Cocktail Recipes

Try these easy recipes at home to make your own Maggie's Farm cocktails -- using some of America's most awarded rums.

Summer Cocktail Recipes

Maggie’s Daiquiri

– 2 oz Maggie’s Farm White Rum
– ¾ oz Fresh Squeezed Lime Juice
– ½ oz Simple Syrup (¾ if you prefer something sweeter)

Combine all ingredients in shaker along with 6 oz of ice. Shake vigorously, then strain into a chilled coupe glass. Do not double strain, allow ice chips to come through.

Substitute Maggie's Farm White Rum with our Unaged Queen's Share Rum and make this a Beachbum's Daiquiri!

Named in honor of cocktail/tiki historian and writer Jeff "Beachbum" Berry, who chose our Queen's Share Rum in an Eater.com story on the history of the daiquiri as his only American-made "daiquiri-certified" rum. (See our MF in the News page for more details.)

Smooth Sailing

Our take on the classic Dark 'n' Stormy, but using our White Rum:

– 1½ oz Maggie’s Farm White Rum
– ¾ oz Fresh Squeezed Lime Juice
– ½ oz Simple Syrup

Combine ingredients in a shaker with 6 oz of crushed ice and shake vigorously. Pour out into a rocks glass and garnish with lime wedge.

Painkiller

Our take on this classic drink invented at the Soggy Dollar Bar (R.I.P.) on Jost Van Dyke island in the British Virgin Islands:

– 1½ oz Maggie’s Farm White Rum
– 1½ oz Pineapple Juice
– 1½ oz Orange Juice
– 1½ oz Coconut Cream (Coco Lopez or other brand, not coconut milk)

Combine ingredients along with a cup of ice into a blender. Pulse on and off for 5 seconds. Pour into a lowball or old fashioned glass. Garnish with nutmeg on top.

We use White Rum for our house-made version. Use our 50/50 Dark Rum for the traditional version.

Harry Nilsson

– 1½ oz Maggie’s Farm White Rum
– 1 oz Coconut Cream (Coco Lopez or other brand, not coconut milk)
– ¾ oz Fresh Squeezed Lime Juice

Combine ingredients in a cocktail shaker with ice and shake. Pour into a glass and top with seltzer water for a creamy but crisp texture.

Maggie’s Farm Fizz

– 1½ oz Maggie’s Farm White Rum
– 1 oz Fresh Squeezed Lemon Juice
– ½ oz Simple Syrup
– ½ oz Cream Soda
– 1 Large Egg White (about an ounce)

Combine ingredients in a shaker, without ice. Dry shake for 20 seconds. Then, add 4 oz of ice and shake vigorously. To serve, first pour ½ oz of cream soda in a chilled highball glass. Then, strain the shaker into the glass and garnish with a lemon zest.

Maggie Palmer

– 2 oz Maggie’s Farm Spiced Rum
– 1½ oz Lemonade
– 1½ oz Iced Tea (Sweetened or Unsweetened)

Combine ingredients in a shaker with 6 oz of crushed ice. Shake vigorously and pour out into tall glass. Garnish with a lemon wedge.

Corn 'n' Oil

– 2 oz Maggie’s Farm Dark Rum
– ½ oz Maggie's Farm Falernum
– ½ oz Fresh Lime Juice
– 2 dashes of Angostura Bitters

Combine ingredients in a shaker with 6 oz of crushed ice. Shake vigorously and pour out into a rocks glass. Garnish with squeezed lime shell.

Tom Selleck

– 1½ oz Maggie’s Farm White Rum
– 1½ oz Maggie's Farm Coffee Liqueur

Combine and shake vigorously. Pour over ice in a 9-10oz glass and top with premium cream soda.

Autumn Cocktail Recipes

Hot Rum Punch

– ¾ oz Maggie’s Farm Spiced Rum (Per Serving)
– ¾ oz Maggie's Farm 50/50 Dark Rum (Per Serving)
– 10 Black Tea Bags (English Breakfast, Irish Breakfast, or Orange Pekoe)
– 20 oz Lemon Juice
– 4 cups Brown Sugar
– Peels of 8 Lemons
– 8 quart crockpot

Combine the lemon peels with all of the sugar, and muddle: this will pull the lemon oil out of the peels. (Be careful not to pulverize them, as they will be removed later.) Leave overnight in a sealed glass jar.

Steep the tea bags in 120 oz of cold water overnight. Pull out the tea bags before pouring into crockpot.

In a crockpot, add the lemon juice, tea, and sugar with the peels. Rinse the sugar off of the peels and discard them. Bring the liquid to temperature. To serve, combine the Spiced Rum and the Dark Rum in a heated mug, and top with the hot punch. Optional garnish: half of a lemon slice.

Apple Scruffs

– ½ oz Maggie's Farm Spiced Rum
– ¾ oz Vanilla-infused Maggie's Farm White Rum
– ½ oz Cinnamon Syrup
– ½ oz Orgeat Syrup
– 1 oz apple cider
– ¼ oz Fresh Squeezed Lemon Juice
– Whipped Cream
– German Spekulatius Spice Cookies

To make vanilla-infused Maggie's Farm White Rum, split one whole vanilla bean down the center, creating two halves. Soak both halves in one full bottle for one week. Check the flavor at day 5 and day 6, to make sure it will be ready. Remove the vanilla bean and discard on day 7.

To make cinnamon simple syrup, add 32 oz of dark brown sugar and 10 cinnamon sticks to 32 oz of cold water. Cover tightly and heat on low for 4 hours, stirring occasionally.

To make orgeat simple syrup, add a full cap of almond extract to a blend of equal parts unsweetened almond milk and simple syrup. Mix until almond extract is thoroughly distributed.

Combine all ingredients in a shaker with 5 oz of crushed ice. Shake vigorously, do not strain, and pour into rocks glass. Top with whipped cream and Spekulatius cookie crumbles.

Notes

- Fresh-squeezed juices will always make a fresher tasting cocktail. Beware of substituting Rose's brand "lime juice" in these recipes. Rose's is actually a lime-flavored cordial, not a juice.

- To make simple syrup, simply heat water to a simmer in a sauce pan, then mix in an equal volume of sugar. Stir until sugar is completely dissolved, then chill. Make a larger batch and you can store it in the fridge for a few weeks.

- Most recipes above are "dirty pours," meaning the ice you're using to chill and shake your cocktail is the ice going into your glass. This is easier for most home bartenders, but if you have a small strainer or "Hawthorne" available, strain your shaker ingredients into a glass filled with fresh ice to keep your drink from diluting too quickly.