National Rum Day is coming up and it’s the perfect time to brush up on your bartending skills and make some new beverages.
Get ready to steer away from the classic Rum and Coke or vacation piña colada, because these rum cocktails will have you sipping and shaking! This woody, yet vanilla smooth liquor is the perfect combination for both sweet and savory cocktails. Being able to make a mean cocktail at home is a special talent and we are here to help you out, with six delicious rum-based recipes to celebrate National Rum Day on August 16.
Ocho Old Fashioned
BACARDI Ocho Old Fashioned
2 oz. BACARDÍ Reserva Ocho
¼ oz. Simple syrup
2 Dashes Angostura bitters
Instructions: Add all ingredients into a rocks glass, fill with ice and stir until well mixed and very cold. Garnish with an orange peel.
To Bee or Not to Bee Cocktail by Thomas Thoshino, Salvaje:
1.5 oz. Brugal 1888
1 oz. Guava
1 oz. Coconut water
0.5 oz. Mulassano dry vermouth
Instructions: Shake all ingredients together and double strain into a vessel.
Midnight In PR: CHICA
Midnight in PR from CHICA
2 oz. White rum
0.5 oz. Blackberry puree
0.75 oz. Lime juice
0.75 oz. Simple syrup (equal parts white sugar and water)
5 Mint leaves
Instructions: Combine all ingredients and shake with ice, then strain over fresh crushed ice in a collins glass. To top it off, garnish with a mint leaf and a blackberry.
1.1 oz. Brugal 1888
0.5 oz. Aperol
0.5 oz. Lillet Blanc
Dash peach bitters
Instructions: Stir all ingredients together and garnish with a grapefruit peel.
Red Bean Piña Colada: KAORI Miami
Red Bean Piña Colada from KAORI Miami
1 oz. Santa Teresa 1796 Rum
1 oz. Havana Club Rum
2 oz. Red bean coconut mix
1.5 oz. Pineapple juice
Instructions: Add all ingredients into a cocktail shaker. Shake the mix for 10-15 seconds, then strain into a large cocktail glass. Top the cocktail with ice and garnish with mint sprig.
BACARDI Cuatro Smash
1 ½ oz. BACARDÍ Añejo Cuatro
1 oz. ST-GERMAIN Elderflower Liqueur
1 oz. Ruby red grapefruit juice
1 oz. Tonic water
Instructions: Combine the first three ingredients in a shaker with plenty of ice and shake well. Then, strain the mixture into a highball glass filled with ice and top with tonic water. Once strained, garnish with a grapefruit peel and a mint sprig.