Ingredients How to Make It Step 1 Stir together rums in a jar with an airtight lid. Seal and store at room temperature up to 1 year. Step 2 To make 1 drink, squeeze juice from lime halves, and reserve juice for another use. Combine lime halves and rum mixture in a bowl. Muddle well to release oils and a bit of the remaining lime juice; remove and discard lime halves. Fill a highball glass with ice; fill three-quarters of the way with cola, and top with 6 tablespoons rum-lime mixture. Garnish with a lime wedge and an upside-down unopened mini bottle of Bacardí.
Ingredients
- 3/4 cup (6 ounces) milder Jamaican rum blend (such as Appleton Estate Reserve)
- 1/4 cup (2 ounces) Jamaican pot-stilled gold rum (such as Hamilton Jamaican Pot Still Gold)
- 1/4 cup (2 ounces) aged Puerto Rican gold rum (such as Bacardí Añejo Cuatro)
- 1/4 cup (2 ounces) aged Demerara rum from Guyana (such as El Dorado 8 Year Old Cask Aged)
- 1 lime, halved
- 1 (7 1/2-ounce) can cola soft drink, chilled
- Lime wedge, for garnish
- 1 (50-ml) mini bottle of rum (such as Bacardí), placed in freezer overnight, for garnish
How to Make It
Step 1
Stir together rums in a jar with an airtight lid. Seal and store at room temperature up to 1 year.
Step 2
To make 1 drink, squeeze juice from lime halves, and reserve juice for another use. Combine lime halves and rum mixture in a bowl. Muddle well to release oils and a bit of the remaining lime juice; remove and discard lime halves. Fill a highball glass with ice; fill three-quarters of the way with cola, and top with 6 tablespoons rum-lime mixture. Garnish with a lime wedge and an upside-down unopened mini bottle of Bacardí.