The Best Rum co*cktail Recipes to Make You Feel Like You're on Vacation (2024)

Ingredients:
2 parts Kirk and Sweeney 12 Year rum
.75 part fresh lime juice
.5 part maple syrup
1 part ginger beer
1 dash Angostura bitters

Instructions:
Add all ingredients in a shaker except ginger beer, add ice and shake well until chilled. Strain over fresh ice in a double rocks glass, top with ginger beer and garnish with an orange peel.

Courtesy of Tommy Bahama Restaurant & Bar in New York City

Ingredients:
1.5 oz Bacardi Superior Rum
.5 oz Plantation Pineapple Rum
1 oz lime
.75 oz simple syrup
1 muddled strawberry

Instructions:
Combine all ingredients in a shaked with ice. Shake and double strain into a glass.

Available at Analog at Hutton Hotel in Nashville

Ingredients:
.5 oz Myer's Dark Rum
1 oz gold rum
1.5 oz simple syrup
.75 oz lime juice
.75 oz passion fruit juice
.5 oz guavaberry liqueur
1 dash Angostura Bitters

Instructions:
Mix ingredients together and shake well. Pour into co*cktail glass with ice and serve with a pineapple wedge.

Courtesy of Belmond La Samanna in St. Martin

Ingredients:
1.5 oz Banks Rum
.75 oz lime juice
.5 oz Velvet Falernum
.5 oz Giffard Banana Liqueur
.25 oz simple syrup

Instructions:
Build all ingredients in a shaker tin with ice. Shake and serve in a coupe with a lime wheel garnish.

Courtesy of Bar 54 at the Hyatt Centric Times Square in New York City

Ingredients:
1.75 oz pineapple rum
1 oz pineapple juice
.75 oz lime juice
1.25 oz Coco Lopez
.25 oz St. Germain

Instructions:
Add all ingredients to a shaker tin with ice. Shake and strain into rocks glass with crushed ice.

Courtesy of Percy Rodriguez at the Vine in New York City

Ingredients:
1.5 oz Paranubes Rum
.5 oz lime juice
.75 oz simple syrup
2-3 lime wedges
5-6 raspberries
Club soda

Instructions:
Shake and garnish with raspberries

Created by Agave Sommelier, Amanda Swanson for Añejo in New York City

Ingredients:
2 oz Bacardí White Rum
.5 oz El Maestro Sierra Pedro Ximénez Sherry
.5 oz Grant 'La Garrocha' Amontillado Sherry
.75 oz passion fruit purée
.5 oz. hibiscus syrup*
2 mint sprigs
.5 oz. fresh lemon juice

Instructions:
Shake all the ingredients hard for 30 seconds. Strain into a coupe. Place a large fresh piece of mint on top.

*Hibiscus Syrup: Take a ½ cup of hibiscus flowers and simmer in a quart of simple syrup (50/50) for 15 minutes. Cool and strain.

Courtesy of Richard Breitkreutz at Strip House in New York City

Ingredients:
1 oz El Dorado 3 Year rum
1 oz Clément Coco rhum
.33 oz coconut milk-based yogurt
.5 oz simple syrup
.5 oz lime juice
1 dash Angostura Bitters

Instructions:
Shake all ingredients with ice and strain into a coconut over ice. Garnish with a generous sprig of mint.

Courtesy of Kendall Atkerson at Miss Lily's in New York City

Ingredients:
2 oz El Dorado 8yr Rum
1 dash cinnamon powder
1 dash orange juice
1 dash lemon juice
.5 oz simple syrup

Instructions:
Shake ingredients with ice. Strain over fresh ice into a rocks glass. Garnish with candied ginger on a skewer.

From the Rum House in New York City

Ingredients:
1.5 oz Blackwell Rum
.5 oz Tempus Fugit Creme de Cacao
.5 oz simple syrup
.5 oz lime juice
Top with Regatta ginger beer
Lime wedge for garnish

Instructions:
Shake all ingredients except ginger beer. Double strain into a highball glass filled with ice. Top with ginger beer. Garnish with a lime wedge.

Courtesy of Francis Verrall at the McCarren Hotel & Pool in Brooklyn

Courtesy of Naren Young at Dante in New York City

Ingredients:
2 parts spiced rum
.5 part of coconut rum
2 parts pineapple juice
.5 part splash blue curacao
.5 part squeeze of fresh lime juice

Instructions:
Mix all ingredients in a shaker with ice; shake vigorously and pour contents into lowball glass. Garnish with orange wedge.

Courtesy of LeGrande at the Time New York Hotel in New York City

Ingredients:
2 parts Blackwell Rum
2 parts fresh orange juice
1 part passion fruit puree
Orange slice for garnish

Instructions:
Combine ingredients in a co*cktail shaker and shake with ice. Strain into a chilled co*cktail glass and garnish with orange slice.

Ingredients:
1.5 oz rum
.5 oz Cruzan Black Strap Rum (float)
.5 oz ginger
.75 oz lime juice
1 whole strawberry

Instructions:
In a shaker tin, muddle one whole strawberry. Add the remaining ingredients (except the Cruzan Black Strap) and shake with ice. Fine strain into a collins glass with fresh ice and top with soda. Float the remaining Cruzan Rum on the co*cktail and garnish.

Courtesy of Nicholas Bennett at Porchlight in New York City

Ingredients:
2 oz Banks 5 Island rum
.75 oz lime juice
.25 oz Green Chartreuse
.25 oz simple syrup
1 sprig epazote
2 thin slices cucumber (plus one for garnish)

Instructions:
Muddle the epazote and cucumber with the simple syrup. Add the rest of the ingredients, then shake with ice. Fine strain into a chilled coupe. Garnish with a slice of cucumber.

Courtesy of Gallow Green at the McKittrick Hotel in New York City

Ingredients:
1 oz Ron Zacapa 25 yr
1 oz Kappa Pisco
.75 oz Velvet Falernum
.5 oz lime juice
.75 oz grapefruit juice
.75 oz pineapple juice
.25 oz amarena cherry

Instructions:
Mix all the ingredients. Shake and strain into a tall glass. Serve in a tall glass full of ice. Add a cherry and a pineapple leaf. Garnish with a cherry and pineapple leaf.

Courtesy of Gabriel Kreuther in New York City