Whether it’s enjoyed on a sandy beach or a patio at sunset, rum cocktails just seem like the appropriate drink for this hot summer season. Taking you from tropical to refreshing, from sweet to tart, rum cocktails are a great way to beat the heat, so here are a few of our favorite recipes to get you started.
Strawberry Coconut Refresher
- 2 oz. light rum
- 2 oz. coconut rum
- 4 oz. coconut cream
- 1/2 cup frozen strawberries
- 1/4 cup frozen pineapples
- 2 bananas (sliced)
- 2 cups ice
- fresh pineapple (for garnish)
Blend together light rum, coconut rum, strawberries, frozen bananas, coconut cream, frozen pineapples and ice until smooth. Pour into 2 drinking glasses and garnish with fresh pineapple.
Pineapple Mint Mojito
Ingredients for Pineapple Syrup
- 1 1/2 pounds fresh pineapple (cut up)
- 2 tablespoons packed dark brown sugar
- 4 cups water
Ingredients for Mojito
- 2 cups diced fresh pineapple (about 1/2 lb.)
- 1 cup mint leaves (more for garnish)
- 2 cups white rum
- 3/4 cup fresh lime juice
- 1 1/4 cups chilled club soda
- Lime wedges (for garnish)
Directions for Syrup:
In a saucepan, bring the pineapple, brown sugar and water to a boil. Over low heat, simmer and stir slowly until the texture of the pineapple is soft and the mixture is reduced (about 40 minutes). Strain into a bowl and discard the solid chunks, then let the syrup cool.
Directions for Mojitos:
In a pitcher, muddle together the pineapple and mint. Slowly stir in rum, lime juice and 1 cup of the pineapple syrup. Divide into glasses and add ice, topping each with club soda. If desired, garnish with mint sprigs and lime wedges.
- 3 oz. light rum
- 2 tbsp. grenadine
- 12 oz. orange juice
- lime slices (for garnish)
In a pitcher or big glass, combine the orange juice and rum, setting aside 1/3 of the mixture. Divide the remaining portion of the mixture into 2 glasses, filled with ice and set aside. Incorporate the 2 tbsp. grenadine into the reserved 1/3 orange juice and rum mixture. Create an ombré effect by slowly pouring the 1/3 mixture into each glass so it settles on the bottom. Garnish with lime slices, if desired.
- 1/2 cup light rum
- 1/2 cup blackberries
- fresh mint leaves (about 14-16)
- 2 limes, juiced
- 1 tsp. sugar
- Crushed ice
- club soda
In a pitcher or bowl, muddle together 1/2 cup blackberries and set aside. In two glasses, place the mint leaves in the bottom and the muddle blackberries directly on top. Mix together rum, sugar, and lime juice and top with crushed ice. Finish with club soda and garnish with more mint leaves and blackberries.
- 4 oz. spiced rum
- 4 oz. coconut milk
- 1/3 cup fresh pineapple (cut up)
- pineapple juice (a splash)
- 1 cup ice
- 2 maraschino cherries
Blend together rum, coconut milk, pineapple, pineapple juice and ice until smooth. Divide into 2 glasses, garnishing with pineapple and a maraschino cherry.
- One champagne mango, pitted and peeled
- 1 lime, juiced
- 2 oz. golden rum
Hint: Use less ice for a stronger mango flavor
Blend together mango, lime juice, rum, and ice cubes until smooth. Pour in drinking glass and if desired, garnish with a wedge of lime.
Find Saucey’s full list of rum here.