Lemonade With and Without Rum

There’s nothing more refreshing on a hot day than fresh homemade lemonade. For a more adult version, add some white rum. Of course, lemonade is delicious straight up, but try it mixed half and half with either unsweetened iced tea or cranberry juice, for something delightfully different.

Yield 12 cups.

1 cup sugar
2 cups boiling water
6 cups cold water
3 cups fresh lemon juice (about 12 lemons)
4 lemons, thinly sliced, for garnish
Mint sprigs, for garnish (optional)

1. Place the sugar and boiling water in a heatproof pitcher and stir until the sugar has dissolved. Set aside and cool to room temperature; then cover and refrigerate overnight.

2. Add the cold water and lemon juice and serve immediately, garnished with sliced lemons and mint sprigs, if desired.

For each 4-ounce glass of lemonade, add:
2½ tablespoons Myer’s Original Dark Rum
½ tablespoon Rose’s Lime Juice

1. Rub the rim of each glass with a cut lemon half, and then turn it upside down onto a plate of sugar, coating the rim with the sugar. Fill the glass with ice cubes, and add the lemonade, rum, and lime juice.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)


Best described as sparkling mint limeade with rum, this classic Cuban cocktail is open to interpretation. My version has more lime and mint than the standard fare. It’s a flavor combination I particularly love and I have an endless supply of mint growing by the side of my house.

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