National Rum Day is Saturday, August 16, so it's the perfect time to add some refreshing rum cocktails to your menus. According to Grand View Research, the global rum market is projected to reach $23.6 billion by 2030, growing at a 4.3% annual rate.
We've rounded up rum recipes for tried-and-true favorites as well as some unique twists.
La Lola
from RosaNegra Miami
Ingredients:
1.5 oz Charanda Mexican Rum
0.5 oz aged rum
1 oz passionfruit puree
0.5 oz lemon juice
1oz Milk
Foam: 1 oz strawberry syrup, 1 oz heavy cream, 1g xanthan gum
Directions:
For the foam:
- Mix strawberry syrup, heavy cream, xanthan gum, and let curdle for 30 min.
- Then strain through a coffee filter.
For the cocktail:
- Combine all ingredients into a shaker filled with ice.
- Shake and strain into glass.
- Add strawberry foam using a whip cream dispenser.
City of Lights
Ingredients:
.5oz Brugal 1888
.5oz Planteray Pineapple Rum
.5oz Bacardí Superior
2oz fresh pineapple juice
1oz passion fruit purée or juice
.75oz coconut purée
.5oz fresh lime juice
.25oz simple syrup
Small dash of sea salt
3 drops tiki bitters
Directions:
- In a shaker, combine all ingredients, dry shake (no ice) to emulsify the coconut and blend the salt.
- Add ice and shake again until well-chilled.
- Strain into a chilled Collins glass over fresh ice.
- Garnish with a sundae cherry.
Maple Spiced Rum Lemonade
Ingredients:
1 1/2 oz spiced rum
1/2 oz Monin Maple Spice Syrup
2 oz lemonade
4 oz club soda
Garnish: Creole seasoning, Dehydrated lemon
Directions:
- Fill serving glass full of ice.
- Pour ingredients into serving glass in order listed.
- Pour mixture into mixing tin and back into serving glass to mix.
- Add garnish and serve.
Guavalicious
Ingredients:
1½ oz Don Q Reserva 7 Rum
2oz Guava juice
⅓oz Fresh lime juice
1tsp Coco Lopez® Cream of Coconut
Directions:
- Shake all ingredients with ice.
- Strain over ice in a rocks glass.
- Garnish with an edible flower and a piece of coconut shell.
Bumbu Rum Punch
Ingredients:
1.5 Bumbu Original
1.5 oz Pineapple Juice
0.75 oz Orange Juice
Club soda to fill
Directions:
- Combine Bumbu, pineapple, and orange juice into a shaker with ice.
- Shake then strain into a glass with ice and top with club soda.
Casa de la Nueva Granada
Ingredients:
1 ½ oz Ron La Hechicera
1 ½ oz Dona Sofi Viche
1 ¼ oz Bols Liqueur / Triple Sec
¾ oz Níspero Orgeat Syrup
1 Fresh Mandarin
1 Fresh Lime
1 ½ oz Fresh Níspero Fruit
Fresh Mint (Spearmint)
Garnish: Clitoria flowers and fresh mint sprig
Directions:
- Shake all ingredients.
- Strain into a highball glass.
- Garnish with Clitoria flowers and mint sprig.
Matcha Colada
Ingredients:
4 oz of Sweetened Coconut Milk
1/2 Frozen Pineapple
1 oz Kraken Gold Rum
3/4 oz Agave
¾ Teaspoon Matcha
Directions:
- Add Kraken gold spiced rum, frozen pineapple, sweetened milk, match and agave into a blender.
- Blend until smooth and pour into glass.
- Garnish with a pineapple slice.
Swagat
Ingredients:
Camikara Rum – 45ml
Top up with peach lemonade
Garnish – Rosemary
Directions:
- Add the rum, into a highball glass filled with ice.
- Top up the glass with peach lemonade
- Garnish with rosemary.
Playa Paraiso
Ingredients for Playa Paraiso:
1 ½ oz. Rum
1 oz. The Perfect Purée Soursop Puree, thawed
1 oz. simple syrup
1 oz. fresh lime juice
3 oz. sparkling water
1 sprig of fresh mint
Tajin for garnish
Directions:
- In a shaker, muddle fresh mint, and add all ingredients, except sparkling water.
- Shake and serve on the rocks.
- Top with sparkling water.
- Garnish with mint and lime.
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