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This is the kind of tiki cocktails I can get behind! It's tart enough, has certain bitterness from the Mûre, the banana and pineapple takes you to the tropics yet you still can taste the rum. That's an incredible feat, especially without using bitters whatsoever.

I have had a Rum Runner in many of the existing tiki bars in California. I also have many vintage tiki cocktail books and this recipe is the same (or similar) to those recipes.
As with most tiki cocktails, I find them a bit sweet. We added a Demerara 151 float. Lessened the sweetness and added a bit more of the rum kick.

Couldn’t really get on with the blackberry. Removed, and replaced with 15ml of a creamy banana liqueur I had on hand. A dusting of grated nutmeg works well.

Nix the grenadine. Reduce the pineapple to 45 ml, the banana liqueur to 22.5 ml. Add two dashes of Peychaud's bitters. There it is! Enjoy.

I made this drink according to these directions, and it came out a little sweet but still very enjoyable. I think it made a difference that I used fresh pressed pineapple juice from a pineapple that I cut up immediately before I made the drink.

A bit too sweet for me. I might skip the grenadine next time, and maybe swap the blackberry liqueur for unsweetened cranberry juice.

Pretty good, but I felt like it was a bit of an in-betweener. Next time I will add more blackberry to see if that tips it in the direction that I was hoping for. Not a bad drink, just not my favorite.

I made it : 1oz Cargo Cult Banana Rum, 1oz dark rum, 1 oz pineapple juice, 1 oz creme de cassis, 1 oz orange juice, 0.5 oz grenadine and 0.5 oz 55% rum

When the sunshine arrives this is my goto and its easily customisable to whatever you have in the cabinet.