Cocktails for National Rum Day
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!
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
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large chunk of watermelon
small chunk of cucumber
soda water
mint
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.
Ring-O-Levio
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
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 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!