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Tropical dreams of palm trees that sway in warm ocean breezes mix with the lore of pirate ships and centuries-old seafaring traditions in a bottle of rum. And with National Rum Day upon us, which is celebrated every year on Aug. 16, it’s the perfect time to learn more about this spirit and whip up cool cocktails.
A Taste of History
Made from sugar cane (in the form of fresh sugar cane juice, cane syrup, or molasses), rum has its roots in the Caribbean islands and through the work of early explorers who transplanted sugar cane from southeast Asia. At sugar mills, when the “waste” molasses, which is a by-product of sugar cane produced during the sugar-making process, was mixed with water and left in the sun, it fermented. This happy accident led to the development of a flavorful spirit surrounded by history and legend. Whether thought to cure colds, ward off evil spirits, purify the dead, or simply serve as a delicious drink, a popular elixir was born.
According to written records, rum production dates back to 1703 when the Mount Gay Distillery manufactured the spirit at its Barbados distillery, which is still in operation today. Many believe rum had been produced there since 1663.
The Caribbean’s ideal climate for growing sugar cane has made it possible for many islands to make their own rum, each with its distinct character. Rum from Barbados, for example, can be light and sweet. Jamaica is known for its rich, aromatic rums that range from light to full-flavored, and some aged rum from Martinique can be compared to French brandies. Many French rums—or “rhums”—are made from 100% sugarcane juice and tend to contain more floral/herbal aromas than molasses-based rums. These are known as “rhum agricole,” to differentiate them from “rhum industriel,” which is made from molasses.
Types of Rum
All rums are clear, colorless spirits when they come out of the still, and barrel aging or the addition of caramel determine their final color and flavor. Even though rum is made from sugar cane—while most other spirits are distilled from grain—the natural sugars are converted to alcohol in the distillation process, so rum itself is not a sugary sweet spirit. There are three main classifications of rum: white, golden, and dark.
White rum, also called “light” or “silver,” is usually clear and has subtle flavors. Used primarily as mixers, they blend well with fruit flavors. Classic drinks such as the Daiquiri, Piña Colada, and the Mojito are made with light rum.
Golden rums are generally medium-bodied and most have been aged six months to several years in oak casks, which give them smooth, mellow flavor. Enjoy these on the rocks or in warm drinks.
Dark rums are full-bodied, rich, and have been aged in oak casks for two to four years or more. These can be savored on their own like brandy or used in Planter’s Punch. Many of the newer premium and super-premium brands are good when sipped slowly on the rocks or straight.
Flavored Rum: Sailors in Great Britain’s Royal Navy may have appreciated their daily ration of grog—which, until 1970, was the official drink of the Royal Navy for more than 300 years—but this original rum “cocktail” made with half a pint of rum mixed with a quart of water and a little lime juice and sugar could have really put wind in their sails if it were whipped up with one of today’s delicious flavored rums. Today’s flavored rums overshadow sailors’ original grog “cocktail” with a selection of fruit flavors that includes apple, coconut, pineapple, mango, mango infused with orange, orange, banana, citrus, lime, raspberry, vanilla, and many more. Most of the fruit flavor-infused varieties are made with white rum. This clear spirit with subtle flavors blends well with fruit. These make delicious drinks served on the rocks, with tonic, mixed with fruit juices, or, for a twist, used as part of your favorite cocktails. Spiced rum often includes flavors of nutmeg, cinnamon, and vanilla.
Try a twist on a Mojito by mixing it up with citrus or apple-flavored rum, or try a Piña Colada made with pineapple rum. Experimenting with new recipes is easy—and the possibilities are endless. “Grogito”?
Piña Colada
There’s some debate about which one of three Puerto Rican bartenders deserves credit as the inventor of this creamy, fruity tropical cocktail, but it appeared in the San Juan resort area in the 1950s and has been a favorite ever since. “Piña Colada” literally means “strained pineapple,” a reference to the juice that’s used in the drink.
2 ounces light/white rum
6 ounces pineapple juice
2 ounces coconut cream
Pineapple wedge for garnish
Shake liquid ingredients well with ice. Strain into a hurricane or large ice-filled wine glass. Garnish with pineapple wedge.
Frozen variation: Blend all liquid ingredients with about 1 cup crushed ice and pour in glass. Garnish with pineapple wedge, if desired.
Hurricane
Makes 1
1 ounce dark rum
1 ounce light rum
½ ounce Galliano
2 ounces passion fruit syrup
½ ounce orange juice
Splash Rose’s lime juice
Splash pineapple juice
Splash grenadine, if desired
Fill a mixing glass with cracked ice. Add rum, Galliano, passion fruit syrup, and orange juice. Shake and strain into highball or Collins glass filled with ice cubes. Top with a splash of Rose’s lime juice and a splash of pineapple juice. Add a splash of grenadine, if desired.
Apple Mojito
Makes 1
2 ounces apple rum
6 ounces club soda
2 teaspoons sugar
3 fresh mint sprigs
Apple slice
3 lime wedges
Add the lime, sugar, and mint sprigs to a highball glass and muddle with a muddler. Add several ice cubes and pour in the apple rum. Top with club soda (adjust to taste), and stir. Garnish with an apple slice and a lime wedge.
Daiquiris
The classic Daiquiri—2½ ounces light rum, ¾ ounce freshly squeezed lime juice, ½ ounce sugar syrup, and ½ ounce water or some ice—resembles the old sailors’ grog recipe. There was good reason this ration stuck around for hundreds of years; it’s crisp, light, and refreshing. And, lucky for us today, it lends itself to many variations. Add fresh or frozen fruit and get creative, adjusting to taste:
Mango Peach Daiquiri
Add ¼ cup fresh peach slices, ¼ cup sliced mango, and ½ ounce peach brandy
Strawberry Daiquiri
Add ½ cup sliced strawberries and ¼ ounce strawberry liqueur
Muddle fruit in base of shaker. Add other ingredients and shake with ice and strain into cocktail glass or pour if a smoothie-like consistency is preferred.
To make frozen Daiquiris: Blend all ingredients (per drink) with about 1 cup crushed ice.
Photo: Adobe
Blue Marlin
Makes 1
2 ounces citrus rum
½ ounce blue curaçao
½ ounce sweet-and-sour
Lemon or orange wedge
Sugar, if desired
Rub the rim of a chilled cocktail glass with the lemon or orange wedge and rim with sugar, if desired. Shake the rum, blue curaçao, and sweet-and-sour well with ice. Strain into the prepared glass. Garnish with a lemon or orange slice.
Thirsty For More?
Celebrate Daiquiris with more about this deliciously refreshing cocktail—including the Hemingway Special.
Have a Dark ’n Stormy Night: Kick back with a Dark ’n Stormy for a refreshing cocktail that has roots in the Caribbean.
