A Roundup Of Rum Day Cocktails For 2021

We enjoy rum cocktails all year round, but many people do think of rum as a vacation-only or summer spirit. We guess that’s why August is National Rum Month and Aug. 16 is National Rum Day. But it’s as good a reason as any to hoist a rum cocktail or two as the summer winds down. Here are eight drink recipes that go beyond the basic Daiquiri or Mojito.

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Manila Bay

Course Drinks

Keyword Aperol, Kasama rum, lime, rum, Yellow Chartreuse

Ingredients

• 1 oz. Kasama rum
• 1 oz. Pineapple sage-infused Aperol*
• 1 oz. Yellow Chartreuse
• 1 oz. Fresh lime juice

Instructions

• Shake all the ingredients with crushed ice.
• Pour the contents of the shaker into a glass.
• Garnish with dried citrus wheel.

Notes

*For Pineapple sage-infused Aperol: Gently muddle 2 cups of loosely packed fresh pineapple sage and combine with 1 liter of Aperol. Let the mixture infuse for 2 to 3 hours, then strain.

The mixologists at Kasama created this recipe.

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Botanica Obscura

Course Drinks

Keyword Don Papa 7 rum, hibiscus syrup, lemon, Mole bitters, rum

Ingredients

• 2 oz. Don Papa 7 rum
• ¾ oz. Lemon juice
• ¾ oz. Hibiscus syrup
• 1 Dash of Mole bitters

Instructions

• In a cocktail shaker, add all ingredients.
• Add ice and shake.
• Strain into a cocktail glass.
• Garnish with an edible flower.

Notes

The mixologists at Don Papa created this recipe.

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Guava-Colada

Course Drinks

Keyword Coco Lopez coconut cream, guava, lime, Santa Teresa 1796 rum

Ingredients

• 1 ½ oz. Santa Teresa 1796 rum
• ¾ oz. Lime Juice
• ¾ oz. Guava nectar/juice
• ¾ oz. Coco Lopez coconut cream

Instructions

• Combine all ingredients in tin.
• Add ice and shake.
• Strain into Collins or Hurricane glass with crushed ice.
• Garnish with a burnt cinnamon stick and lime wheel

Notes

The mixologists at Santa Teresa created this recipe.

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Hibiscus Parlour

Course Drinks

Keyword aquafaba, dry vermouth, hibiscus syrup, Ron Zacapa, rum

Ingredients

• 1 ½ oz. Ron Zacapa
• ½ oz. Dry vermouth
• ½ oz. Lemon juice
• ½ oz. Hibiscus syrup
• 1 oz. Aquafaba

Instructions

• Shake all ingredients with ice.
• Double strain off ice.
• Dry shake and transfer to coupe glass.
• Serve with line hibiscus dusting and pickled raspberry.

Notes

The mixologists at Ron Zacapa created this recipe.

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Blood Orange Rum Punch

Course Drinks

Keyword Barbancourt 3 Star rum, Blood orange, lime, pineapple, rum

Ingredients

• 2 oz. Barbancourt 3 Star rum
• 1 ½ oz. Pineapple juice
• 1 oz. Blood orange
• ½ oz. Lime juice

Instructions

• Combine ingredients and shake.
• Strain into highball glass with chipped ice.
• Garnish with a pineapple chunk.

Notes

Bartender Curtis Bernadeauat at Writing on The Wall bar in New York created this recipe.

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Pedasi

Course Drinks

Keyword lime, Orgeat syrup, Pimento Dram liqueur, pineapple, Ron Abuelo 7 Años, rum

Ingredients

• 1 ½ oz. Ron Abuelo 7 Años
• ½ oz. Pimento Dram liqueur
• 1 ½ oz. Pineapple juice
• ½ oz. Fresh lime juice
• ¾ oz. Orgeat syrup
• 1 Dash chocolate bitters

Instructions

• Shake all ingredients.
• Simple strain into a tumbler over crushed ice.
• Garnish with a sprig of mint and freshly grated nutmeg.

Notes

Cristobal Srokowski, Ron Abuelo Global Brand Ambassador, created this recipe.

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Island Girl

Course Drinks

Keyword Blue Chair Bay Coconut Rum, coconut rum, Lemon-lime soda, orange juice, pineapple

Ingredients

• 1 ½ oz. Blue Chair Bay Coconut Rum
• 1 oz. Orange juice
• 1 oz. Pineapple juice
• 2 oz. Lemon-lime soda

Instructions

• Build ingredients directly into tall glass with ice.
• Add an orange slice and cherry.

Notes

The mixologists at Blue Chair Bay created this recipe.

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Grapefruit Colada

Course Drinks

Keyword coconut water, Grapefruit juice, Koloa Gold rum, Orgeat syrup, rum

Ingredients

• 2 oz. Koloa Gold rum
• 2 oz. Grapefruit juice
• 1 oz. Coconut water
• ½ oz. Orgeat

Instructions

• Add all ingredients together with ice.
• Shake until frothy and strain.
• Pour into a tall glass with ice cubes.
• Add two fresh slices of grapefruit.
• Garnish with a dehydrated grapefruit slice.

Notes

The mixologists at Koloa created this recipe.