Cocktails for National Rum Day

Photo by Nick See
Photo by Nick See

It’s another national product marketing day!

Well, whenever it’s boozy, if you can’t beat ‘em, you might as well drink ‘em. Yo ho ho it’s National Rum Day! A couple of months ago we published an in-depth look into the history and production of the wonderful sugarcane spirit. It’s definitely having a moment, growing exponentially as a craft category, particularly in the US, where small producers like Owney’s in Brooklyn are reviving the country’s first hooch.

Rum is particularly versatile when it comes to cocktails. Sultry weather and swaying palm trees beg for a light rum with splashes of citrus or fruit. Gold rum for an extra kick of flavor in both fruity and rich drinks. Dark rum  for when we want something stirred and brooding, and of course we have the ginger beer and lime at the ready when the clouds gather. Then there’s spiced rum, just for fun.

So to celebrate National Rum Day, we gathered a few new recipes for you from our bartender friends, with ingredients that span the high seas. Enjoy and cheers, everyone!

Breakfast in Bed

Breakfast in Bed - a rum coffee flip with all your nutrients for the day!
Breakfast in Bed - a rum coffee flip with all your nutrients for the day!

A little rum and coffee flip to start your day. From Tim Miner, The Jakewalk, Brooklyn.

59 ml (2 oz) Ron Zacapa Centenario 23 Yr Dark Rum

15 ml (½ oz) Galliano Ristretto

22 ml (¾ oz) heavy cream

whole egg

grated nutmeg

Combine all ingredients except nutmeg in a cocktail tin. Dry shake. Add ice. Shake again. Harder. HARDER!! You can do it!  Strain into a chilled coupe or wine glass. Garnish with fresh grated nutmeg.

Frenchman Street Cooler

A refreshing spritz to beat the heat, using local Louisiana rum, though any good white rum will do the trick. From Abigail Giullo, Sobou, New Orleans.

59 ml (2 oz) Old New Orleans Crystal rum

22 ml (¾ oz) lime

15 ml (½ oz) simple syrup


large chunk of watermelon

small chunk of cucumber

soda water


Combine all ingredients except soda and mint in a shaker with ice and shake well. Double strain into a Collins glass filled with fresh ice. Top with soda and garnish with mint sprigs.

The following two recipes are from Nino Cirabisi of The Rum House, New York City. Both named for classic New York street games he played as a kid.


59 ml (2 oz) Rhum Agricole (we suggest Rhum Clement V.S.O.P.)

15 ml (½ oz) simple syrup

22 ml (¾ oz) lime juice

3 - 4 white peppercorns

3 - 4 basil leaves

Ron Zacapa Centenario 23 Yr Dark Rum finds its way into 2 of our recipes
Ron Zacapa Centenario 23 Yr Dark Rum finds its way into 2 of our recipes

In a mixing glass, muddle peppercorns and basil. Add remaining ingredients, shake with ice and double strain into a chilled coupe glass. Garnish with basil.

Scully Court Punch

45 ml (1 ½ oz) Sailor Jerry spiced rum

45 ml (1 ½ oz) pineapple juice

15 ml (½ oz) lemon juice

15 ml (½ oz) simple syrup

1 piece ginger

1 - 2 dashes Angostura bitters

1 - 2 dashes Peychauds bitters

In a mixing glass, muddle ginger. Add remaining ingredients, shake with ice and strain into an ice filled collins glass. Garnish with Pineapple & cherry skewer.

Double Rum Old Fashioned
Double Rum Old Fashioned

Double Rum Vanilla Old Fashioned

Created by Jens Kerger in Dresden, Germany, after one of those shifts, when nonstop customers crowd the bar like thirsty zombies. The vanilla first entered the drink in a traditional bourbon Old Fashioned consumed post shift, then some time later found its way into a Diplomatico rum version in Berlin. The addition of Zacapa completes the drink for extra depth.

45ml (1 ½ oz) Rum Diplomatico Reserva

15ml (1/2 oz) Ron Zacapa Centenario 23 Yr

1 vanilla pod

miniscule splash fresh orange juice

few drops chocolate bitters

Cut vanilla pod in half and set one half aside. Cut the other half lengthwise and then into pieces. Place in a mixing glass with the splash oj. Muddle. Add rum, bitters and ice, stir till cool, double strain into an Old Fashioned glass with or without ice and garnish with the other half of the vanilla pod. Without ice, as the drink begins to warm, the rich flavors really begin to stand out, different with every sip. Try it both ways, it’s double rum, after all!