Rum Cocktails
59 recipes, page 1 of 3
This Field Manual holds 59 recipes built on rum: 20 white rum, 14 dark rum, 12 aged rum, 8 spiced rum, 2 overproof, 2 cachaça and 1 rhum agricole. Rum is made from sugarcane, and the split above is by style rather than by origin.
White rum is filtered and light, and it lets citrus lead, which is what a daiquiri and a mojito want. Dark rum carries caramel and stands up to lime and ginger in a dark and stormy. Aged rum spends time in oak and behaves more like whiskey, so it suits a stirred drink over ice. Spiced rum has botanicals added after distillation, which changes a drink more than swapping one white rum for another does.
What counts as rum here
Base Spirit
Difficulty Level
Airmail
The Airmail is the French 75’s tropical correspondent: golden rum, lime and honey under a champagne top, named in the 1930s for the postal service that was then shrinking the
Añejo Highball
The Añejo Highball is Dale DeGroff's rum buck, built in 2000 and dedicated to the Cuban bartenders of the 1920s and 30s. That dedication is not decoration: every ingredient in the
Bacardi Cocktail
The Bacardi Cocktail is a daiquiri with grenadine in it, and it is one of a very small number of drinks anywhere with legally enforceable contents. In 1936 the New York Supreme
Bahama Mama
The Bahama Mama has no single documented origin and no named creator. It emerged from the tiki and Caribbean bar culture of the mid-twentieth century and spread through resort
Banana Daiquiri
The Banana Daiquiri is the frozen daiquiri’s tropical firstborn, blended in the Caribbean resort era and built on the one fruit that blends thicker than ice cream. It is the drink
Caipirinha
Brazil’s national cocktail and one of the most deceptively simple drinks in the world. Pronounced “kai-pee-REEN-ya”, the name is the diminutive of caipira, a term for the rural
Canchánchara
The Canchánchara is Cuba's oldest drink and the daiquiri's direct ancestor: cane spirit, honey and lime, taken by the mambises who fought Spain through the independence wars of
Cauldron Punch
The Cauldron Punch is the Halloween answer to a practical problem: fifteen guests, one host, and no appetite for shaking drinks all night. Dark rum and blackberry liqueur give it
Coquito
Coquito is Puerto Rico’s most celebrated festive drink, a creamy, spiced coconut and rum punch that has been a fixture of Christmas and New Year across the island and in Puerto
Corn n’ Oil
The Corn n’ Oil is Barbados’s house cocktail, older than most of the classics and simpler than nearly all of them: falernum under, blackstrap rum over, bitters and a squeeze of
Cuba Libre
The Cuba Libre was born in Havana around 1900, in the afterglow of the war that gave the drink its toast: Cuba freed from Spain, American soldiers in the bars, and the new
Daiquiri
The Daiquiri is a sour in its most elemental form: white rum, fresh lime juice and sugar syrup, shaken and served up. Three ingredients, no bitters, no liqueur, nothing to hide
Dark ’n’ Stormy
The Dark 'n' Stormy is Bermuda's national highball and one of very few cocktails with a legal department. It was born after the First World War, when ginger beer brewed at a Royal
Doctor Funk
The Doctor Funk is the only drink in the tiki canon named after a real physician. Dr Bernard Funk practised in Samoa in the late nineteenth century, where his patients included
Don’s Special Daiquiri
Don’s Special Daiquiri is what Donn Beach did to a daiquiri, which is to say he split the rum, added two sweeteners instead of one, and blended it with crushed ice until it
El Floridita Daiquiri
The El Floridita Daiquiri is the house version from the Havana bar that called itself la cuna del daiquiri, the cradle of the daiquiri. Two things separate it from the shaken
El Presidente
El Presidente was created in Havana during the 1910s or 1920s, most likely at the Vista Alegre bar, and named in honour of Mario García Menocal, President of Cuba in that era. It
Explorers Gold
Explorers Gold is the Jerry Can Spirits rum and honey: a cold sour built on Expedition Spiced Rum, honey syrup and fresh lemon, with an egg white for texture and two dashes of
Guy Fawkes Grog
The Guy Fawkes Grog is rich, rum-forward and built for a crowd: honey dissolved in hot water, then dark rum, butterscotch liqueur and fresh lemon, held warm and ladled into mugs
Hemingway Daiquiri
Ernest Hemingway wandered into El Floridita in 1932, tried the house daiquiri and issued his amendment: no sugar, double the rum. The bar named the result the Papa Doble, and its
Honeysuckle
The Honeysuckle is a daiquiri with honey syrup instead of sugar, and that single change does considerably more than sweeten it. Honey has floral weight and a waxy texture that
Hot Buttered Rum
Hot Buttered Rum is one of the oldest documented American drinks, appearing in colonial records from the seventeenth century as a winter drink built around the rum arriving in New
Hotel Nacional
The Hotel Nacional is a pineapple daiquiri with ten millilitres of apricot brandy in it, and that small measure is what makes it worth knowing. Pineapple and rum on their own are
Hurricane
The Hurricane is Pat O'Brien's New Orleans drink from the 1940s: dark and white rum, passion fruit syrup, fresh lime and orange, and grenadine, over crushed ice in a glass shaped