Fresh and clear or dark brown and aged, bright and floral or smoky and rich, rum is one of the most versatile mixing spirits out there. Here are all the ways we like to drink our rum cocktails, from easy-to-batch
punches to irresistible frozen concoctions.
Smoky mezcal and sweet dark rum combine to form a unified spirit in this Cuban-inspired cocktail from Jason Asher of Counter Intuitive. Bittersweet Campari and fruity Cherry Heering add balance while cinnamon syrup adds a spicy, warming bite.
Get the recipe for Walking Stick »
This recipe for a modified Dark and Stormy uses fresh ginger juice for a kick of refreshing heat.
Crisp, clean, and balanced, the daiquiri was a favorite of Hemingway.
This twist on a mojito combines pineapple- and coconut-infused rum with fresh pineapple and mint for a fruity, vacation-inspired drink.
Get the recipe for Pineapple Mojito »
Xavier Herit, co-owner and head bartender at
Wallflower in New York City, breaks banana daiquiris free from their spring-break stigma with this surprisingly sophisticated cocktail. Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, combines with two types of rum and a homemade banana syrup to make a deeply flavored drink that’s not too sweet.
We based this rum cocktail on one from Ray Buhen’s Tiki-Ti, a Los Angeles bar that opened in 1961.
This Jamaican-style daiquiri gets a kick from allspice liqueur and grated nutmeg.
Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice.
Get the recipe for The Zombie cocktail »
At Havana, Cuba’s El Floridita bar, this daiquiri was a usual order of author Ernest Hemingway.
See the recipe for Hemingway Special »
Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era.
Freshly grated nutmeg rounds out the flavor of this shaken rum-and-citrus juice cocktail.
Get the recipe for Cayo Romano Cocktail »
“Trader Vic” Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink’s complex flavor by layering two very different rums in the same drink.
Pot-still Jamaican rum is redolent of ripe banana, so it’s a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.
A poolside classic, this blended coconut cooler is heightened with a splash of aromatic bitters.
A fruity frozen daiquiri becomes dessert-like with the addition of heavy cream.
Get the recipe for Beach Towel »
Agricole rum, made from fresh sugarcane, adds rich flavor to this frozen drink.