5 Cocktails for National Rum Day

Today is National Rum Day! Celebrate by mixing up one of these delicious rum-centric libations.

by

The Narwal 

Recipe courtesy of Pearl Diver

Ingredients: 

2 ounces Smith & Cross Navy Strength Jamaican Rum

.5 ounce Citric Acid Syrup (1 cup granulated sugar, 1 cup water, and 1 tablespoon citric acid. Cook until dissolved, and cool before use.)

3 dashes Angostura Bitters

Mint Sprig for garnish

Method:

Stir ingredients in mixing glass and serve in favorite rocks glass over large cubes. Garnish with fresh mint sprig.

Pear Daiquiri 

Recipe courtesy of STK Steakhouse

Ingredients:

1 ounce Bacardi 4 Rum

1 ounce Pear Liqueur

.75 ounce Fresh Lime Juice

.75 ounce Demarara Syrup

Dehydrated Lime Wheel and fresh Lime Zest for garnish

Method:

Add rum, pear liqueur, lime juice, and demerara syrup to a tin with ice.  Shake and strain into a coupe glass. Shave lime zest on top.

Mojito 

Recipe courtesy of L27

Ingredients: 

2 ounces Bacardi Superior Light Rum

1 ounce Simple Syrup

1 ounce Fresh Lime Juice

6-10 leaves of mint

Soda water

Method: 

Add mint leaves and simple syrup to cocktail shaker. Lightly muddle then add rum and lime juice. Shake with ice and double strain into a cocktail glass. Top with a splash of soda water. 

Sea Foam Cocktail

Recipe courtesy of Liberty Common 

Ingredients:

1.5 ounces White rum

.75 Genepi 

.5 ounce Lime

.5 ounce Pineapple

.5 ounce Simple Syrup

Method:

Shake and strain over crushed ice. Garnish with a pineapple slice and spray the top of ice with angostura bitters. Liberty Common uses an atomizer to spray the bitters and spread the aroma out over the ice. 

Riptide

Recipe courtesy of Blue Chair Bay® Rum

Ingredients: 

2 oz. Blue Chair Bay® Banana Rum Cream 

4 oz. Coconut Water

Method:

Just pour ingredients over ice in a rocks glass and stir. Garnish with a pineapple leaf.