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
- .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.
- .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
- 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.