Two rums — one funky and Jamaican, one clean and white — carry banana and blackberry liqueurs through a wash of pineapple and fresh lime, with a kiss of grenadine tinting the glass a deep sunset red. Poured over crushed ice, it drinks sweet, fruit-forward and bracingly cold, the lime keeping all that tropical fruit from turning syrupy — a drink built for the beach.
Garnish: Pineapple Wedge, Maraschino Cherry
Shaken · Hurricane · Crushed
add
Combine both rums, crème de banane, crème de mûre, pineapple juice, lime juice, and grenadine in a shaker.
shake
Shake hard with ice until well chilled.
strain
Strain into a hurricane glass packed with crushed ice.
garnish
Garnish with a pineapple wedge and a maraschino cherry.
The Rum Runner comes from the Holiday Isle Tiki Bar in Islamorada, Florida, where the manager, known simply as "Tiki John," put it together in the early 1970s — reportedly to use up surplus rum and liqueurs before fresh stock arrived. Its name salutes the Prohibition-era smugglers who moved Caribbean rum through the waterways of the Keys. That early version leaned on brandy and orange juice alongside the rum, and the recipe later settled into today's consensus, with a split rum base and pineapple and lime taking their place.