For a taste of the tropics, look no further than the Rum Runner. The cocktail was first crafted about 70 years ago at the Holiday Isle Tiki Bar in Islamorada, Florida. If you love fruity, neon-hued drinks, this island-inspired sipper is for you.
This recipe calls for several different spirits. (Four, to be precise!) But swaps are perfectly fine here. If you only have either light or dark rum on hand, that’s fine—just double whichever one you plan to use. Meanwhile, the blackberry liqueur can be replaced by blackberry brandy, Chambord or crème de cassis. For a kick of sweet spice, simply swap out the dark rum for a spiced rum.
- 1 ounce light rum
- 1 ounce dark rum (Navy-strength preferred)
- 1 ounce banana liqueur
- 1 ounce blackberry liqueur or brandy (can be substituted with crème de cassis or Chambord)
- 1 ounce pineapple juice
- 1 ounce lime juice
- ½ ounce Grenadine
- Cherry, for garnish
- Pineapple wedge, for garnish
- Blackberries, for garnish
Fill a cocktail shaker with ice.
Add all ingredients to the cocktail shaker, and shake until chilled.
Strain into hurricane glass filled with ice.
Garnish with fresh fruit. Skewer the cherry and pineapple on a toothpick, and 3–4 blackberries on a separate toothpick.