Rum Baby, Rum: 10 Cocktails for National Rum Day

Refinery Rooftop's “Classic Mojito”

Ingredients:

2.5 oz Rum

1.5 oz Fresh lime juice

1.5 oz Simple Syrup

Instructions:

1. Muddle lime wedges and fresh mint.

2. Add all ingredients, shake, and pour over fresh ice.

Takeya’s MojTEAto

Ingredients:

2 TAKEYA Mint Green Iced Tea Packets

4 cups cold water, preferably filtered

½ cup sugar

Ice

4 limes

1 cup clear rum

Instructions:

1. Prep by tearing open the Takeya Mint Green Tea Packets, and pour into tea infuser.

2. Brew tea in pitcher.

3. Flash chill the tea.

4. Add citrus for flavor.

5. Spike it with rum.

Peachberry Sunset Mojito - Courtesy of Georgie Morley

Ingredients:

1 Bottle Bai5 Panama Peach Divided

1 Cup Rum Divided

Juice of 3 Lime Divided

1 Cup Mint Loosely Packed and Divided

2 Cups Frozen Ripe Strawberries

2 Cups Frozen Ripe Peaches

Instructions:

1. Blend frozen fruit.

2. Combine with other ingredients, shake, and pour.

Jungle Bird

¾ oz. Campari

1 ½ oz. Dark Rum

1 ½ oz. Fresh Pineapple Juice

½ oz. Fresh Lime Juice

½ oz. Simple Syrup (1:1)

Pineapple Wedge

Instructions:

1. Add all ingredients to a mixing glass with ice.

2. Shake well until chilled.

3. Strain into a rocks glass over fresh ice.

4. Garnish with pineapple wedge.

Cruzan® House Punch

Ingredients:

1 part Cruzan® Estate Diamond® Light Rum

1/2 part Cruzan® 9 Spiced Rum

2 parts Fresh Pineapple Juice

1 part Fresh Mango Juice

1/2 part Fresh Orange Juice

Instructions:

1. Combine all ingredients in a cocktail shaker, mix well.

2. Pour over ice in a tall glass.

3. Garnish with a wedge of pineapple.

Flor de Caña Ultimate Mojito

Ingredients:

2 parts Flor de Caña 7

1/2 part lime juice

1/3 part superfine sugar

3 leaves mint

Champagne

Instructions:

1. Muddle lime juice with sugar in a Collins glass.

2. Add mint leaves and muddle again.

3. Fill glass 2/3 full with crushed ice and add rum.

4. Top off with a champagne float.

5. Garnish with sprig of mint.

Flor de Caña Pina Colada

Ingredients:

2.5 parts Flor de Caña 7 Rum

3 parts pineapple juice

1 part coconut cream

Instructions:

1. Combine the FDC 7, pineapple juice and coconut cream in a blender.

2. Add cup of crushed ice and blend on high until smooth.

3. Pour into a tall glass and garnish with a pineapple wedge.

Cruzan® Black Strap Navigator, Created by Cruzan Mixologist, Jesse Card

Ingredients:

2 parts Cruzan® Black Strap Rum

1/2 part Fresh Lime Juice

Q Ginger Beer

Instructions:

1. Build ingredients in an Old Fashioned glass over ice.

2. Top with ginger beer and stir.

3. Garnish with a lime wedge.

“Bowery Mai Tai Cocktail” - Prepared by Walt Easterbrook at The Bowery Hotel

Ingredients:

1.5 oz of Ron Zacapa Rum

4 oz of Owl's Brew Coco-lada (Combination of Black Tea, Chai spices, Pineapple, Coconut)

5 oz of Lime juice

3 dashes of Angostura bitters

Q Ginger Beer

Instructions:

1. Combine all ingredients.

2. Shake and pour.