Best enjoyed neat in a proper snifter, Prichard’s Fine Rum is great for an after dinner aperitif, great for curling up with a good book or over the rocks as a traditional cocktail.

Pour over ice in a shaker and shake until ice cold. Serve in a martini glass and sprinkle with caramel shavings (optional).

This tasty drink was featured at Cotton Eyed Joe’s in Knoxville, Tennessee
Stir all ingredients in a medium high glass and garnish with a slice of lime.

Pour tonic over ice and squeeze in lime and add fresh mint.  This is a fine summertime beverage that you can enjoy all year long.  At the heart of this drink is the sprig of fresh mint.  We often say, “If you don’t have the fresh mint, make another drink”.

This grand cocktail with a funny name has its roots in Tennessee.  Some say one of Tennessee’s most beautiful spots, the Firey Gizzard Creek was named by Davy Crockett himself. While admiring the magnificent sunset over the deep rugged gorge, a band of intrepid hikers concocted this refreshing drink from libations in their backpacks. 
Pour rum and cranberry juice over ice in a medium high glass. Then slowly pour pineapple juice carefully down the side of the glass.  If done successfully, the heavier pineapple juice will displace the lighter rum and cranberry juice causing it to rise to the top in a beautiful reminder of a magnificent sunset over Fiery Gizzard Creek

Fill rocks glass with ice and add all ingredients. Pour into a shaker and shake and then pour back into glass. Garnish with a slice of pineapple, cherry, and nutmeg or cinnamon (optional).

Muddle orange and sugar in a highball glass and top with ice. Add bitters, Fine Rum, and club soda and stir.

Fill shaker with ice.  Add Fine Rum, Orange Liqueur, and lemon juice.  Rim stemmed glass in sugar.  Pour into glass (strained) and garnish with orange peel or lemon peel.

Fill rocks glass with ice. Add Fine Rum then ginger beer.  Squeeze a slice of lime and stir.

Fill shaker with Ice.  Add Fine Rum, Crystal Rum, passion fruit juice, and lime juice.  Pour into hurricane glass or rocks glass.  Garnish with slice of lime, pineapple, and/or cherry.

Making this great ol’ favorite has almost become a lost art.  If you follow Connie’s tried and true guidelines from recipes given to her by her mother many years ago, this Black Bottom Pie will be a real crowd pleaser.

5/8 Cups Sugar	4 tsps cornstarch
2-½ Cups Scalded Milk	5 beaten egg yolks
1 tsp vanilla flavoring	8 ounce package of semisweet chocolate pieces
1 nine inch baked pastry shell	1 tbsp unflavored gelatin
1/4 cup cold water	5 tbsps Prichard’s Fine Rum
4 egg whites	1/2 Cup Sugar

Combine 5/8 cups sugar and cornstarch.  Slowly add milk to egg yolks. Stir in sugar mixture. Cook and stir over medium heat until custard thickens and coats spoon.  Remove from heat and add vanilla.  To 1 ½ cups of the custard, add chocolate and stir until melted.  Add 2 tablespoons of rum.  Pour into baked pastry shell and chill. 

Meanwhile, soften gelatin in cold water and add to remaining hot custard.  Stir until dissolved.  Stir in 3 tablespoon rum.  Chill until slightly thickened.  Beat egg whites until soft peaks form.  Fold in custard-gelatin mixture. Chill if necessary until mixture mounds.  Pile over chocolate layer.  Chill until set and trim with nuts.

Prepare a 9” pastry crust using your favorite pie crust recipe.  Beat 3 eggs thoroughly with remaining ingredients, except pecans. Add 1 cup pecan halves to the unbaked pastry shell.  Pour the filling over the pecan halves.  Bake in a moderate oven (350 degrees) for 50 minutes.  Test with a knife inserted halfway between center and the edge.  When it comes out clean, the pie is done.  While pie is still warm, sprinkle about a tablespoon or two of Prichard’s Fine Rum over the finished pie.

Crust Ingredients:

1/4 cup butter (½ stick)	1-1/2 cups of all-purpose flour
1/2 cup sugar	Grated rind of 1 lemon

Filling Ingredients:

1/2 cup raisins	1/4 cup Prichard’s Fine Rum
3 eight ounce packages cream cheese	1 cup sugar
4 eggs	1/2 cup heavy cream

With a mixer, cream the butter and sugar.  Add the flour and lemon rind and mix for two minutes or until thoroughly blended.  Roll dough into a ball, refrigerate for 1 hour.  Roll dough and place in the bottom of a springform pan.  Bake in a 375 degree oven for 10 minutes or until golden brown.  Set aside to cool.

Soak the raisins in the rum for 15 minutes or more.  Whip the cream cheese and sugar until lightly fluffy.  Add the eggs gradually and mix until smooth.  Fold in the heavy cream and then gently stir in the raisins and the rum in which they had been soaked.  Pour into crust in springform pan and place in oven.  Bake at 325 degrees for 60 to 70 minutes or until done.  Remove to cool before unmolding.  Serve with rum flavored whipped cream.

1 cup butter (real butter)	3 tsp baking powder
2 cups sugar	1/4 tsp salt
4 eggs	1/2 cup milk
3-1/2 cups all purpose flour measured	1/2 cup Prichard’s Fine Rum (after sifting)

Beat butter and sugar thoroughly in a large bowl with electric mixer.  Add eggs one at a time, beating well after each addition.  Sift flour, baking powder and salt together three times.  Add alternately with milk to first mixture, beginning and ending with dry ingredients and scraping the bowl constantly.  Beat in rum, turn into well greased and lightly floured tube or kugelhupf pan.  Bake at 325 degrees for 1 hour and 20 -30 minutes. Test to see if the cake is done by inserting a toothpick into the center. If it does not stick then the cake is ready to be removed from the oven.

Rum Glaze

Beat eggs in a large mixing bowl until they are light.  Blend in 1 ½  cups of sugar.   While beating, add one half of the rum a little at a time, then cover and place in the refrigerator for 12 to 24 hours.  A few hours before serving, add the 2 quarts of milk and the remainder of the rum alternately, a little at a time.  Whip the ½ pint of whipping cream and fold it into the eggnog and ladle in the softened ice cream.  When serving, sprinkle a little nutmeg on top and perhaps a little whipped cream.  Mom always said, “Even people who are not fond of eggnog will love this recipe.”

Beat eggs well in a bowl and then beat in sugar.  Stir in a little milk to corn starch and add to egg mixture.  In a double boiler, bring 2 quarts of milk almost to boiling point, then slowly add egg mixture to milk while stirring constantly.  Continue to heat and stir constantly until custard thickens.  Allow custard to cool and add 1 can sweetened condensed milk.  Refrigerate overnight.  Then, just before serving, stir in vanilla flavoring.  When serving, stir in Prichards’ Fine Rum to taste.  This recipe also makes a wonderful ice cream in summertime.  When making ice cream, we often substitute half and half cream instead of the whole milk.

Blend all ingredients but champagne and let sit.  Add champagne at time of serving.

Stir in rum, sugar and spices into mug.  Fill with hot water, float butter on top and stir gently until butter is dissolved.  Serve hot.

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Try Prichard’s Crystal Rum just over the rocks.  You may just find love on the Rocks! You may never know until you try it.

Pour tonic over ice and squeeze in the lime and add fresh mint.  Serve in a tall, cool glass full of ice.

Combine all ingredients over ice and blend until smooth.

Fill shaker with ice.  Add Crystal Rum, lime juice, simple syrup, and a slice of strawberry.  Shake well and pour into chilled stemmed glass (strained) Garnish with a strawberry or slice of lime.

Fill rocks glass with ice. Add Crystal Rum then ginger Beer.  Squeeze a slice of lime, stir and float a thin layer of Prichard’s Fine Rum on the top.

Mix all ingredients in a blender until smooth.

Place lime wedges, lemon wedges and simple syrup in a glass.  When muddling, press ingredients against the side of the glass making sure that only the pulp is pressed and not the rind of the limes and lemons.  After muddling limes and lemons, add mint leaves and gently press to release oils without mangling leaves.  Add rum and shake gently for ten seconds.  Fill glass with ice and pour mixture over ice and top with a little soda water.

Wayne Curtis, a noted columnist for such publications as the Atlantic Monthly, Preservation, American Heritage, The New Times and others; and author of the book And a Bottle of Rum: A History of the New World in Ten Cocktails; provides the following in the May issue of Lost Magazine regarding the “Tracking of a lost Cuban cocktail to its lair” and how to make the El Presidente.

“Yes, (Bacardi) would have been the original rum in El Presidente – Bacardi was omnipresent in Havana during Prohibition….I’ve sipped Bacardi white that was distilled in 1925 and, my friend, I’m here to tell you that the Bacardi of today does not even live in the same neighborhood.  If you can get some of Prichards white rum made in Tennessee I’d use that instead.”

Wayne’s Recipe is as follows.
Stir well with ice for three or four minutes, then strain into a cocktail glass. Garnish with an orange peel twist.

Add large chunks of ice and stir the mixture gently until well chilled. Garnish with thin orange slices and white grapes. Ladle into punch cups with some medium ice cubes.

Combine rum, lemon juice and Tabasco in a shaker filled with ice. Strain into a chilled glass over ice cubes, top off with beef bouillon. Add salt and pepper and stir well.

Put all ingredients into a blender and blend until smooth. Rim a cold squall glass by dipping rim in lime juice and then into graham cracker crumbs. Garnish with a few sprinkles of graham cracker crumbs and grated lime rind.

Gently press fresh mint leaves in a glass. Add ice and lime juice. Then add Key Lime Rum and splash of Club Soda as desired.

Gently press fresh mint leaves in a glass. Add ice and lime. Then add Key Lime Rum and splash of tonic water as desired. Garnish with a sprig of mint.

Use your favorite Margarita recipe with our Key Lime Rum.  The following recipe was a great hit as a frozen Margarita at the recent Country Music Festival in Nashville.  Make ‘em by the pitcher as follows.
Pour the mixed concentrate over ice in a blender.  Blend until smooth.

A featured cocktail at PM Restaurant in Nashville, Tennessee
Mull the slices of fresh lime in a rocks glass and press mint leaves.  Add ice and Key Lime Rum and gently shake in a shaker to avoid mangling mint leaves .  Strain ingredients into a rocks glass filled with ice and top with thin layer of blackberry wine.  Sprinkle a little kaffir dust and garnish with sprig of fresh mint.

A featured cocktail at Rumba Bar and Grill, Nashville, Tennessee
In a rocks glass, mull a fresh slice of lime and a fresh slice of Valencia orange being careful to mull only the pulp.  Add a sprig of fresh mint and gently press it to bruise the leaves to release the natural mint oils.  Add 2 oz Prichard’s Cranberry Rum and sugar.  Shake gently to avoid mangling the mint leaves and strain into another rocks glass filled with ice.   Garnish with fresh mint sprig.

A featured cocktail at Bonefish Grill, Murfreesboro, Tennessee
Rim glass by dipping in lime juice and then sugar and add all ingredients over ice and stir.

A featured cocktail at Bonefish Grill, Rochester, New York
Shake with ice and serve in a cold martini glass. Garnish with a twist of lime peel.

Blend good vanilla ice cream with 1 ½ oz. of Prichard's Key Lime Rum in a rocks glass.

Serve over ice or blend all ingredients in a blender until smooth and serve in a champagne flute.

Shake with ice, strain and serve in a cold martini glass. Garnish with a twist of lemon peel.

Put ice, Sweet Georgia Belle, condensed milk and lemon juice into a blender and blend until smooth. Turn off blender and add sliced peaches.  Pulse blender to chop peaches rather than blending them. Rim cold squall glass by dipping rim in lemon juice and then dip into graham cracker crumbs. Garnish with a few sprinkles of graham cracker crumbs.

Combine all ingredients.  Shake well and pour into a chilled stemmed glass (strained).  Garnish with slice of orange or a slice of lime.

Stir Peach Mango Rum into glass of sweet iced tea.

This is a wonderful variation of the popular Bananas Foster with a bit of a southern flair.
Melt butter in skillet.  Add fresh sliced peaches and sprinkle with brown sugar.  Heat until peaches are caramelized.  Add at least a ¼ cup Prichard’s Sweet Georgia Belle and flame.  We suggest using a butane grille lighter and BE CAREFUL!  Serve over ice cream.  A variation of this recipe was suggested by the chef at the University Club in St. Louis.  Try serving Peaches Georgia Belle as a topping for fresh peach cobbler!!

Forget the Vodka, throw away the cranberry juice and make the best Cosmopolitan with Prichard’s Cranberry Rum. 
Pour over ice in a cocktail shaker and shake well with ice, strain and serve with a twist of lemon peel in a cold Martini Glass.

Sweet Lucy makes a great substitute for a number of orange based liqueurs including Triple Sec, Cointreau and Gran Marnier.  Sweet Lucy is a bourbon based, orange / apricot liqueur that enhances the subtle flavors of a great cocktail without over powering the main ingredients. 
Shake well with ice, strain and serve in a cold martini glass.  Garnish with an orange peel twist.

Talk about an alternative to the “tired ole cosmopolitan”,  you won’t believe the flavor that develops from a melding of Prichard’s Cranberry Rum, Cointreau, fresh lime juice, pineapple juice and cucumber!  This very delightful cocktail acquired its name one evening while watching a friend shape a cucumber slice into an intricate cucumber butterfly.
In a shaker of ice, add all ingredients and shake very well until ice cold.  Strain and pour into an ice cold martini glass with a cucumber pinwheel or carved butterfly at bottom of glass.  The pinwheel is made by simply making a slice across half the diameter of two cucumber slices and assembling the two halves to form the pinwheel.  You won’t believe how the aroma and taste of the cucumber affect the taste of this very light and refreshing cocktail.

 Pulse blender to chop strawberries rather than blending them. Rim cold squall glass by dipping rim in lemon juice and then graham cracker crumbs. Garnish with a few sprinkles of graham cracker crumbs.

This very simple cocktail is great!

Pour Prichard’s Cranberry Rum over ice in a rocks glass, squeeze in a small slice of fresh lime juice and add the juice of a half of a freshly squeezed Valencia orange.  Garnish with a small slice of orange. 

In a rocks glass, mull a fresh slice of lime and a fresh slice of Valencia orange being careful to mull only the pulp.  Add a sprig of fresh mint and gently press it to bruise the leaves to release the natural mint oils.  Add 2 oz Prichard’s Cranberry Rum and the juice of a half of a freshly squeezed Valencia orange.  Garnish with fresh mint sprig.