8 Rum Cocktails for Summer

Jul 18, 2018by Melissa Dowling

Summer is time for Tiki and other fun, refreshing rum drinks! Below we have eight rum cocktails, created by industry pros, that you can whip up for your deck, poolside, or summer parties.

Be My Wine

1 ½ oz. Don Q white rum
¾ oz. White wine reduction
¾ oz. Velvet falernum Spray of lavender oil

Combine all ingredients in a mixing tin with several ice cubes. Stir. Double strain into
a snifter glass. Garnish with edible flowers such as pansies.

The mixologists at Miami’s Habitat restaurant created this cocktail (which is pictured atop).

The Freaky Tiki

The Freaky Tiki

2 oz. Bumbu rum
1 oz. Pineapple juice
½ oz. Fresh lime juice
½ oz. Campari mixed 50/50 with grenadine (Bittersweet)
½ oz. Orgeat almond syrup
2 Dashes Angostura bitters

Combine all ingredients and shake. Strain over fresh ice and garnish with rosemary sprig.

The mixologists at Liquid Lab in New York created this recipe.

Bebida De Piña

1 ½ oz. Selvarey rum
1 Egg white
1 oz. Pineapple juice
½ oz. Heavy cream
¼ oz. Cream of coconut

Combine rum, egg white, pineapple juice, heavy cream and coconut and dry shake. Add ice and cold shake. Strain into coupe glass and garnish with 3-4 dashes aromatic bitters and Amarena cherry.

Jacob Bradley, bar manager of The Station in Portland, OR, created this recipe.

Bebida De Piña


1 El Dorado 3 year white rum
¾ oz. Plantation Pineapple rum
¾ oz. Coconut syrup
½ oz. Lime juice
½ oz. Orange juice
½ oz. Amaro Lucano Pinch cinnamon

Combine all ingredients and shake. Pour into rocks glass.

The mixologists at The Heavy Feather in Chicago created this recipe.

Sanguine Rose

1 ½ oz. Bacardi silver rum
¾ oz. Sloe gin
¾ oz. Fresh lemon juice
½ oz. Date simple syrup
1 ½ oz. Elk Cove rosé Mint

Combine ingredients in
mixing tin and shake. Strain into coup and garnish with grated a blackberry.

Justin Winfield, bar manager of Red’s Table in Reston, VA, created this recipe.


1 ½ oz. Santa Teresa 1796 rum
¾ oz. Smith and Cross Jamaican rum
¾ oz. Passion fruit syrup
1 oz. Ruby red grapefruit juice
½ oz. Lime juice
¼ oz. Don’s Spices #2 (cinnamon simple syrup and allspice liqueur)

Shake all ingredients and strain into a barrel mug with fresh ice. Garnish with mint top, lime wheel, orange wedge and a cocktail umbrella.

Marlo Gamora, lead bartender of Dante in New York, created this recipe.


Comfortably Numb

1 oz. Coconut-infused Bluebird sugarcane rum*
½ oz. Dark rum
1 oz. Pineapple juice
¾ oz. Demerara syrup
½ oz. Orange juice

Combine ingredients in mixing tin and shake. Strain into rocks glass over fresh ice and garnish with grated nutmeg.

*For coconut rum: Infuse 4 cups coconut flakes in a 750-ml. bottle of sugarcane rum

The mixologists at Bluebird Distilling created this recipe.

Comfortably Numb

Riders on the Storm

1 ½ oz. Brugal 1888 Solera rum
½ oz. Jägermeister
¾ oz. Lime juice
¾ oz. Ginger syrup (a ratio of 1:1 fresh ginger juice/sugar)
3 Dashes R&D house bitters

Combine all ingredients into a shaker and shake. Pour over fresh ice in a Collins glass and top with soda water. Garnish with a lime wheel.

Mixologist Leonardo Barbosa created this recipe for Havana 1920 in San Diego.

Riders on the Storm

Melissa Dowling is editor of Cheers magazine, our on-premise sister publication. Email her at mdowling@epgmediallc.com.

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