Every year on August 16, the United States celebrates National Rum Day. The history and culture surrounding this spirit are remarkable. Among other things, rum production has a significant impact on the economy of North and Latin America.
Thanks to its versatility, this liquor is preferred by many. Initially called “kill devil” for its high alcohol content and taste, the Caribbean adopted and tweaked rum’s flavor and aroma until it became one of the most popular spirits in islands such as the Dominican Republic, Puerto Rico, Bermuda, and Jamaica.
Celebrating National Rum Day is as simple as pouring your preferred brand over ice. However, if you feel like enjoying a unique and refreshing cocktail, we got some recipes for you.
Find below our curated list of cocktails perfect for celebrating life, summer, togetherness, and National Rum Day. ¡Salud!
Rum Derby
Ingredients:
2 oz. Barceló Imperial Rum
1 oz. fresh squeezed grapefruit juice
½ oz. honey syrup
Garnish: twist of grapefruit peel
Method:
In a shaker with ice, combine Barceló Imperial Rum, fresh squeezed grapefruit juice and honey syrup. Shake well and then strain into a chilled coupe glass. Garnish with a twist of grapefruit peel.
CUATRO SMASH
Ingredients:
1 ½ oz. BACARDÍ Añejo Cuatro
1 oz. ST-GERMAIN Elderflower Liqueur
1 oz. ruby red grapefruit juice
1 oz. tonic water
Method:
Combine the first three ingredients in a shaker with plenty of ice, and shake. Strain into a highball glass filled with crushed or cubed ice. Top with tonic water. Garnish with a grapefruit peel and a mint spring.
Diplomático Reserva Exclusiva Sidecar
Ingredients:
1.7 oz Reserva Exclusiva
.50 oz orange liquor
.70 oz lime juice
Method:
Moisten rim with ½ a lemon. Dip the rim in sugar. Shake all the ingredients with ice. Strain over a cocktail glass.
Rum Sour
Ingredients:
2 oz. Barceló Gran Añejo Rum
1 oz. fresh lemon juice
1 oz. simple syrup
1 egg white
½ oz. red wine.
Method:
In a shaker with ice, combine Barceló Gran Añejo Rum, fresh lemon juice, simple syrup and egg white in a cocktail shaker. Fill with ice and shake for 30 seconds. Strain into a rocks glass filled with fresh ice. Gently pour red wine over the back of a spoon held just above the drink‘s surface so the wine floats on the surface of the drink.
Guava-Colada
Ingredients:
1.5 oz Santa Teresa 1796
.75 oz Lime Juice
.75 oz Guava nectar/juice
.75 oz Coco Lopez Coconut Cream
Method:
Combine all ingredients in a tin. Add ice. Shake. Strain. Serve in Collins or Hurricane glass Ice, with crushed garnish, burnt cinnamon stick and lime wheel.
Havana Club Clásico 1934
Ingredients:
2 oz Havana Club Añejo Clásico
3/4 oz Martini & Rossi Rosso Sweet Vermouth
1/2 oz Amaro Averna
3 dashes Orange Bitters
Spicy Mango Daiquiri
Ingredients:
1.5 oz Santa Teresa 1796
1 oz Lime Juice
.5 oz Monin Mango Syrup
1-2 dash Scrappy’s Hellfire Bitters
Method:
Combine all ingredients in a tin. Add ice. Shake. Fine strain in a chilled glass Tajin rim and lime wheel.
Black Barrel Classic Daquiri
Ingredients:
2 oz Mount Gay Black Barrel
1 oz Fresh Lime Juice
1 oz Simple Syrup
Lime wheel for garnish
Method:
Add ingredients to the shaker. Add ice, shake, and strain into a chilled coupe. Garnish with a lime wheel.
Rum Manhattan
Ingredients:
2 oz. Barceló Imperial Onyx Rum
1 tsp. of sweet vermouth
2 dashes of Angostura bitters
Garnish: Luxardo Maraschino cherry
Method:
In a mixing glass with ice, combine Barceló Imperial Onyx, sweet vermouth and Angostura bitters. Stir until well-chilled and then pour into a chilled Manhattan or martini glass. Garnish with a maraschino cherry.
,type=downsize)