.75 oz Wicked Dolphin Coffee Rum
.75 oz Wicked Dolphin Black Rum
Cherry Hard Seltzer
Put rum in a hi ball glass with ice and top with Cherry Hard Seltzer. Top with a Cold Brew Coffee Rum float and garnish with cherries.
.75 oz Wicked Dolphin Coffee Rum
.75 oz Wicked Dolphin Black Rum
Cherry Hard Seltzer
Put rum in a hi ball glass with ice and top with Cherry Hard Seltzer. Top with a Cold Brew Coffee Rum float and garnish with cherries.
Chocolate Banana Old Fashioned
1oz Wicked Dolphin Banana Rum
1oz Wicked Dolphin Bottled in Bond
1/4 Walnut Syrup
Wicked Dolphin Cocoa Bitters
Rim glass with crushed chocolate. Combine all ingredients in a shaker and stir. Pour into a glass over one large ice cube. Garnish with dried banana.
CHOCOLATE COVERED STRAWBERRIES
2oz. Strawberry RumShine
1oz. White Creme da Cacao
Combine ingredients into a shaker with ice to chill. Shake and strain into a daiquiri glass. Garnish with a strawberry.
1.5 oz Wicked Dolphin Spiced Rum
.5 oz Lime Juice
1 oz Cranberry Juice
.5 teaspoon Cinnamon
Ginger Beer
Shake ingredients to combine and strain into a mule cup with ice. Top with ginger beer, and add a lime wedge and a couple cranberries to the top.
1.5 oz Wicked Dolphin Cold Brew Coffee Rum
.5 oz Raspberry Liquor
8 Raspberries
Coca- Cola
Your favorite brand of vanilla ice cream
Shake the rum, raspberry liquor and fresh raspberries. Strain into a tall glass with NO ice, add a scoop of vanilla ice cream, and top with Coca-Cola. Add a raspberry skewer for garnish!
2oz Crystal Rum
Cola
Add 2oz of Crystal Rum into a glass with ice, top with cola. Stir to mix. Garnish with lime wedge.
1oz. Crystal Rum
1/4oz. Amaretto
1/4oz. Falernum
1/2oz. Lime juice
1/2oz. Simple syrup
2oz. Pineapple juice
1 oz Wicked Dolphin Silver
.25 oz Amaretto
.25 oz Falernum
.5 oz Lime juice
.5 oz Simple syrup
2 oz Pineapple juice
Combine ingredients into shaker with ice, shake. Pour into martini glass, garnish with orange peel.
Our Spirits
Wicked dolphin newsletter
Keep up-to-date with special releases, news and events near you.
