This year’s National Rum Day (Aug. 16) finds rum cast in a new light. A spirit that seemed to be left out of the party as other spirits categories saw change, rum is now dancing under the disco ball.
Craft rums and aged rums are suddenly hot as rum importers are targeting the same people who collect premium tequila and whiskey. The opening of travel and trade to Cuba also casts a light on Cuban rum. And the ongoing tiki cocktail renaissance means a rum emphasis at the bar.
So today, on National Rum Day, let’s toast to the many pleasures of this Caribbean-inspired, sugarcane-sourced spirit.
Created by Kelly Bistok, L’Auberge Lake Charles
¾ ounce Bayou Rum Silver
¾ ounce Bayou Rum Spiced
¾ ounce Bayou Satsuma Rum Liqueur
1¼ ounces orange juice
1¼ ounces pineapple juice
Splash simple syrup
Juice of three lime wedges
Maraschino cherry garnish
Instructions: Mix all ingredients except garnish in a shaker filled with ice. Stir well. Strain into a hurricane glass or highball filled with ice.
Flor de Cana Ultimate Mojito
2 ounces Flor de Cana 7 Year Old Grand Reserve Rum
½ ounce lime juice
⅓ ounce superfine sugar
3 mint leaves
Instructions: Muddle lime juice with sugar in a Collins glass. Add mint leaves and muddle more. Fill glass ⅔ full with crushed ice and add rum. Top off with champagne float. Garnish with sprig of mint.