The Must-Have Cocktails for National Rum Day

Mai Tai from OB Surf Lodge, San Diego

Ahoy, avast, and other nautical terms! It’s National Rum Day, but that doesn’t mean you need to be a pirate to properly celebrate (in fact, as cool as it may sound, we advise against it—scurvy is no fun). We’ve pulled together a list of light, refreshing cocktails that will help you celebrate in style (even if you don’t have a tri-corner hat or a parrot). Before you do that, though, check out our list of rums that you should have stocked on your shelf, then get ready to have some fun.

Bacardí Refresco Superior

Superior Refresco

Method: Shake all ingredients vigorously with plenty of ice, double strain into a highball glass filled with ice. Garnish with lime wheel and fresh cilantro. 

Cruzan LocoCoco

Cruzan Locococo

(Recipe By Tiffanie Barriere, Atlanta)

Method: Combine all ingredients in a cocktail bucket or punch bowl and stir for 30 seconds with a swizzle stick. Fill bucket with fresh ice, stir once more and garnish with fresh pineapple, four straws, and enjoy! (Serves 4-6)

Papa Bird

Method: In a mixing glass, combine all. add ice & shake; pour fresh ice over Campari in a white wine serving glass slowly strain (& layer) the mix into the serving glass (do not let the layers combine). Drip 3-5 drops of blue curacao on the inner sides of glass & immediately stir to create a blue top layer. 

Sailor Jerry Sangria

Sailor Jerry Sangria

Method: Chill all ingredients. Slice citrus into thin rounds and place in a large pitcher with Sailor Jerry and sugar.  Chill for 2 hours to develop flavors. When ready to serve, crush fruit with a wooden spoon and stir in wine and orange juice.
Serve topped with lemon-lime soda.

Sustenance Old Fashioned

Sustenance Old Fashioned

Method: Stir and serve over fresh ice in Old-Fashioned glass. Garnish with fennel sprig.

America’s Cup

America's Cup

Method: Combine South Hollow Spirits Twenty Boat Spiced Rum, honey simple syrup, lime juice and bitters over ice. Shake well. Garnish with a lime.

Afrodite

Afrodite
  • 2 oz Afrohead Briland 07
  • 5 oz Watermelon purée
  • 1 oz fresh lime juice
  • 1 oz simple syrup
  • 3-4 Basil leaves

Method: Shake and strain all ingredients into chilled martini glass Garnish with spanked basil leaf.

Bright Lights Big City

  • 1.5 oz Barceló Platinum
  • .75 oz lime juice
  • .25 oz pineapple juice
  • .5 oz simple syrup
  • .25 oz passion fruit purée
  • Pinch salt
  • Thin pineapple wheel

Method: Line rocks glass with half-moon pine slice add ice. Shake and strain over and ice. Garnish with pineapple wheel.

 The Gran Pom

The Gran Pom

Method: Mix Atlantico and juices together with ice. Shake and strain into an ice-filled glass and top with a splash of club soda. Garnish with Blood orange wheel and tropical flower.

Cadejo Blanco

Cadejo Blanco

(Created for Ronero, Chicago)

Method: Shake and fine strain ingredients over pellet ice in a medium footed cocktail glass. Garnish with a cilantro sprig and jalapeño wheel.

See No Evil

(Created for the Hotel Chantelle, NYC)

  • 1 oz Dark Rum
  • 1 oz Spiced Rum
  • 1 oz Pineapple-Raspberry Syrup
  • .5 oz Lime Juice
  • .5 oz Pineapple Juice
  • .25 oz Grapefruit Juice
  • 3 drops Tiki Bitters

Method:  Shake ingredients together with ice and strain into a glass filled with pebble ice. Garnish with a pineapple leaf.

Swell Times Mai Tai

(Created for OB Surf Lodge, San Diego)

  • 2 oz Bacardi Rum
  • 1 oz Lahinia Dark Rum
  • .75 oz Lime Juice
  • .5 oz Guava Purée
  • .5 oz Orgeat
  • .5 oz Triple Sec
  • Passionfruit Foam (Passionfruit, honey, egg whites)

Method: Shake all drink ingredients together and pour into a glass filled with ice. Top with foam made from passionfruit, honey and egg whites then charge with NO2 to give foamy texture. Finish it off with a floater of dark rum.

(Feature photo: Mai Tai from OB Surf Lodge, San Diego)