Recipes

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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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