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Basil Lemonade

Ingredients: Carolina Rum, Basil, Lemon, Sprite or Soda

  • Muddle basil and fresh lemon in a highball or pint glass
  • Add 1.5-3 oz. of Carolina Rum
  • Fill glass with ice
  • Top off with Sprite (or Sprite Zero for a diet drink)
  • Garnish with a lemon/ basil leaf

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Rum and Cola

Ingredients: Carolina Rum, Cola (diet to substitute), Lemon Slice

  • Pour 1.5 oz. Carolina Rum into a low-ball glass.
  • Fill glass with ice
  • Top off with cola (or diet cola for a diet drink)
  • Garnish with a lemon slice

The Lindsey

Ingredients: Carolina Rum, Diet Orange Soda, Cherry

  • Pour 1.5 oz. Carolina Rum into a low-ball glass or pint glass
  • Fill glass with ice
  • Top off with diet orange soda
  • Garnish with a cherry

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Sandbar Sweet Tea

Ingredients: Carolina Rum, Sweet Tea, Mint, Orange Peel

  • Muddle 6-8 mint leaves
  • Add 2 oz Carolina Rum to a pint glass
  • Add ice and fill with sweet tea
  • Garnish with an orange peel or mint leaves

Pirate Punch

Ingredients: Carolina Rum, Pineapple Juice, Cranberry Juice, Orange Juice, Cherry

  • Fill glass with ice
  • Pour 1.5 oz. Carolina Rum into a pint glass
  • Add 2 oz pineapple juice, 2 oz cranberry juice and 2 oz orange juice
  • Garnish with a cherry or mint

 


Ourstate magazine Carolina Colada.jpg

Carolina Colada (Courtesy of Our State Magazine...)

Ingredients: Carolina Rum, Pineapple Juice, Cream of Coconut, Pineapple Wedge

  • Fill blender half way withice cubes (about 3 cups)
  • Pour 1/2 cup pineapple juice
  • Pour 2/3 cup cream of coconut
  • Add 1/2 cup Carolina Rum
  • Blend and pour into glasses
  • Garnish with a or pineapple wedge or cherry

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Muddy River Rum Cake

Cake Ingredients:

  • 1 Yellow Cake Mix box
  • 1 Vanilla Pudding Mix box
  • 4 eggs
  • 1/2 cup Canola Oil
  • 1/2 cup Water
  • 1/2 Cup Rum (Queen Charlotte, Carolina Rum, or Spiced Carolina Rum)

Glaze Ingredients:

  • 1 stick butter
  • 1/2 cup water
  • 1 cup sugar
  • 3/4 cup Rum (Queen Charlotte, Carolina Rum, Coconut or Spiced Carolina Rum)

Preheat oven to 325 degrees.  Add cake mix and dry vanilla pudding mix together in a large bowl.  Stir in 4 eggs, 1/2 cup water, 1/2 cup canola oil, and 1/2 cup rum.  Wisk until smooth.  Grease Bundt pan and pour in mixture.  Sprinkle nutmeg, cinnamon, and nuts if desired.  Bake for 35 minutes or until a knife comes out clean.  

Glaze:  Melt 1 stick (1/2 cup) butter in a saucepan.  Add 1/4 cup water and 1 cup sugar.  Bring to a gentle boil, stirring constantly.  Turn off burner and add 3/4 cups rum.  Stir and bring to a quick reboil.  The glaze will still be thin.  

Pour about 1/3 of the glaze over the bottom of the cake and let soak in for a few minutes.  Flip the cakeover and poke with a fork so the rum will have holes to run into.  Drizzle the rest of the glaze over the top of the cake.