Jamaica Rum Cream Mixed Drinks
Simple Recipes For Cocktails & Shots

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Jamaican Mudslide Recipe

INGREDIENTS

• 1 oz. of vodka
• 1 oz. of Kahlua
• 1 oz. of Jamaican rum cream
• 1 oz. of milk, cream, or vanilla ice cream
• Ice

PROCEDURE

1. Place the ingredients into a blender and mix them until you can see a smooth texture and colour.
2. Pour the mix into a glass. You can also drizzle some chocolate syrup inside the glass to add some sweetness and a mudslide visual effect.

Jamaican Hummingbird Recipe

INGREDIENTS

• 2 oz. of vodka
• 1 oz. of Jamaican rum cream liqueur
• ½ oz. of Tia Maria or Kahlua
• 1 banana
• Milk
• Strawberry syrup

PROCEDURE

1. First, put all the ingredients in a blender and serve the drink with ice, as a smoothie. You can either blend the ice with the drink or drop a few cubes at the bottom of the glass.

Jamaica Smile Recipe

INGREDIENTS

• 45ml Sangsters Rum Cream
• 15ml Strawberry Pulp
• 15ml Pineapple Juice
• 15ml Coconut Cream
• Ice

PROCEDURE

1. Add ice to a shaker, pour ingredients over the ice then shake well. Top with glass with more ice if you desire.

Jamaican Banana Sandwich Recipe

INGREDIENTS

• ½ oz. of Kahlua.
• 1/3 oz. of banana cream.
• 1/6 oz. of Jamaican rum cream.

PROCEDURE

1. Shake the recipient well. Then, pour into a cocktail glass over a few ice cubes.

Jamaican Sangster's Cream Rum Frappe Recipe

INGREDIENTS

• 60ml Sangster's Rum Cream
• Ice
• Molasses

PROCEDURE

1. Chill the glass then, add a little molasses to the bottom and fill it with shaved ice.
2. Pour Sangster’s Rum Cream over ice and serve.

Jamaican Cherry Bomb Recipe

INGREDIENTS

• 1/3 oz. of Kahlua.
• 1/3 oz. of Jamaican rum cream.
• 1/6 oz. of banana cream.
• 1/6 oz. of cherry brandy.

PROCEDURE

1. Soak pickled mackerel in water for one hour to remove some of the salt from your pickled mackerel. Then, boil in hot water for 1/2   hour.
2. Drain water, remove the bones from the mackerel and cut into small pieces.
3. Put the coconut milk in a saucepan and bring to boil until it has an oily look
4. Add all seasonings in the coconut milk, stir and let it boil for twenty minutes.
5. Add mackerel to pan, stir, lower the heat and let it simmer for 10 minutes. 

 Serve with boiled green bananas, boiled breadfruit, roast breadfruit, dumpling or yam. 

Jamaican Cherry Blossom Recipe

INGREDIENTS

• 1/3 oz. of Swiss chocolate almond
• 1/3 oz. of Sherry
• 1/3 oz. of Jamaica rum cream

PROCEDURE

1. Layer the ingredients into a shot glass and serve immediately.

Jamaican Desert Skies Recipe

INGREDIENTS

• 1/3 oz. of Kahlua
• 1/3 oz. of apricot brandy
• 1/3 oz. of Jamaica rum cream

PROCEDURE

1. Take the cold ingredients and a cold shot glass, then layer them into the glass.

Jamaican Landslide Recipe

INGREDIENTS

• 1/3 oz. banana cream
• 1/3 oz. of Jamaican rum cream
• 1/3 oz. of Grand Marnier

PROCEDURE

Gently layer the ingredients in a shot glass and serve immediately.

Jamaican Lil’ Sheila Recipe

INGREDIENTS

• 1/3 oz. of Jamaican rum cream liqueur
• 1/3 oz. of Kahlua
• 1/3 oz. of peppermint schnapps

PROCEDURE

1. Just like with all of the shoot drinks here, this should also be presented as a layered drink.

Jamaican Trap Door Recipe

INGREDIENTS

• ½ oz. of Jamaica rum cream liqueur
• ½ oz. of Swiss chocolate almond

PROCEDURE

1. Layer the ingredients in a shot glass and serve immediately.

Jamaican Rum Cream Recipe

INGREDIENTS

• 14 oz can of Sweetened Condensed Milk
• 1 cup Appleton Estate Spiced Rum (or amber rum of choice)
• 1 cup Heavy Cream or Half &Half
• 3 tbsp Chocolate Syrup
• 2 tbsp Fresh Brewed Coffee
• 1 Tsp Real Vanilla Extract
• 1 tsp Coconut Extract

PROCEDURE

1. Mix all ingredients in a blender on low setting for 30 -45 seconds or until ingredients are blended well.
2. Refrigerate for an hour then serve over ice.

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