Cocktail Recipes

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Greta Garbo

Rum , Modern Classics

Few actresses captured the world’s imagination like Greta Garbo did in the 1920s and ’30s. The Swedish-born star won her way into people’s hearts with roles in such films as “Torrent,” “Flesh and the Devil” and her first talkie, “Anna Christie,” whose opening line—“Give me a whiskey, ginger ale on the side, and don’t be stingy, baby!”—cemented her legendary status in Hollywood and beyond.So it’s no surprise that someone created a cocktail in her honor. But who invented it and where? Sadly, those details have eluded history. What we do know is that famous people often inspire famously delicious drinks, and this one’s no exception. Adapted from Knut Sundin’s 1930 book, “Two Hundred Selected Drinks,” this recipe calls for a delicate mix of BACARDÍ® Carta Blanca rum, Cointreau liqueur, fresh lime juice and grenadine, made silky with a few drops of absinthe. Whiskey and ginger it ain’t. But we think Garbo would love it just the same.

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Mary Pickford

Rum , Tiki / Tropical

Actress Mary Pickford was known as America’s Sweetheart in the 1920s, when she landed in Cuba to shoot a film with husband Douglas Fairbanks and Charlie Chaplin. As the story goes, Fred Kaufman, one of the many American bartenders who relocated to the island during Prohibition, dreamed up this BACARDÍ® rum-based concoction special for the silent-film star. Some recipes call for prepackaged juice only, but according to Basil Woon’s 1928 book, “When It’s Cocktail Time in Cuba,” it’s not a Mary Pickford without the addition of freshly squeezed pineapple juice. We tend to agree.

Cinnamon French Toast

Rum , Modern Classics

When it comes to cooking with rum, you can’t completely eschew the sweet. At the weekend brunch at San Francisco’s Kaya, chef and co-owner Nigel Jones serves this Caribbean-inspired French toast topped with maple syrup infused with dark aged rum.

This recipe originally appeared as part of “Another Thing to Do with Good Rum? Cook with It.”

Smuggler’s Cove Hurricane

Rum , Modern Classics

Black rum was touted after Prohibition as a great base for punch. It works especially well in the classic Hurricane, where its richness is offset by tangy lemon and passion fruit. This version is from famed San Francisco Tiki bar Smuggler’s Cove.

This recipe originally appeared as part of “Everything You Need to Know About Black Strap Rum.”

Mollymock

Rum , Modern Classics

This black-rum-based cocktail is sweet, bitter and herbal, with a bit of brightness from lime juice and an orange peel garnish.

This recipe originally appeared as part of “Everything You Need to Know About Black Strap Rum.”

Kon-Tiki Grog

Rum , Modern Classics

Head under the palapa at Oakland's new Kon-Tiki for Christ Aivaliotis and Matthew Reagan’s rum and Tiki drinks. This cocktail is a riff off a classic Trader Vic’s Grog.

This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: March 2018.”

La Negra Tiene Tumbao

Rum , Frozen / Blended

The addition of Fernet-Vallet liqueur to Juan Coronado’s riff on the Piña Colada, at Washington, D.C.’s Colada Shop, gives the classic blended cocktail a bracing menthol and herbal note that refreshingly offsets the drink’s rich creaminess.

Planter’s Punch

Rum , Classics

A simple mixture of rum, citrus, sugar and spice, the Planter’s Punch has been gracing cocktail books and bar menus for well over a century.

High Horse

Rum , Modern Classics

Shannon Tebay Sidle, a bartender at New York’s Death & Co, created this cocktail inspired by colonial-era ingredients.

This recipe originally appeared as part of “The Surprising Thing That Fueled the American Revolution. And the Rise of Our First President.”

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Bacardí Superior Mai Tai

Rum , Modern Classics

Try this upgrade on the classic summer cocktail.

Dark ’n Stormy

Rum , Classics

Even when this drink describes the weather, you'll feel warm on the inside.

Happy Pill

Rum , Modern Classics

This cocktail at Chica in Las Vegas’ Venetian is a balanced version of a Tiki classic, the Painkiller.

This recipe originally appeared as part of “11 Hottest Cocktails to Drink in Bars Now: February 2018.”

Cafe Correcto con Coco

Rum Whiskey , Hot

Created at Upstairs at The Gwen in Chicago, this original recipe uses a house-made coffee cordial and coconut water, but home bartenders can easily replicate it by substituting brewed coffee and a bit of almond milk. Either way, it’s a slightly sweet, rich coffee drink that’s great for any time of day.

This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”

Idle Hands

Rum , Modern Classics

Using a clarification technique pioneered by New York culinary whiz Dave Arnold, Kevin Beary, the beverage director at Chicago’s Three Dots and a Dash, creates a clear banana rum and a banana syrup by adding an enzyme called Pectinex. The enzyme helps break down the fruit’s pectin, which is a naturally occurring starch. When each solution is run through a centrifuge, the banana solids compress at the bottom of the device, leaving a crystal-clear liquid on top.

This recipe originally appeared as part of “Clear Your Mind. Because the Time Has Come to Experience the New Banana Daiquiri.”

Rum & Ginger

Rum , Modern Classics

BlackTail, the Lower Manhattan retro Cuban bar from the team behind The Dead Rabbit, is known to modernize classics like the Rum & Coke. For its contemporary riff on the Dark ’N’ Stormy, bartender Nate Dobson added passion fruit, bitters and a blend of funky Jamaican spirits to the usual ginger and rum base.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Jacq La Ginger

Rum , Modern Classics

Named after the famed female pirate of the Caribbean, Jacquotte Delahaye, this Dark ’N’ Stormy riff adapted from The Bluffton Room at Hilton Head Island in Bluffton, S.C., has Redlock spiced rum from Hilton Head Distillery, a vanilla-forward spirit with tones of allspice and nutmeg.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Phoenix Colada

Rum , Modern Classics

Matt Giarratano, the beverage director at Phoenixville, Pa.’s Bluebird Distilling, wanted to remove the endless sun-and-beach associations with his favorite tropical flavors—rum, coconut and pineapple—and added an element of what he calls everyday drinkability. Bourbon, rum and Tiki bitters balance the sweet, and the name is a nod to the Philadelphia suburb where the distillery and cocktail bar are located.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

Brother’s Keeper

Rum , Modern Classics

At The Patterson House in Nashville, Strategic Hospitality beverage director Matthew Tocco wanted to make a version of the Toronto cocktail that swapped out Canadian whisky for aged rum. "Rum is a product that comes from sugar, so pairing it with sugar makes sense,” he says. “A lot of people associate rum with sweet, fruity drinks, but there are a lot of different ways you can apply it.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Freehand Old Fashioned

Rum , Modern Classics

Jackson Cannon, the co-owner and bar director of The Hawthorne in Boston, created this Old Fashioned variant in honor of the Freehand hotel in Miami Beach, Fla., that’s home to the Broken Shaker bar. “All spirits have a place in the Old Fashioned because it’s, in truth, the simplest and first cocktail ever mixed,” says Cannon. “Saying ‘I’ll have the Old Fashioned whiskey cocktail’ would have been a phrase used in the Golden Age in New York City bars, and the term stuck through the 20th century.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Expense of Honesty

Bourbon / American Whiskey Rum Whiskey , Modern Classics

Admittedly, Strategic Hospitality beverage director Matthew Tocco says guests are less apt to order a cocktail if it has rum or brandy as a base, so he paired this drink at Nashville’s Pinewood Social with bourbon to make it a tad more accessible.

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Autumn Rum Old Fashioned

Rum , Modern Classics

The staff at Kansas City, Mo.’s Julep Cocktail Club wanted a seasonal take on the classic Old Fashioned that emphasized some of fall’s favorite flavors and ingredients. This recipe from co-owner and bar manager Beau Williams uses Barbadian rum, which lightens the drink, and apple cider syrup for added sweetness. Bonus: The syrup can be further reduced and drizzled over everything from warm apple pie a la mode and coffee cake to pancakes and waffles.

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Bangalore Old Fashioned

Rum , Modern Classics

Inspired by the ingredients traded along the old spice routes in India and Sri Lanka, the best-selling cocktail at San Jose and San Mateo, Calif.’s Mortar & Pestle Bar, by beverage director Lucas England, balances the spicy and the lightly sweet. “Swapping in rum for whiskey in an Old Fashioned is a great way to surprise guests with warm, spiced flavors,” says England. “If the rum is overproof, it can be softened with sugar syrups or bitters.”

This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?

Storm the Beach

Rum , Modern Classics

At The Cocktail Club in Charleston, S.C., bar manager Ryan Welliver puts an inventive spin on the usual citrus rum cocktail by combining two types of rum with citrus and spice in the form of an infused syrup with cinnamon sticks and toasted cumin seeds.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Change in Seasons

Rum , Modern Classics

At Bar Mash in Charleston, S.C., bar manager Teddy Nixon wanted to replicate the changing leaves during a New England autumn. “I also wanted the flavors to change from bright and sunny to a little more earthy and spicy,” he says. “So the drink goes from bright green to a deep red, just like the leaves.” The trick? Ice cubes made with pomegranate, beets and allspice, which transform the color of the drink’s muddled baby peas.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.

Winterbird

Rum , Modern Classics

At Nine Mile Station in Atlanta, bar manager Randy Hayden’s winterized version of the Mai Tai uses dark rum instead of white for a richer, fuller flavor and apricot liqueur rather than banana.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Winter Mojito

Rum , Modern Classics

Eden Laurin, the head of spirits programs at Dove’s Luncheonette, Publican Anker and The Violet Hour in Chicago, spices an aged rum with warming cinnamon, cloves and star anise for her cold weather take on the Mojito. A splash of Licor 43, a Spanish liqueur flavored with vanilla and botanical herbs and spices, adds aromatics.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Winter Daiquiri

Rum , Modern Classics

Eden Laurin, the head of spirits programs at Dove’s Luncheonette, Publican Anker and The Violet Hour in Chicago, subs out standard white rum for a duo of more complex bottles for a winter version of the classic Daiquiri.

This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”

Cubata

Rum , Modern Classics

This two-ingredient cocktail is a twist on the Cuba Libre. Instead of white rum, it takes dark rum.

This recipe originally appeared as part of “How to Drink Rum in Havana.”

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Mango Batida

Cachaça Rum , Tiki / Tropical

No mini umbrella is required for this remarkably refreshing Tiki cocktail. All you need are fresh, natural island flavors and some premium dark rum.This recipe originally appeared as part of “Tiki Grows Up: Three Drinks That Will Win You Over.”

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Miami Vice

Liqueurs Rum , Tiki / Tropical

This recipe may come from Cleveland, but it boasts the Tiki flavors you want from a Miami Vice cocktail.This recipe originally appeared as part of “Tiki Grows Up: Three Drinks That Will Win You Over.”

Scallywag’s Scandal

Rum , Tiki / Tropical

No need to get out your blender. This Tiki masterpiece is shaken to perfection. One sip of this, and you’ll see Tiki cocktails in a brand new light.This recipe originally appeared as part of “Tiki Grows Up: Three Drinks That Will Win You Over.”

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BACARDÍ Rum Old Fashioned

Rum , Modern Classics

No offense to whiskey, but the most delicious, inspired take on the Old Fashioned might just be the one that includes dark rum. Judge for yourself by making the BACARDÍ® Rum Old Fashioned today.

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Guava Hot Buttered Rum

Rum , Hot

When temperatures drop and you’re looking for a sipper to warm your bones, check out this tropical twist on a classic Hot Buttered Rum from bartender Juan Coronado. The secret ingredient? Guava paste, a popular ingredient in the Spanish Caribbean.

Hot Buttered Fun

Rum

“There’s something so comforting about a good ol’ Hot Buttered Rum—the spices, the rich mouthfeel and a good barrel-aged rum,” says lead bartender Bryan Galligos. He adds Plantation five-year-old rum, lemon juice, hot water and a syrup made from apple tea and demerara sugar. But the pièce de résistance? A pat of butter filled with cinnamon, nutmeg, clove, ginger, star anise, cardamom, cayenne pepper, salt, pepper and brown sugar, floated so the spices melt into the drink and the flavor develops as you drink it down. “You can’t beat butter,” he says. Um, nope.

This recipe originally appeared as part of “7 Hot Buttered Rum Cocktails to Drink in Bars Now.”

Rum Dum

Rum , Modern Classics

This rum sour was created 40 years ago by Wilfred Sands, who at that time was the bartender at the exclusive Lyford Cay Club in New Providence, Bahamas. Today, he serves at mixologist at Red Turtle Tavern at John Watling’s Distillery in Nassau. The rum float here is important so you can really enjoy the different layers of flavors in the drink.

This recipe originally appeared as part of “How to Drink in the Bahamas.”

Lemon Bar Clarified Milk Punch

Rum , Modern Classics

"Capturing the essence of lemon bars, our milk punch utilizes gorgeous winter citrus with fresh Meyer lemon juice, as well as a Meyer lemon baking spice oleo saccharum, graham-cracker-steeped organic whole milk, aged rum, amaro and liqueur,” says Anna Caporael, the general manager of Portland, Ore.’s Irving Street Kitchen, of this cocktail by lead bartender Joel Schmeck. “Plan to make this recipe during a rainy week and reward yourself at the weekend!"

This recipe originally appeared as part of “Eggnog Is Great. But This Holiday Season, Go for a Beautifully Clear Milk Punch.

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Rum Fireplace

Rum , Hot

Kick your feet up beside this winter-worthy cocktail, a cozy blend of BACARDÍ Ocho eight-year-old rum, cinnamon-star anise syrup and a trio of fresh fruit juices. Be sure to make extra syrup as it’s an easy way to winterize your favorite classic drinks.

This recipe originally appeared as part of “3 BACARDÍ Cocktails to Keep You Warm This Winter.

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Winter Charm

Rum , Hot

The season’s best sippers bring a little brightness to the warm and fuzzy. The Winter Charm cocktail does exactly that—a balancing act of spiced and tropical flavors held together by a backbone of BACARDÍ Black rum. And if barley syrup sounds too strenuous an undertaking, don’t worry—it’s easier to make (and more delicious) than you think.

This recipe originally appeared as part of “3 BACARDÍ Cocktails to Keep You Warm This Winter.

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Rum Cider

Rum , Hot

This boozy hot cider touches all the bases: BACARDÍ Carta Oro gold rum, apple cider, chamomile tea and a one-two punch of simple syrup and citrus to round out the edges. For an added snap of seasonal spice, don’t miss the grated nutmeg garnish.

This recipe originally appeared as part of “3 BACARDÍ Cocktails to Keep You Warm This Winter.

Hot Red Rum

Rum

Danny Sawyer, a bartender at Chicago’s Sable Kitchen & Bar, describes this glögg riff as warm, rich and spicy.

This recipe originally appeared as part of “These Are the Only 3 Mulled Rum Cocktails You'll Ever Need.”

Hot Mulled Rum

Rum

In addition to spices, bartender Aaron Joseph at Baltimore’s r.bar uses citrus, ginger and dried hibiscus flowers in his heady rum sip. He recommends reserving the strained out flowers and ginger slices and using them to garnish the drink. Select a lighter-style pinot noir so it won’t compete with the delicate, lightly aged rum.

This recipe originally appeared as part of “These Are the Only 3 Mulled Rum Cocktails You'll Ever Need.”

Is It a Full Moon?

Rum

This drink by owner and bartender Brian Nixon of Washington D.C.’s McClellan’s Retreat has a big dose of fall in the form of a house-made liqueur of vodka and toasted pie spices that’s the liquid equivalent of pumpkin pie. He starts with Scarlet Ibis Trinidad rum, a spirit originally commissioned for New York cocktail bar Death & Co, and mixes it with warm apple cider and the liqueur.

This recipe originally appeared as part of “These Are the Only 3 Mulled Rum Cocktails You'll Ever Need.”

The Frost Awakens

Rum , Modern Classics

What could melt the slick, seemingly frosty demeanor of a stoic storm trooper in ‘Star Wars’? Well, for starters, Ryan Morris, the general manager of Venkman’s in Atlanta, thinks one must start with rum. Of course! Sometimes, when the weather calls in the balmy South, he likes to run this tropically tweaked tipple through his on-premises slushy machine. But you can shake it up, too.

This recipe originally appeared as part of “Celebrate the Release of ‘Star Wars: The Last Jedi’ with These Great ‘Stars Wars’ Cocktail Recipes.”

Ti’ Bijou

Rum , Modern Classics

This twist on the Bijou cocktail was created by Shannon Mustipher, the head bartender at Glady’s in Brooklyn. She pairs Haitian rhum agricole and London dry gin for a drink that’s equal parts earthy, bracing and herbaceous.This recipe originally appeared as part of “This New York Bartender Thinks You Should Drink More Rum.”

Pear & Pub Ale Party Punch

Rum Rye Whiskey Whiskey , Modern Classics

Get everyone congregating around the punch bowl instead of the water cooler with this convivial sip from Jonathan Webb, the bar manager at Fine & Dandy in Jackson, Miss. Feel free to temper the amounts if it seems too boozy for your crowd by upping the amount of juice or beer and cutting back on the rye whiskey and rum. And prep the syrup in advance so you can easily mix the punch before the party. You can serve it in a large punch bowl garnished with a round Jell-O mold ice block filled with sliced fruit.

This recipe originally appeared as part of “Tired of Boring Bartender Staff Parties? These Tips Will Change How You Celebrate.”

Chinese 5 Spiced Dark ’N’ Stormy

Rum , Modern Classics

This easy-to-prep, seasonal take on the Dark ’N’ Stormy by Jeffrey Morgenthaler, the bar manager of Portland, Ore.’s Clyde Common and Pépé Le Moko, is super forgiving even if you eyeball the amounts rather than rely on a jigger.

This recipe originally appeared as part of “Tired of Boring Bartender Staff Parties? These Tips Will Change How You Celebrate.”

Zig a Zig Ahh

Rum , Modern Classics

In this cocktail by Kate Perry, the general manager at Seattle’s iconic rum bar Rumba, spiced rum plays with bold flavors.

This recipe originally appeared as part of “The Next Generation of Spiced Rum Will Make You a Believer.”

Bacardí Cocktail

Rum , Classics

The Bacardí Cocktail became one of the most popular drinks of the period immediately following the repeal of Prohibition. It is a variation of the Daiquiri that involves rum, lime and grenadine. It is rare on menus today but was a stalwart of the 1930s bar repertoire.

This recipe originally appeared as part of “The Amazing Story of the Bacardí Cocktail and How It Came to Be.”

Samarian Sunset

Rum

“Conundrum,” the episode of “Star Trek: The Next Generation” in which everyone gets their memories erased and Data thinks he’s a bartender, is one of the series’ best. He makes this drink for Troi after losing a game of 3-D chess. It goes from clear to green to red in the blink of an eye. We don’t yet have the technology to recreate that marvel, but we can mimic it using a trick with red-cabbage-infused rum. The drink will turn from purple to red with the addition of the fruit juices.

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Bacardí Superior Daiquiri

Rum , Modern Classics Tiki / Tropical

A standout Daiquiri doesn’t need to be complicated or crowded with garnishes. You simply need quality ingredients, like Bacardí Superior.

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