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National Rum Day Cocktails

Whereas every day is a fine occasion for drinking rum, August 16th is National Rum Day, making it the finest occasion. So to celebrate this rummiest of holidays, we’ve rounded up a few rum cocktails. Check below for the recipes, gather some friends and celebrate accordingly.

Sammy Sosa Swizzle

SAMMY SOSA SWIZZLE
By Spencer Elliott, Bounce Sporting Club, NYC

1 oz Brugal
1 oz Velvet Falernum
1 oz orange juice
1 oz pineapple juice
3 dashes Angostura Bitters

Shake first four ingredients, then strain into a rocks glass over fresh ice. Top with three dashes of Angostura Bitters.

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Flor de Violette cocktail

FLOR DE VIOLETTE

1.5 oz BACARDÍ Gran Reserva Maestro de Ron
.75 oz lemon juice
.5 oz St. Germain
1 barspoon Crème de Violette
1 barspoon simple syrup

Shake all ingredients vigorously with ice and strain into a coupe glass. Garnish with a lemon peel.

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Contessa Royal cocktail

CONTESSA ROYALE

1.5 oz Zacapa Rum 23
1 oz Cold Press Green Apple Juice
.75 oz Lime Juice
.5 oz Jalapeño Honey
2 dashes Rosemary Tincture
Sparking Wine
Green Apple Slice and Rosemary Sprig

Combine Zacapa Rum 23, cold press green apple juice, lime juice, jalapeño honey and rosemary tincture into a cocktail shaker with ice. Shake well. Strain into a double rocks glass over a large piece of ice. Top with sparkling wine. Garnish with one green apple slice and rosemary sprig.

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White Oak Sling

WHITE OAK SLING

1.25 ounce Zacapa Rum 23
.25 ounce Herbal Liqueur
1.25 ounce Cherry Cola Syrup
.5 ounce Pineapple Juice
.5 ounce Lemon Juice
Cherry, Orange Slice and Cinnamon Stick

Combine Zacapa 23, herbal liqueur, cherry cola syrup, pineapple and lemon juices into a cocktail shaker and shake. Strain contents into a Collins glass over crushed ice. Garnish with cherry-orange flag and a cinnamon stick.

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Heavy Punch Rum

HEAVY RUM PUNCH

1.5 oz Sailor Jerry Spiced Rum
1 oz fresh pineapple juice
.5 oz port
.5 oz sugar syrup
.5 oz fresh lime juice
4 dashes of aromatic bitters

Shake all ingredients, then strain into a Collins glass over crushed ice. Grate some fresh nutmeg on top.

Written by Kevin Gray

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