The Rum Runner originates in the 1950s when it was created at a Tiki bar called Holiday Isle in beautiful Islamorada, Florida. Like many tropical cocktails, the drink is a blend of light and dark rums, lime juice, pineapple juice, and grenadine. It can be made on the rocks or blended with ice for a frozen drink.
The Rum Runner has become popular all over the country and can be found at many Tiki bars and restaurants. But if you want to make some it incorporates rum, banana liqueur, and grenadine. Some may make it using blackberry liqueur, considerably less common, which adds depth of flavor and even a slight tannic touch. We prefer it without the blackberry. You can always make it with the blackberry and try it. You can always add blackberry.
Like many midcentury tropical-inspired cocktails, recipes for the Rum Runner have branched off and changed over the years. The various ones out there diverge quite a bit, and it’s unlikely you’ll come across two that are the same. Fruit juices typically used include lime, orange, pineapple, or any above combination.
Not only have the fruit juices changed over the years, but the types of rums is also varied. We prefer spiced and coconut-flavored rums, such as Siesta Key Toasted Coconut. You will also see some recipes that opt for lime juice over orange. But really, you should feel free to tweak this drink in any way you like, including playing with ingredients and proportions. There’s no real wrong way to make a Rum Runner if you come up with something you enjoy drinking.
· 1-ounce light rum
· 1-ounce navy-strength rum or Coconut Rum.
· 1-ounce banana liqueur (we don’t use anything special)
· 1/2-ounce blackberry liqueur
· 2 ounces pineapple juice
· 1-ounce lime juice, freshly squeezed
· 1/2 ounce grenadine
This is an easy one. Mix above in a shaker, mix, and strain over ice