Drink Recipes: Raise a Glass to Rum Day

National Rum Day is nearly upon us, so when Aug. 16 comes around, make your establishment stand out by offering these specialty rum cocktails. In fact, the light, dark or spiced liquor adds the perfect element to any drink, taking a mundane cocktail and transforming it into a sophisticated creation. Your patrons will want to try these cool libations at the end of summer and beyond, so work these sweet drinks into your menu and celebrate National Rum Day the right way.

Navy Cross
Created by Kevin Diedrich for the Burritt Room in San Francisco.

2 ounces Smith & Cross Jamaican rum
½ ounce Dubonnet
½ ounce house sweet vermouth
Underberg rinsed rocks glass

Stir and strain into rocks glass with one ice cube.

Freaky Tiki
Created by Dana M. Bruner, The Perfect Puree.

3 cups Culinary Traditions Carmelized Pineapple, thawed
2 cups Beverage Artistry Yuzu Luxe Sour, thawed
½ cup Culinary Traditions Mandarin Tangerine Concentrate, thawed
1 cup Beverage Artistry Passion Colada, thawed
2 cups Culinary Traditions Mango, thawed
1 cup Sailor Jerry Rum
1 cup Pimm’s Cup
1 cup Charbay Tahitian Vanilla Bean Rum
¼ cup Chartreuse liqueur

Place all ingredients into a pitcher over ice or pour over ice.

orange boomOrange Boom
Courtesy of MarkeTeam Inc.

1 ½ ounces Bacardi O Rum
1 ½ ounces Coco Lopez
1 ½ ounce fresh orange juice
dash of cinnamon

Combine all ingredients in blender cup. Blend with ice and pour into a Martini glass. Garnish with a cinnamon stick and an orange twist.

All Saints Punch
Created by Esteban Ordonez for DonQ Rum.

12 ounces DonQ Cristal
4 ounces elderflower liqueur
8 ounces fresh orange juice
3 ounces simple syrup
3 ounces fresh lime juice
2 chilled cans lemon/lime soda

In a large container, combine all ingredients except for the lemon/lime soda, cover and refrigerate for at least two hours. When ready to serve, stir thoroughly and transfer to an ice-filled pitcher. Serve with ice in a rocks glass, garnish with lime wheels and top off with a splash of lemon/lime soda.

Dragon BerryDragon Berry Nectar
Courtesy of Bacardi.

½ part Bacardi Dragon Berry Rum
½ part Bacardi Coco Rum
1 part simple syrup
1 part fresh lime juice
4 fresh blackberries
4 lime wedges
4 fresh raspberries

Muddle (3 of each) raspberries, blackberries and lime wedges with simple syrup in a shaker. Add Bacardi Dragon Berry, Bacardi Coco, fresh lime juice and ice. Shake and strain into a glass of crushed ice. Garnish with a lime wedge and 3 berries speared.

Boca Ginger Fizz
By Anika Zappe for Boca Loca Cachaça.

1 ½ ounces Boca Loca Cachaça
¾ ounce lemon juice
¾ ounce agave nectar
¾ ounce Domaine de Canton
½ ounce egg white
2 fresh sage leaves, torn
Dash of peach bitters

Shake ingredients for a long time and strain over ice in a tall glass. Top with soda. Garnish with a long lemon twist.

Courtesy of Cruzan Rum and based on the classic Bossa Nova cocktail.

1 part Cruzan Light Rum
1 part Cruzan 9 Rum
½ part DeKuyper Apricot Brandy
1 part fresh lemon sour
3 parts pineapple juice

Shake all ingredients with ice and pour into a hurricane glass. Garnish with a pineapple wedge and a dusting of fresh ground nutmeg.

Cuba LibreOriginal Cuba Libre
Courtesy of Bacardi.

2 parts Bacardi Rum
4 parts Coca-Cola
2 lime wedges
Ice cubes

Fill a highball glass with cubed ice. Squeeze and drop a fresh lime wedge into the glass. Pour in Bacardi Rum and top with chilled Coca-Cola, ideally bottled. Stir gently.

Crack of Dawn
Created by Jonathan Pogash for Cockspur Rum.

1 ½ ounce Cockspur Fine Rum
¾ ounce fresh lime juice
¾ ounce honey syrup*
Garnish with a slice of lime

Add all ingredients to a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with a slice of lime

*Honey syrup: equal parts honey dissolved in warm water.

Crack of Dawn

Appleton-TingAppleton TIng
Courtesy of Appleton Estate Reserve.

1 ½ ounces Appleton Estate Reserve
Juice of half a Lime
½ ounce Agave Nectar (1-1 Agave Nectar to Water)
4 ounces. Ting (Jamaican Grapefruit Soda)

Combine all ingredients except Ting. Shake and strain into highball glass. Serve over fresh ice. Top with Ting and garnish with a grapefruit skin.


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