Dangerous Summer
Recipes
Indulge in an endless summer.
Featured Dangerous Summer Cocktail Recipes
Pain Killer Cocktail
Add rum, pineapple juice, orange juice, and coconut cream into a shaker with ice.
Shake well until chilled and creamy.
Strain into a chilled glass (a hurricane or tiki glass works great).
Garnish with a sprinkle of fresh nutmeg on top.
Optional: Add a pineapple wedge or cherry for flair.
Tip: For a frozen version, blend all ingredients with ice instead of shaking.
INGREDIENTS
- 2 oz Dangerous Summer American Silver Rum
- 4 oz Pineapple Juice
- 1 oz Orange Juice
- 1 oz Cream of Coconut
- Pineapple Wedge, for Garnish
- Grated Nutmeg, for Garnish
Picador Cocktail
INGREDIENTS
- 2 oz Dangerous Summer Silver Spice
- Tonic water
- Lime wedge (for garnish)
Instructions
In a glass, add ice (rocks) and pour Silver Spice.
Top with tonic water.
Garnish with a lime wedge
Dark and Stormy Cocktail
2 oz dark rum (like Dangerous Summer Spiced or Oxford Reserve)
3–4 oz ginger beer
½ oz fresh lime juice (optional, butadds a nice brightness)
Lime wedge, for garnish
Instructions
- Fill a highball glass with ice.
- Pour in the ginger beer.
- Gently float the rum on top (pour slowly over the back of a spoon for the layered effect).
- Squeeze in lime juice if using.
- Squeeze in lime juice if using.
- Give it a little swirl before sipping ifyou like it mixed
Lemon Drop Martini
INGREDIENTS
- 2 oz Dangerous Summer Vodka
- ½ oz Triple Sec
- ¾ oz fresh lemon juice
- ½ oz simple syrup
Instructions
Add all ingredients to a shaker with ice.
Shake well until chilled.
Strain into a chilled cocktail glass.
Optional: Garnish with a lemon twist or sugar rim
Chesapeake Drift Cocktail
INGREDIENTS
- 2 oz Dangerous Summer Spiced Rum
- 2 oz Coconut Water
- 2 oz Sprite
Instructions
- ½ oz Dangerous Summer Silver Rum
- ½ oz Dangerous Summer Spice Rum
- ½ oz Oxford Reserve Rum
- ½ oz Sweet Vermouth
- Orange peel
- Orange bitters
- Angostura bitters
Stir ingredients with ice until mixing glass is cold—strain into a small glass. Add a dash of both bitters. Garnish with orange peel.
El Presidente Cocktail
INGREDIENTS
- 1½ oz white rum
- ¾ oz dry vermouth
- ¼ oz orange curaçao
- 2 dashes grenadine
Instructions
- Add all ingredients into a mixing glass filled with ice.
- Stir until well chilled (about 20–30 seconds).
- Strain into a chilled coupe or martini glass.
- Garnish with an orange twist or cherry, for a bit more fun!
Zombie
INGREDIENTS
- 2 oz Dangerous Summer Silver Rum
- 0.75 oz Vermouth Red Sweet
- 1.5 oz Orange Juice – No Pulp
- 1 oz Passion Fruit Juice Unsweetened
- 0.75 oz Fresh Lime Juice
- 0.75 oz Simple Syrup
- 0.75 oz Grenadine
- 1 Spritz Pernod
Instructions
- Fill the shaker with ice and shake vigorously for 15–20 seconds.
- Strain & serve
- Fine strain the cocktail into a chilled coupe or large cocktail glass.
- Spritz with Pernod
Cranberry Harvest
INGREDIENTS
- 1 ½ oz Dangerous Summer Spiced Rum
- 1 oz Cranberry Juice
- ¼ oz Lime Juice
- Splash of Distillers Coke
Instructions
- Fill a highball glass with ice.
- Stir the cranberry juice, rum and lime.
- Gently float the distillers coke on top (pour slowly over the back of a spoon for the layered effect).
- Garnish with a cherry.
- Give it a little swirl before sipping if you like it mixed
Mac- nut chi chi
INGREDIENTS
- 2 oz Dangerous Summer Vodka
- 1¼ oz Mac-nut liqueur
- 1 oz Coconut Cream
- 3–4 oz Pineapple Juice
- 1 cup Ice
Instructions
- Combine all ingredients in a blender.
- Blend until smooth and creamy.
- Pour into a glass.
- Garnish with a pineapple wedge and maraschino cherry
Rum Sour
INGREDIENTS
- 2 oz Dangerous Summer Dark Spiced Rum
- ½ oz Simple Syrup
- 1 oz Orange Juice
- 1 oz Lime Juice
- 2–3 dashes Aquafaba (or egg white substitute for foam)
Instructions
- In a shaker tin, combine rum, syrup, juice pre-mix, and aquafaba.
- Add ice and seal the shaker tightly.
- Shake vigorously for about 10–12 seconds to chill and mix thoroughly.
- Open the shaker, discard the ice, then shake again without ice for another 8–10 seconds to build foam and texture.
- Strain and serve
- Double strain into the chilled glass (no ice).
- Aim for a smooth, frothy top layer.
- Garnish -Express an orange peel over the glass to release oils, then drop it in or rest it on the rim.
