10 Fantastic Cocktails To Celebrate National Rum Day On August 16

Although World Rum Day is traditionally observed on the second Saturday of July every year, National Rum Day is celebrated in the United States on August 16. Most of us associate rum with Caribbean countries, but the sugarcane-based spirit is now produced in many places, from Scotland to Africa and Hawai’i.

Rum is the base for myriad tropical drinks and many classics like the daiquiri, the mojito and the piña colada. But adventurous bartenders are finding ways to incorporate rum in unexpected — even savory — cocktails. Here are 10 fantasic examples, with a nod to the people who craft them and the popular spirit.

Prosciutto-Infused Rum and Cantaloupe Cocktail

Created by the team at New York’s Bottino restaurant, this cocktail is a summery hidden gem, showcasing the smoky, savory smoothness of the classic Italian Prosciutto and melon combination. “At Bottino, we use San Daniele Prosciutto fat-washed Jamaican rum, sweet summer melon, and a hint of lemon for a refreshing citrus finish. It’s an umami explosion in a glass.”

• 2 fl oz San Daniele Prosciutto fat-washed Jamaican Plantation Rum
• 1 1/4 fl oz fresh cantaloupe juice
• 3/4 fl oz fresh lemon juice
• 1/2 fl oz simple syrup

To infuse the rum with San Daniele Prosciutto fat, combine them and let the mixture rest for a minimum of three hours, allowing the rum to absorb the Prosciutto’s smoky and savory notes. Strain and chill the infused rum before use.

In a shaker, combine the Prosciutto fat-washed rum, cantaloupe juice, lemon juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds until well-chilled. Strain the cocktail into a chilled coupe or rocks glass. Top with a skewered melon cube and a rolled slice of Prosciutto, and finish with a dehydrated lime wheel.

Cartel Old Fashioned

Coconut Cartel Rum uses coconut water instead of distilled water in the proofing process for both their signature premium aged Guatemalan rum and new-to-market blanco blend, which is crafted in the Dominican Republic. These unique rums make excellent cocktails where coconut flavor needs to shine.

• 2 oz Coconut Cartel añejo rum
• .25 oz cartel syrup (or demerara)
• 2 dashes Angostura bitters
• 2 dashes orange bitters
• 1 piece orange peel

In a mixing glass, combine syrup, bitters and rum. Fill glass with ice and stir for 20 seconds. Strain into a rocks glass over fresh ice. Express orange peel over glass and use peel for garnish.

Cartel Syrup

• 1 cup coconut palm sugar
• 1 cup coconut water
• .5 tsp salt (optional)

Over low heat, combine coconut water and coconut palm sugar until fully dissolved.

Cranberry Orange Ginger Punch

“I designed this recipe specifically for Thanksgiving since it celebrates the flavors in cranberry sauce. I wanted the color palette to be very Thanksgiving-inspired, with red, burnt orange, and light orange. All that said, it could work any time during the fall or even into citrus season,” says mixologist Lee Corbett.

• ½ oz unsweetened cranberry juice
• 2 oz fresh-squeezed tangerine, clementine, or mandarin juice
• 2 oz Kōloa Kaua’i Gold Rum
• ½ oz ginger liqueur
• Dash of ginger beer
• Sugared cranberries and tangerine slice for garnish

Fill a highball glass with ice and pour the cranberry juice into the bottom. Then, in a cocktail shaker, combine the tangerine juice, rum, and ginger liqueur; shake with ice and strain gently into the serving glass without disturbing the bottom layer. Fill with ginger beer to the top. Garnish with a citrus slice and a few sugared cranberries on a cocktail pick.

Estatua Verde

A fabulosuly fancy, statuesque up cocktail from the mind of Justen Laveneu, co-owner of The Eleanor in Austin, Texas. At the bar, they garnish the drink with a torched cassia bark chip and a few sprays of flamed Amburana-infused Plantation O.F.T.D. Dark Rum.

“Estatua” Batch

• 1.5 oz Peanut Butter fat-washed Planteray 3 Stars White Rum
• .5 oz Amburana-infused Novo Fogo Silver Cachaça
• .25 oz Lustau Amontillado Sherry
• Scant .75 oz birch sap syrup
• 1/16 teaspoon Pandan Powder (for color)

Combine 3 oz of Estatua mix with .75 oz lime juice and 2 dashes foam tincture. Build ingredients in a shaker tin. Add cubed ice, seal, and shake well. Strain with a Hawthorne strainer into a chilled Nick & Nora glass. Garnish and serve.

Fresh Coco Mojito

Taking inspiration from the long-standing connection between Mount Gay and sailing, the newly released Eclipse Navy Strength rum is bottled at at 57.1% ABV with complex notes of vanilla, passionfruit, roasted pineapple, and sea salt.

• 1 oz Eclipse Navy Strength
• 0.75 oz simple syrup
• 1 oz lime juice
• 2 oz young coconut water
• 10 mint leaves

Lightly press mint leaves in the bottom of the shaker tin. Add Eclipse Navy Strength, lime juice, simple syrup, and lightly shake. Pour into a Collins or Highball glass and add coconut water. Top with crushed ice and garnish with mint.

Imperial Basil Smash

This herby take on the classic smash cocktail incorporated fresh basil and Dominican rum to create a complex yet refreshing sipper.

• 2 oz Barceló Imperial
• 8 basil leaves
• 1 oz lemon juice
• ½ oz simple syrup
• Basil leaves to garnish

Pour the basil and lemon juice into a shaker and gently chop them; add the Barceló Imperial and the simple syrup and complete with ice. Shake vigorously, strain and pour into a shallow glass with ice. Garnish with basil leaves.

Savory Mary

Give your classic Bloody a twist using the dark rum of your choice instead of vodka. Recipe courtsy of Bridget Albert, mixologist at Southern Glazer’s Wine & Spirits.

• 2 oz dark rum
• 1 oz tomato juice
• ½ oz fresh lime juice
• ½ oz Worcestershire sauce
• 2 dashes hot sauce
• ¼ oz soy sauce
• ¼ oz olive brine
• Black pepper to taste

Combine all ingredients in an ice-filled mixing glass. Shake well. Strain into an ice filled tall glass. Garnish with a celery stalk, cherry tomato, and an olive.

Mango Mole Daiquiri

Although the cocktail is known as a tropical drink, often frozen and fruity, a traditional daiquiri is simple and light, combining rum, lime juice and a bit of sugar. This updated recipe includes the fresh taste of mango and a hint of spice from Ancho Reyes.

• 1.50 oz Brugal 1888
• 0.75 oz lime juice
• 0.75 oz mango juice
• 0.50 oz cinnamon syrup
• 0.50 oz Ancho Verde Poblano
• 4 dashes chocolate bitters

Shake and strain into a rocks glass with ice. Garnish with Tajin and mango slices.

Chili Passion Martini

The team at Jaya at The Setai in Miami created this festive, fiery drink. They infuse the vodka with red Fresno and jalapeño chiles for a minimum of two days to achieve the desired flavor profile.

• 1.0 oz chili and lemongrass-infused ALB Vodka
• 1.0 oz passion fruit rum
• 0.75 oz passion fruit purée
• 0.5 oz cranberry juice
• 0.25 oz ginger syrup
• Chili flakes to taste

Combine all ingredients into a mixing glass. Add chili flakes. Shake with ice and pour into a Martini glass. Garnish with Thai chili.

Cloudlifter

This perfect dessert cocktail features Guatamala’s premium Zacapa 23 Rum, aged for 23 years in barrels previously used for American whiskey, Sherry, and Pedro Ximénez wines.

• 2 oz Zacapa 23 Rum
• 1 oz pistachio orgeat
• 1/4 oz lemon juice
• 3/4 oz espresso
• 4 dashes chocolate bitters
• 1 egg white

Add all ingredients to shaker tin with ice. Shake and strain to remove ice, then dry shake and double strain into an Otis coupe glass. Garnish with crushed pistachios and serve.