Food & Drinks

A Roundup Of Rum Day Cocktails For 2021 | Cheers

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.

Manila Bay

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


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


  • Shake all the ingredients with crushed ice.

  • Pour the contents of the shaker into a glass.

  • Garnish with dried citrus wheel.


*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.

Botanica Obscura

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


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


  • In a cocktail shaker, add all ingredients.

  • Add ice and shake.

  • Strain into a cocktail glass.

  • Garnish with an edible flower.


The mixologists at Don Papa created this recipe.


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


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


  • 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


The mixologists at Santa Teresa created this recipe.

Hibiscus Parlour

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


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


  • Shake all ingredients with ice.

  • Double strain off ice.

  • Dry shake and transfer to coupe glass.

  • Serve with line hibiscus dusting and pickled raspberry.


The mixologists at Ron Zacapa created this recipe.

Blood Orange Rum Punch

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


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


  • Combine ingredients and shake.

  • Strain into highball glass with chipped ice.

  • Garnish with a pineapple chunk.


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


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


  • 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


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

Island Girl

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


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


The mixologists at Blue Chair Bay created this recipe.

Grapefruit Colada

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


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


  • 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.


The mixologists at Koloa created this recipe.

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