13 Complex Rum Cocktails Bring Home a Taste of the Islands
National Rum Day is here, and we've got the perfect drinks for celebrating.
Rum is thought to date back to the 1650s, thanks to historic records from Barbados that reference a drink called “kill-devil” and “rumbullion.” The earthy liquor made from sugarcane has evolved into a beloved ingredient in the bars of both home bartenders and expert mixologists. Jose Luis Ballesteros, a Diplomático Rum brand ambassador, notes that the spirits industry is seeing a "proliferation of premium rums" across cocktail programs in recent years.
"From elevated takes on classic rum serves like daiquiris and mojitos to contemporary riffs like rum old fashioneds and Negronis, this is signaling a new era of premium rum," explains Ballesteros. "Sipping will likely be the next evolution in this 'premiumization' story, and something we're already seeing in more mature rum markets like Florida, where it’s common to find rum included in flights and after-dinner menus.”
To help introduce you to the vast world of rum, we've gathered 13 beautiful, complex rum cocktails from tastemakers and mixologists that celebrate this treasured spirit.
VERANDA's Coastal Weaver
Inspired by the classic daiquiri, our Coastal Weaver cocktail takes a rich turn with the addition of aged rum and Demerara syrup. Aperol and grapefruit juice come in to add just the right amount of bitterness to balance out the cocktail.
The Queen’s Road
Crafted in Southern Guatemala, Zacapa Rum prides itself in using only the first press of sugarcane to create a sweeter and smoother rum. Here, mixologist Lynnette Marrero complemented the robust butterscotch and toffee notes of Zacapa 23 with zesty ginger and a hint of Angostura bitters in the perfect summer cocktail.
Ingredients:
1 ½ ounces Zacapa 23
½ ounce orange juice
½ ounce lime juice
½ ounce ginger syrup
½ ounce honey syrup
1 dash angostura bitters
Mint
Orange peel
Directions: Combine all ingredients in a mixing tin and shake with ice. Strain into a chilled rocks glass over ice. Garnish with mint and orange peel.
VERANDA's The Mapmaker
This Sazerac riff blends rye whiskey with aged rum and Braulio amaro to create depth in an otherwise one-note cocktail. A touch of Peychaud’s bitters brings a strong anise flavor that melds together the punchy notes.
Death & Co.'s Flying Fortress
Celebrated speakeasy Death & Co. changed the cocktail landscape with its mixologist-driven program and the attention to detail in each drink. Bartender Marc Rizzuto puts a spotlight on Guyana's premium rum in this bright, banana-forward cocktail that is not for the faint of heart.
Ingredients:
1 ounce El Dorado 15
½ ounce Lemon Hart 151
½ ounce Batavia Arrack
¾ ounce durian syrup
½ ounce pineapple juice
¼ ounce Giffard Banane Du Bresil Liqueur
¼ ounce lime juice
Pineapple fronds
Directions: Combine all ingredients in a mixing tin and shake with ice. Strain into a chilled footed pilsner glass with ice. Garnish with pineapple fronds.
The 1796 Old Fashioned
This old fashioned is made with aged rum instead of the traditional whiskey for a modern twist on a classic. There's nothing to fear though; the Santa Teresa 1796 is just as complex as any whiskey thanks to its traditional solera system that blends old and new rums.
Ingredients:
50 milliliters Santa Teresa 1796
½ milliliters Demerara sugar syrup
3 dashes cocoa bitters
Orange peel
Directions: Combine all ingredients in a mixing glass, stir, and strain over ice.
VERANDA's Wonderkind
VERANDA Photo Editor and resident cocktail expert Ian Palmer puts a spin on the classic tiki cocktail with this delightfully fruity number. Inspired by Aimee Nezhukumatathil's World of Wonders, the Wonderkind creates an eruption of flavor with natural fruits mixing with both bourbon and rum.
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Guayabita Daiquiri
The daiquiri may be quite possibly the most popular rum drink, and we can see why. One sip of the delicious mixture of rum and lime, and you're instantly transported to a white sandy beach. For this buzzy interpretation, the guava adds a sweet and almost flowery note that embodies the tropics.
Ingredients:
2 ounces Havana Club Añejo Blanco Rum
¾ ounce guava
1 ounce lime juice
¼ ounce simple syrup
Directions: Combine all ingredients in a blender. Blend on high with a cup or so of crushed ice until all ingredients are combined. Strain into a chilled cocktail glass. Garnish with a fresh slice of guava.
Jungle Bird
Impress guests at your next lively soiree with this tiki-esque take on an apéritif. Tangy pineapple juice mellows the sweetness while coconut-infused rum creates a complex nutty layer.
Ingredients:
2 ounces RumHaven
¾ ounce Italian aperitivo like Campari
2 ounces pineapple juice
¼ ounce simple syrup
¼ ounce fresh lime juice
Directions: Fill a cocktail shaker with ice and add ingredients. After shaking, strain into a double rocks glass and garnish with pineapple and lime.
Clásico 1934
A modern take on the timeless rum Manhattan, the Clásico 1934 is the ideal drink for those looking for something complex to sip on throughout the night. Rosso sweet vermouth brightens up the richness of Amaro Averna, while the orange bitters add a bitter end note.
Ingredients:
2 ounces Havana Club Añejo Blanco Rum
¾ ounce Martini & Rossi Rosso sweet vermouth
½ ounce Amaro Averna
3 dashes of orange bitters
Directions: Combine all ingredients into a cocktail shaker with ice. Shake hard. Strain into a glass over ice.
The Venezuelan
Not a fan of the traditional daiquiri or colada? The Venezuelan showcases a more sophisticated side to rum drinks with its blend of sweet Demerara syrup, nutty vanilla extract, and ultra-smooth rum. The splash of sparkling wine gives the drink an effervescent finish.
Ingredients:
1 ½ ounces Santa Teresa 1796 rum
¾ ounce lime juice
1 ounce Demerara syrup
1 dropper of vanilla extract (about 20 drops)
3 dashes angostura bitters
1½ ounces sparkling wine
Directions: Shake all ingredients with ice but sparkling wine. Double strain into a coupe glass or cocktail glass. Top with sparkling wine, and garnish with orange peel.
Sidecar
The first Sidecar is thought to have been made in the 1920s in either London or Paris. While traditionally made with cognac, this interpretation utilizes a 12-year-aged rum. The notes of orange contrast the bitter lime.
Ingredients:
50 milliliters Diplomático Reserva Exclusiva
15 milliliters Cointreau
20 milliliters lime juice
Sugar for glass rim
Directions: Moisten rim with half of a lime. Dip the rim in sugar. Shake all ingredients with ice. Strain over a cocktail glass.
Watchman’s Daiquiri
Expert mixologist Miles Macquarrie at Watchman's in Atlanta employs Chartreuse and a housemade syrup to add vibrancy and an herbal twist to this daiquiri. Consider this a sophisticated drink to sip on a hot summer's day.
Ingredients:
1 ½ ounces Denizen aged white rum
¾ ounce lime juice
½ ounce yellow chartreuse
¼ ounce fines herbes syrup (recipe below)
Directions: Shake all ingredients with ice and strain into a chilled cocktail glass.
Fines Herbes Syrup
1 cup tightly packed mint leaves
1 cup tightly packed chervil (or parsley)
1 cup tightly packed dill
1 cup tightly packed tarragon
2 liters water
Directions:
Bring the 2 liters of water to a boil. Blanch all herbs in boiling water for 20-30 seconds. Immediately shock in an ice water bath. Reserve blanching water. This is your herb tea.
Take the blanched and shocked herbs and puree with 1 liter of the herb tea (cooled) in a Vitamix or high-powered blender. Start slow and go to the highest setting. Puree on high for 1 minute.
Strain through a fine wire-mesh strainer, pushing with a spatula to push all liquid out of pureed herbs. Weigh the final liquid and add equal parts of white sugar by weight back to the blender and puree together until sugar is completely dissolved. Refrigerate for up to 3 weeks.
Miss Carousel's Amaretto Sour
This unique rum drink from Houston's Miss Carousel puts a Texan spin on the classic amaretto sour. The team swaps out the bourbon for a smooth dark rum for a full-bodied cocktail.
Ingredients:
1 ½ ounces amaretto
¾ ounce dark rum
1 ounce fresh lemon juice
¼ ounce simple syrup
1 egg white
Angostura bitters
Directions:
Combine all ingredients in a cocktail shaker. Dry shake for about 90 seconds to emulsify the egg white. Open the shaker and fill it with ice. Shake until well chilled. Strain into a chilled cocktail coupe. Garnish with three dashes of angostura bitters on top of the drink. With a toothpick, gently drag the bitters over the surface of the cocktail and serve.
Sarah DiMarco is the Assistant Editor at VERANDA, covering all things art, design, and travel, and she also manages social media for the brand.
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