Rum Cocktail Recipes for National Rum Day

National Rum Day is August 16, so it's the perfect time to add some refreshing rum cocktails to your menus.

“Based on the real-time ordering data we’re seeing from our network of high-volume bars and restaurants, now is the time for operators to be marketing rum drinks, as sales tend to peak in the summer months,” said Layne Cox, chief marketing officer at Union.

According to a Union OnPrem Insight report—which dove into Union data for the 12-month period ending May 31, 2023 to uncover the most popular Rum cocktails at high-volume bars and restaurants—the top three rum cocktails are mojitos, coladas, and daiquiris.

According to Union, mojitos represent 39 percent of all rum cocktails sold, while coladas and daiquiris have grown by 2.7 and 1.3 points, respectively. Rounding out Union's top five rum cocktails were the mai tai and the hurricane.

“Customers expect to see refreshing, tropical classics in the summertime,” says Layne Cox, Union’s Chief Marketing Officer. “Retro cocktails made a comeback post-pandemic, and poolside staples like the Piña Colada and Daiquiri have been gaining share at Union venues," says Cox. “With coladas and daiquiris on the rise, it’s time to start rethinking menus and specials to meet this growing demand.”

We've rounded up recipes for some of these favorite rum cocktails as well as unique takes on the spirit!

 

Hollywood Colada

Ingredients:

1 oz SelvaRey Coconut Rum

1 oz Pineapple Juice

2 oz Coconut Water

 

Directions:

Blend or combine over ice and stir. Garnish with a lime wedge and serve.

 

Manila Mai Tai

Ingredients:

1.5oz Don Papa Rum (45ml)

1.5oz Mango Puree (45ml)

Juice of 1/2 of Lime

1 Dash Orgeat Syrup

Directions:

In a shaker squeeze the juice of half a lime. Add a dash of orgeat syrup and pour in the Don Papa Rum and mango purée. Shake the mixture vigorously and pour into a highball glass filled with ice and garnish with rosemary sprig.

 

Pink Pineapple Fizz

Ingredients:

4 oz pineapple juice

1-2 tsp pink pitaya powder

1.5 oz Kōloa Kaua’i White Rum

Dash of soda water

Pineapple wedge for garnish

Directions:

In a cocktail shaker, dissolve the pink pitaya powder in the pineapple juice by stirring vigorously. Add the rum and ice, then shake well. Double-strain into a tall, narrow serving glass filled with ice, making sure to remove any pink pitaya clumps. Top with a dash of soda water and garnish with a pineapple wedge.

 

Kraken Bioluminescent Mimosa

Ingredients: 

1½ ounces Kraken Gold Spiced Rum

2 ounces of pineapple juice

½ ounce grenadine

4 ounces prosecco or champagne chilled

Directions:

Combine all ingredients in a glass. Garnish with pineapple slices and/or cherries.

 

Mojito 

Ingredients:  

1.7 oz Diplomático Planas  

0.4 oz lime juice  

0.4 oz sugar syrup  

0.8 oz soda  

4 fresh mint leaves (4 big leaves or 6 small ones) 

 

 

Kraken Beach Bucket

Ingredients: 

1.5 parts Kraken® Gold Spiced Rum

.5 part Coconut Water

1 part Pineapple Juice

3 parts Limeaide

 

 

 

 

Myers’s Mai Tai 

Ingredients:

1.5oz Myers’s Platinum Rum

0.5oz Orange Curacao

0.5oz Giffard’s Orgeat Syrup

Pineapple and OJ

lime juice

Myers Dark Rum Floater

Directions:

Add the Myers platinum rum as the foundation. Send a splash of Orange Curacao and Orgeat Syrup. Leisurely pour the pineapple and OJ quickly after. A squeeze of lime juice and top it off with a floater of Myers dark rum. Last but not least, garnish with an orange and maraschino cherry.

 

Hemingway En Nica 

Ingredients:

2 oz Papa's Pilar Blonde Rum

1 oz Naranja agria-grapefruit syrup

¾ oz Lime juice

12 drops Pimento bitters

1 Lime Wheel

Directions:

Add ice and all liquid ingredients to a shaker. Shake vigorously for 15–30 seconds. Double strain the shaker’s contents into a chilled coupe (without ice). Garnish by floating the lime wheel on the surface of the drink.

 

Mango Rum Swizzle

Ingredients:

3/4 oz. gold rum

3/4 oz. light rum

1 oz. fresh lime juice

1 oz. Monin Mango Syrup

3 dash(es) bitters

1/2 oz. dark rum

Directions:

Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Stir gently to mix. Add garnish and serve.

 

Little Queenie

Ingredients:

3 oz. The Perfect Purée Yuzu Luxe Sour Blend, thawed

1 ½ oz. Breckenridge Spiced Rum

1 oz. fresh lime juice

½ oz. honey simple syrup

5 ml. apple cider vinegar

pineapple leaf, garnish

lime wheel, garnish

Directions:

Combine all ingredients into a cocktail shaker, minus the garnish. Strain in classic 10 oz. martini glass. Optionally garnish with pineapple leaf & lime wheel.

 

POG Cutter

Ingredients:

1 oz. KōHana White Rum (or fresh cane rum of your choice)

1/2 oz. Laird’s Apple Brandy

1/2 oz. Beefeater London Dry Gin

1/2 oz. The Perfect Purée Pink Guava Puree, thawed

1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed

3/4 oz. orgeat (Giffard Brand or Homemade)

3/4 oz. fresh lemon juice

1 oz. fresh orange juice

1/2 oz. cream sherry

Directions:

Add all ingredients into a shaker tin along with a handful of ice. Shake hard for about 5 to 10 seconds. Dump everything from the shaker into a tiki mug. Fill the mug with ice and float 1/2 oz. of Cream Sherry on top. Garnish with mint sprigs and serve with a straw.

 

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