Cocktail & Other Recipes By Spirit Rum Cocktails

Rum & Tonic

Rum & Tonic
Image: / Tim Nusog

"I love a Rum & Tonic during the summer,” says Ashwin Vilkhu, the co-owner of Saffron in New Orleans. “It’s a great alternative to a G&T because it’s light and refreshing all the while having depth of flavor." This drink is served Spanish-style in a large wine goblet, garnished with a lot of the ingredients whose aromas and flavors either compliment or coax out those in the rum.

This recipe originally appeared as part of “It's Time to Give the Rum & Tonic Its Due.”


  • 1 ounce Old Port East Indian rum
  • 1 ounce Paranubes Oaxaca rum
  • Fever-Tree Indian tonic water, chilled, to top
  • Garnish: fennel frond
  • Garnish: star anise pods
  • Garnish: cinnamon stick
  • Garnish: mint leaf
  • Garnish: orange wheel
  • Garnish: lime slice
  • Garnish: ginger slice


  1. Combine the rums in a large wine goblet filled with ice.

  2. Top with the tonic and stir gently and briefly to combine.

  3. Garnish with a fennel frond, star anise pods, a cinnamon stick, a mint leaf, an orange wheel, a lime slice and a slice of peeled ginger.