Celebrate National Rum Day (August 16) with These Rum Cocktails!

Rum Cocktails for National Rum Day:

The Time New York – Berries Mojito
Created by Yaliza Burgos, Beverage Director, LeGrande

Ingredients:
o Muddle lime, mint, blueberry, raspberry
o 2 scoops of sugar
o 2 oz Bacardi Silver
Method: Shake all ingredients into highball glass. Add a splash of Sprite.
Glass: Highball

The Rum House – Tortuga
Created by Kenneth McCoy, Public House Collective Chief Creative Officer

Ingredients:
o 2 oz El Dorado 8yr Rum
o Dash of cinnamon powder
o Dash orange juice
o Dash lemon juice
o .5 oz simple syrup
Method: Shake ingredients with ice; strain over fresh ice
Garnish: Candied ginger on a skewer
Glass: Rocks

Arlo SoHo – Bright Lights Big City
Created by Gary Wallach, Director of Food & Beverage

Ingredients:
o 1.5 oz Arlo Rum Blend
o .75 oz. toasted coconut syrup
o .5 oz lime juice
o 3 dashes bay leaf tincture
o 1 dash angostura bitters
Method: Add all ingredients to a small tin. Add ice and shake for 10 seconds. Double strain into the glass.
Glassware: Nick & Nora

Sea Wolf – Painkiller

Ingredients:
o 2oz Blackwell rum (specifically Blackwell, we have tested them all and this is the best)
o 4 oz fresh pineapple juice
o 1 oz Coco Lopez
o 1oz fresh OJ
Method: Shake well and serve over ice, or blend with 5-6 cubes until smooth for the frozen version. Sprinkle with nutmeg and garnish with a slice of pineapple.

Nobody Told Me – Guilty of Everything
Created by Alberto Miranda, Co-Owner

Ingredients:
o 1.5 oz plantation pineapple rum
o .75 oz bianco vermouth
o 1 orange, ango, peyshauds
o .5 oz banana du Brazil
Method: Stirred served in a rocks glass with large format ice garnish with an orange twist
Glassware: Rocks Glass

Añejo – Oaxacan Caipirinha
Created by Angel Meja, Bartender

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

W New York – Times Square – The A-Z Cocktail
Created by Harry Parr, Co-Founder of Bompas & Parr

The cocktail, served at W New York – Times Square – features eight different rums and 26 different ingredients beginning with a different letter of the alphabet from A-Z. The hotel tapped London’s culinary mad-hatters Bompas & Parr to conduct hours of R&D to balance the cocktail, on-menu at the hotel bar and available complimentary in the hotel suites.
* Ingredients:
o 1 dash A – Angostura Bitters (Trinidad)
o 0.2 oz B – Botran Solera Rum (Guatamala)
o 0.1 oz C – Cointreau Liqueur (France)
o 0.2 oz D – Diplomatico Rum (Venezuela)
o 0.2 oz E – El Dorado 12 Year Old Rum (Guyana)
o 0.2 oz F – Frapin Cognac (France)
o 0.1 oz G – Grand Marnier Liqueur (France)
o 0.2 oz H – Havana Club Añejo Rum (Puerto Rico)
o 0.2 oz I – Ilegal Mezcal (Guatemala)
o 0.2 oz J – J.M. Rhum (Martinique)
o 0.1 oz K – Kamm & Sons Apertif (UK)
o 0.2 oz L- Louis Royer VSOP Cognac (France)
o 0.2 oz M – Martell VS Cognac (France)
o 0.2 oz N – Nine Leaves Rum (Japan)
o 0.2 oz O – Old Vatted Demerara Rum (Guyana)
o 1/2 teaspoon P – Pimento Dram Liqueur (Germany)
o 0.2 oz Q – Quagli Berto Rosso Vermouth (Italy)
o 1 dash R – Regan’s Orange Bitters (USA)
o 0.1 oz S – Sipsmith Sloe Gin (UK)
o 0.1 oz T – Tipples British Fruit Liqueurs (UK)
o 1 dash U – Underberg Herbal Tonic (Germany)
o 0.1 oz V – Velvet Falernum
o 0.2 oz W – Wray & Nephew Rum (Jamaica)
o 0.1 oz X – Xante Pear Liqueur (France)
o 0.2 oz Y – Yagurara Cachaça (Brazil)
o 1/2 teaspoon Z – Zoco Patcheran Liqueur (Spain)
* Method: Combine all ingredients and stir. Serve neat or over cubed or crushed ice. Garnish with a lime wedge, pineapple leaves, or mint & flaming sugar cubes. Enjoy!