15 Classic Rum Drinks You Need to Add to Your Repertoire
Rum is for more than cruise ships and beach houses! Dust off your shakers and gather your limes, because these classic rum drinks are back on the scene in a big way.
This classic rum cocktail owes its origins to American mining engineer Jennings Cox. Legend has it that Cox was making gin sours for his guests, and upon running out of gin, decided to substitute rum rather than ruin the party.
Though many beachfront bars serve this cocktail as a slush, the classic version contains only 1-1/2 ounces of white rum, 3/4 ounce of lime and 1/4 ounce of simple syrup, shaken, strained and served in a chilled glass. For something fruity, check out this peach daiquiri.
The pina colada is fabled to have been invented by Puerto Rican pirate Roberto Cofresi in an effort to boost his ship’s morale. You can boost the morale at home when you celebrate National Piña Colada Day on July 10!
Like the daiquiri, modern versions of the pina colada are fresh from a blender. But here’s how to make the real deal.
Dark ‘n’ Stormy
Born in Bermuda, this cocktail was a match between the British Royal Navy’s endeavor in brewing ginger beer (a last-ditch effort to stop sailors from drinking so much) and Gosling’s Black Seal Rum.
Think of the Dark ‘n’ Stormy as a slightly elevated rum and cola. It’s 2 ounces of Gosling’s Black Seal Rum and a splash of ginger beer. That’s it. It can be this easy all the time! Find more recipes for cocktails that only use two ingredients.
The best thing about this cocktail is its versatility. The original was invented in Havana, Cuba, but you can now find fresh takes like the maple blackberry mojito, blueberry mojito and Dirty Mojito made with gold rum and raw sugar.
El Floridita Daiquiri
Invented by the legendary Constantino Ribalaigua Vert, who poured 10 million daiquiris, this cocktail is also known as the Hemingway Daiquiri. Ernest Hemingway loved daiquiris so much, he would order doubles, earning his order the name “Papa Doble.” (Drink too many Papa Dobles and you might need these hangover cures the next morning.)
Hemingway liked his drinks served blended or frozen, but today the Hemingway Daiquiri is usually served straight up. Combine 2 ounces of white rum, 1/4 ounce of maraschino liqueur, 3/4 ounce of grapefruit juice, 1/2 ounce of fresh lime juice and a splash of simple syrup. Then, shake and strain into a chilled glass and garnish with a maraschino cherry.
Making its way to America from Jamaica, this cocktail’s recipe was inexplicably written in verse in every magazine that published the drink. Here’s the recipe from the Kansas Star in 1903: “One of sour, one of sweet, two of strong, and one of weak.”
In case that means nothing to you, the recipe calls for 3 ounces of dark rum, 3/4 ounces of fresh lime juice, 1 ounce of simple syrup, 1 spoonful of grenadine and 3 dashes of bitters. The drink is shaken and served over crushed ice in a Collins glass, finished off with a dash of soda water and a mint sprig.
This rum drink is so popular in New Orleans, it’s become an icon for Mardi Gras. Pat O’Brien claims to have invented this drink at his speakeasy, where the password to get in was “storm’s brewin’.” He created the Hurricane because he had to move through the rum he was forced to buy from his liquor distributor before he could get more scotch and whiskey.
Despite its castoff origins, this drink is delicious. Here’s how to make the original Hurricane drink.
It’s not technically a rum-based drink, but the caipirinha is made with rum’s close cousin: cachaça. Rum is made from molasses, a by-product of sugar cane juice, while cachaça is made from fresh sugar cane. It’s slightly funkier than rum, with grassy notes and a herbaceous smell. The caipirinha was originally invented as a drink to ward off the flu, made with lemon, garlic and honey.
To make a caipirinha, cut half a lime into wedges and muddle the lime with 2 tablespoons of sugar. Then, fill your glass with ice and add 2 ounces of cachaça. Easy!
When Victor Jules Bergeron (also known as Trader Vic) first served this drink to friends from Tahiti, one of them exclaimed “Mai tai-roa aé!” which translates to “Out of this world! The best!” It was all mai tai from then on. Some people say Trader Vic didn’t invent the original Mai Tai, to which he has responded: “Anybody who says I didn’t create this drink is a dirty stinker.” So there!
Don’t let modern-day versions of this cocktail fool you. This is how to make a real mai tai. Garnish with a sprig of mint and a fresh lime peel, which symbolize a palm tree and an island.
Long Island Iced Tea
Look, we can’t make a list of classic rum drinks and not include this cocktail. Invented by a gentleman named “Old Man Bishop” during Prohibition, you too will feel like an old man after a couple of these.
To make a Long Island Iced Tea, you’ll need 1 ounce each of light rum, vodka, tequila and gin. Here’s the complete step-by-step guide for home bartenders.
It’s not all tiki drinks and coconut concoctions for rum. The Cable Car is a classic rum sour, elegant and delicious. Invented by Tony Abou-Ganim, it’s named after the cable car tracks by the bar he worked at in San Francisco.
Pour 1-1/2 ounces of Captain Morgan spiced rum, 1 ounce of lemon juice, 3/4 ounces of curaçao and 0.5 ounces of simple syrup into a shaker. Then, shake with ice and strain into a coupe rimmed with cinnamon and sugar. Garnish with an orange peel spiral.
Depending on your politics, this cocktail is either named after Cuban president Mario García Menocal, who was in office from 1913-1921, or Gerardo Machado, president from 1925-1933. In any case, it’s a sophisticated rum cocktail.
To mix one at home, pour 1-1/2 ounces of rum, 3/4 ounces of orange curaçao, 3/4 ounces of dry vermouth and a dash of grenadine into a shaker. Then shake, strain and pour into a chilled coupe glass. Find more vintage cocktails deserve a comeback.
This classic tiki cocktail was invented by English bartender Daphne Henderson at her bar “The Soggy Dollar,” so-called because the only way you could get to it was to swim there.
Combine 2 ounces of Pusser’s Rum, 4 ounces of pineapple juice, 1 ounce orange juice and 1 ounce cream of coconut in a cocktail shaker. Shake and pour into a glass filled with crushed ice. Garnish with freshly grated nutmeg and let your soggy sorrows melt away!
Courtesy Jeff Marini
Three Dots and a Dash
This cocktail is an absolute tiki classic. Invented by Donn Beach, the name means “Victory” in morse code. It’s also the namesake of the incredibly popular tiki bar in Chicago.
It contains three types of rum, so might be a tough one to make at home. But take a closer look at the garnish: three maraschino cherries and a piece of pineapple. It’s a symbol of the drink’s namesake.
Corn ‘n’ Oil
What a name, what a drink. This cocktail gets its dubious title from the Cruzan Black Strap Rum that is floated on the top of the drink, making it look like a dark oil spill. Don’t be turned off by the name—this cocktail is all molasses-goodness.
Combine 1 ounce of dark rum, 1-1/2 ounces of falernum and 3/4 ounce of lime into a shaker. Shake with ice, and strain into a chilled Collins glass. Add crushed ice, and then float one ounce of Black Strap Rum and a dash of bitters on top.
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