20 Rum Drinks That Will Make You Feel Like You're on a Tropical Vacation Even When You're Not

Office dwellers deserve cocktails too🍹

When you need a happy hour escape this National Rum Day, look ahead to these delicious rum cocktails (paired with island fruits and herbs) that will whisk you away to the tropics.

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1 Surf City Spritz

 Ingredients:

1 oz. Aviation Gin

¾ oz. St-Germain Elderflower Liqueur

½ oz. Plantation Pineapple-Infused Rum

½ oz. Cocchi Americano

¼ oz.Honey Syrup (2:1)

1 oz. Coconut Water

2 oz. Club Soda

Directions:

Build in a glass with ice cubes, stir, top with soda down a bar spoon.

 Created by Marlo Gamora of Caffe Dante

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2 Asian Spiked Mai Tai

 Ingredients:

2 oz. Zuma Rum Grog

10 ml. Almond Syrup

2 oz. Pineapple Juice

.5 oz. Blood Orange Juice

.5 oz. Lime Juice

1 Dash Simple Syrup

2 Dashes Bitters

2 Dashes Orange Bitters

Garnishes: 1 Piece Dry Pineapple, 1 Cherry Skewer, 1 Fresh Mint Sprig

Directions:

Shake ingredients to mix well. Strain mix into a kimono glass over fresh cubed ice. Top with fresh crushed ice and garnishes.

Served at  Zuma Miami

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3 Cruzan Confusion

Ingredients:

1 part Cruzan® Coconut Rum

1 part Cruzan® Mango Rum

1 splash Pineapple Juice

Pineapple

Mango

Directions:

Combine over ice and serve. Skewer a pineapple wedge, a mango cube, and a pineapple leaf for garnish.

Courtesy of Cruzan Rum

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4 Pineapple & Mint Mojito

 Ingredients:

1.5 oz. Agricole Rum

2 oz. Caramelized Pineapple (medium sized)

1 oz. Mint Leaves 

2 Limes, sliced 

1 oz. Simple syrup

Splash soda water

Directions:

In a martini shaker muddle the pineapple, most of the mint and most of the lime slices until a paste. Add rum, simple syrup and shake. Strain into a Collins-style glass with large ice cubes and top with soda water. Garnish with remaining limes, mint, and a caramelized pineapple wedge. 

Served at Koloa Landing Resort at Poipu

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5 Ginger Piña Colada

 Ingredients:

1 ½ parts Sailor Jerry Spiced Rum

1 part Cream of Coconut

¼ part Pineapple Juice

¾ part Homemade Ginger Syrup

Directions:

Add all ingredients to empty mixing glass and shake. Add ice and shake vigorously. Strain into highball or tiki glass and fill with ice. Garnish with candied ginger.

Courtesy of Sailor Jerry Spiced Rum

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6 Oaxacan Punch

 Ingredients:

1 oz. Tequila Don Julio 70

1/2 oz. Zacapa Rum 23

1/3 oz. Tamarind Tea

1/4 oz. House Made Felernum Syrup

1/4 oz. Fresh Lime Juice

1/3 oz. Fresh Pineapple Juice

Pineapple Sice, for garnish

Directions:

Combine Tequila Don Julio 70, Zacapa Rum 23, tamarind tea, house made felernum syrup, fresh lime juice, and fresh pineapple juice into a cocktail shaker with ice. Shake well. Strain contents into a Collins glass over fresh ice. Garnish with pineapple slice.

Courtesy of Don Julio Tequila

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7 Lemon Peach Cocktail

Ingredients:

3 slices Apple

3 slices Peach

1 oz. Lemon Juice

1 oz. Rum

4oz. Sparkling Ice Peach Nectarine

Directions:

In a cocktail shaker, muddle apple and peach. Add lemon juice and rum, then shake. Strain mixture over an ice filled glass. Top with Sparkling Ice Peach Nectarine.  Garnish with a peach slice then serve.

Courtesy of Sparkling Ice 

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8 If You Like Piña Coladas…

 Ingredients:

1.5 oz. Barcardi Rum

Dash of Amaretto

.5 oz. Sweet & Sour

1 oz.  Pineapple Juice

Directions: 

Shake, pour over ice, then garnish with whipped cream and toasted coconut.

Served at 


Waikiki Beach Marriott Resort & Spa

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9 Pineapple Rum Twist

Ingredients:

750 ml. Bottle Aged Rum

1/2 Cinnamon Stick

1 Clove

1 Cardamom Pod

1 Star Anise Pod

1 Vanilla Bean

3 Allspice Berries

Pinch of Freshly Ground Nutmeg

Sparkling Ice Coconut Pineapple

Directions:

Combine rum, cinnamon stick, clove, cardamom, star anise, vanilla bean, allspice berries, and nutmeg in an airtight jar. Split vanilla bean and scrape seeds into jar along with the bean pod. Close jar and allow infusion to sit in a dark place for at least 3 days. Strain rum into an airtight jar with a fine-mesh strainer, discarding spices. Over ice, pour 2 ounces of rum infusion. Top with Sparkling Ice Coconut Pineapple and garnish with an orange twist.

Courtesy of Sparkling Ice 

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10 Poi Pounder

Ingredients:

1 ¼ oz. Bacardi Superior Light Rum

2 oz. Coco Lopez

2 oz. Taro Crème Powder Mix

1 slice Purple Sweet Potato

Directions:

Blend all ingredients with ice.

Served at Waikoloa Beach Marriott Resort & Spa

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