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.
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.
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!)
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
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.
• 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
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!
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