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Cocktail Recipes

Shamrock Punch

Makes 1 serving

1/8 cup sweetened coconut flakes

2 oz Copper Cannon Clear Rum

1/2 oz Blue Curacao Liqueur

Pineapple Juice

Maraschino cherry (optional)

Rim a glass with sugar and coconut flakes. Add ice. Mix aged rum, coconut flakes, and blue curacao in a shaker glass. Strain over the ice. Top with pineapple juice and cherry. Enjoy!

Cupid's Arrow Spiked
Hot Chocolate

Makes 1 serving

1 cup milk

1 tsp ground cinnamon (optional)
1.5-2 oz 70% cocoa dark chocolate pieces

1tbsp brown sugar

2 tbsp 100% cocoa powder

1-1.5 oz of Copper Cannon Maple Rum

Marshmallows or whipped cream (optional)


Heat milk over stovetop until it boils, then reduce heat to low and add dark chocolate pieces and cinnamon. Stir until blended. Add brown sugar and cocoa powder. Stir until blended. Remove from heat and add maple rum. Top with marshmallows or whipped cream and enjoy!

Cannon Hot Toddy

3/4 cup water

1 1/2 oz Copper Cannon Aged Rum (tastes great with Copper Cannon Maple Rum or Copper Cannon Pumpkin Spiced Rum as well!)

2-3 tsp honey

2-3 tsp lemon Juice

1 lemon slice



1 cinnamon stick, for garnish

1 teabag of your choice, for added flavor


Pour hot water into a mug. Add the rum, honey, lemon juice. Stir until the honey has disappeared into the hot water. Add more lemon or honey to desired taste.  Garnish with a lemon round and cinnamon stick. Enjoy

Maple Old Fashioned

1 tsp. water

2 dashes bitters

1 cup ice cubes

1.5 fl. oz. Copper Cannon Distillery Maple Rum (or substitute with our Aged Rum)

1 slice orange

1 maraschino cherry

Loose Cannon

3 oz. Lemonade

1 oz. Copper Cannon Distillery Maple Rum

Cannon Crush  -
Red Cinnamon  
Rum Cocktail

Makes 1 serving

1/2 cup cinnamon candy hearts

1.5-2 oz Copper Cannon Aged Rum

1/2 oz grenadine

4 oz ginger beer

Maraschino cherry (optional)

Crush red cinnamon candies. Rim a glass with grenadine or simple syrup and crushed candies. Add ice. Mix aged rum and grenadine in a shaker glass and pour over the ice. Top with ginger beer and cherry. Enjoy!

Cannon Coconut Rum Eggnog

Makes about 6 6-oz Servings

2 cups of coconut milk or cream of coconut

1-14 oz can of sweetened condensed milk
1-12 oz can of evaporated milk

1/2-1 cup of Copper Cannon White Rum
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp vanilla extract


2 egg yolks for thicker nog. 
Cinnamon Stick for garnish


1) Blend all ingredients in a blender for about one minute. *For thicker eggier nog, whisk in 2 egg yolks. 
2) Refrigerate at least 2 hours before serving. *If adding egg yolks, consume within 3 days, otherwise this recipe can be stored up to 2 weeks in the fridge. Garnish with a cinnamon stick or sprinkle with nutmeg and enjoy!

Espresso Rum
Halloween Cocktail

3 oz espresso

(Instant works well or dried espresso mixed with hot water and then chilled in the fridge).

1 oz Copper Cannon Aged Rum

1 oz Copper Cannon Maple Syrup

1 oz Half and Half


(Optional For the Rim)

Copper Cannon Maple Syrup

Cinnamon sugar mix (4:1 mix ratio)


Put all ingredients into a cocktail shaker filled with ice and shake vigorously.  Drizzle syrup on a napkin or fingers and wipe the glass rim with syrup, then dip in the cinnamon-sugar mix.  Pour in a cup.  Add whipped cream on top, if so desired, and enjoy!

Maple Mojito

Muddled mint leaves
(using maple syrup or sugar)

2 oz. Copper Cannon Distillery Maple Rum

1 oz. lime juice


Hot Buttered Rum

1 teaspoon brown sugar, 1 tablespoon butter (soft), 1 dash ground cinnamon, 1 dash ground nutmeg, 1 dash ground allspice, 1 splash vanilla extract, 2 oz. Copper Cannon Distillery Maple or Aged Rum, 5 oz. water (hot)

Hot Buttered Rum
Loose Cannon
Maple Old Fashioned
Maple Mojito
Espresso Rum Halloween Cocktail
Canno Coconut Rum Eggnog
Cannon Hot Toddy
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