• 1 oz Don Q Gold
• 3 oz Gambinos King Cake Rum Cream

Stir ingredients in a rocks glass over fresh ice.

• 1 oz Kahlua
• 1 oz Gambinos King Cake Rum Cream
• 1 oz triple sec

Layer carefully in a shot glass, or shake and serve over ice.

• 1 c vanilla ice cream
• 0.25 c Gambinos King Cake Rum Cream
• 0.25 c heavy cream
• 2 oz dark rum

Blend all ingredients and serve immediately.

• 1 oz Gambinos King Cake Rum Cream
• 0.5 oz Jack Daniels Tennessee Honey

Shake all ingredients with ice. Strain into a shot glass.

• 1 oz vodka
• 1 oz coffee liqueur (we like St. George NOLA Coffee Liqueur)
• 1 oz Gambino’s King Cake

Pour over large ice cube in a rocks glass. Stir. Enjoy.

• 0.5 oz grenadine
• 0.5 oz coffee liqueur
• 0.5 oz Gambinos King Cake Rum Cream

Layer carefully in a shot glass, or shake and serve over ice.

• 1 oz Gambinos King Cake Rum Cream
• 1 oz dark rum
• 1 cup hot brewed coffee

Combine ingredients in temperature safe mug. Whipped cream and cinnamon to garnish.

• 1 oz Gambinos King Cake Rum Cream
• 0.5 oz Don Q Coconut Rum
• 1 barspoon amaretto

Shake with ice. Strain into a shot glass.

• 2 oz dark rum
• 0.25 oz simple syrup
• 2 dashes Angostura bitters
• 1 oz Gambinos King Cake Rum Cream

Stir in a rocks glass with ice. Float Gambinos King Cake Rum Cream on top.

• 0.75 oz Gambinos King Cake Rum Cream
• 0.75 oz Skrewball Peanut Butter Whiskey
• 0.25 oz Bols Creme de Banana

Shake with ice. Strain into a shot glass.

• 1 oz rum
• 1 oz Gambino’s King Cake Rum Cream
• 1 pint stout (we like the NOLA Irish Channel Stout)

Combine the rum and King Cake Rum Cream in a shot glass. Fill a pint glass halfway with the stout. Drop the shot glass into the pint glass and chug.

• 3 oz Gambinos King Cake Rum Cream
• 1 oz white rum
• 1 oz pineapple juice
• 0.5 oz cream of coconut

Option:

1. Blend all ingredients with a half cup of ice until smooth. Serve immediately.
2. Shake with ice. Serve over chipped ice.

• 1 oz cold brew
• 1 oz Gambinos King Cake Rum Cream
• 1 oz white rum

Shake with ice and strain into a martini glass or coupe. Garnish with cracked coffee beans.

• 1 oz Gambinos King Cake Rum Cream
• 0.5 oz coffee liqueur
• 0.25 oz amaretto or Frangelico

Shake with ice. Strain into a shot glass.

• 1.5 oz Gambinos King Cake Rum Cream
• 1 oz Creme de Cacao
• 1 oz Creme de Menthe

Shake all ingredients with ice. Strain into a coupe.
Optional: Garnish with freshly grated cinnamon.

• 1 oz Gambinos King Cake Rum Cream
• 3 oz Barq’s root beer

Add root beer to a glass with chipped ice. Drop in rum cream. For some extra heft, add 1 oz dark rum.

• 1 oz Gambinos King Cake Rum Cream
• 1 oz Don Q Gran Reserva 7
• 1 oz Bols Creme de Banana

Shake all ingredients with ice. Strain into a rocks glass with fresh ice. Optional: Garnish with a bruleed banana.

• 5 strawberries
• 1.5 oz white rum
• 0.5 oz lemoncello
• 1 oz Gambinos King Cake Rum Cream

Muddle strawberries with rum in the bottom of a shaker. Add the rest of the ingredients and shake with ice. Double strain into a rocks glass with fresh ice. Garnish with a strawberry on a pick.

• 0.75oz Gambino’s King Cake Rum Cream
• 0.75oz limoncello cream

Combine all of the ingredients in a shaker tin. Fill the shaker 2/3 with ice. Shake vigorously for 5-10 seconds. Double strain the contents of the shaker into a shot glass. Garnish with a lemon wedge.

• 1.5oz Gambino’s King Cake Rum Cream
• 1oz creme de banana
• 0.5oz amaretto
• 1oz half and half

Combine all of the ingredients in a shaker tin. Fill the shaker 2/3 with ice. Shake vigorously for 5-10 seconds. Fill a rocks glass with pebble ice. Double strain the contents of the shaker into the glass. Garnish with a banana slice and sprinkle with cinnamon.

• 0.5oz Gambino’s King Cake Rum Cream
• 0.5oz Cocktail & Son’s fassionola syrup
• 0.5oz dark creme de cacao

Pour the fassionola syrup into a shot glass. Using the back of a cocktail spoon, slowly pour the King Cake Rum Cream on top of the grenadine. Using the back of a cocktail spoon, slowly pour the creme de cacao over the rum cream.

• 1.5oz Gambino’s King Cake Rum Cream
• 2-4 scoops butter pecan ice cream
• 3-4oz club soda

Pour the King Cake Rum Cream into a champagne flute. Add in the ice cream. Slowly top off with club soda. Serve.

• 0.5 cup Gambino’s King Cake Rum Cream
• 0.5 cup cold whole milk
• 0.5 cup aged rum
• 0.5 cup cool whip, thawed
• 1 (3.4oz) pkg instant vanilla pudding mix

In a bowl combine the instant pudding mix with the milk and beat on a low speed for 2 minutes with an electric mixer. Add in the King Cake Rum Cream and beat for an additional 20 seconds. Pour in the aged rum and beat for another 20 seconds. Using a rubber spatula, fold in the cool whip. Divide the mixture into 2-oz plastic cups. Refrigerate or freeze until ready to serve. Garnish with a pirouette cookie and whip cream.

• 1oz Gambino’s King Cake Rum Cream
• 0.5oz cream of coconut
• 0.25oz vodka
• 1 barspoon blue curacao

Combine all of the ingredients in a shaker tin. Fill the shaker 2/3 with ice. Shake vigorously for 5-10 seconds. Double strain the contents of the shaker into a shot glass. Garnish with a blue candy ribbon, shaped like a rabbit tail.