It's time to raise your glass to the national holiday, which celebrates so much more than *just* a beverage. Whether you're in the mood for a sweet and summery watermelon concoction or looking to warm up by the campfire with a cinnamon-infused hot toddy, rum can be enjoyed so many ways.
Below you'll find 7 recipes to help you get into the holiday spirit. Say cheers!
1⁄2 cup - 1 cup sugar (depending on the sweetness of your watermelon)
28 g white rum per serving (optional)
Place water, watermelon, sugar and mint in a blender and blend until smooth.
Pour into ice filled glasses and stir in rum if using.
Garnish with mint leaves and serve.
Bermuda Rum Swizzle
4 oz Goslings Black Seal Rum
4 oz Goslings Gold Seal Rum
5 oz Pineapple Juice
5 oz Orange Juice
¾ oz Grenadine or 2 oz Bermuda Falernum
6 Dashes of Angostura Bitters
Into a pitcher ⅓ full of crushed ice add Gosling’s Black Seal Rum, Gosling’s Gold Rum, pineapple juice, orange juice, Grenadine or Bermuda Falernum and Angostura bitters.
Churn vigorously until a frothing appears or mix in a cocktail shaker.
Strain into a martini glass.
Coconut Lime Mojito Shooters
1 can full fat coconut milk
¾ cup blueberries
¼ cup sugar
2 tablespoons water
½ cup sweetened condensed milk
¼ cup packed mint leaves, plus extra for optional garnish
2/3 cup lime juice
2/3 cup white rum
Place the can of coconut milk in the refrigerator for several hours undisturbed. Open the can and scoop out the thickened top layer, discarding the water at the bottom.
While the coconut is separating in the refrigerator, make the blueberry syrup. Mix together the blueberries, sugar, and water together in a saucepan and heat on medium. Mash the blueberries and cook until the mixture is syrupy. Strain the syrup and chill.
Break up the coconut cream curd. Whisk together with sweetened condensed milk and set them aside.
Muddle the mint, then add lime juice and rum and stir. Strain out the mint and discard.
Add strained mojito mix to coconut/sweetened condensed milk mixture.
Evenly distribute the blueberry syrup in the bottoms of the shot glasses. Carefully top with the coconut lime mojito. Gently stir the bottom of each shooter to mx in the blueberry and give a nice ombre look if desired. Top with mint, if desired.
Can be stored in the refrigerator for several hours until ready to serve.
The Third Man
2 oz. Coffee-infused Santa Teresa 1796 rum
1 oz. Cocchi di Torino
1 oz. Fernet-Branca
1 oz. Bénédictine
2 dashes of Angostura bitters
1 dash Orange oils
Garnish with flambéed coffee beans.
1.5 oz. Don Papa rum
¾ oz. lemon juice
1/6 oz. simple syrup
2 dash angostura
In a cocktail shaker, add lemon juice, syrup, rum, angostura, and then the egg white.
Shake vigorously for 10-12 seconds to emulsify.
Then add ice and shake again for 10 seconds, strain in a rocks glass over ice.
Garnish with orange twist or cherry.
Hot Rum Toddy (Courtesy of In the Raw)
1⁄4 cup Agave In The Raw®
3 1-inch x 1-inch strips lemon zest
2 oz gold rum, such as Appleton VX, Mount Gay or Bacardi Gold
Juice of ½ lemon
1⁄4 cup strong black tea
1⁄2 cup boiling water
6-inch cinnamon stick, optional, for garnish
In a small saucepan, heat the Agave In The Raw® with the lemon zest until the liquid bubbles around the edges. Set aside to steep for 20 minutes.
In a small mug, combine 3 tablespoons of the infused agave with the rum, lemon juice, tea, and boiling water. Add the cinnamon stick, if using. Serve hot.