Cocktails with rum

Source: Wikipedia. Pages: 23. Chapters: Cuba Libre, Piña colada, Mojito, Long Island Iced Tea, Mai Tai, Rum Swizzle, Grog, Daiquiri, Zombie, Blue Hawaii, Orange Whip, Flaming Doctor Pepper, Macuá, Classic cocktails, Flaming volcano, Dark 'N' Stormy, Fish House Punch, Rompope, Brass Monkey, Hurricane, Tom and Jerry, El Malecon cocktail, Prairie Fire, Jagertee, Bacardi cocktail, Tschunk, Bumbo, Govana Libre, Ti'Punch, Curacao Punch, Mojito Royal, Hot buttered rum, Ryhito, Corn N' Oil, Staten Island Ferry, Cojito, Scorpion bowl, Planter's Punch, Painkiller, Manjito, Cable Car, Sugar Mill, Sundowner, Stirling Punch, Rumspringa, Margajito. Excerpt: A Rum Swizzle (sometimes not capitalized) is a rum-based cocktail often called "Bermuda's national drink". The Royal Gazette has referred to it as "the legendary rum swizzle...perfect for sharing and irresistible to locals and tourists alike" In addition to providing the "swizzle" portion of the 1933 swizzle stick product name, it has been said that this potent cocktail is "as much a part of Bermuda Island culture and cuisine as is the Bermuda onion, the vibrant hibiscus, or the graceful Bermuda Longtail." Different bartenders have varying interpretations of this drink. One of the older recipes was presented in the 1941 Old Mr. Boston De Luxe Official Bartender Guide. Gosling's Rum, which is based in Bermuda, publishes a recipe with two different rums from their brand line. Rum, fruit juice (often including lime, and orange and pineapple juice), and a flavored sweetener such as falernum or grenadine are the most consistent ingredients, and the drink is generally shaken or stirred with ice. Icy drink mixtures with rum, first identified as swizzles and later as Rum Swizzles, have been mentioned in literature in a variety of locations since the mid 18th century: Fort Ticonderoga, New York (1760), the Caribbean island of Saint Kitts (1838), Bridgetown, Barbados (1841), Great Britain (1862), Bridgeport, Barbados (1908), and the island of Saint Thomas in the U.S. Virgin Islands (1911). In these earliest versions, the drink typically consisted of one part of rum diluted with five or six parts water (sometimes with additional aromatic ingredients), which was mixed by rotating a special forked stick made from a root between the palms; another account describes it as spruce beer with added rum and sugar. In his 1909 book, Beverages, Past and Present: An Historical Sketch of Their Production, Brotherhood Winery owner Edward R. Emerson asserted that Rum Swizzles originated on the Caribbean island of Saint Kitts. American naturalist and writer Frederick Albion Ober noted in 1920