12 Best Island Rum Drink Recipes For Summer

Pusser's Pain Killer

2-4 oz. Pusser's Dark Rum

4 oz. pineapple juice

1 oz. cream of coconut

1 oz. orange juice

nutmeg

Using 2 to 4 oz. of Pusser's dark rum depending on your desired cocktail strength, combine all ingredients in an ice-filled glass and garnish with fresh nutmeg to taste.

Caliche Cali Coco

2 oz. Caliche Rum

1 oz. Don Q Coco Rum

1 oz. coconut water

1/4 oz. agave nectar

dry coconut flakes

Combine all ingredients in a shaker filled with ice and shake until well chilled. Strain into an ice-filled rocks glass, then garnish with coconut flakes to taste.

Bloody Rum Punch

1 small bottle dry red wine

1 bottle Don Q Cristal

6 oz. simple syrup

6 oz. fresh lime juice

2 limes

2 oranges

Mix one bottle of Don Q Cristal, red wine, simple syrup and lime juice together in a punch bowl. Slice the fruit into thin wheels and add to the mixture, then stir using two bar spoons, mashing up some of the pulp as you stir. Refrigerate for two hours and serve.

Prichard’s Fine Rum Old Fashioned

2 oz. Prichard's Fine Rum

2 oz. club soda

1 slice of orange

1 stemmed cherry

1 tsp. sugar

1 dash of bitters

Muddle orange and sugar in highball glass and top with ice. Add bitters, Fine Rum and club soda, then garnish with a cherry and serve.

Mount Gay Black and Blue

1¾ oz. Mount Gay Silver Eclipse rum

1/2 oz. simple syrup

1 small handful of blackberries

4 lime wedges

6 sprigs of mint

1 splash of club soda

Muddle the mint and berries in a shaker and add freshly squeezed lime juice. Next, add ice and rum, then shake and pour all ingredients into a tall glass, splashing with soda before serving. Garnish with blackberries and lime.

Fiery Passion Mojito

2½ oz. Montanya Platino rum

1 oz. passion-fruit puree

3 muddled mint leaves

1 lime

1 dash of simple syrup

1 splash of seltzer or club soda

Before preparing Fiery Passion Mojitos, infuse Montanya Platino rum with fresh pineapple and a bit of habanero. In a tall rocks glass, muddle mint leaves before mixing in the rum, simple syrup, passion-fruit puree and the juice of one lime. Stir and top with a splash of seltzer or club soda before serving.

Anywhere is Paradise

2 oz. Novo Fogo Silver Cachaça

1 oz. lemon juice

1 oz. simple syrup

1 oz. ginger beer

2 strawberries, muddled

As with a traditional caipirinha, muddle the berries and simple syrup in a Mason jar and fill with ice. Add the Cachaça, lemon juice and ginger beer, then put the lid on and shake or stir before serving.

Shellback Stormy Seas

1½ oz. Shellback Spiced Rum

1/4 oz. coffee liqueur

1 oz. ruby-red grapefruit juice

3 oz. ginger beer

1 lime wedge

Build ingredients in a highball glass over fresh ice, squeezing the lime over the cocktail before dropping it in and serving cold.

Dos Maderas Matador

2 oz. Dos Maderas rum

3/4 oz. Amaretto

1/2 oz. Orange Curaçao

1/2 oz. fresh lime juice

1/2 oz. fresh orange juice

2 dashes Angostura bitters

Combine all ingredients in an ice-filled shaker, shake well and strain into an old-fashioned cocktail glass over ice.

Caliche Cali Daiquiri

2 oz. Caliche Rum

1/4 oz. agave nectar

1 oz. fresh limes

2 fresh strawberries

1 dash soda water

Lightly muddle the strawberry in a mixing glass, then add the remaining ingredients. Fill with ice and shake until thoroughly chilled. Strain into an ice-filled rocks glass and garnish with a strawberry

Reserva Zest

1 oz. Ron Añejo Botran Reserva Blanca

1 capful of vermouth

1/2 oz. simple syrup

1/2 oz. 7-UP

6 ice cubes

In a shaker, combine the Ron Añejo Botran Reserva Blanca rum, vermouth, simple syrup and ice. Shake vigorously and add a splash of 7-UP before serving.

El Yunque

3 oz. Don Q Añejo

1/2 oz. Grand Marnier liqueur

1 oz. fresh lime juice

1 oz. simple syrup

10-12 fresh raspberries

1 orange peel twist

Muddle raspberries gently until puréed. Add rum, liqueur, lime juice, simple syrup and ice, then shake vigorously and strain into a martini glass. Garnish with an orange-peel twist. This recipe yields two servings.