Rum Fizz Recipes

BASIL-LIME RUM FIZZ

Steps:

• Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
• For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

ORANGE-MINT RUM FIZZ

Steps:

• Muddle 8 large mint leaves in a cocktail shaker. Add 1 egg white, 2 ounces gold rum, 1 ounce thawed frozen orange juice concentrate and 1/2 ounce each lime juice, simple syrup and heavy cream; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and top with seltzer. Garnish with an orange slice.

RUM FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

PINEAPPLE FIZZ

Steps:

• Fill a shaker with ice cubes.
• Add 2 parts light rum.
• Add 1 part pineapple juice.
• Add ½ part simple syrup.
• Shake.
• Strain into a rocks glass filled with ice cubes.
• Top up with soda water.
• Garnish with pineapple.