August 16th is National Rum Day. This year it’s on a Tuesday, but that’s not stopping us.
We’re having a rum cocktail party the weekend before and the weekend after, to try and compare as many rum drinks as we can.
If you like this idea, here are the top rum cocktails (although there are scores and scores of them).
Since rum is distilled from sugar cane (actually, the molasses left over from refining the cane juice into sugar crystals), it’s not surprising that these are sweet drinks.
All have added sugar and many have variations (e.g. Banana Daiquiri, Pomegranate Mojito).
All have their traditional garnishes, from lime wedges and mint sprigs to a pineapple wedge and gardenia†.
For your consideration, here are recipes for the top rum cocktails (don’t get mad if some links make you sign into the website, to verify that you are 21 or older).
*BANANA DAIQUIRI RECIPE: Here’s our own recipe per drink, from a bartender we met in the Caribbean way back during Spring Break: Toss in the blender 1 very ripe banana, 3 tablespoons ounces white rum, 2 tablespoons banana liqueur (it delivers a richer banana flavor), 3 tablespoons fresh lime juice.
Some people toss cracked ice into the blender to make it a frozen drink. Either way, it’s delicious.
†THE SCORPION: As far as anyone can tell, the Scorpion was first served 1930s at Honolulu bar called The Hut. “Trader Vic” Bergeron (“Trader Vic”) picked up the recipe a decade or so later at his bar in Oakland, California.
He tweaked it a bunch and multiplied it by about four, and thus birthed the Scorpion Bowl, a large-format cocktail now served in Tiki bars and seedy Chinese joints around the world.The Scorpion, when served in a bowl large enough to float the flower.
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