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10 Best Rum Cocktail Recipes for a Beach Party
10 Best Rum Cocktail Recipes for a Beach PartyJune 1, 2016
Made from sugar cane grown in tropical climates, rum fuels a beach party like nothing else. These 10 rum cocktails from resort bartenders around the world go beyond your standard-issue rum punch. Bonus: After the event is over, try these unique cocktail recipes at home.
"Coecoei, an Aruban liquor made from the nectar of the agave plant and invented by people on the island centuries ago, is the signature ingredient in this sweet-yet-strong tourist favorite. It adds authentic Aruban culture to destination weddings." — Dufy Farro, lead bartender at Aruba Marriott Resort & Stellaris Casino
½ ounce vodka
½ ounce Bacardi 151 rum
⅛ ounce Coecoei
⅛ ounce. crème de banane
4 ounces orange juice
4 ounces cranberry juice
4 ounces pineapple juice
½ ounce Grand Marnier
1 splash of grenadine
Combine all ingredients in a cocktail shaker. Do not shake; just stir gently until ingredients are combined. Garnish with a strawberry or an orange slice.
Lemon Ginger Mojito
"The Lemon Ginger Mojito is a popular welcome cocktail in Thailand, especially for joyful celebrations, weddings and get-togethers. The ginger used is alpinia galangal, referred to as ‘Thai ginger' because it's so common in Thai cuisine." — Anna Mauri, food and beverage manager, Phulay Bay, a Ritz-Carlton Reserve
Lemon Simple Syrup Ingredients
juice of two lemons
zest of two lemons
1 cup sugar
5 mint leaves
1 inch of ginger, peeled and sliced thin
1 lemon grass stem, minced
1 tablespoon lemon simple syrup
1½ ounces white rum
Make the lemon simple syrup by putting 1 cup sugar into a small saucepan. Place lemon zest over the sugar. Squeeze two lemons into a measuring cup. Top the lemon juice with water so you have one cup of liquid. Combine the liquid and the sugar, then bring to a boil over low heat, stirring until well combined. Strain the simple syrup to remove the zest. Cool completely. To make your mojito, muddle the ginger, mint and simple syrup. Add ice and lemon grass. Pour in the rum and top with the soda water. Stir well or shake in a cocktail shaker.
British Virgin Islands
"This drink originated at the Soggy Dollar Bar in the BVI and captures the flavors of the Caribbean. We created the ‘Pain-gostura Killer' with tropical fruit, angostura bitters, grated cinnamon over a hot flame and Pyrat XO Rum." — Federico Ciampi, resort manager, Scrub Island Resort, Spa & Marina, Autograph Collection
2 ounces Pyrat XO Rum
1 ounce coconut milk and cinnamon syrup
1 ounce grapefruit oleo saccharum
3 ounces pineapple juice
1 ounce angostura or orange bitters
1 stick of cinnamon
Add first four ingredients into cocktail shaker. Shake very well and pour over ice. Gently spoon bitters on top to float and light with a match. Grate fresh cinnamon over the flame to create sparks. Finish with ground nutmeg.
"This delicious cocktail is inspired by the fun and uninhibited spirit of Brazil, but it's made — and meant to be enjoyed — in the Mexican Caribbean. This drink will bring joy and freshness to any occasion. As we say in Mexico, ‘Salud!'" — Samuel Morales, director of food and beverage at JOYÀ by Cirque du Soleil
1 ounce Havana Club Añejo Especial rum
1 ounce Cachaça pitú
4 leaves of fresh peppermint
4 leaves of fresh basil
3 thirds of a lemon
1 ounce simple syrup
1 ounce passion-fruit puree
2 ounces lemon-lime soda
Muddle lemon, peppermint and basil in a Collins glass. Fill the glass with ice, passion-fruit puree, simple syrup, rum and cachaça. Then add lemon-lime soda and mix with a spoon. Garnish with fresh basil and a grapefruit slice.
Royal Scratch Mai Tai
"Trader Vic, credited with inventing the mai tai, created the Royal Scratch Mai Tai for The Royal Hawaiian using pineapple juice. Celebrating life's big events with a signature drink at an iconic locale is a perfect match." — Kui Wright, head bartender, Mai Tai Bar at The Royal Hawaiian, a Luxury Collection Resort, Waikiki
1 ounce Bacardi rum
½ ounce orange curaçao
2 ounces fresh Govinda pineapple juice
½ ounce orgeat almond syrup
1 ounce fresh Govinda orange juice
½ ounce Whaler's Dark Rum float
Pour first five ingredients in a cocktail shaker and shake to combine. Pour into a glass and float Whaler's Dark Rum on top by carefully spooning the rum over the top of the drink. Garnish with a parasol skewered with a cherry, a pineapple wedge and a lime wedge.
"The piña colada is a Puerto Rican classic. Sweet and tropical, it's a perfect fit for a destination wedding." —Brian Postle, director of romance, The Wyndham Grand Rio Mar Beach Resort & Spa
3 ounces pineapple juice
1 ounce rum
1 ounce coconut cream
Blend all ingredients with crushed ice until smooth. Pour into a chilled glass, and garnish with a maraschino cherry and a pineapple slice.
"The island's first rum swizzle was created in 1932 at The Swizzle Inn, Bermuda's oldest pub. Since opening in 1947, The Reefs has served colorful, festive and delicious rum swizzles at virtually every wedding reception." —David Dodwell Jr., resort manager, The Reefs
1 ounce Gosling's Black Seal Rum
1 ounce Gosling's Gold Seal Rum
1 ounce white rum
¼ ounce Bermuda Gold liqueur
¼ ounce lemon juice
2½ ounces pineapple juice
2½ ounces orange juice
3 dashes angostura bitters
¼ ounce grenadine
Pour ingredients together over crushed ice, then "swizzle" using a swizzle stick until a nice froth appears at the top. Garnish with an orange wedge and a cherry.
Signature Frozen Rum Punch
"Rum has played a central role in the social fabric of Antigua since the early 1900s, when rum shops were a place to gather with friends and play dominoes, a favorite island pastime. It's only fitting that this delicious cocktail continues to be best enjoyed at special celebrations — it's a must for island-inspired summer weddings." —Andrew Hedley, managing director of Jumby Bay, A Rosewood Resort, and regional vice president for Rosewood Hotels & Resorts
2 ounces Cavalier Dark Rum
½ ounce freshly squeezed lime juice
1 dash angostura bitters
simple syrup to taste
Add the first four ingredients to a blender filled with ice and blend until smooth. Pour into a glass, and sprinkle a small amount of ground nutmeg over the top. Garnish with a lemon slice.
"The different types of rum in the Bahamian national drink create an explosion of flavors, and the cocktail's refreshing taste and appealing colors make it ideal for beach weddings." — Prince Jennings, bartender, Grand Lucayan
1½ ounces Malibu rum or other coconut-flavored rum
1 ounce gold rum
4 ounces pineapple juice
1 ounce lemon-bar mix
4 ounces ice cubes
Combine first five ingredients in a cocktail shaker and shake to combine. Pour into a 12-ounce hurricane glass. Garnish with pineapple wedges and cherries.
"Pat O'Brien's, which invented the drink, has taken to using the syrupy mix they bottle and sell — just adding rum — to make the Hurricane you commonly see in the French Quarter. We decided to take it up a notch. My lead bartender, Olga, found the original 1940s recipe in a cocktail book, and we played with it, replacing the dark rum ‘float' with local Bayou Satsuma liqueur." — JT Velasco, bar supervisor, Vive! at Hotel Le Marais
5 ounces Cruzan Dark Rum
1 ounce passion-fruit syrup
1 ounce freshly squeezed lemon juice
2 ounce Bayou Satsuma orange liqueur
Combine all ingredients in a cocktail shaker and shake until combined. Strain into a tall glass. Garnish with an orange wedge and a maraschino cherry, and serve over crushed ice.