16 Rum Cocktails to Make You Love Rum
Rum and rum cocktails contain some of the most well-known brands of spirits and famous cocktails out there. Bacardi is the rum that comes to mind – it was my Mum’s favourite drink before she had to start taking painkillers and couldn’t really chance it. It was also one of the first drinks I remember trying – a little sip of weak Bacardi and coke as a curious kid.
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That’s not to say Bacardi is on the only one out there. In fact, there are lots of different rums including flavoured ones like coconut rum (Malibu) or dark rums. And now with the internet, you can get access to a world of different rums. But what kind of rum cocktails can you make with them?
What is rum?
Before we dive into the fascinating realm of rum cocktails, I thought a formal introduction to rum was needed. And plus, I just like to understand a bit more about what I’m drinking.
Rum is made from sugarcane by-products, most often juice, syrup or molasses. Sugar cane was introduced to the Caribbean by Christopher Columbus and back then, slaves brought to work the sugar plantations were the ones who enjoyed the molasses. And there was loads of the stuff. Until someone came up with a clever idea – make it into alcohol!
Modern rum uses one of three different methods to create it:
- Directly fermenting sugar cane juice
- Creating a concentrated syrup from the juice of the sugar cane and fermenting it
- Processing the juice into molasses and fermenting that
Most rum makers will use the molasses process but there are different grades of molasses and therefore different quality of rum. The first distilling creates light molasses, the second dark treacle or dark molasses and the third is known as blackstrap molasses (according to Richard Floss’ book Rum: A Global History). Any of these can be used to make rum but the lower grades normally need a bit extra work to get rid of any unwanted flavours.
There are other factors that influence how the rum tastes. Things like the climate where the sugar was grown, and the composition of the soil can change it. That’s why some rum fans flavour rum from a certain area of location.
Main types of rum
When you start shopping for rum, you will notice a few main different types. The most commonly found ones are:
- White – also known as light or silver rum, it has the lightest flavour and is aged usually 3-6 months in tropical climates or a year in colder ones. It is distilled in stainless steel casks and is popular for many types of cocktails
- Gold and aged – these two are very similar but there are differences. Aged rum will be anywhere from 2-10 years old and will be gold or amber in colour from the casks it was made in. caramel is often added to aged rums to make the right colour while others are charcoal filtered to lightening the colour. In flavour terms, an aged rum will have more depth than a gold rum
- Dark – dark rums are mostly made with double distillation that is a similar process to use with Scotch whiskey or brandy. The third distillation makes blackstrap rum, which is deep and complex. Dark rum is often drank like whiskey, slowly and without anything else getting in the way
- Spiced rum and flavoured rum – these are made from molasses or syrup and flavoured with spices of other tropical ingredients like coconuts. The flavouring can either make the rum sweeter or add some heat to it.
Famous rum cocktails
Rum does have a number of very famous cocktails within its category and these have led to hundreds of different variations. I always like to start with the original first, though. Here are some of the classic rum cocktail recipes.
Pina colada
The Piña Colada cocktail is a sweet drink that uses rum, coconut cream or milk and pineapple juice. The drink is the national drink of Puerto Rica and the island even celebrates National Pina Colada Day on July 10th.
To make the drink is pretty simple – equal parts white rum and coconut milk, usually 3cl, and 9cl pineapple juice. Mix in a blender with ice under smooth then pour into a glass and serve with a pineapple slice and a maraschino cherry.
Mojito
Another of the most adapted of the rum drinks, the traditional mojito used five ingredients and has a sweet and citrus flavour that made it an instant summer hit. You do need a muddler to make it properly, a little wooden tool that is an essential of cocktail makers.
To make the classic version, you need 4cl white rum, 3cl lime juice, 6 sprigs mint, 2 teaspoons sugar or 2cl sugar syrup and soda water (club soda). Muddle the mint leaves with the sugar and lime then add a little soda water. Fill the glass with ice and add rum then fill with soda water. Garnish with mint sprig and a slice of lemon – and drink with a straw due to the herbs.
Daiquiri
The Daiquiri was created by an American mining engineer working in Cuba during the Spanish-American War and was named for a beach and iron mine near Santiago de Cuba. It was made popular by a US Navy medical officer who brought it to the Army & Navy Club in Washington DC. Later it was a favourite drink of Ernest Hemingway and President John F Kennedy.
To make a classic daiquiri, you need 4.5cl white rum, 2.5cl lime juice and 1.5cl of simple syrup. Add ingredients to a shaker with ice then strain into a cocktail glass.
Mai Tai
The Mai Tai is one of those classic ‘Tiki’ style drinks that looks tasty, uses a few fruit juices and has a bit of a punch to it. The name comes from a Tahitian word ‘Maita’I’ which means ‘good’ and was invented by Victor J Bergeron in the 1940s in California.
To make it, take 4cl white rum, 2cl dark rum, 1.5cl orange curacao (such as Triple Sec), 1.5cl orgeat syrup and 1 cl fresh lime. Add to a shaker with ice then strain into a glass and garnish with mint leaves, lime quarters and a pineapple spear – plus a straw, of course!
Planter’s Punch
Planter’s Punch is a tall, tropical cocktail that was first made in the Planter’s Hotel in Charleston South Carolina.
The office recipe uses 4.5cl dark rum, 3.5cl orange juice, 35cl pineapple juice, 2cl lemon juice, 1 cl grenadine, 1cl sugar syrup and 3-4 dashes of Angostura Bitters. Add everything but the bitters to a shaker with ice then pour into a tall highball glass. Add the bitters on top and garnish with a cocktail cherry and pineapple.
Zombie
The Zombie was created back in 1934 by Donn Beach of the Don the Beachcomber restaurant in Hollywood. Legend says it was created to help a hungover customer get through a business meeting, but he returned days later to say he had felt like a zombie after drinking it – hence the name.
The official recipe is quite complicated for rum cocktails but there is a simple version – 1 oz white rum, 2 ounces golden rum, 1 ounce heavily bodied (dark) rum, juice of 1 lime, 1 ounce apricot brandy, 1 ounce papaya juice and pineapple juice to fill.
Caipirinha
The Caipirinha is the national cocktail of Brazil and can use cachaça, a version of rum made in the country. To make it you need to put half a lime and 2 tablespoons of sugar into a glass and muddle them. Then add ice and the rum.
Long Island Iced Tea
The Long Island Iced Tea is one of those cocktails that has a reputation for being fierce and with all the ingredients, there’s no surprise. I must admit when I’ve tried it, the effect was a little underwhelming but maybe I had a bad bartender!
The classic recipes use 1.5 cl of tequila, vodka, white rum, triple sec and gin with 2.5cl lemon juice, 3cl gomme syrup and a dash of cola. All ingredients are added to a highball glass, stirred and garnished with a lemon spiral and a straw.
Blue Hawaii
There’s something fun about blue cocktails that I’m always drawn to and the tropical flavour of this one is as interesting as its colour. It was made in the late 1950s by Harry Yee the head bartender at the Hilton Hawaiian Village in Waikiki to use the new blue Bols Curacao liqueur.
To make it grab a hurricane glass and add ¾ ounce light rum and the same of vodka with 1.2 ounce blue curacao and 3 ounces pineapple juice. You also need 1 ounce of sweet and sour mix which you can buy or make your own. Add an orange slice on the edge of the glass and a cocktail umbrella.
The Hurricane
The Hurricane cocktail is a relative of the daiquiri and was made by Pat O’Brien owner of the Mr O’Brien’s Club Tipperary in New Orleans in the 1940s. He wanted a drink to use some rum that wasn’t selling well and served it in hurricane lamp-shaped glasses. It is a mainstay of French Quarter bars ever since.
Our need one part dark rum, one part white rum and half a part of over proofed (very strong) rum with passionfruit syrup and lemon juice. Add everything to a shaker then pour into the glass over ice.
Modern rum cocktails
For every classic, there is a modern twist or a new inspiration that creates a new favourite white rum cocktail. Here are a few that caught my eye.
The Dark & Stormy
This one claims to be the national drink of Bermuda and definitely has the tropical vibe to it that suits the island. To make it, add 60ml Gosling’s Black Seal rum to a highball glass with ice then add a squeeze of lime juice and top with ginger beer. Garnish with a slice of lime.
El Presidente
This is a serious cocktail with no funny umbrellas or cute straws in sight and is said to originate from Cuba. You need a cocktail shaker with 50ml light rum, 25ml dry vermouth, 25ml dry curacao and a dash of grenadine. Stir then strain into a cocktail glass and garnish with an orange twist.
Berry Daiquiri
You could write a book on the versions of the daiquiri out there so here’s one to inspire you. For this cocktail recipe, you need some ripe strawberries or raspberries. Take 175g of the former or around 200grams of the latter and blend them into a puree then sieve to remove the pips. Add some ice cubes and blend again then add the pulp, juice of ½ lime, one tbsp of lemon juice and 100ml white rum. Mix again and serve into a cocktail glass with a lime slice.
Coco fizz
If you like fizzy yet simple cocktails, this one will definitely appeal. Add 25ml coconut rum and 50ml coconut water to a shaker with the juice of ½ a lime and ice. Shake then strain into a coupe glass and top with Prosecco.
Suns ‘n Roses
Punch is great for a gathering and this recipe comes from Tommy Quimby of the Rich Table in San Francisco. The recipe makes 6-8 servings.
For the syrup, you need 8 ounces water, ½ cup sugar, ¼ vanilla bean, ¼ cup dried apricots, ½ cup fresh peach or nectarines. Add the water, sugar and vanilla to a pan and bring to the boil then stir until sugar dissolves. Add the dried fruit and keep stirring for 5 minutes. Leave to cool for 5 minutes then add to a blender with the fresh fruit. Strain if you prefer.
For the punch add the syrup with 15 ounces aged rum 12 ounces brewed white tea and 6.5 ounces lemon juice. When serving, add a mint spring to each glass.
Silver Daisy
Lastly another with a sparkle to it. You need ¼ ounce simple syrup, ¾ ounce fresh lime juice, ½ ounce orange curacao, 1.5 ounces lightly aged rum, 2 dashes Angostura bitters and 2 ounces of dry sparkling wine. Add everything apart from the wine to a shaker then strain into a Champagne flute and top with wine.
New favourite?
The great thing about rum cocktails is that there’s something for every taste, whether you like simply cocktails, something citrusy or those classic tropical flavours. And you may soon find a new favourite or a new version of it!
Do you have a favourite type or rum? Or a rum drink you enjoy more than anything? I’d love to hear about it in the comments!
More delicious rum cocktails
Frozen Pina Colada Cocktail
Frozen Strawberry Daiquiri Cocktail
