National Rum Day — that’s today! And yes, we make rum in the U.S. Recipes and photos courtesy Flor de Cana.

Chichigalpa Old Fashioned
2 oz Flor de Caña 18 year old rum
1 teaspoon maple syrup
2 dashes orange bitters
1 dash Fee’s barrel aged bitters

Stir & strain into a rocks glass. Garnish with a lemon & orange twist.

Mogamabo Daiquiri
1.5 oz Flor de Caña 4 year white rum
.5 oz Flor de Caña 7 year old rum
1 barspoon tamarind syrup
.75 oz lime juice
.5oz simple syrup

Pour Flor de Caña into a shaker, add rum, syrups and lime. Shake and strain into a cocktail glass. Garnish with a lime wheel.

This variation on the Daiquiri takes Tamarind, a popular fruit in both Indian and Hispanic cultures, and creates a deep rich Daiquiri.

Rum Sazerac
2 oz. Flor de Caña 7 Year Old Rum
.5 oz. Simple Syrup
3 Dashes Peychaud Bitters
Dash Lucid Absinthe

Add Flor de Caña, simple syrup, Peychaud bitters, and Lucid Abinthe to shaker with ice. Strain into a coupe glass. Garnish with red grapes

7 Year Smash – Recipe by Jon Gasparini, Rye on the Road
2 oz. Flor de Caña 7 Year Old Rum
3 Muddled Kumquats
.5 oz House Falernum (lime/clove liqueur), or Velvet Falernum
3 dashes Angostra Bitters
1.5 oz. Prosecco
Lime zest garnish

In an Old Fashioned glass, muddle kumquats with Falernum. Add Rum, bitters and ice. Top with Prosecco. Lime garnish

Criollo Cocktail
2 oz Flor de Caña 7 Year Old Rum
1 oz Key Lime Juice
3 slices of fresh Mango or Mango Puree
1 oz Agave Syrup
Sprig of fresh Cilantro
Dash of Cayenne Pepper

Muddle cilantro, cayenne pepper and mango with ice in a collins glass. Add Flor de Caña and key lime juice. Half fill the glass with crushed ice; stir. Fill to the brim with more crushed ice and stir again. Garnish with a lime wedge and cilantro sprig, or slice of mango.

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