Drum Circle Distilling Siesta Key Gold Rum

Our Favorite Cocktails

Siesta Key Rums are flavorful rums that can be enjoyed straight, on the rocks, or as the base of your favorite cocktail. Here are a few of our favorite cocktails:

Siesta Key Mai Tai

Single Serving:

1 1/2 oz. Siesta Key Spiced rum
1/2 oz. Siesta Key Toasted Coconut rum
1 tsp Grenadine
3 oz. pineapple juice
2 oz. orange juice
1/2 oz. Orgeat - Recommend Liber & Co. (or 1 to 2 drops of almond extract. Use sparingly)

Ice cubes

Four Servings:

6 oz. Siesta Key Spiced rum
2 oz. Siesta Key Toasted Coconut rum
4 tsp Grenadine
12 oz. pineapple juice
8 oz. orange juice
2 oz. Orgeat - Recommend Liber & Co. (or 6 drops of almond extract. Use sparingly)

Ice cubes

Drunken Rice Paddy

8 oz Runchata
8 oz Baily's Irish Cream
4 oz Siesta Key Toasted Coconut rum

Serve over ice!

Shot to the Heart (Valentine's Day Favorite!)

26 1/2 midgee size Tootsie Rolls
1 3/4 cups Siesta Key Spiced rum
8 oz. Baily's Irish Cream
8 oz. Chambord
1 1/4 cup Half & Half

Whipped Cream

Add Tootsie Rolls to spiced rum. Let sit for at least 24 hours. Shake occasionaly. Add all ingredients to a pitcher. Serve topped with whipped cream. Fall in love.

Siesta Key Cucumber Infusion

Add 2 peeled & sliced cucumbers to 1 bottle of SK Silver rum. Put in a sealed container for 4 days in a cool dark location. Strain out the cucumber. Mix 2.5 oz Cucumber Rum with 1 oz. simple syrup and 1 oz. lime juice. Serve over ice. Delicious!


Siesta Key Lime Pie (recipe courtesy of Daiquiri Deck)

Creates one small pitcher. Mix 12 oz. water, 12 oz. Cream of Coconut, 9 oz. SK Toasted Coconut rum, 9 oz. whipped cream vodka, 9 oz key lime juice, and 3 oz. Frangelico. Shake and serve over ice. Garnish with whipped cream & a key lime slice.


Hot Buttered Rum

2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Pinch salt
1 cup Siesta Key Spiced rum
2 cups boiling water
4 sticks cinnamon for garnish

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a bowl until blended and smooth. Add the rum and 2 cups of boiling water. Stir until the butter mixture disolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.


Spiced Apple Rum Punch

4 cups unfiltered apple juice or cider
3 cups ginger beer
1 cup Siesta Key Spiced rum

Mix ingredients in a pitcher and serve over ice.


Cranberry Mojitos

1 bunch fresh mint
1/2 cup sugar
1 3/4 cup Siesta Key Silver rum
1 1/4 cups lime juice
3/4 cup cranberry juice cocktail concentrate, thawed
20 oz sparkling water, chilled

Using a wooden spoon, mash mint with sugar in bottom of large pitcher. Add rum and lime juice, stir until sugar disolves. Mix in cranberry juice conentrate and water. Mix in six cups of ice.


Siesta Spiced Coquito

8 oz Siesta Key Spiced or Toasted Coconut rum.
One 14 oz can sweetened condensed milk
Two 13.5 oz cans coconut milk
1.5 oz water
3 pinches salt
3 pinches cinnamon

Mix in blened then chill in refrigerator.


Pumpkin Spiced Rum Coffee Creamer

One 14 oz can sweetened condensed milk
1 cup whole milk
1/2 cup Siesta Key Spiced rum
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tbsp vanilla
3 tbsp pumpkin puree

Place all ingredients in a small saucepan. On medium to low heat, whisk until all ingredients are mixed well. Lower heat and cover, stirring occasionally. Serve in coffee. Store remainder in refrigerator for up to a week.


SK Rum Hot Chocolate Cow

1 oz Grand Marnier
1 oz Siesta Key Toasted Coconut rum
3 oz hot chocolate

Whipped cream

Combine all ingredients in an Irish coffee glass. Cover with whipped cream and garnish with toasted coconut flakes.