Today is National Rum Day in the United States — the kind of holiday that shouldn’t just be limited to America. So we thought we’d help make National Rum Day an International Rum Day, by offering a list of 10 terrific rum recipes from all over the Caribbean (and one from the US). So take a look, enjoy responsibly and celebrate this wonderful holiday, wherever you are. Cheers!
Angostura Daiquiri — Angostura Rum, Trinidad
2 parts Angostura Reserva Rum (or Angostura 5 Year Old Rum to make a luxury Daiquiri)
1.5 parts Lime Juice
1 part Sugar Syrup – Depends on how sweet a tooth you have!!
Cubed Ice
Add ingredients into jam jar, add cubed ice and shake it viciously for 15 seconds. Strain through a sieve into a cocktail glass (or a champagne flute)
Miami Club Mojito Recipe — South Beach Marriott
Muddle 6-8 mint leaves and 4 lime wedges
1 ½ oz Miami Club Rum
¼ oz simple syrup
Splash of coconut puree
Splash of club soda
Reserve Jamaican Breeze — Appleton Rum, Jamaica
1.5 oz. Appleton Estate Reserve Rum
1 Slice Fresh Ginger – Muddled
2.0 oz. Fresh Pineapple Juice
0.5 oz. Simple Syrup (1-1 Sugar to Water)
Dash of Angostura Bitters
Garnish: Lime Wheel
Muddle ginger in a pint glass. Add remaining ingredients and ice. Shake and strain into a rocks glass over fresh ice and garnish with a lime wheel.
Above: Long Island in the Bahamas — the perfect place for a Goombay Smash
Goombay Smash — Bahamas
1-1/4 fl oz dark rum (try Bacardi Gold Rum)
¾ fl oz coconut rum (try the Bahamas’ Ron Ricardo coconut rum)
3 fl oz pineapple juice
¼ fl oz lemon juice
¼ fl oz triple sec
A dash of simple syrup (brown sugar dissolved in water)
Shake well with ice and strain into a tall glass with cracked ice . To garnish, add a slice of lemon.
Moon Club Mojito: Moon Club – Atlantis, Paradise Island
Moon Club Mojito
2 oz. Bacardi Black Razz Rum
1.5 oz. Simple Syrup
3 Lime wedges
10-12 Mint leaves
In a highball glass lightly muddle limes and simple syrup then add mint leaves (remember to slap the mint leaves before adding). Fill glass with crushed ice and rum. Stir well. Squeeze lime wedge and drop into drink and add a splash of soda. Garnish with 3 mint leaves and two straws and serve.
Kittitian Rum Punch — St Kitts Marriott
1 oz CSR local rum
Splash of orange Juice
Splash of pineapple Juice
Dash of grenadine
½ oz Bacardi 151
Choose a garnish – nutmeg, orange slice or pineapple wedge
ATLANTICO Sol — Atlantico Rum
2 oz ATLANTICO Platino Rum
.75 oz Fresh Squeezed lime juice
.75 oz Simple syrup
1 oz Pineapple juice
Blood orange wedge
Muddle wedge of blood orange in shaker. Add ice and other ingredients. Shake and strain into rocks glass. Garnish with blood orange and mint.
The Original Painkiller — Soggy Dollar Bar, Jost Van Dyke, BVI
The proportions of this recipe are secret — but that doesn’t mean you can’t have fun trying to figure it out.
Dark Rum
Cream of Coconut
Pineapple Juice
Orange Juice
Fresh grated Grenadian nutmeg
Brugal Dehumidifier
2 oz Brugal Extra Dry Rum 1/2 oz. fresh lemon juice 1 teaspoon superfine sugar 3 dashes Angostura bitters 5 mint leaves Club soda
Combine all ingredients except bitters and club soda, and shake with ice. Pour into a collins glass, top with club soda and float 3 dashes of bitters. Garnish with a mint sprig.
Mai Tai — Don Q Rum
2 oz Don Q Cristal
1 oz Don Q Limon
1 tsp Grenadine
1 oz Lime Juice
1/2 tsp Powdered Sugar
Splash of Almond Liqueur
Shake well, add a splash of almond liqueur, serve over ice and garnish with a slice of orange and a cherry.