This Sunday is National Rum Day, which officially means this weekend can’t possibly rock any harder. We’ve got you covered on drinks for this cocktail holiday. Click through to find a handful of great rum-based beverages and cap this weekend off deliciously …
By Bayou Rum
1½ oz. Bayou Silver Rum
½ oz. Bayou Satsuma Rum Liqueur
1 oz. orange juice
1 oz. cranberry juice
1¼ oz. Sprite
A drizzle of grenadine
Pour the rums and juices in a glass with ice and stir. Top off with Sprite and a drizzle of grenadine.
Cruzan® Blueberry Lemonade Colada, pictured
By Cruzan Rum
2 parts Cruzan® Blueberry Lemonade Rum
1 part Coco® Lopez Cream of Coconut
1 part fresh lemon juice
Combine all ingredients in a blender and blend until smooth. Pour into a stemmed Hurricane glass and garnish with lemon zest.
1½ oz. Rum Diplomático
¾ oz. fresh lime juice
¼ oz. simple syrup
Garnish: Lime wheel
Pour ingredients in a cocktail shaker over ice and shake; pour into a cocktail glass and serve.
1½ oz. Gosling’s Gold Rum
1 oz. fresh orange juice
2 oz. fresh lemonade
6 oz. lager
Garnish: Lemon slice
Combine the rum and juice in a cocktail shaker. Give a quick shake and strain into a chilled beer glass. Top with cold lager. Garnish with a lemon slice.
By Haus Alpenz
1½ oz. Smith & Cross Traditional Jamaican Rum
¾ oz. Cruzan Blackstrap
½ oz. pineapple juice
½ oz. fresh lime juice
½ oz. Velvet Falernum
¼ oz. Allspice Dram
Garnish: Lime wedge
Shake all ingredients in a cocktail shaker over ice and strain into a cocktail glass; garnish with lime wedge.
By Sailor Jerry
1½ parts Sailor Jerry Spiced Rum
1 part fresh pineapple juice
½ part port
½ part sugar syrup
½ part fresh lime juice
4 dashes of aromatic bitters
Combine ingredients, shake and strain over crushed ice. Garnish with fresh grated nutmeg.
Somewhere in Thyme
By Flor de Caña
2 oz. Flor de Caña Extra Lite 4
1 oz. agave syrup (or simple syrup/honey syrup)
1 oz. fresh Valencia orange juice
Garnish: 10 fresh thyme leaves
Pour rum, syrup and orange juice into a cocktail mixer and shake with ice. Pour into a Collins glass over ice and garnish with thyme.