Cocktail Recipes

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

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. Top with seltzer water for a creamy but crisp texture.

Spiced Cider

– 1½ oz Maggie’s Farm Spiced Rum
– 2 to 3 oz Mulled Apple Cider
Shake cider together with ice or stir the rum into hot cider heated with mulling spices and a bit of sugar.

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 pebble/crushed ice. Shake vigorously, then strain into a chilled coupe. 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 in honor of cocktail/tiki historian and writer Jeff "Beachbum" Berry.

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. Dry shake for 20 seconds. Add 4 oz of ice. Shake vigorously. Add ½ oz of cream soda in a chilled highball glass. Strain into glass.
Garnish with a lemon zest.

Painkiller

Our take on this classic drink invented at the Soggy Dollar Bar on Jost Van Dyke island in the British Virgin Islands:
– 1½ oz Maggie’s Farm White Rum (for our house-made version. Use our dark rum for the traditional version.)
– 1½ oz Pineapple Juice
– 1½ oz Orange Juice
– 1½ 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 nutmug on top.

Maggie Palmer

– 2 oz Maggie’s Farm Spiced Rum
– 1½ oz Lemonade
– 1½ oz Iced Tea
Combine ingredients in a shaker with 6 oz 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 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 Coffee Liqueur
Pour over ice in a 9-10oz glass and top with premium cream soda

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 crushed ice.
Shake vigorously and pour out into a rocks glass. Garnish with lime wedge.

Notes

- Fresh-squeezed juices will always make a better cocktail than store-bought. But feel free to work with what you have. But never substitute Rose's brand "lime juice" for lime juice. Rose's is actually a lime-flavored cordial, not 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 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 yours shaker ingredients into a glass filled with fresh ice to keep your drink from diluting too quickly.