World Rum Day is celebrated on the second Saturday of July each year.
Rum is not only one of the oldest spirits to be manufactured and distilled (the first rum distillation took place in the 1620s in the Caribbean), it is also one of the most versatile. Bartenders love working with it. We bring to you three classic rum recipes to celebrate World Rum Day.
Jamaica Rum Punch
Ingredients
32 oz/960 ml Bootz Jamaican Rum
8 oz/240 ml lime juice
8 oz/240 ml grenadine
8 oz/240ml pineapple Juice
16 oz/480ml orange juice
Preparation
In a punch bowl, combine all of the ingredients. Chill for at least two hours (ageing the punch increases the flavour), but avoid putting ice straight in the punch. Instead, fill the glass with ice, pour, and serve. Garnish with sliced lime, pineapple, or oranges.
Classic Mai Tai
Ingredients
1 1/2 ounces White rum
3/4 ounce orange Curaçao
3/4 ounce lime juice, freshly squeezed
1/2 ounce orgeat
1/2 ounce dark rum
Garnish: lime wheel
Garnish: mint sprig
Preparation
Into a shaker, add crushed ice, white rum, curacao, lime juice and orgeat and shake for about three seconds. Pour the drink into a double rocks glass and pour 2 tablespoons of dark rum over. Garnish the cocktail with a slice of lime or a lime wheel and top with a mint sprig.
Jungle Bird
Ingredients
1 1/2 ounces dark rum
3/4 ounce Campari
1 1/2 ounces pineapple juice
1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup
Pineapple wedge and leaves, for garnish
Maraschino cherry, for garnish
Process:
Pour the rum, Campari, pineapple and lime juices, and simple syrup into a cocktail shaker and shake briskly. With a single big ice cube, pour the cocktail into a large glass. To make a jungle bird look appealing garnish with a pineapple wedge decorated with cherry and pineapple leaves. Serve and have fun.
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