Celebrating "National Rum Day" With Classics And Moderns

After a short time away, I am back to offer more delectable cocktails to enjoy on "National Rum Day" on the 16th. As usual, the brands listed for the ingredients can be easily substituted with other brands, but reflect what I recommend for those cocktails. Whether you like to sip or mix white rum, dark rum, spiced rum, black rum, or special reserve rum, there is something for all of you here. Some classic, some modern twists...For detailed info on "National Rum Day", check out my post from last year here - http://www.tailsfromthebarstool.com/blog/national-rum-day-history-and-recipes

 

Classic Mojito

(Photo courtesy of JW Marriott Miami Hotel)

This recipe was submitted by the JW Marriott Miami Hotel who asked me to include it in this story.

  • 1.5 oz Bacardi Superior Rum (or Bacardi Limon)
  • 1 oz simple syrup
  • 4 lime wedges
  • 3 mint leaves
  • Splash of lemon-lime soda
  • Crushed ice
  • Garnish - mint sprig
  • Glass - highball

Prep - Muddle mint and limes, add simple syrup, add ice, shake and pour, add more crushed ice, top with lemon-lime soda.

 

Classic Mai Tai

This is my adaptation of the classic tiki drink. Invented by Trader Vic in 1944 which includes lime juice and rock candy syrup, this version takes on a whole new look and feel. Strong, sweet, and tart.

  • 1 oz Aged Dark Jamaican Rum, such as Appleton X.O.
  • 1 oz Aged Martinique Rum, such as Rhum Clement or Brugal Anejo
  • 1/2 oz fresh lime juice, lime shell (half lime juiced and turned inside out, which is used for garnish
  • 3/4 oz Orange Curacao, such as Marie Brizzard or Combier d'Orange
  • 1/2 oz orgeat syrup (almond-flavored) or thick cane syrup
  • Crushed ice
  • Garnish - lime shell and picked maraschino cherry
  • Glass - tulip or hurricane

Prep - Add all ingredients to a shaker and fill with crushed ice. Shake well. Pour into a chilled hurricane or tulip glass. Ad more crushed ice and garnish.

 

Caribbean Hard Lemonade

  • 1 oz Guava Rum, such as Cruzan
  • 1 oz Mango Rum, such as Cruzan
  • 1/2 oz Coconut Rum
  • 1.5 oz pineapple juice
  • 1.5 oz homemade lemonade
  • Firefly Sweet Tea float
  • Garnish - pineapple slice and lemon
  • Glass - hurricane

Prep - All all ingredients except Firefly to a shaker. Add ice and shake well. Pour over fresh ice in a hurricane glass. Float Firefly Sweet Tea. Garnish

 

Passion Killer

  • 1.5 oz Spiced Rum, such as Pyrat or Pyrat XO reserve
  • 1/2 oz Apricot or peach liq 
  • 1/2 oz fresh lemon juice
  • 1/4 oz homemade cinnamon syrup
  • 3/4 oz apricot or peach puree, homemade or Boiron or Perfect Puree
  • splash of grenadine
  • Garnish - none
  • Glass - collins or tumbler

Prep - Add all ingredients to a shaker with ice. Shake well and pour over fresh ice in a collins or tumbler glass.

 

Blood Orange Basil Mojito

  • 1.5 oz Rum or Orange Rum
  • Splash of blood orange juice
  • 4 basil leaves
  • 2 lime slices (1 for garnish and 1 for squeezing into drink then discard)
  • 1/2 oz simple syrup
  • Crushed ice
  • top with soda water
  • Garnish - lime slice, blood orange slice, and basil leaf
  • Glass - highball

 

Prep - Muddle basil and lime with lime juice and simple syrup, add crushed ice, shake and pour into highball, add more crushed ice, top with soda. Garnish basil leaf, blood orange slice, and lime slice

 

 

 

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