Celebrate National Rum Day With These Refreshing Cocktails

With National Rum Day approaching tomorrow on August 16th and with rum’s increasing popularity, there’s truly no better time to join the rum revolution as we head into a month of celebrating this complex and versatile spirit. Check out these refreshing cocktails below to enjoy this month and beyond!


1 ½ oz. BACARDÍ Añejo Cuatro

1 oz. ST-GERMAIN® Elderflower Liqueur

1 oz. ruby red grapefruit juice

1 oz. tonic water


Combine the first three ingredients in a shaker with plenty of ice, and shake. Strain into a highball glass filled with crushed or cubed ice. Top with tonic water. Garnish with a grapefruit peel and a mint spring.


2 oz. BACARDÍ Reserva Ocho

¼ oz. simple syrup

2 dashes Angostura® bitters


Add all ingredients into a rocks glass, fill with ice and stir until well mixed and very cold. Garnish with orange peel.


1.5 oz. Captain Morgan Original Spiced Rum

3 oz. Pineapple Coconut juice

½ oz lime juice

Top with Ginger ale


Add pineapple coconut juice, Original Spiced Rum, and lime juice to a glass. Pour half the pitcher mixture into each glass and top each glass off with half of the ginger ale. Garnish with pineapple wedges, a slice of lime, and a pineapple leaf.


1 ⅔ oz Equiano Light

⅝ oz freshly squeezed lime juice

⅔ oz pina real pineapple syrup

3 dashes cocoa or chocolate bitters

Champagne float

Pineapple leaf as garnish


Place all ingredient, except champagne, in shaker tin

Add ice and shake vigorously to marry ingredients and chill beverage

Strain into a coupe or martini glass

Float a little champagne on top of the cocktail

Float a pineapple leaf as garnish


1 1/2 oz SelvaRey Coconut Rum

3 oz pineapple juice

1 oz cream of coconut

Squeeze of lime


Combine in a shaking tin with ice

Shake and strain over fresh ice

Serve in a Poco Grande Glass

Garnish with a pineapple wedge and cherry


1 part SelvaRey White Rum

3 parts Ginger Ale

Squeeze of Lime


Combine over ice

Stir and garnish with a lime wedge


1 ounces SelvaRey Chocolate Rum

3 ounces Sweetened Cold Brew


Combine over ice


Garnish with an orange wedge


2 oz Havana Club Añejo Clásico

3/4 oz Martini & Rossi Rosso Sweet Vermouth

1/2 oz Amaro Averna

3 dashes Orange Bitters


1.5 oz Santa Teresa 1796

.75 oz Lime Juice

.75 oz Guava nectar/juice

.75 oz Coco Lopez Coconut Cream


Combine all in tin. Add ice. Shake. Strain. Garnish with burnt cinnamon stick & lime wheel.


1.5oz Santa Teresa 1796

.75oz lime juice

1oz demerara syrup

1 dropper of vanilla extract (about 20 drops)

3 dashes angostura bitters

1.5oz sparkling wine


Shake all ingredients with ice but sparkling wine, double strain into a coupe glass or cocktail glass, top with sparkling wine, garnish with orange peel.


2oz Mount Gay Black Barrel Rum

4oz Pineapple Juice

Mint Sprig


Add Mount Gay Black Barrel Rum, ice and top off with pineapple juice in a highball glass. Garnish with Mint Sprig.


1.7 oz Diplomático Reserva Exclusiva

.50 oz orange liquor

.70 oz lime juice


Moisten rim with ½ a lemon

Dip the rim in sugar

Shake all ingredients, with ice

Strain over cocktail glass

Created by Sebastien Derbomez, William Grant & Sons Brand Advocacy Manager


1 ½ Parts Flor de Caña 12

¾ Parts Suze

½ Part Orgeat

½ Part Lime juice

½ Part Pineapple


Shake & Strain, pour into short highball (no ice). Garnish with Pomegranate Powder Rim & Watermelon radish.


2 oz. RumHaven

¾ oz. Italian Aperitivo

2 oz. Pineapple Juice

¼ oz. Simple Syrup

¼ oz. Fresh Lime Juice


Fill cocktail shaker with ice and add ingredients. After shaking, strain into a double rocks glass and garnish with pineapple and lime. Enjoy!

A cocktail of contrasts; a custom blend of dark and light Cruzan® rums, rich and robust, dry and light. A distinctive tang balances the sweetness of orange and pineapple. It’s tiki time.



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Tony Bowles, Contributing Columnist

Tony Bowles is one of the youngest sought journalists in the media world. He focuses on lifestyle, travel, entertainment, food, and more! Based in New York City