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The Scoop – Hoist a Cold Cocktail in Celebration of Rum

By Jennifer McKee

August 16 is National Rum Day. Whether you like your cocktails shaken, stirred or frozen, we’ve got recipes from some of the nation’s best rum brands. Drink up!


Golden Layered Pina Coladas

courtesy of Koloa Kaua’i Rum

Golden puree layer:

  • 1 cup frozen pineapple
  • 1 cup frozen mango
  • 1.5 oz. Koloa Kaua’i Gold Rum
  • 1 oz. pineapple juice

Coconut puree layer

  • 1 cup coconut milk
  • 1/4 cup Coco Lopez Real Cream of Coconut
  • 1.5 oz. Koloa Kaua’i Coconut Rum
  • 2 teaspoons lime juice
  • 2 teaspoons pineapple juice
  • 2-3 cups ice

In a blender, combine the frozen pineapple, frozen mango, Koloa Kaua’i Gold Rum and pineapple juice. Blend until smooth but still very thick and frozen. Pour into a large glass or jar and keep in the freezer until ready to assemble the drink. Rinse the blender and make the coconut layer, again combine until smooth but thick and frozen. Add more ice if needed. In a Hurricane glass, divide the golden puree, then top with the coconut puree. Stir slightly for a swirled look, leave as is for a layered look. Top with whipped cream sprinkled with a little ground allspice and freshly shredded coconut. Garnish with a slice of pineapple.


Hawaiian Wedding Mai Tais

courtesy of Koloa Kaua’i Rum

  • 3 oz. Koloa Kaua’i White Rum
  • 3 oz. Koloa Kaua’i Dark Rum
  • 1 oz. mango Patron Citronage
  • 2 oz. fresh pineapple juice
  • 2 oz. fresh-squeezed lime juice
  • 2 oz. guava juice
  • 1 oz. amaretto
  • 1 oz. pineapple simple syrup

Combine all liquid ingredients in a cocktail shaker and shake thoroughly. Fill two high ball glasses with crush ice and strain into glasses. Garnish with pineapple and lime wedges.


Rum Boulevard

courtesy of Charlotte Voisey

  • 1 part Flor de Cana 12
  • 3/4 part Campari
  • 3/4 part sweet vermouth

Combine ingredients and stir well. Strain over a large block of ice in a rocks glass. Spritz and garnish with a large orange peel.


Pineapple Mojito

courtesy of Sailor Jerry Spiced Rum

  • 1.5 parts Sailor Jerry Spiced Rum
  • 1/2 part lime juice
  • 4 sugar cubes
  • 4 pieces pineapple
  • 10 mint leaves

Muddle pineapple, mint and sugar in the bottom of a shaker. Add ice, lime, Sailor Jerry Spiced Rum and shake well. Pour into a glass and top with ice, lime and mint.


Barcelo’s Quarantini

courtesy of Ron Barcelo

  • 1.5 oz. Ron Barcelo Dark Series
  • 1 oz. aloe vera juice
  • .50 oz fresh cucumber water
  • 4 muddled slices cucumber

Muddle cucumber. Add all ingredients and shake well. Garnish with cucumber slices or peel.


1930 Spritz

courtesy of Ron Barcelo

  • 1 oz. Ron Barcelo Platinum
  • 2 oz. Prosecco or sparkling wine
  • 1 oz. pomegranate juice

Serve all ingredients in a champagne flute.