Why’s the rum always gone? It doesn’t have to be! Friday, August 16th marks National Rum Day, the wonderful spirit that is the base of several cocktails including the classic Daiquiri, Mai Tai and Piña Colada.
In honor of this age-old spirit, We’ve put together a few not-so-classic rum cocktails below! Whether its light rum, dark rum, or spiced rum, these recipes will have everyone feeling like Captain Jack Sparrow! Enjoy!
ESCAPE FROM THE BAY from Mortar and Pestle (San Jose and San Mateo, Calif.) ~ Created by Akash Kapoor, Founder & CEO
- 1 oz Plantation 3 Star White Rum
- 1/4 oz Plantation Stiggens Pineapple Rum
- 1/2 oz Batavia Arrack
- 1/4 oz Kronan Swedish Punsch
- 1/2 oz Small Hands Foods Pineapple Gum Syrup
- 1/4 oz Lemon Juice
- 3/4 oz Grapefruit Juice
- 1/2 oz Simple Syrup
- 1/4 oz Mahalo bitters (a blend of Bittercube Jamaican #2 and #1 bitters, and angostura)
Instructions: Build the cocktail in the tin and fill with ice. Hard shake and dirty dump into a mason jar. Garnish with a dehydrated lime wheel with one side sprayed with edible gold spray and a grapefruit peel.
COLD BREW COCKTAIL from Slater’s 50/50 (8 locations in California and Nevada) ~ Created by James Bailey, Culinary Director of Elite Restaurant Group
- 1 oz Malahat Spiced Rum
- ½ oz Dekuyper Butterscotch Schnapps
- 1 dollop whipped cream
- 1 pinch salt
- 2 oz cold brew nitro coffee
Instructions: In a tin, fill ⅔ with ice, pour in Rum and Schnapps, then add the whipped cream and salt. Shake vigorously, strain into a coupe glass. You should have a foamy head. Then, slowly, as not to disturb the foam top, fill coupe with 2 oz of cold brew on nitro. Garnish with nutmeg from a Microplane.
- 1 oz. Kiwi Purée
- 1 oz. Passion Fruit Syrup
- 1 1/2 oz. White Rum
- 1 oz. Spiced Rum
Instructions: Add all ingredients to a Boston shaker, straight pour into Tiki glass and top with shaved ice.
ISLAND STORM from Tavern House (Newport Beach, CA)
- 1.5 oz rum
- .5 oz Licor 43
- .5 oz fresh lime juice
- 1 oz prickly pear puree
Instructions: Combine the rum, Licor 43, fresh lime and prickly pear puree along with ice in a mixing glass. Shake well and pour into bucket glass. Garnish with an orange peel.
LAVENDER DAIQUIRI from Greenbar Distillery (Los Angeles, California)
- 2 oz CRUSOE Silver Rum
- 1 oz Fresh Squeezed Lime Juice
- 1 oz Simple Syrup
- 2 dashes BAR KEEP Lavender Bitters
Instructions: Combine all the ingredients and shake with ice until your shaker tin goes frosty. Strain into a coupe and serve with fresh lavender or a lime wheel.