These Rum co*cktails Are *SO* Much Better Than a Rum and co*ke (2024)

Muddle a few blueberry and cucumber slices in a shaker. Add 1½ oz. Kōloa Reserve Aged Rum, 1 oz. lime juice, ½ oz. simple syrup, 1 oz. honey, and ice. Shake and strain over ice. Garnish with fresh blueberries and a cucumber ribbon.

Recipe from Kōloa Reserve Aged Rum

Muddle 4 pineapple pieces, 10 mint leaves, and 4 sugar cubes in the bottom of a shaker. Add ½ part lime juice, ice, and 1½ parts Sailor Jerry Spiced Rum. Pour into glass, and top with ice, lime, and mint.

Recipe created by Anthony Bohlinger of Sailor Jerry

Add 1½ oz. Tanduay Rum, 1½ oz. pineapple juice, ½ oz. lime juice, and ¼ oz. grenadine to a Boston Shaker. Shake for about 30 seconds. Double strain into a Martini glass. Add drops of Peychauds bitters on top of the foam.

Recipe from Terrace on 7 in the Dominick Hotel

Add 1 oz. passion-fruit juice (fresh juice with the seeds is best for added flavor), ½ oz. pineapple juice, 1½ oz. Kōloa White Rum, ½ oz. Kōloa Spice Rum, and 1/4 oz. Orgeat Top to a shaker. Strain over ice into a collins glass and top with champagne. Garnish with pineapple leaves and an umbrella.

Recipe from Kōloa Reserve Aged Rum

Add a few mint leaves, ½ oz. simple syrup, ¾ oz. lime juice, 1 oz. Martinelli's apple juice, ½ oz. chareau, and 1½ oz. Bacardi white rum to a shaker and strain over ice into a collins glass with a mint bouquet.

Recipe from mixologist Gates Osuji at The Crown Rooftop at 50 Bowery

Add 2 parts Sailor Jerry Spiced Rum, 2 parts red wine, and ½ part fresh lemon juice to a rocks-filled mixing glass. Shake vigorously. Pour into a wine glass. Top with soda and garnish with a lemon wedge.

Recipe created by Anthony Bohlinger of Sailor Jerry

Add 1½ oz Russell’s Reserve 6yr Rye, ½ oz. Averna, ¼ oz. Malibu Rum, and ¼ oz. St George Nola Coffee Liqueur to a rocks glass over ice. Garnish with toasted coconut.

Recipe from mixologist Tommy Quimby at Virgin Hotels San Francisco, Rooftop Bar Everdene

Mix 2 oz. Ron Barceló Gran Añejo Dark Series, ¾ oz. lime juice, 1/4 oz. coconut milk, and ¾ oz. sugar in a co*cktail shaker with ice. Shake and strain into a coupe glass.

Recipe from Barceló Rum.

Pour 1½ oz. Kōloa Coconut Rum, 1½ oz. Kōloa Coffee Rum, and 1½ oz. coconut cream or half-and-half cream into an old-fashioned glass and stir. Garnish with a sugarcane stick.

Recipe from Kōloa Reserve Aged Rum

Add 1 oz. Mount Gay XO Rum, 1 oz. Fino Sherry, and 1 oz. Aperitivo to a co*cktail shaker. Stir and strain over big ice cube in an old-fashioned glass. Garnish with an orange or lemon peel.

Recipe from Mount Gay XO Rum

Combine 2 oz. light rum, ½ bottle of Lipton Diet Green Tea with Watermelon, 1 oz. lime juice, and 1 mint spring in a glass filled with ice and stir.

Recipe from Lipton Iced Tea

Add 2 parts RumHaven, 2 parts pineapple juice, and 2 parts club soda to an ice-filled collins glass. Stir together to combine and chill. Garnish with pineapple or mint.

Recipe from Rumhaven

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Muddle 1 strawberry in a co*cktail shaker. Add 2 oz. Caliche Rum, 1 oz. lime juice, ¼ oz. simple syrup, and ice. Shake vigorously. Strain into a glass filled with ice. Garnish with a strawberry.

Recipe from Caliche Rum

Combine 1½ oz. Seven Tiki Spiced Rum, 1½ oz. The Perfect Purée Mango Puree, 1 oz. St. Germain Liqueur, and ¾ oz. fresh lime juice in a glass filled with ice. Stir and garnish with a mango slice and lime twist.

Recipe from Manny Hinojosa, mixologist

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Combine 1¾ oz. Atlantico Rum, 1 oz. apple cider, ¾ oz. cranberry juice, ½ oz. lime juice, and ¾ oz. simple syrup in a co*cktail shaker filled with ice. Shake vigorously and strain into a glass. Garnish with three cranberries.

Recipe from Atlantico Rum

Combine 2 oz. Ron Abuelo Añejo, 4 oz. sparkling wine, and 2 oz. ginger ale in a glass filled with ice and stir.

Recipe from Ron Abuelo Rum

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Combine 2 oz. Caliche Rum, ¼ oz. simple syrup, and ¾ oz. lemon juice in a co*cktail shaker filled with ice. Shake vigorously and strain into a glass filled with ice. Top with ginger beer.

Source: Caliche Rum

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Muddle 4 raspberries in a co*cktail shaker. Add ice, 2 oz. Brugal Extra Dry Rum, ½ oz. lemon juice, and ½ oz. simple syrup. Shake vigorously and strain into a glass filled with ice. Top with ginger beer.

Recipe from Kenneth McCoy, Ward III mixologist

Pour 2 oz. spiced rum and ¾ oz. coconut rum into a glass. Add a splash of pineapple juice and a splash of grenadine. Stir and top with orange juice. Garnish with an orange wedge.

Recipe from Brother Jimmy's BBQ