Recipes: National Rum Day, 2016

Tomorrow (August 16) marks the annual passing of National Rum Day, a holiday with an impressive longevity in comparison to other spirit-inspired festive occasions. Here are a few cocktails we pre-tested over this past weekend and which received our stamp of approval. Bear in mind: All of these cocktails are best served without listening to Jimmy Buffett.

East India NegroniEast India Negroni
2 parts Banks 5 Island rum
1 part Campari
1 part Lustau East India sherry
orange peel (for garnish)

Add all the ingredients but the garnish to a mixing glass, then add ice. Stir and strain into a rocks glass with one large ice cube. Garnish with the orange peel.

Mount Gay Rum’s Barbadian Rum Punch
1 part sour (lime juice)
2 parts sweet (simple syrup)
3 parts strong (Mount Gay Black Barrel rum)
4 parts weak (water or unsweetened iced tea) (Note: we used iced tea)

Combine all elements and stir. Let sit in fridge for 20-30 minutes. Serve.

image007Rum Babalu
2 parts Kirk and Sweeney 12 Year Old Rum
¾ part fresh lime juice
½ part maple syrup
1 part ginger beer
1 dash of Angostura bitters

Add all ingredients in a shaker except ginger beer, add ice and shake well until chilled. Strain over fresh ice, top with ginger beer and garnish with an orange peel.

Pineapple-Mojito_Close-up-BestPineapple Mojito
(Recipe and photo by Cocina 214)
6 leaves of mint (no stems)
1 oz pineapple chunks
1.5 oz pineapple juice
1 oz simple syrup
.75 oz Malibu Pineapple Rum
.75 oz Bacardi Rum Coconut
1 oz soda water
0.5 oz diluted lime juice

Muddle mint, pineapple, diluted lime and simple syrup. Add ice. Then add Bacardi and pineapple rum. Shake well. Pour contents into a 16oz glass. Garnish with pineapple leaf.

Neo White Negroni
2 parts Facundo Neo rum
1 part Cocchi White Americano
dash of Maraschino liqueur
Lemon twist

Combine ingredients with ice. Garnish with a twist of lemon.

Hint of SpiceCruzan Hint of Spice
(Recipe by Christian Guillén)
2 parts Cruzan Aged Light Rum
1 part D&D Shrubs & Syrups Co. Spiced Pecan Orgeat
1/2 part Allspice Liqueur
3/4 part fresh lime juice
5 dashes Angostura Bitters

In a cocktail shaker, combine rum, spiced pecan orgeat, allspice liqueur, and fresh lime juice. Shake and strain into a Collins Glass over crushed ice. Top with bitters and garnish with a mint sprig and lime wheel.

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1 Response

  1. Jerry August 15, 2016 / 3:54 pm

    I had all the ingredients for the Rum Babalu on hand so I gave it a go. It’s okay, but not that great… just tastes like all of ingredients separately without the magical melding that makes for a great drink. Thanks for the recipe ideas though!

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