Though the origins of National Rum Day are murky, the spirit has resurged in popularity, thanks to the likes of Mojitos, Daiquiris, and Johnny Depp’s Jack Sparrow. Thankfully, you don’t have to stick to the same Mai Tai and Hurricane recipes to raise a glass in honor of the holiday. Here a few new cocktails to add to your bar tending repertoire that are to sure to delight!
2 oz. Cruzan Passion Fruit Rum 2 oz. Pineapple Juice 1 oz. Lime Juice 1/2 oz. Honey Syrup 2 Pineapple Chunks Fresh grated Cinnamon 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.
Strawberry Basil Lemonade
3 oz. Strawberry Lemonade Sparkling ICE 1 oz. white rum Basil leaves Muddle basil leaves with rum. Strain and pour over ice. Top with Strawberry Lemonade Sparkling ICE. Garnish with fresh strawberries and basil leaves.
1 ¾ oz. Reserva Atlantico Rum 1 Bar spoon Fig Preserves ½ oz. Agave Nectar ½ oz. Lemon Juice Fig Preserves Add ingredients in a Boston glass. Add ice and shake vigorously. Strain into rocks glass. Garnish with raisins.
Sailor Jerry Rootbeer Float by Fatty ‘Cue
1 scoop Sailor Jerry Spiced Rum ice cream
1.5oz of Sailor Jerry
Abita Root Beer
Build cocktail with the scoop of ice cream, Sailor Jerry, and Abita Rootbeer in a chilled pint glass. Garnish with a pretzel rod and serve with spoon and straw.
*For the Ice Cream:
1 cup heavy cream
3 cups half-half cream
8 egg yolks
1 cup white sugar
1/8 tsp salt
1/2 tsp vanilla
1 cup Sailor Jerry rum
Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low. Next, whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined. Then slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil. Then pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer’s directions. Reduce Rum by half, chill, and add to ice cream base. Freeze overnight.