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Though Prohibition outlawed the manufacture, transport, and sale of alcohol during the 1920s and early 1930s, it couldn’t put a stop to Americans’ desire to imbibe. To satisfy that thirst—and turn a tidy profit—bootleggers spent those years smuggling booze to speakeasies across the country, crossing state lines and dodging law enforcement along the way. That perilous endeavor—colloquially known as rum-running—inspired the name of this classic tropical cocktail. A blend of dark and light rum forms the foundation, enriched by banana and blackberry liqueurs. Tangy pineapple and lime juices cut through it all, giving the drink a refreshing tropical lift—perfect for a balmy day.
Fill a cocktail shaker with 4 or 5 ice cubes. Pour in the rums, liqueurs, pineapple juice, lime juice, and grenadine.
Shake vigorously until the shaker is very cold and condensation forms on the outside. Strain the cocktail into a glass filled with crushed ice; a hurricane glass is the traditional choice, but a highball works just as well. Garnish with a pineapple wedge and a few blackberries.
Full list of ingredients and directions can be found in the recipe below.
Love classic rum drinks? Give the Bahama Mama a shot. And if you’re looking for something a little less traditional, you’re going to love these Frozen Dark 'n' Stormies.
Ice
pineapple juice
banana liqueur
blackberry liqueur
dark rum
light rum
lime juice
Splash of grenadine
Pineapple wedge and fresh blackberries, for garnish
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