Rumage

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Alcoholic Cocktail Highball Glass 5 ingredients

Recipe

  • 1 oz Rum
  • 1 oz Rum (Spiced)
  • 2 oz Rum (Coconut)
  • 4 oz Orange Juice
  • 4 oz Pineapple Juice

Instructions

Pour Rum and Rum (Spiced) into a collins glass. Add Rum (Coconut), and juices. Stir and serve.

About Rumage

The Rumage cocktail is a vibrant and tropical concoction that embodies the spirit of the Caribbean with its rich blend of rum varieties and fruity juices. The drink features a harmonious mix of three types of rum: traditional rum, spiced rum, and coconut rum, each adding its own unique flavor profile. The traditional rum provides a classic depth, the spiced rum introduces warm, aromatic notes, and the coconut rum imparts a smooth, exotic sweetness. These are perfectly balanced by the bright, citrusy tang of orange juice and the lush, tropical essence of pineapple juice, creating a refreshing and delightful beverage.

The origins of the Rumage cocktail are not well-documented, but it likely draws inspiration from the rich history of rum-based drinks in the Caribbean. Rum has been a staple in the region since the 17th century, and its versatility has led to endless creative combinations. The Rumage can be seen as a modern tribute to classic tiki cocktails, which gained popularity in the mid-20th century, celebrating the tropical ingredients and island flair. Its name, a playful nod to the word "rummage," suggests a delightful mix of flavors and perhaps the adventurous spirit of discovering new tastes. Whether enjoyed poolside or at a lively gathering, the Rumage promises a taste of paradise in every sip.

This cocktail is alcoholic, so drink responsibly! Best served in a Highball Glass, though any glass works!

Feel free to get creative with substitutions — try different fruit types, sugar substitutes, or liquor brands. Crafting cocktails should be fun!


Shopping List

This drink uses 4 core ingredients. Click any ingredient to find more drinks featuring it:

  1. Rum
  2. Rum (Flavored)
  3. Orange Juice
  4. Pineapple Juice

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