Guess what boozy holiday is almost upon us? Hint: rhymes with drum and mostly hails from exotic Caribbean islands. Yep, it’s National Rum Day on August 16th. Here are some yo-ho-ho-yum rum cocktail recipes from some amazing hotels around the world:
Caribbean Fantasy, Curtain Bluff, Antigua
A shot of Cavalier or English Harbour Rum
3 oz Pineapple juice
A dash of cream of coconut
A touch of Grenadine cream
Pour all the ingredients into a blender with the ice and whizz together for just a few seconds. Pour into a tall cool glass and garnish with a cherry and pineapple.
Dragonberry Mojito, San Juan Marriott, Puerto Rico
1 Cup Fresh Strawberries
1/2 Cup Fresh Mint
1 oz Simple Syrup
2 oz Bacardi Dragonberry Rum
Muddle strawberries and mint in glass. Shake remaining ingredients and pour over glass. Add ice. Best enjoyed with salsa music!
Infinite Passion, The Tryall Club, Jamaica
¼ cup strawberry purée
4 oz. Stolen Cigarettes & Coffee Spiced Rum
Splash of Ginger beer
Fill Highball glass with ice and strawberry puree, pour in rum, then top with ginger beer. Stir and serve. Garnish with a strawberry.
Charles Punch, The Charles Hotel, Munich, Germany
1 oz Myers Rum
1 oz Havana Club Rum
.5 oz Falernum (liquor in base of rum)
1 oz Lemon juice
3 oz Pineapple juice
3 oz Orange juice
.5 oz Grenadine
Serve it in a cool Tiki bowl and top it with with cherries, mint leaves, fresh grated nutmeg and lime.
High Tide Painkiller, Ocean House, Rhode Island
1 spoonful of Crème de Coco (Coco Lopez)
1 orange slice
1 oz simple syrup
1 oz pineapple juice
1 oz Caliche Rum
1 oz Midori
1/2oz Banana Bols
Muddle together the Crème de Coco, orange slice and simple syrup. Add remaining ingredients and shake to combine. Serve in a highball glass and garnish with flag.
Red & Stormy, Hotel de Russie, Rome, Italy
1.5 oz Bacardi Superior
1 oz Lime Juice
1 oz Ginger Syrup
Splash of Angostura Berry Reduction
Top Ginger Beer
Shake and top with crushed ice. Serve in a Hurricane glass and sprinkle with mint sprig and berries.
EBK Flirt, The Mayflower Renaissance, Washington, DC
1.5 oz St. George California Rum Agricole
1.5 oz St. Germaine Elderflower Liquor
½ oz Lemon juice
½ oz Simple Syrup
Add rum, St. Germaine Elderflower, lemon juice and simple syrup into a cocktail shaker and shake 20 times. Strain into an iced high ball and top with Kim Crawford Pinot Noir. Garnish with lemon twist. **Do not stir wine into cocktail.
Sunset Passion Colada, Frenchmen’s Reef Marriott Beach Resort, St Thomas
1 ¼ oz. Cruzan Raspberry Rum
1 ¼ oz. Captain Morgan Silver Rum
½ oz. Pomegranate Liqueur
½ oz. Passion Fruit Juice
½ oz. Mango Juice
½ oz. Soda Water
Add all ingredients together except the soda water. Mix and strain over ice into a highball glass. Top with soda water. Garnish with orange and lime wheel.
Island Dream, Atlantis, Paradise Island, Bahamas
1 ½ oz. Bacardi Pineapple Fusion Rum
1 oz. Peach schnapps
1 oz. fresh Orange Juice
½ oz. Limon juice
1 oz. Rosemary infused syrup
Mix all ingredients into a mixing glass. Shake well. Pour in highball glass filled with ice, garnish with a small block of pineapple and Sprig of Rosemary and serve.
Summerlin’s Smash, The Ritz-Carlton Orlando, Grande Lakes
1.5 oz Appleton VX Rum
¼ oz Luxardo Maraschino
¼ oz 3 chili Syrup
1 piece Pineapple Stick
1 piece Orange wheel.
¼ oz simple Syrup
1 tsp Lime Juice
Build in crystal footed tumbler. Muddle orange and pineapple with chili syrup. Add rum, simple syrup, lime juice and mint leaves. Swizzle with crushed ice, cap, garnish with mint bouquet, pineapple stick and fancy orange zest.