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Celebrate National Rum Day With These Great Cocktails

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Tomorrow marks one of my favorite holidays of the year. Not Labor Day, that’s still a few weeks away.. I’m talking about National Rum Day, which just happens to fall on a Friday this year. TGIF indeed!

What’s not to love about a day dedicated to rum?! Whether you’re enjoying the Caribbean spirit in a punch, on the rocks or as the key ingredient in an iced tea cocktail, rum is the perfect go-to drink as the summer months wind down.

Here are some delicious cocktail recipes we thought you might enjoy while celebrating National Rum Day:

Port Royal Punch
Port-Royal-Punch

Ingredients:
2 46-oz. cans of pineapple juice
3 cups mango juice
1 750 mL bottle of Captain Morgan Original Spiced Rum
4.5 oz. grenadine
3 oranges sliced thinly and quartered
3 cans of Sprite for fizz

Preparation:
In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass or glass of your choosing. (Serves 25)

 
Black & Ginger Tea
Black-&-Ginger-Tea

Ingredients:
3 oz. Ginger Tisane (tea base)
1 oz. Captain Morgan Black Spiced Rum
1 Tablespoon agave nectar (or sweetener of choice)
1/4 oz. lemon juice

Preparation:
Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cold for one hour. Shake with Captain Morgan Black Spiced Rum, sweetener and lemon juice, and pour into rocks glass over ice. Created by Owl’s Brew.

 
Captain’s Invasion
Captain's-Invasion

Ingredients:
1 ¼ oz. Captain Morgan Sherry Oak Finish Spiced Rum
¼ oz. Grand Marnier® Liqueur
¾ oz. lime juice
2 dashes of bitters

Preparation:
Add all ingredients to an ice-filled rocks glass. Stir to blend and garnish with lime wedge. Created by Owl’s Brew.

 
Cruzan Pineapple Passion
Cruzan-Pineapple-Passion

Ingredients:
2 parts Cruzan Passion Fruit Rum
2 parts Pineapple Juice
1 part Lime Juice
1/2 part Honey Syrup
2 Pineapple Chunks
Fresh grated Cinnamon

Preparation:
Combine all ingredients in a blender with 1 cup of ice and blend for 20 seconds. Pour into a cored pineapple and garnish with fresh mint.

Note: Slice the top of the pineapple off a half-inch from the top. Core the inside of the pineapple. Don’t have a pineapple corer handy? Core your pineapple with an ice cream scoop! Make sure you don’t scoop all the way to the skin or your pineapple will leak.

Trent Carter is looking to keep the tradition of T&A alive and well in today's politically correct world with his popular Thong Battle features, among other things. He also covers even racier topics on our sister site, which is definitely not safe for work!

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