Who says rum is reserved for tropical vacations? Live like you're on island time no matter where you are by mixing up a delicious and refreshing rum co*cktail. We've rounded up some of our favorite recipes, from the hottest restaurants and bars around the country, for you to enjoy as the weather heats up.
Rum Babalu
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
Morse Code
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
La Samanna Rum Punch
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
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Monkey Business
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
Piña Colada
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
Oaxacan Caipirinha
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
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Punch & Smash
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
Caribbean Coco
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
Tortuga
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
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Island Mule
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
Boozy Affogato
Ingredients:
.5 oz Appleton Reserve rum
.5 oz Fonseca LBV Port
.5 oz Licor 43
.5 oz agave nectar
2 oz cold brew coffee
Instructions:
Combine all ingredients and lightly warm. Pour over 1 scoop of gelato.
Courtesy of Naren Young at Dante in New York City
Rum with a View
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
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Black Passion
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.
High Color Buck
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
Fresh Cut
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
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Wild Cherry
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
Sam Dangremond
Contributing Digital Editor
Sam Dangremond is a Contributing Digital Editor at Town & Country, where he covers men's style, co*cktails, travel, and the social scene.
Kara Thompson
Contributor
Kara Thompson is a Denver-based journalist with over five years of experience writing lifestyle content. She has written for a variety of publications, including townandcountrymag.com, elledecor.com and Parents, where she covered all things home, travel, food, health and holidays. Her sister's German Shepherd, tennis and mystery books are a few of her favorite things