweet & Sour mix

Stir all ingredients in a medium high glass and garnish with a slice of lime.

PRICHARD'S TENNESSEE RUM AND TONIC

  • 1 oz. Prichard’s Fine Rum
  • 1 slice of lime
  • 1 sprig of fresh mint

Pour tonic over ice and squeeze in lime and add fresh mint.  This is a fine summertime beverage that you can enjoy all year long.  At the heart of this drink is the sprig of fresh mint.  We often say, “If you don’t have the fresh mint, make another drink”.

PRICHARD'S FIERY GIZZARD SUNSET

This grand cocktail with a funny name has its roots in Tennessee.  Some say one of Tennessee’s most beautiful spots, the Firey Gizzard Creek was named by Davy Crockett himself. While admiring the magnificent sunset over the deep rugged gorge, a band of intrepid hikers concocted this refreshing drink from libations in their backpacks.

  • 1 oz. Prichard’s Fine Rum
  • 1 oz. cranberry juice
  • 1 oz. pineapple juice

Pour rum and cranberry juice over ice in a medium high glass. Then slowly pour pineapple juice carefully down the side of the glass.  If done successfully, the heavier pineapple juice will displace the lighter rum and cranberry juice causing it to rise to the top in a beautiful reminder of a magnificent sunset over Fiery Gizzard Creek

PRICHARD'S FINE RUM PINA COLADA

  • 1 oz. Prichard’s Fine Rum
  • Unsweetened coconut milk
  • pineapple juice
  • 1/2 oz. simple syrup

Fill rocks glass with ice and add all ingredients. Pour into a shaker and shake and then pour back into glass. Garnish with a slice of pineapple, cherry, and nutmeg or cinnamon (optional).

PRICHARD'S FINE RUM OLD FASHIONED

  • 2 oz. Fine Rum
  • 2 oz. club soda
  • 1 slice of orange
  • 1 tsp sugar
  • Dash of bitters

Muddle orange and sugar in a highball glass and top with ice. Add bitters, Fine Rum, and club soda and stir.

PRICHARD'S FINE RUM SIDE CAR

  • 2 oz. Fine Rum
  • 1 oz. Orange Liqueur
  • Dash of fresh lemon juice
  • Sugar

Fill shaker with ice.  Add Fine Rum, Orange Liqueur, and lemon juice.  Rim stemmed glass in sugar.  Pour into glass (strained) and garnish with orange peel or lemon peel.

PRICHARD'S FINE RUM DARK AND STORMY

  • 3 oz. Fine Rum
  • 8 oz. ginger beer (or ginger ale)
  • 1 slice of lime

Fill rocks glass with ice.Add Fine Rum then ginger beer.  Squeeze a slice of lime and stir.

PRICHARD'S FINE RUM HURRICANE

  • 1 oz. Fine Rum
  • 1 oz. Crystal Rum
  • 1/2 oz. passion fruit juice
  • 1/2 oz. lime juice

Fill shaker with Ice.  Add Fine Rum, Crystal Rum, passion fruit juice, and lime juice.  Pour into hurricane glass or rocks glass.  Garnish with slice of lime, pineapple, and/or cherry.

POM PASSION PUNCH

  • 6 parts Welch’s passion fruit juice
  • 2 parts pure pomegranate juice
  • 1 part fresh lime juice
  • 4 parts Prichard’s Fine Aged Rum
  • 4 parts Prichard’s Crystal Rum
  • several healthy dashes of orange bitters
  • (combine ingredients in a large bowl)

Add large chunks of ice and stir the mixture gently until well chilled. Garnish with thin orange slices and white grapes. Ladle into punch cups with some medium ice cubes.

If you have a recipe, please Submit it to us.