Top 5 rum cocktail recipes
We are feeling just terrible about missing National Rum Day last Monday (we were a little distracted by it also being National Bratwurst Day, and we don't recommend mixing the two) but you don't really need an excuse to drink a beautiful cocktail. With the summer winding down, and rum being the foremost fruity party spirit, there's still time to pack in as many rum-soaked moments as possible. Here is our list of the Top 5 rum cocktails.
Rum infusing in Madagascar
1. Classic Daiquiri, from Chow
1 1/2 ounces light rum
1 ounce fresh lime juice
1 teaspoon simple syrup or superfine sugar
Shake all ingredients well with ice, then strain into a chilled cocktail glass.
Muddle mint, lime juice and simple syrup in the bottom of a mixing tin, then add rum. Pour into a glass and fill 3/4 full with crushed ice. Swizzle, or stir, for 30 seconds. Fill glass with crushed ice and float Fernet Branca on top. Garnish with a fresh mint leaf.
3. Piña Colada, from Imbibe Magazine
2 oz. light rum
2 oz. coconut cream
2 oz. pineapple juice (fresh, if possible)
1/2 cup crushed ice
Blend all ingredients until smooth, strain into a chilled collins glass and garnish with a pineapple wedge.
4. Planter's Punch
*according to The Savoy Cocktail Book "This drink is greatly favored by Planters, particularly in Jamaica, where rum is good and cheap.
1 dash of lemon juice
half orange juice
shake well and strain into a cocktail glass
Imbibe had this variation and encourages improvisation:
1 1/2 oz. dark rum
2 oz. seasonal juices (passionfruit, orange, pineapple, etc.)
1/2 oz. lime juice
1/4 oz. simple syrup
Shake dark rum, juices, and syrup with ice. Strain into ice-filled glass and garnish with a float of Demerara rum plus fresh, seasonal fruit.
5. Puerto Rican Rum Punch, from Food and Wine
This recipe is for a whole pitcher to share--double or triple it for a party
2/3 cup fresh lime juice
1/3 cup superfine sugar
1 cup gold rum (8 oz)
1/4 cup orange liqueur (2 oz)
1/4 cup grenadine (2 oz)
One 750-ml bottle sparkling wine, such as Spanish cava, chilled
Fresh pineapple chunks, for garnish
In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved. Add the rum, orange liqueur, and grenadine and chill the rum mixture for about 1 hour. Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.
*The rum mixture can be refrigerated overnight. Stir in the sparkling wine and pineapple chunks just before serving.
This is said to be the original Mai Tai recipe from Trader Vic's circa 1944. You may have to improvise a little.
2 oz. of 17-year old J. Wray & Nephew Rum over shaved ice.
Add juice from one fresh lime.
1/2 oz. Holland DeKuyper Orange Curacao.
1/4 oz. Trader Vic's Rock Candy Syrup.
1/2 oz. French Garier Orgeat Syrup
Add a sprig of fresh mint
Happy belated Rum Day.