I missed National Rum Day but there’s no reason not to celebrate it even if it’s a day late. Despite missing the actual day, by celebrating this great “holiday” of National Rum Day, you get the option of trying lots of cocktails over the entire weekend.
So I am sharing several cocktails featuring several different rum brands. Rum is particularly great when it is hot and it’s very tasty. So. California has recently been on a heat wave; thankfully this weekend is much cooler for a couple of days before the “dog days of summer” return this coming week.
Sugar Cane Honey Magik Featuring Zacapa Rum 23.
Ingredients:
1 50 ml Zacapa Rum 23 Bottle
2 1/2 ounces Toasted Coconut Almond Cream*
3/4 ounce Pineapple Juice
Almonds and Orchid for Garnish
*Toasted Coconut Almond Cream Ingredients:
1 pound Almond Flakes
1 quart Water
1 tsp Almond Extract
1 cup Sugar
8 ounces Sweetened Condensed Milk
*Toasted Coconut Almond Cream Preparation:
1. Add all ingredients to a large saucepan. Bring to a simmer.
2. Take off heat.
3. Let rest 15 minutes.
4. Blend until smooth.
Preparation:
1. Add Toasted Coconut Almond Cream and pineapple juice to a cocktail shaker. Whip until incorporated.
2. Pour into a large footed glass.
3. Top with crushed ice.
4. Pour 50 ml Zacapa Rum 23 bottle in, use as garnish.
5. Top with more crushed ice; add a colorful straw, orchid and 3 almonds to garnish.
2 oz. RumHaven
2 oz. Pineapple Juice
2 oz. Ruby Red Grapefruit Juice
Add ingredients into an ice-filled Collins glass, and stir together to combine and chill.
Garnish with pineapple or grapefruit.
Tropical Flower Punch- Featuring Coconut Rum (see below from brand recommendations!)
INGREDIENTS
1 cup of coconut rum ( You can use Captain Morgan, Rum Haven, or Malibu coconut rum products)
1 cup of mango juice
2 cups of orange juice
¼ cup of grenadine
2 cups Sparkling Ice Coconut Pineapple
Edible flowers, for garnish
DIRECTIONS
In a large punch bowl, combine the coconut rum, mango juice, grenadine, Sparkling Ice Coconut Pineapple, and stir.
Fill glasses with ice and ladle in the punch,
Garnish with edible flowers serve.
Cornucopia
Ingredients:
• 1.25 oz Ardbeg 10-Year (Scotch)
• .5 oz Appleton Reserve Jamaican Rum
• .5 oz Ruby Port
• .5 oz pomegranate syrup
• .25 oz Creme de Violette
• .25 oz lemon juice
• 2 blackberries
• a small handful of fresh thyme
• dried pomegranate
Method:
Muddle blackberries and thyme in mixing pitcher.
Combine and stir the rest of the ingredients.
Strain into rocks glass on one iceberg-shaped cube.
Garnish with dried pomegranate and thyme.
I hope you enjoy the cocktails I have shared with you above. It’s a diverse range of recipes and brands that are worth test-driving. If you have a rum you love, please feel free to use that rum in creating these fabulous cocktails!
Stevie Wilson,
LA-Story.com
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