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Cocktail: Rum Runner

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The Rum Runner cocktail is rumored to have originated at the Holiday Isle Tiki Bar (now Tiki Bar at Postcard Inn) in the early 1970s, where bar manager John Elber, clearing out old liquor bottles, improvised the drink with rum, banana liqueur, blackberry liqueur, grenadine, and tropical fruit juices. Named in homage to Florida Keys' smuggling or “rum running” history during Prohibition, its creation story, while debated, adds to its mystique.

There is a 1937 cocktail book called Famous New Orleans Drinks and How to Mix ‘Em by Stanley Arthur with it’s own rum runner recipe. The recipe from that time period is different from the modern version, the old recipe is similar to a Daiquiri drink with pineapple juice and Peychaud’s Bitters.

Ingredients:

• 1 oz. light rum
• 1 oz. navy-strength rum
• 1 oz. banana liqueur (such as Giffard Banane du Bresil)
• 5 oz. blackberry liqueur (such as Giffard Creme de Mure)
• 2 oz. pineapple juice
• 1 oz. lime juice, freshly squeezed
• 5 oz. grenadine
• Garnish: brandied cherry
• Garnish: pineapple wedge

Directions:

1. Fill a cocktail shaker ⅔ full with ice.
2. Add the gin, lime juice, and simple syrup to the shaker.
3. Shake the mixture vigorously for 30 seconds to ensure thorough mixing.
4. Strain the cocktail into a coupe glass
5. Garnish the cocktail with a lime wheel on the rim of the glass for presentation.
   Recipe credit: Liquor.com