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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🍹

Drink, Cocktail garnish, Non-alcoholic beverage, Food, Alcoholic beverage, Cocktail, Juice, Rum swizzle, Punch, Mai tai,
Design by Bridget Burns

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


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


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

 Created by Marlo Gamora of Caffe Dante

2 Asian Spiked Mai Tai


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


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

3 Cruzan Confusion


1 part Cruzan® Coconut Rum

1 part Cruzan® Mango Rum

1 splash Pineapple Juice




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

Courtesy of Cruzan Rum

4 Pineapple & Mint Mojito


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


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

5 Ginger Piña Colada


1 ½ parts Sailor Jerry Spiced Rum

1 part Cream of Coconut

¼ part Pineapple Juice

¾ part Homemade Ginger Syrup


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

6 Oaxacan Punch


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


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

7 Lemon Peach Cocktail


3 slices Apple

3 slices Peach

1 oz. Lemon Juice

1 oz. Rum

4oz. Sparkling Ice Peach Nectarine


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 

8 If You Like Piña Coladas…


1.5 oz. Barcardi Rum

Dash of Amaretto

.5 oz. Sweet & Sour

1 oz.  Pineapple Juice


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

Served at 

Waikiki Beach Marriott Resort & Spa

9 Pineapple Rum Twist


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


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 

10 Poi Pounder


1 ¼ oz. Bacardi Superior Light Rum

2 oz. Coco Lopez

2 oz. Taro Crème Powder Mix

1 slice Purple Sweet Potato


Blend all ingredients with ice.

Served at Waikoloa Beach Marriott Resort & Spa

11 Bright Lights Big City


1.5 oz. Barceló Platinum

.75 oz. Lime Juice

.25 oz. Pineapple Juice

.5 oz. Simple Syrup

.25 oz. Passion Fruit Purée

Pinch of Salt

Thin Pineapple Wheel


Line rocks glass with half-moon pineapple slice, then add ice. Shake and strain ingredients over ice. 

Courtesy of Ron Barceló Platinum

12 Blackberry Lemon Smash


1.5 oz. White Rum

1.5 oz. Vodka


8 oz. Sparkling Ice Lemon Lime

Hammerhead Shark Gummies (optional garnish)


Add blackberries and vodka to shaker. Muddle. Add rum and ice. Shake and strain into a chilled pint glass over ice. Fill with Sparkling Ice Lemon Lime. Garnish with some Hammerhead Shark Gummies.

Courtesy of Sparkling Ice

13 Pining For Pineapple


1.5 oz. White Rum

3 oz. Pineapple Juice

Sparkling Ice Coconut Pineapple

Nutmeg, for garnish


Add white rum and pineapple juice to shaker. Add ice. Stir and strain into chilled Old Fashioned glass. Top with Sparkling Ice Coconut Pineapple. Garnish with pinch of nutmeg.

Courtesy of Sparkling Ice 

14 Mai Thai


½ oz. Don Papa Rum

½ oz. Fresh Lime Juice

½ oz. Orgeat Syrup

1 oz. Mango Nectar


Pour ingredients into a cocktail shaker filled with 2 cups of crushed ice. Shake well. Pour everything (do not strain) into glass. Garnish with a lime shell sunk into the ice and a sprig of fresh mint.

Courtesy of Don Papa Rum 

15 Coconut Daquiri


1 part Cruzan® Coconut Rum

1 splash Lime Juice

1/2 tsp. Sugar


Combine all ingredients into a mixing glass and shake well with ice. Serve in a snifter, or strain to a cocktail glass. 

Courtesy of Cruzan Rum

16 Rhubarb Ramayana
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1 ½ oz. Aperol

1 oz. Dark Rum

1 oz. Lime

1 Brown Sugar Cube

¼ oz. Simple Syrup

2 in. Slice Rhubarb


Muddle rhubarb, brown sugar cube, and simple syrup in a shaker tin (or substitute the brown sugar cube and simple syrup for brown sugar syrup). Add Aperol, dark rum, and lime, then shake over ice. Strain into a collins glass over ice and top with soda.

Served at The Randolph at Broome

17 Reformation
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25 oz. Diplomático Reserva Exclusiva Rum

15 oz. Lemon Juice

10 oz. Rosemary & Thyme Simple Syrup* 

5 oz. of Honey


Combine all ingredients in a punch bowl with ice. Ladle into punch glasses. Garnish each glass with sprigs of rosemary and thyme.

*Combine two parts white sugar to one part water, add one sprig of thyme, one sprig of rosemary, and bring to a boil. Let stand until cool.

Created by Emmanuel Pena of Domaine Select Wine & Spirits

18 The Hibiscus Cooler
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2 oz. Bacardi 8 yr. Aged Rum

1 oz. White Grapefruit Juice

¾ oz. Honey Syrup

½ oz. Hibiscus Syrup

4 drops of Burlesque Bitters

Soda Water

Dehydrated Lime Wheel


Combine all ingredients except the soda water and bitters in a pint glass, add ice, and shake. Strain over fresh ice into a rocks glass. Garnish with a dehydrated lime wheel with 4 drops of burlesque bitters dripped on top.

Courtesy of Atlantic Grill

19 Wild Orchid Hawaiian Martini
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2 oz. Tropical Flavored Rum

.75 oz. Coconut Water

.50 oz. Simple Syrup

.25 oz. POM Wonderful

.50 oz. Fresh Squeezed Lime Juice

.75 oz. Pineapple Juice


Combine all the ingredients and shake until chilled. Strain into a chilled martini glass. Garnish with an orchid for some tropical flair!

Created by Chef Pleau of Bonefish Grill

20 Tiki Mi
Courtesy of AZURE Pool at the Palazzo


1 oz. Barcardi Superior

1 1/2 oz. Botran Reserva

1 oz. Fresh Lime Juice

1/2 oz. Cointreau

1/2 oz. Honey Syrup

1/2 oz. Falernum Syrup (Fee Bros.)

1/2 oz. Marie Brizard Crème de Banana

3 dashes Australian Bitters

Pineapple Wedge, Orchids, Cherries and Lime


Combine all ingredients with ice and shake well. Strain over crushed ice and garnish with pineapple wedge,orchid, fresh lime wedge, and cherry. Serve in Tiki cup.

Served at AZURE Pool at the Palazzo

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