You do not need a tropical setting with a white sandy beach to appreciate a tasty rum cocktail – but it helps. In the absence of sand and a chaise longue, I always recommend pouring another drink. Pretty soon, you might not care that the jerky chicken you ordered for dinner is actually takeout.
So what new daiquiris and other sweet (or sour) treats should I drink this summer? I asked some of the best bartenders and liquor professionals in America for some cool cocktail ideas to shake my rum game.
And they certainly did not disappoint. Here are 10 stellar rum designs that will make you demand more.
10 of the best (and easy to make) rum cocktails served all season
“Equiano’s Daiquiri Royalle is a slightly refreshing cocktail perfect for those hot summer days. A bubbly blend of Equiano light, fresh lime, fresh mint leaves and sugar syrup, shaken, strained and topped with Champagne or your favorite sparkling wine. One of these may not be enough. ”-Ian Burrell, co-founder of Equiano
2 oz. Equiano Light
1 oz. fresh lime juice
½ oz. sugar syrup
5 fresh mint leaves
Method: Combine rum, lime juice and sugar syrup in cocktail shakes. Shake vigorously with ice and pour into coupe or martini glass. Pour some champagne on top of the cocktail. Garnish with mint.
“I like to keep my cocktails simple and use fresh ingredients, especially in the summer. Island Fresca is one of my favorites because it’s just so easy to make: Combine a glass of coconut water and a splash of Kasama Rum over ice with an optional lime press. Kasama has notes of ripe pineapple and a hint of vanilla – combined with coconut water, it is a refreshing drink that immediately transports you to the tropics. ”-Alexandra Dorda, founder of Kasama Rum
1 glass of coconut water
Generous splash room included
Squeeze of fresh lime juice
Method: Combine over ice, stir, nip, repeat.
“Bimini loves blanc vermouth – and a classic cocktail famous for its use of blanc vermouth is El Presidente. By replacing white rum in the original with a split of Bimini coconut gin and Plantation Pineapple rum, we call the tropical flavor of the drink while keeping it dry and complex. Beach bar chic. ” –LyAnna Sanabria by roundabout
1.5 ounces Bimini coconut gin
0.5 oz. Plantation Pineapple Rum
1 oz. C. Comoz Vermouth by Chambery Blanc
0.25 oz. Pierre Ferrand dry curaçao
Method: Stir. Served in Nick & Nora glasses. Garnish with pineapple frond crown.
DO NOT PROVIDE TO DECAY
“Man was not created for defeat. A man can be destroyed but not defeated. ‘Ernest Hemingway summed up 2020 in a nutshell with these words. If the pandemic has taught me anything, it is that we are a remarkable, resilient people. I have been no less than amazed to see my bartenders and bar owners adapt to survive in such a crazy time. Some have even blossomed. The bar community is strong and we will come roaring back when we defeat this virus. Not made for defeat is a variation on Hemingway Daiquiri. Hemingway’s favorite drink was Daiquiri. He would famously drink 13 in a meeting. After developing diabetes, he got his bartender with a low-sugar drink so he could still drink at the mythical levels he became known for. Thus Hemingway Daiquiri was born. Not made for defeat, Hemingway follows the Daiquiri form and is made up of ingredients that are easy to obtain as well as low in sugar. It is crispy, refreshing and crushed. It tastes like optimism, which is exactly what we all need a dose these days. When the restrictions are finally lifted, you will find me with a pitcher of these things on a patio leading some much needed retrieval of friends. ”-Deke Dunne, Bar Manager at Allegory at the Eaton Hotel (Washington, DC)
1.5 ounce white rum, preferably Foursquare Probitas
0.5 oz. Aperol
0.25 oz. fresh lime juice
3 oz. Fever-Tree sparkling pink grapefruit tonic
Method: Add grapefruit soda to a Collins glass. Add freshly squeezed lime juice, Aperol and then your white rum. Add ice and stir for 10 seconds. Gariser with a citrus peel or wedge.
ANOTHER DAY IN PARADISE
“This is our best-selling drink all summer and winter, but I do not mention it for that reason. It’s my favorite on the menu because we take the extra steps to make this the freshest frozen drink you can imagine. We use large chunks of pineapple, fresh juice and a coconut cream we make internally. Regardless of the season, this drink transports you instantly to a getaway. And I feel like we can always use those kinds of drinks. ”-Demi Natoli, White Limozeen Bar Manager (Nashville, TN)
1 oz. Plantation 5-year-old room
0.50 oz. Plantation OFTD Overcrowded room
0.50 oz. Plantation Original Dark Rum
1 oz. pineapple juice
1.5 ounces of coconut cream
0.50 oz. passion fruit puree
1 tablespoon mixture of white sugar and demerara
Method: Combine all ingredients in a blender with ice. Mix until smooth. Garnish with a pineapple wedge and nutmeg.
“For the past 10 years overseeing the Gulfstream and Mandarin Oriental nude shows, I watched Coconut Cartel’s fresh coconuts take over Miami Beach. When I became the drinking director of 1 Hotels, I was excited about the possibility of melting their new rum with their distinctive fresh coconut water. One of my favorite things about this cocktail is that it is the most sustainable cocktail on our menu! Not only is the branded coconut an eye-catching cocktail vessel, but our customers often crack coconut to enjoy the fresh coconut meat when they are done with their rum-spiked coconut water cocktail. It is fun, sustainable and deliciously refreshing when you sit by one of our beautiful pools or beach clubs. Definitely an instagrammable moment. ” –Steven Minor, National Beverage Director at 1 Hotel South Beach (Miami, Florida)
1.5 ounces Coconut cartel rum
1 whole fresh coconut
Method: Open fresh coconut with coconut opener. Funnel rum into coconut. Swirls and place in metal straw.
FLAT DIPLOMATIC CRANBERRY MOJITO
Diplomatico Plana’s rum draws a smooth and complex flavor from its unique six – year – old aging, making it an excellent main ingredient in delicate cocktails like the easy – to – make Planas Cranberry Mojito. Super refreshing on a hot summer day. The fresh, tropical aromas of Diplomático Planas – like ground coffee and coconut – lead to a slightly fruity and creamy taste that perfectly complements the ingredients of the cocktail, which are easy to whip up at the end of the day. ” –Manny Pena, diplomatic fire ambassador
1 oz. Diplomat Flat
1 oz. of cranberry juice
½ lime, cut into wedges
½ oz. agave nectar
10 mint leaves
Method: Muddle lime with mint, agave and planas in a shaker. Fill with ice, shake well, pour into a highball glass and add cranberry juice. Garnish with fresh cranberries, a lime wedge and a sprig of mint.
“This is an easy to make, fresh, seasonal spin on the Moscow mule. Plantation Isle of Fiji is so rich and rugged. It has hints of nutmeg and vanilla with notes of oak and smoke that go perfectly with blackberries and ginger spice. You can also upscale this and batch in a punch bowl for a backyard party … so you can play host but not get stuck behind the bar. The ability to experiment with your favorite summer berries makes it easy to make it your own. ”-Jose Carrasco, Bar Director at BAWK! Chicken + Bar (Sacramento, CA)
2 oz. Plantation Isle of Fiji Rum
1 oz. fresh lime juice
0.75 ounce simple syrup
3-4 blackberries or other fresh berries or fruits in season
3 dash all spices or other aromatic bitter
2 oz ginger beer
Method: In a mixing tin, add blackberries (or other fresh berries) and mix gently to begin to decompose the fruit. Add rum, lime juice, simple syrup and bitters to the can. Fill with ice. Shake vigorously to cool and mix. Add ginger beer to tin and strainer. (It is ok if you have some pieces of fruit in the cocktail.) Garnish with a bouquet of mint.
SUMMER SOLSTICE PUNCH
Simply put, Mount Gay Rum Summer Solstice Punch is the perfect summer drink. It’s easy, it’s refreshing, and it’s fun! Falernum and the grapefruit – originally from Barbados – definitely give you a sense of place through taste. The sweet and spicy elements of falernum blend seamlessly with grapefruit juice, while soda adds the perfect final touch. ” –Darrio Prescod, National Fire Ambassador at Mount Gay Rum
1 bottle-mounted gay eclipse or black barrel
0.5 oz. fresh lime juice
0.5 oz. fresh grapefruit juice
12 oz. Falemum
12 oz. soda
12 hyphens of Angostura bitters
Method: Add all ingredients to the punch bowl. Add ice cream in large format. Finish with 12 ounces of soda. Garnish with grapefruit wheels, lime wheels, bitters and mint.
A KITE IN THE WIND
“You will dance like a dragon in the wind on a sandy beach after effortlessly breaking down a couple of these summer drivers! Tommy No. 2 Rum exudes notes of dry banana and subtle vanilla – mixes seamlessly with the traditional combination of pineapple, lime and passion fruit. Cold Foam Cream Cold foam adds a layer of velvety dimension from the very first sip all the way to the last. ”-Erik Soehren, senior manager of mixology at Tommy Bahama Spirits
1.5 ounce Tommy Bahama No. 2 Rum
1.5 ounces pineapple juice
1 oz. passion fruit puree or nectar
0.5 oz. triple sec
0.5 oz. Lime juice
Coconut cold foam tops (1 ounce half and half + 1 ounce coconut cream or coconut syrup)
Method: Add all the ingredients coconut cold toppings to a blender with ice. Mix well. While mixing, add half and half and the coconut cream to a medium glass and foam with whisk or milk frother. Pour the contents from the blender into a medium to large stone glass. Fill glass until approx. until filled. Slowly add coconut cream cold foam, filling the glass to the brim. Garnish with a fresh lime wedge.