6 Fun Rum Recipes for National Rum Day!

Wednesday, August 16th is National Rum Day. In honor of this sweet spirit, we're giving you our favorite rum recipes to celebrate!

To review, rum is a distilled alcoholic beverage made from sugarcane byproducts or directly from sugarcane juice. Through a process of fermentation and distillation, the clear liquid then proceeds to an aging process in oak barrels. Rum is the third most popular spirit in the US (following Vodka and Whiskey). It originated in Papua New Guinea, and made its way to the Caribbean through the West Indies. Now rum is a staple for frozen beachside beverages overflowing with fruit and umbrellas.

When it comes to a good rum beverage, simplicity and fresh ingredients are key. Skip the frozen daiquiri mix if you want to impress your guests (and not consume extra calories). 


STRAWBERRY MOJITO

 
 

INGREDIENTS:

  • 1 ounce (30ml) simple syrup
  • 3-4 fresh strawberries
  • 4-5 fresh mint sprigs
  • 1 ounce fresh lime juice 
  • 2 ounces light rum
  • 3-4 ounces soda water

DIRECTIONS:

  1. Chill your highball glass and muddle strawberries and mint leaves together with simple syrup (use either the back of a spoon or muddler).
  2. Stir in the lime juice and rum.
  3. Fill the glass with ice and top off with soda water. Gently stir.
  4. Garnish with mint sprigs or strawberry slices.
  5. Enjoy!

YOU GOTTA PINA COLADA

 
 

INGREDIENTS:

  • ½ fresh pineapple, cubed
  • 6 ounces sweetened cream of coconut (any kind you prefer!)
  • 2 ounces unsweetened coconut milk
  • 8 ounces white rum
  • 2 tablespoons fresh lime juice
  • Ice
  • Optional: 2 ounces dark rum for a floater, and Maraschino cherries and/or lime wedges for garnish

DIRECTIONS:

  1. Place pineapple pieces in blender with cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice. Blend until smooth.
  2. Once mixture is thickened to your liking, pour into a cold glass and garnish!
  3. Kick back and enjoy your frozen deliciousness.

TIKI TIME MAI TAI

 
 

INGREDITENTS:

  • 1 oz dark rum
  • 1 oz amber rum (or light rum)
  • 2 tablespoons fresh orange juice
  • 1/2 oz Cointreau or triple sec
  • 1 tablespoon fresh lime juice
  • 1 teaspoon orgeat syrup (you can also use a tiny bit of orange juice to cheat)
  • 1 teaspoon granulated sugar
  • Dash of grenadine (optional)
  • Garnish: an orange slice

DIRECTIONS:

Ready for this?

  1. Shake all ingredients in a cocktail shaker with 1 cup ice cubes, then strain into a glass filled with ice cubes.
  2. ENJOY!

GOLDEN DELICIOUS RUM CAKE

 We totally love this cake - not just for National Pirates Day (Erm, sorry RUM DAY!), but also because it's so perfect for autumn, which believe it or not, is right around the corner!

We totally love this cake - not just for National Pirates Day (Erm, sorry RUM DAY!), but also because it's so perfect for autumn, which believe it or not, is right around the corner!

INGREDIENTS:

  • 1 cup chopped walnuts
  • 1 package yellow cake mix
  • 1 package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup dark rum
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup dark rum

DIRECTIONS:

For the Cake

  1. Preheat your oven to 325 degrees F
  2. Break out that bunt pan! Spay the pan with a non-stick oil spray of your choice (we chose coconut spray). place walnuts in the bottom of the pan.
  3. Using your mixer with the paddle attachment (or a bowl and mix by hand!), combine cake mix and pudding mix with the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well.
  4. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
  5. Let your cake cool for about 10 minutes before turning it over onto the serving plate, tap the top to loosen the cake from the pan

For the Glaze

  1. Grab a saucepan and combine butter, 1/4 cup water and 1 cup sugar.
  2. Bring to a boil over medium heat (continue for about 5 minutes, stirring constantly), remove from heat and stir in 1/2 cup rum.
  3. Pour about 1/3 the mixture over the cake so that it absorbs it evenly. Let it sit for a few hours (or even better a full day!).
  4. Slowly pour the remaining 2/3 of rum glaze over the cake over the next day or so. Our tip: we make enough of the glaze to pour it over several days, keeping the cake i the fridge completely covered in sedan wrap).

JAMAICAN JOY COFFEE

 
 

INGREDIENTS:

  • 3/4 fluidounces dark rum
  • 3/4 fluidounces coffee liqueur
  • 1 cup brewed coffee
  • 2 tablespoons whipped cream
  • 1 chocolate
  • orange zest or cinnamon  (optional)

DIRECTIONS:

  1. In a heatproof glass, stir the coffee and sugar until the sugar dissolves.
  2. Add both rums.
  3. Garnish with whipped cream (optional) and grate dark chocolate over top
  4. Add orange zest or cinnamon, up to you!
  5. Enjoy.

RUM-TASTIC SYRUP

INGREDIENTS:

  • 4 cups sugar 
  • 2 cups best-quality dark rum

DIRECTIONS:

  1. Combine sugar, rum, and 5 cups water in a medium saucepan

  2. Bring to a boil over medium heat and continue cooking until liquid is clear, about 2 minutes.

  3. Remove from heat. Serve with your favorite waffles or pancakes recipe! (Our tip - have breakfast for dinner! Or try these on orange zest and chocolate chip pancakes for dessert, yum!)

(Palm Beach Social Diary would like to remind our readers that they should always drink responsibly and to never drink and drive.)