Summer’s Last Hurrah – National Rum Day 8/16

Posted August 12, 2012 by in

National Rum Day is on Thursday, August 16, and what better way to have one last tropical hurrah before the season ends than with the flavors of rum? Whether they’re classics such as daiquiris, dark and stormies and mojitos, here are a few new takes on rum drinks to help your transition from summer to fall that much more enjoyable.

Chichigalpa Old Fashioned

  • 2 oz Flor De Caña 18 year old rum
  • 1 teaspoon maple syrup
  • 2 dashes orange bitters
  • 1 dash fee’s barrel aged bitters

Preparation: Stir & strain into a rocks glass. Garnish with a lemon & orange twist

Mogamabo Daiquiri

  • .5oz Flor de Caña 7 year old rum
  • 1 barspoon tamarind syrup
  • .75 oz lime juice
  • .5oz simple syrup

Preparation: Pour Flor de Caña into a shaker, add rum, syrups and lime. Shake and strain into a cocktail glass. Garnish with a lime wheel.

This variation on the Daiquiri takes Tamarind, a popular fruit in both Indian and Hispanic cultures, and creates a deep rich Daiquiri.

Rum Sazerac

  • .5 oz. Simple Syrup
  • 3 Dashes Peychaud Bitters
  • Dash Lucid Absinthe

Preparation: Add Flor de Caña, simple syrup, Peychaud bitters, and Lucid Abinthe to shaker with ice. Strain into a coupe glass. Garnish with red grapes

7 Year Smash

Recipe by Jon Gasparini, Rye on the Road

  • 2 oz. Flor de Caña Rum, 7 Year
  • 3 Muddled Kumquats,
  • .5 oz House Falernum (lime/clove liqueur), or Velvet Falernum
  • 3 dashes Angostra Bitters
  • 1.5 oz. Prosecco
  • Lime zest garnish

Preparation: In an Old Fashioned glass, muddle kumquats with Falernum. Add Rum, bitters and ice. Top with Prosecco. Lime garnish

Criollo Cocktail

  • 2 oz Flor de Caña 7 Year Grand Reserve Rum
  • 1 oz Key Lime Juice
  • 3 slices of fresh Mango or Mango Puree
  • 1 oz Agave Syrup
  • Sprig of fresh Cilantro
  • Dash of Cayenne Pepper

Preparation: Muddle cilantro, cayenne pepper and mango with ice in a collins glass. Add Flor de Caña and key lime juice. Half fill the glass with crushed ice; stir. Fill to the brim with more crushed ice and stir again. Garnish with a lime wedge and cilantro sprig, or slice of mango.


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Chilled Magazine
Chilled Magazine

Chilled Magazine is a publication committed to the bartending, mixology and nightlife community. We are dedicated to mixology, on and off premise, while knowing exactly what makes the beer, wine and spirits industry tick.