Aug. 16 is National Rum Day, as if people needed a reason to enjoy rum — especially during the last few weeks of summer. We always get plenty of great recipes for various drink “holidays,” but this year’s crop of rum cocktails look particularly delicious. Here are eight that we like. (And if you want to compare, check out 2021’s rum recipes.)
Kiwi Bird
Ingredients
- 1 ½ oz. Dark rum
- ¾ oz. Campari
- 1 oz. The Perfect Purée kiwi puree thawed
- ½ oz. Pineapple juice
- ½ oz. Lime juice
Instructions
- Add the ingredients to a mixing glass.
- Add ice and shake until well chilled.
- Strain into a glass over fresh ice.
- Garnish with a kiwi, halved.
Notes
Jules Aron, Miami bar consultant and author of The Healthy Bartender, created this recipe.
Hazy Day Afternoon
Ingredients
- 1 ½ oz. Light Rum
- ½ oz. Guava nectar
- ½ oz. Pineapple
- ½ oz. Orange juice
- ¼ oz. Lime
- ½ oz. Simple syrup
- Contact Haze Hazy IPA
Instructions
- Combine ingredients except beer in a shaker with ice and shake.
- Pour into a tall glass with ice.
- Top with IPA.
- Garnish with fresh orange peel.
Notes
he mixologists at Elysian Brewing created this recipe.
Mango Untamed
Ingredients
- 1 ½ oz. Appleton Estate rum
- ½ oz. Giffard creme de banane liqueur
- ¼ oz. Giffard orgeat
- ½ oz. Mango puree
- 1 oz. Fresh lime juice
Instructions
- Combine all ingredients into shaker tin.
- Hard shake until ice cold.
- Garnish with dehydrated lime wheel, edible flower and baby’s breath sprig.
Notes
Indy Acevedo-Fowler, lead mixologist at Elm & Good in Dallas, created this recipe.
Oo-Bae Bae
Ingredients
- 1 oz. Kula toasted coconut rum
- 1 oz. Bacardi Superior rum
- 2 oz. Calahua coconut cream
- ½ oz. Ube syrup
Instructions
- Add cream and liquors to blender with ice.
- Blend until smooth.
- Drizzle ube syrup in cup.
- Pour blended beverage into cup.
Notes
The mixologists at Hyatt Regency Maui Resort and Spa created this recipe.
Flying Fortress
Ingredients
- 1 oz. El Dorado 15 rum
- ½ oz. Lemon Hart 151rum
- ½ oz. Batavia Arak
- ¾ oz. Durian syrup
- ½ oz. Pineapple juice
- ¼ oz. Giffard banane du Bresil liqueur
- ¼ oz. Lime juice
Instructions
- Combine ingredients in a shaker and whip shake.
- Dump into footed pilsner glass.
- Top with pebble ice.
- Garnish with pineapple fronds.
Notes
Marc Rizzuto of Death & Co. created this recipe.
Coco-Pandan
Ingredients
- 1 ½ oz. Bacardi rum
- ¾ oz. Pandan simple syrup
- ¼ oz. Lime juice
- 2 oz. Vita CoCo coconut water
Instructions
- Combine rum, pandan syrup, and lime juice with ice and shake.
- Strain into highball glass over fresh ice.
- Top with coconut water.
- Garnish with pineapple frond and sugarcane stick.
Notes
Jazz Moralez, beverage manager at Finch & Fork in Santa Barbara, CA, created this recipe.
Tanlines in Aruba
Ingredients
- 2 oz. Rum blend 4 yr + 8 yr
- ½ oz. Creme de banana liqueur
- ¼ oz. Coconut cream
- ¼ oz. Orgeat
- ½ oz. Lime
- ¼ oz. Amara Montenegro
Instructions
- Combine ingredients and shake.
- Pour into tall glass with ice.
- Garnish with pineapple leaf and dehydrated pineapple.
Notes
The mixologists at Side Bar in San Diego created this recipe.
Matcha, Mon Amour
Ingredients
- 1 oz. White rum
- 1 oz. Coconut liqueur
- ½ oz. Orange liqueur
- ½ oz. Lemon juice
- splash of Demerara syrup
- barspoon of Matcha powder
- Soda water
Instructions
- Combine all ingredients besides soda water in a shaker tin with ice.
- Shake and strain over fresh ice in a Collins glass.
- Top with a lime wheel.
Notes
The mixologists at Venteux in Chicago created this recipe.
