6 cocktails to set sail with on National Rum Day
National Rum Day (Aug. 16) is arr-guably the most popular holiday among pirates, right next to Talk Like a Pirate Day.
Okay, maybe I made that up.
Regarr-dless (okay, I’ll stop), you don’t have to be a pirate in order to enjoy a rum cocktail.
By all accounts, rum is a relatively newly crafted liquor. According to Liquor.com, the drink is first recorded to have appeared a few hundred years ago in the Caribbean. European colonies were refining sugar cane to send back to Europe, when it was discovered that molasses — a byproduct of the process — could be fermented.
In its natural form, rum is colorless, but it’s often aged in oak barrels which gives it a golden or dark color and imparts vanilla flavors to the liquor.
Here are seven suggestions on how you can celebrate National Rum Day this year.
The classic. This is basically a rum and coke with lime, but sometimes you don’t need to mess with perfection. With only three ingredients and three steps, it doesn’t get much easier. This also happens to be my favorite way to enjoy a rum cocktail.
This drink is way more filling that a Cuba Libre, and is more complex to pull off if you don’t have coconut laying around. But darn if this isn’t a cool and refreshing way to enjoy rum. Sadly, the flavors of rum tend to get hidden in this drink, but that might be just fine by some folks.
Okay, this is a bay breeze, but I discovered this one from Captain Morgan and it’s too clever not to share. As far as tropical rum cocktails go, this one isn’t going to be quite as filling as the pina colada (thanks, coconut milk), but it’s not going to be overly sweet either. You’re gonna have to find your own David Hasselhoff or Pamela Anderson, though.
If I have a summer afternoon with zero obligations and no new Netflix shows to watch, I’m probably going to be fixing up a mojito or two. If you thought ahead this spring and planted some fresh mint, say maybe because you bought it to make a mint julep for the Kentucky Derby, then you get bonus points for being able to use fresh mint in your mojito today. That’s a two for one deal right there.
On a hot day, a frozen daiquiri hits the spot just right. This recipe, coming from Alton Brown, is nice and easy to make, plus it makes enough for a couple drinks so you can make enough for a couple of folks.
This cocktail can be a bit of a pain because not many folks have orgeat syrup laying around, but fortunately, NY Times Cooking had enough foresight to add a recipe for the almond-y syrup. Make sure you pick up some tiki umbrellas if you plan to enjoy this cocktail.