Summer is quickly coming to an end, unfortunately, but you can still squeeze in some summer fun with cocktails made with rum, a spirit often associated with fun tropical drinks. Don’t let National Rum Day this August 16th pass by without trying one of these delicious rum cocktails!


Dirty Abuelo Mojito

  • 1 oz. Ron Abuelo 7 Años
  • 2 oz. Soda water
  • 1/2 oz. Lime juice
  • 6-7 Mint leaves
  • 1 tsp. Sugar

Preparation: Crush mint leaves with lime juice and sugar in a shaker. Add Ron
Abuelo 7 Años and ice, shake and pour into a glass. Top with soda water and garnish with mint.


Ron’s Favorite Flip

Created by mixologist Michael C. Young

  • 1 1/4 oz. Ron Abuelo 12 Años
  • 1 1/4 oz. Tawny Port
  • 3/4 oz. Ginger simple syrup
  • 3/4 oz. Orange juice
  • 1 Dash of cinnamon
  • Whipped cream

Preparation: Add all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into a rocks glass and garnish rim of glass with 1/2 peeled apricot.


Hearty Q Mango

Created by Jonathan Pogash, The Cocktail Guru

  • 1 1/2 oz. Ron Abuelo 7 Años
  • 1 oz. Mango Puree
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Vanilla Syrup

Preparation: Pour all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled cocktail glass. Garnish with a lime wheel.


Early Riser

  • 1-1/2 oz. Ron Abuelo Anejo
  • 1/2 oz. Jumbie Coconut Splash
  • 1 oz. Fresh mango juice
  • 1 oz. Pineapple juice

Preparation: Pour all ingredients into an iced filled shaker. Shake vigorously and strain into a tall glass. Garnish with maraschino cherries and orange slices. 


Leeward Punch

  • 1-1/2 oz. Ron Abuelo Rum
  • 1-1/2 oz. Guava Juice
  • 1-1/2 oz. Orange Juice
  • 1-1/2 oz. Pineapple Juice
  • 1/4 oz. Grenadine
  • 2 Dashes Angostura Bitters

Preparation: Stir all ingredients together over ice in a tall glass.


A Bittersweet Affair

Created by mixologist Marcos Tello, Tello Demarest Liquid Assets

  • 1 1/2 oz. Ron Abuelo 12 Anos
  • 3/4 oz. Aperol
  • 3/4 oz. passion fruit syrup*
  • 1/2 oz. fresh squeezed lime juice

Preparation: Combine all ingredients into an ice-filled cocktail mixer.  Shake vigorously for 8-10 seconds, strain into a chilled cocktail glass and garnish with grapefruit peel.

*Passion Fruit Syrup: Combine equal parts passion fruit puree and demerara sugar (alternatively, use sugar in the raw).  Stir until sugar is completely dissolved. Bottle in air tight container and store in refrigerator.


Rosa Palopo

Courtesy of Casa Palopo

  • 2 oz. Zacapa Rum 23
  • 5 oz. Fresh Watermelon Puree
  • 2 oz. Hibiscus Water (made with hibiscus extract)
  • 1 tbsp. Sugar
  • Squeeze of Fresh Lime Juice

Preparation: Mix all ingredients in a shaker and pour over ice; garnish with a slice of lime.



Courtesy of Marriott Stanton South Beach

  • 1 1/2 oz. Parrot Bay Coconut Rum
  • Coconut Water

Preparation: Mix the rum and coconut water in a shaker and serve in a coconut.


Frozen Grapes Mojito

Courtesy of Santa Barbara Beach & Golf Resort

  • 1 1/2 oz. Bacardi White Rum
  • 4 Mint Leaves
  • 6 Fresh Grapes
  • 3/4 oz. Island Oasis Mojito Mix

Preparation: Blend all ingredients in a blender with ice. Pour in a highball glass and garnish with three fresh grapes placed on a bamboo stick with a fresh lime wheel and mint sprig.


Fresh Frozen Mojito

Courtesy of CuisinArt Golf Resort & Spa

  • 2 oz. Bacardi White Rum
  • 1/2 oz. Fresh Lime Juice
  • 1/2 oz. Simple Syrup
  • Fresh Mint Leaves
  • Ice

Preparation: Blend all ingredients together and garnish with fresh mint.


Rum Island

Courtesy of San Juan Marriott

  • 1/2 oz. Bacardi Coco
  • 1/2 oz. Bacardi Dragonberry
  • 1/2 oz. Bacardi Apple
  • 1/2 oz. Bacardi Lemon
  • 2 oz. Sour Mix
  • 2 oz. Cranberry Juice

Preparation: Mix all ingredients in a shaker and pour over ice.


Coco Loco!

Courtesy of Taste Nirvana

  • 2 oz. of Real Coconut Water
  • 3/4 oz. Captain Morgan
  • 2 oz. Orange Juice
  • 8 oz. Crushed Ice
  • 1/2 oz. Grenadine Syrup
  • 1/4 oz. Crème de Menthe Liqueur
  • 1/4 oz. Raspberry Liqueur

Preparation: Blend ingredients, serve and enjoy.


Coco Pod

Courtesy of Taste Nirvana

  • 1/2 cup Real Coconut Water
  • 1 oz. Coconut Rum
  • 1 1/2 oz. Vanilla Vodka
  • 1/4 cup Ice

Optional: Splash of pineapple juice and shredded coconut garnish

Preparation: Mix and blend ingredients, pour, add garnishes.


Cali Strawberry Daiquiri

  • 2 oz. Caliche Rum
  • 1 oz. Fresh Lime Juice
  • 3/4 oz. Agave Nectar
  • 1 Fresh Strawberry

Preparation: 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 strawberry.


Caliche Strong Tea

  • 1 1/2 oz. Caliche Rum.
  • 3/4 oz. Rhubarb tea liquor. (We suggest Art in the Age brand)
  • 3/4 oz. unsweetened iced tea of your choice. (We like Lipton brand)
  • 1/2 oz. fresh squeezed lemon juice.
  • 1/2 oz. Simple syrup*
  • 1 Lemon wheel for garnish.
  • 1 Rhubarb stick for garnish. (Optional)

Preparation: In an ice-filled highball combine all ingredients and ad stir until well mixed, garnish with the lemon wheel and rhubarb stick.


Cali Diet Daiquiri

  • 2 oz. Caliche Rum
  • 3/4 oz. Stevia water reduction (10 drops of liquid Stevia to 1 oz. water)
  • *3/4 oz. Fresh lime juice
  • 1 Lime twist for garnish

Preparation: Put all ingredients in a shaker and shake hard. Strain into a martini or coup glass. Garnish with lime twist

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