Who doesn’t love a day dedicated to Rum?
I know I do!
And you don’t need to wait until your next vacation to drink, responsibly of course, copious amounts of refreshing rum cocktails; since today, August 16 is National Rum Day!
Now, rum has been associated with Pirates for as long as I can remember and even though it is one of the oldest spirits ever created, making up more than half of the world’s most commonly ordered cocktails (piña colada, mai tai, cuba libre), Pirates drank mainly Spanish wine. However, I’m not opposed to “Yo-ho-ho and a bottle of Rum” originally from Robert Louis Stevenson’s novel Treasure Island in 1883 that started the association of Pirates and rum.
Today, the good news is that there are plenty of good rums, old and new to go around. So, whether you’re enjoying the Caribbean spirit in a punch, neat or as the key ingredient in a cocktail, rum is the perfect go-to drink as the summer months wind down.
Here are a handful of delicious rum-spiked cocktails recipes to get your patrons excited about National Rum Day:
Port Royal Punch (Serves 25)
|In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.|
Black & Ginger Tea
|Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cold for one hour. Shake with Captain Morgan Black Spiced Rum, sweetener and lemon juice, and pour into rocks glass over ice.|
|In a shaker, combine all ingredients, then lightly muddle the strawberry. Shake vigorously until well chilled. Strain into an ice filled rocks glass and garnish with a strawberry.|
Tony Abou-Ganim, The Modern Mixologist
1½ oz. Shellback Spiced Rum
1 oz. house made ginger syrup
1 oz. freshly squeezed lime juice
12-14 fresh mint leaves
1/2 clementine, quartered
Chilled soda water
|In a highball glass, lightly muddle lime juice, ginger syrup, clementine and mint leaves. Add crushed ice and Shellback Spiced rum. Stir until outside of glass begins to frost. Top with chilled soda water. Garnish with mint sprig.|