The rich and sweet taste of spiced rum comes from various Caribbean spices like nutmeg, cinnamon, or pepper. Cocktails can often benefit from these uncommon flavors and from the heat in the liquor.
It brings a selection of flavors from your spice cabinet right into your drink recipes. Most of these drinks are twists on classic rum cocktails, but you can also find original recipes.
Now, it is time for some rich sippers. Here's our selection of top spiced Rum cocktails - from easy-to-make mixed drinks to some complex concoctions.
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Traditionally, the Bloody Mary is a vodka cocktail. But by using spiced rum instead of vodka, the cocktail becomes even richer in taste.
We got the idea from Sailor Jerry and found it makes excellent use of the spices in the rum and creates one of the richest and most complex variations of the tomato juice drink we had.
Ingredients (for 4 servings)
Instructions
If there is such a thing as the ultimate recipe to capture the flavors, it's probably this Hot Buttered Rum Cocktail. Butter, Demerara sugar, vanilla, salt, and nutmeg complement the spiced flavor Profile of the Rum base and create an excellent hot drink.
Garnished with a cinnamon stick and just a pinch of nutmeg, you get a simpler version of Winemag's recipe and a perfect drink to enjoy in front of a fireplace. The recipe is for a batch of 4 cocktails.
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Our take on the Pumpkin Mai Tai recipe - spiced rum and pumpkin work perfectly together and make for a fantastic fall or Halloween cocktail.
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This tropical Mojito twist by Steve the Bartender, this variations brings two new elements to the recipe. The base of spiced rum is a nice change from the traditional choice of white rum. And the addition of fresh pineapple provides the perfect sweet contrast.
It's one of my favorite twists on the classic Mojito recipe because it does more than just add an ingredient. A must-try spiced rum drink to make at home.
Ingredients (for 4 servings)
Instructions
The recipe for this Spiced Rum Punch is perfect for any party or family gathering. All the rich, sweet, and warm flavors are great for Thanksgiving or Halloween.
The combination of cinnamon syrup, spiced rum, and fresh juices makes for a delightful combo. Even if this punch packs quite a punch (pun intended), you won't taste it after the first sip.
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Officially, a true Dark 'n Stormy cocktail has to be made with Goslings Black Seal Rum because the brand has trademarked the drink (the name, not the recipe).
Privately, you can do what you want and happily use spiced rum for our twist on the recipe. -And we think it's even better than the original.
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Instructions
This Spiced Rum Runner replaces a blend of aged rum. Compared to the original recipe, the flavors are equally complex but with a lovely addition of heat and spices. -A perfect cocktail for cold and rough autumn evenings.
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Instructions
A blend of spiced rum and a rich and sweet aged rum is the key to this twist on the classic Manhattan cocktail inspired by Dobbernationsloves. The recipe is an excellent example of how to create a riff on the iconic Whiskey cocktail, adding an intriguing zing to it.
The history of Havana Club is full of twists and surprises. The rum originated in Cardenas, Cuba, in 1878, but a lot has happened since then, and today it's hard to say whether the original Havana Club is made in Cuba or Puerto Rico. It all depends on how you look at history.
Depending on which part of the world you live in, you might be either familiar with Havana Club Rum from Cuba or Havana Club from Puerto Rico. Most do only know either one or the other. But more and more people stumble upon the fact that there seem to be two products under the same name.
It's true. These two Rums are similar and have a shared past, yet, not the same. So is one merely a shameless copy? Here's the captivating story behind those two brands with all the struggle, passion, fight, and glory. Let's dive into the captivating Havana Club history.
As the name suggests, the origin of Havana Club Rum is in Cuba. In 1878, the rum was first produced in Cuba in the La Vizcaya distillery, located in Cardenas. That certainly implies that Cuban Havana also is the original. But, you might have guessed it, it's not that straightforward.
The whole story begins in Spain: The Basque immigrant José Arechabala Aldama traveled to Cuba when he was 15 in the hope of finding better job opportunities for himself on the Caribbean Island.
He landed on the island in 1862. There, he started working for a distant relative involved in sugar production in Cárdenas, a city some 100 miles east of Havana.Â
Sixteen years later, in 1878, he founded his distillery, La Vizcaya. He successfully produced Rum and other spirits until he died in 1923, aged 75.
After José's passed away, the company (meanwhile rebranded to José Arechabala S.A.) remained within the Arechabala family. However, it was more and more suffering from the blow prohibition in America brought onto them in 1920.
As bad luck would have it, just when prohibition was about to be ended in 1933, a Category 5 hurricane hit the town of Cárdenas, destroying a big part of the distillery.
Yet, the Arechabala family wouldn't let this defeat them. They built a new Rum production plant, inaugurated with the single objective of producing Havana Club and Doubloon Rum. Two brands targeted the American market.
And not giving up soon paid off: less than a year later, Arechabala Havana Club became the international gold standard for Cuban Rum. Even a new office was opened in Havana, opposite the cathedral, which attracted countless tourists at the time.
Now, what a beautiful happy ending it could have been. But life usually isn't that easy, and the real trouble was just about to begin.
During the 40s and 50s, the business continued to expand. Under the guidance of chairwoman Carmela Arechabala, the facilities grew bigger and bigger. At the height, they could handle fermenting up to 4.000.000 liters and solera-aging 2.000.000 liters of Rum.
In 1953, right before the start of the Cuban revolution, led by Fidel Castro, they celebrated the enterprise's 75th birthday with a 10-year aged Rum, Arechabala 75, the epitome of quality Rum from Cuba.
When the Cuban revolution ended in January 1959, many businesses that could be tied to the rebels in any way were destroyed by the revolutionists. José Arechabala S.A among them in December 1959.
A group of armed men pushed their way into the head office on December 31st while most of the family was spending the holidays abroad. They occupied the facilities, chased everyone out at gunpoint, and forced them to flee the country. Everyone not fast enough ended up in prison.
New Year's Eve 1959 allegedly was the last day a member of the Arechabala family set foot into their Havana Club facilities in Cuba. Within a few months, the work of more than 80 years was wiped out. The production plant was abandoned, the barrels were thrown out or given away, and everything lay in ruins.
Bacardi, another famous Cuban Rum brand with an equally long history as Havana Club, was also attacked, and the family members were cast out of Cuba in 1960, their facilities nationalized without compensation.
The Bacardi family, however, had wisely already established production plants outside of Cuba in the years before the revolution. They had moved their trademarks, assets, and formulas to the Bahamas and had built distilleries in Puerto Rico and Mexico. So, the company was able to survive.
Decades later, in 1994, Bacardi managed to obtain the original recipe of Cuban Havana Club from the Arechabala family and started to produce Rum with the label Havana Club again. But not for long because the Cuban government had its own plans with the Rum.
What happened between 1959 and 1994 was that, with Arechabala's lawyer in prison, the Havana Club trademark in the U.S. expired in 1973. The Cuban government took that chance and re-registered in 1976.
First, they didn't do much with it, but in 1993 they established the state-run cooperation Cuba Ron S.A and started a joint venture (Havana Club International S.A.) with the French brand Pernod Ricard. They began producing and distributing Cuban Havana Club that same year. - One year before Bacardi.
As you can imagine, neither the Cuban government nor Pernod was willing to let the move by Bacardi pass, and they successfully sued them in 1996. Yet, Bacardi would not give in that easily.
They appealed, lost again, and appealed once more. This time, after heavy lobbying, they won. Congress passed the so-called Bacardi Act, protecting the brand names of enterprises forced to flee Cuba in the aftermath of the revolution.
Another round of litigation followed in 2009, with Bacardi again stepping out as the victor in 2012. However, in 2016, with the tensions between Cuba and the United States easing, the Cuban Havana Club was issued a trademark again, which Bacardi appealed in 2017.
As of today, this legal battle continues, and it probably will for years to come. At this point, Pernod and the Cuban Government seem to be the clear winner, though.
In numbers, this means Cuban Havana Club is the world's fifth-largest Rum brand and sold in over 120 countries. On the other hand, Bacardi's Puerto Rican Havana Club is only distributed within the United States.
The question remains: Is Havana Club from Cuba the original, or is it Havana Club Rum from Puerto Rico? The answer pretty much depends on the way you look at it.
The name "Havana" surely indicates that it should be a product made in Cuba. So naming a Puerto Rican Rum Havana can be perceived as misleading.
On the other hand, making Sushi in France does not take away from its Japanese origins. And so does the Puerto Rican Havana Rum still have original Cuban roots. The recipe is, according to Bacardi, the Cuban original, even though the production plant is not within the country.
Of course, Sushi from France cannot be labeled as made in Japan, but I think you get my point. From an ethical point of view, it does not feel right to honor a business forcefully taken from its rightful owners.
Some like to compare the two Rums based on drinking them neatly. But, frankly, if you're talking about their standard expression, neither is what I would enjoy drinking neat.
It is about mixing cocktails, and here -to me- the Havana Club el Ron de Cuba version is slightly ahead of Havana Club Puerto Rican. The Blancos are pretty equal to me, but when looking at their aged expressions (Añejo Especial (Pernod) vs. Añejo Clásico (Bacardi), I prefer the Cuban version.
Yet, overall, they are pretty much on par, though. And both brands are perfectly suited for mixing many of our favorite Rum Cocktails.Â
Ultimately you rarely can choose because, depending on your location, you can usually only get one version anyway:
In the U.S., Puerto Rican otherwise el Ron de Cuba. The embargo against Cuba (JFK announced it in early 1962) is maintained to this day, and you can only get Cuban Rum to the U.S. as a souvenir.
The history of Havana Club is complicated, for sure. The battle has long moved on from families that suffered wrong-doing that should be rightened to two globally immensely successful enterprises locking horns with each other.
Ultimately, you have to make up your mind. But now, at least, you know the facts required to do just that.
I believe we can all agree that the Adios Motherfucker Cocktail has a bit of a vulgar name. That is also why it often is toned down to AMF or Adios, Mother F’er, and the list goes on. -There are plenty more alternative names for the drink.
Quick Facts Adios Motherf*cker Cocktail
The recipe is quite similar to the one for Long Island Ice Tea. It includes five different types of spirits, lemon juice, lime juice, simple syrup, and just a splash of lemon-lime soda.
With five alcoholic components, the Adios Motherfucker is a boozy brew. In some recipes, you can find sweet and sour mix to reduce the number of ingredients required. However, we prefer a freshly made combination of lemon, lime juice, and syrup.
The most important thing to get the color right: Use only clear spirits. Aged ones will spoil the bright blue look of the AMF.
So, here is what you need to make the drink:
With this many elements, it is tempting to just throw them all together and maybe stir a little, and that's it. - After all, measuring all these components is already a piece of work, right? Well, don't do that because it will be a waste of all the measuring.
Instead, shake all (except for the soda) well with plenty of ice to get the blue color right. Then pour your drink into a glass. Only then top it up with fizzy lemon and lime soda.
In fact, the difference to a LIIT is marginal, as the AMF uses Blue Curaçao instead of Triple Sec (both are orange liqueurs and pretty similar except for the color) and lemon-lime soda instead of Coke.
The result is a slightly more sour cocktail compared to the Long Island Iced Tea. The main distinction is, as mentioned, the bright blue color and, of course, the name.
The Adios Motherfucker goes by many names and spelling variations, like Adios Mother Fucker, AMF, Blue Motorcycle, Blue Long Island Ice Tea, Blue Motherfucker, Walk Me Down, and AMF drink or cocktail.
But no matter what you call this cocktail, you will get a bold and potent drink with plenty of alcohol.
The AMF is a typical drink of the 1980s. -A time when cocktails often gained attention because of their vulgar or bizarre names. Cocktails like the Fuzzy Naval, Blowjob Shot, Slippery Nipple, Sex on the Beach Cocktail, and Sex In The Driveway are all creations from that era.
If you want to mix some other cocktails with your open bottle of Blue Curaçao, here are some ideas:
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Based on the classic Mai Tai recipe, this eerie twist not only adds color but also sweet hibiscus flavors to one of the most influential Tiki Drinks. A perfect drink to celebrate the spookiest day of the year.
Quick Facts Halloween Mai Tai
Flavor-wise, the hibiscus brings a beautiful floral fruitiness to the drink, which is a fun contrast to the appearance of this Halloween cocktail and fits the base flavors perfectly. And don't worry, you won't taste the squid ink.
Let's look at the ingredients of this Halloween Mai Tai a little closer and see how the roselle and the squid ink work with the other components. A traditional Mai Tai is made from the following:
In this Halloween Mai Tai, we also add squid ink to the mix to achieve a dark black color. Additionally, we infuse the dark rum with dried hibiscus flowers.
Squid ink turns this drink into a spooky black. It is easy to use, flavorless, and risk-free. Simply add it to your shaker with the other ingredients and start shaking.
Tip: warm the squid ink up a little before using it. It tends to get a little cloggy, and warming the pack in your hand makes it more liquid again.
If you're not a fan and the thought of squid ink in your cocktail freaks you out a little, there are two alternatives. The first is activated charcoal, and the second is black food coloring:
While I like eating or drinking things made with charcoal, it does come with two catches:
If you want to avoid charcoal and squid ink, you can always go with food coloring. Personally, I like to stay away from artificial cocktail ingredients, but it's a viable alternative.
You have to allow some time to prepare the hibiscus-infused rum float. Plan at least 10 minutes, but you can easily extend the infusion time to a few hours or even a day.
The longer the hibiscus flowers infuse, the more intense the hibiscus flavor and the color of your rum float.
Also, as the flowers will soak in some liquid, use more than the 0.5 oz required for the recipe. You can even consider infusing a larger batch of rum and use it up in the following weeks.
As with a regular Mai Tai, shaking this Halloween version slightly differs from standard recipes. For one, you shake it with crushed ice.
Crushed ice chills your drink faster but also melts quicker. So, limit the shaking to only a few seconds. About 5-8 are alright. That's enough to get your drink ice cold.
Usually, you would strain the drink. However, in this case, you don't. You "dirt dump" the drink into your glass. -Dirty dumping simply means that the full content of a shaker goes into your glass.
Then fill up the glass with more ice and carefully float the cocktail with our hibiscus-infused dark rum. Et voila, a spooky Halloween Mai Tai is ready to be served.
Halloween or not, coloring drinks black has been a trend for years. Actually, it's been around for decades. Only the methods to achieve the color were different. Some examples are:
So, if you need more Halloween-themed inspiration, here are some great cocktail recipes for drinks for your Halloween party.
Since the first rum cocktails came up in the British Navy - the Navy Grog, a lot has changed, and mixing drinks has evolved into a beautiful and elaborate craft.
Rum is a popular base and is featured in countless cocktail recipes - a lot of them with tropical vibes. Of this myriad of rum drinks, a few stand out. -Some are all-time favorites like the Daiquiri or the Mai Tai, others classics like the Piña Colada, and then also more recent creations.
So, here's the list of the best Rum Cocktails to make at home.
The first spots are firmly occupied by the Rum Cocktail Classics, followed by the tropical favourites of modern Tiki culture and festive rum creations and finally some lesser known recipes you should try.
The Mojito is one of the most famous and most ordered Rum Cocktails of the present. The recipe includes White Rum, lime juice, cane sugar, and mint, and the result is a real crowd pleaser.
Just as tasty as the Mojito, the Rum Sour is made with a base of dark Rum, lime juice, sugar syrup, and a frothy egg white top. -Don't forget you have to dry-shake for the perfect foam. Consider trying it with Caribbean Rum like Simon Diffords.
The Daiquiri Cocktail is one of many cocktails invented in Cuba, named after a small coastal village on the island. An American engineer created the drink made with White Rum, lime juice, syrup, and Angostura bitters.
The Mary Pickford is named after a famous Canadian actress and producer. The recipe requires fresh pineapple juice, Maraschino liqueur, and a teaspoon of grenadine responsible for the pink color. Or make it like famous chef Jamie Oliver, without the grenadine.
The Cuba Libre is a blend of Coke, rum, and limes. It was created around the time the Americans freed the Caribbean island from the Spanish. The situation turned sour quickly, but the drink became an evergreen.
For a long time, the Canchanchara was unknown outside of Cuba. Now the cocktail from the small town of Trinidad even made it onto the official IBA list. The recipe calls for Aguardiente, honey, lime, and a clay pot to serve it in.
The Between the Sheets is a cocktail invented by bar legend Harry MacElhone in Paris. It consists of a split base -half white rum, half Cognac-, triple sec, and fresh lemon juice. We like it with Cointreau, but you can also try a version with Grand Marnier.
Despite its name, the origin of this drink is not in Cuba but in New York. Famous bartender Audrey Sanders invented it in 2001. The recipe for this "new era classic" asks for aged Rum, Champagne, simple syrup, lime juice, and fresh mint.
This Rum Cocktail goes back to a Half Moon Resort in Jamaica but was brought to international attention by Galliano. It has a long list of ingredients, including different types of Rum, juices, Galliano, and banana liqueur.
The Mai Tai is one of the most influential drinks in the Tiki cocktail culture. If you do it right and use quality ingredients, this blend of Rum, Curaçao, lime, and orgeat tastes fantastic.
Like most famous Tiki drinks, the Piña Colada does not enjoy the best reputation because it's often made cheaply with low-quality or even wrong ingredients. However, actually, the coconut-pineapple cocktail is a true delight. Blend it our use a shaker like Colleen Graham.
The lower, white part of this layered Rum Cocktail consists of ginger beer, lime juice, and rich simple syrup. The stormy top is a float of Gosling's Black Seal Rum and a few drops of Angostura bitters.
The Cobra's Fang has a long list of tropical, sweet ingredients and a quirky name, both characteristic of Tiki cocktail culture. It's a fun drink spiked with bitters and absinthe - or Pernod like bar manager Alana Nogueda.
A refined version of the mix of Rum, lime, sugar, and water that the British Royal Navy brought to life to get through the rough days at sea without getting completely wasted.
The Painkiller Cocktail basically is a fruity version of the Piña Colada. In addition to Rum, pineapple juice, and cream of coconut, this recipe calls for 0.75 oz of fresh orange juice.
This Rum Cocktail replaces the regular simple syrup with a homemade spiced Christmas syrup. The garnish of dried star anise and a cinnamon stick add extra flavor.
The Milk Punch is a traditional and warming winter drink that combines Rum with whiskey, whole milk, sugar, and spices like cinnamon and nutmeg.
A festive version of one of the most classic and popular Rum Cocktails. The Cranberry Mojito is made with cranberry syrup and fresh cranberries.
The Ti' Punch is made with Rhum Agricole, a subtype of Rum made from fermented sugar cane juice. This cocktail is a great way to introduce people to the bright, more earthy, and vegetal spirit.
The Dirty Banana is a rich and creamy drink with an intense banana flavor. It's somewhat of a delicious spiked milkshake. To make it, you need a ripe banana, banana liqueur, dark Rum, coffee liqueur, and cream.
The Queens Park Swizzle makes use of the classic combination of Rum, lime, sugar, and mint but turns it into something new through the distinct preparation method.
On many bottles of Rum, you can find the term "Solera" written on the label. However, what sounds like a treatment involving the sun, actually describes a labor-intense and controversial method of aging Rum.
To better comprehend what Solera aging means and how it makes Rum better, you need to understand why it's done and how the process works.
The term Solera describes the process of aging liquor like Rum, Brandy, or Sherry by gradually blending products of different ages.
The resulting product is a mix of all the different products involved in the Solera system. That, in turn, means that the average age of a spirit increases gradually over the course of years.
But as this description is quite hard to understand if you've never heard of the Solera system, let's try to tackle the topic in more practical terms.
Let's start and discuss the term Solera. Solera, in our case, means the entire collection of barrels involved in the blending and aging process.
Picture the Solera as barrels stored on different levels or rows. The lowest row, the one closest to the floor, is the one that carries the Rum that's nearest to bottling. The higher the row, the younger the Rum in the barrels.
When Rum from the lowest rows is withdrawn, the barrels are only emptied to a certain extent (e.g. half).
The Rum removed from the lowest barrels is then sometimes transferred to other barrels or vats for a final stage of maturing before the spirit is bottled. Sometimes it gets bottles straight away.
The barrels from the lowest row are now half empty. So, to fill them up again, Rum from the barrels one row above is used. Then these barrels are filled with Rum from one row above, and so on.
Finally, the top row barrels are filled up with a specific blend of aged Rums. These are aged separately in a conventional process outside the Solera system.
The theory behind Solera is that young Rum is heavily influenced by older Rums when put together into the same barrel. That means the young Rums develop faster and gain a higher level of maturity in terms of taste.
Basically, the system is an elaborate method for blending. As you never remove all the liquid from a barrel, small amounts remain in there from when the Solera started. So, a few drops in the Solera Rum are usually very, very old and mature.
But maturing young Rum isn't the only reason. The heavy blending of Rums of different ages also creates an increased degree of consistency in the final product that's harder to achieve otherwise.
Understanding the process of Solera aging, you can immediately tell that this process requires a lot of work. That is also one of the main criticisms of Solera aging - it's extremely labor intensive.
Drawing from one barrel and pouring into another one requires care and concentration. In most Solera systems, the barrels are fixed - meaning workers and pumps have to move around them.
But additional cost of labor isn't the only negative. As the Solera system can never dry out, there's always a certain amount that can't be sold. So the producers pay for an inventory they can't touch.
From a consumer perspective, Solera Rum is often misunderstood and labeled a fraud.
The problem here is that the age statement of Solera Rums tends to be high (e.g., Zacapa 23). Yet, that doesn't mean that the Rum is aged 23 years. It simply means that the Rums in the system are up to 23 years old.
The younger Rums only aged six years, and ultimately, it's hard to tell the average age of the spirit in the bottle. However, knowing what Solera is, you can more or less ignore the age statement and taste it.
There are quite some good Solera Rums out there, so it would be a shame to miss out on them because you erroneously think a brand "tricks" you.
As I mentioned, the reason for Solera aging is that young Rum benefits from being blended with older Rums.
Makers of Solera Rum claim that the never-ending mixing and blending results in a richer, more balanced, and smoother Rum. As the whole Solera matures, the liquid slowly gets better and better.
Every year, the Rum quality slightly changes and creates a better-tasting product. At the same time, the individual bottles will always be of very similar taste and quality.
Choosing a great Solera Rum can be tricky. Remember, age statements on Solera Rum bottles don't mean a lot. It's a nice side-info but shouldn't influence your choice too much.
With Solera Rum, it's basically all about tasting the different options. You have to try and decide individually if it's to your liking or not.
Further, also take prices into account and make a decision on which one to buy. If your local liquor store allows sampling, great, that saves you the money for try and error.
So, if you're new to the world of Solera Rums, there are some recommendations to get you started. Some brands have been following the Solera aging process for a long time and deliver excellent Rums.
Zacapa, a Rum brand from Guatemala, is one of them. Their Zacapa 23 and the XO expression undergo quite a complicated aging process that also includes time in Sherry and Port casks.
Santa Teresa is another brand producing an excellent Solera Rum. This manufacturer from Venezuela uses a four-step Solera system.
The Rum used in the first step is already a blend of various aged Rums. So, the final product is a result of significant aging.
One of the problems with the term Solera is that it doesn't follow an exact definition. Every Rum brand applying the Solera aging system uses its very own take on the general approach.
Santa Teresa follows a model that can also be found with Sherry and Brandy. Zacapa has its very own way that is amongst the most complicated Solera setups.
Some use only Rum barrels others also include Sherry and Port wine casks. Some use a three-level Solera setup, while others use four or even more levels.
These differences in the Solera setup, combined with the confusing age statement on the bottles, sparked a discussion in the Rum community. All of the above makes it pretty hard to compare different Solera Rums, except for tasting them one by one.
Solera Rums follow a complex process of aging and blending. That helps mature younger Rums faster, creating a more balanced and complex Rum.
Solera systems vary widely from brand to brand. So it's hard to compare the bottles. On top, the age statement doesn't tell you much about the liquid in the bottle. It's more of a name for easier reference and only indicates the oldest Rum in the Solera system.
If you're new to Solera Rums, start by trying an established product like Zacapa 23 or Santa Teresa 1796.
The template of a Daiquiri cocktail strikes with simplicity and a three-ingredient approach. A combination of rum, fresh lime juice, and just enough simple syrup to balance the tart flavors. Because of the simplicity of the Daiquiri cocktail recipe, there are many riffs on the drink. It's easy to add additional fruits like strawberries to make a Strawberry Daiquiri.
Traditionally, white Cuban rum is the base of every Daiquiri. However, there are many more types of rum you can use. Depending on your rum choice, the flavor balance of your drink will be different. And ultimately, the taste will change as well.
From white rum, light rum, and spiced rum to dark and aged rum. We help you find the best rum for Daiquiri drinks.
White rums are typically unaged and known for their crisp and fresh taste. They're slightly sweet but without that rich and sweet taste, you know from dark and aged rum.
Exceptions are matured white rums. These spirits are aged in rum barrels and then filtered to remove the dark brown color. Due to their aging in wooden barrels, these bottles contain more mellow notes from wood, vanilla, and tannins.
However, these filtered rums are still less complex than regular dark and aged rums, making them an in-between spirit. That is mainly because the filtration not only removes the color but also some of the flavors.
Here are our choices for the best white rums for making a Daiquiri.
One of the best rums in Cuban cocktails is El Dorado 3 Years. This bottle from El Dorado is categorized as white rum, but it's filtered after barrel-aging for three years to obtain an almost clear color.
This rum adds just the right amount of complexity to otherwise simple cocktails. The rum from Guyana is light but full of flavors like baking spice, caramel, and various fruits.
In a Daiquiri, the softer tones in this rum tame the acidic kick of fresh lime juice perfectly. Due to this balance, you can pull back a bit on the simple syrup. Like this, you get a less sweet Daiquiri cocktail that is still perfectly rounded.
Clairin Sajous is a French-style rhum made from sugarcane juice (Rhum agricole). It has this typical funky taste, clean smell, and higher proof (48% ABV) of Rhum.
The notes of tropical fruits and the typical grassy taste work excellently in a Daiquiri. As this rum is remarkably light, you can also tune down the sugar part in the recipe.
The result is a boozier Daiquiri cocktail with a unique taste. Clairin Sajous is one of the most fascinating recommendations for making the classic Cuban cocktail.
Bacardi Carta Blanca has a light, dry, and crisp taste, making it a perfect choice for most rum cocktails. That applies to the Daiquiri, a Mojito, Cuba Libre, and more.
The Daiquiri is an original recipe from Cuba. So using quality Cuban rum is the standard way of making great Daiquiris. Before moving the distillery to Puerto Rico, Bacardi was one of the most significant rum producers from Cuba.
And still today, many people in Havana claim that a proper Daiquiri is made with Bacardi. And to be fair, Bacardi Superior might not be the base for the fanciest Daiquiri, but a solid and budget-friendly option.
Ron Pepón Blanco is another French-style rhum agricole to use in a Daiquiri. This rum is Puerto Rico's first take on a Rhum Agricole by San Juan Artisan Distillers.
Fresh sugarcane juice is distilled with traditional French pot stills to create a Rhum with a unique character. If I had to describe its taste, I would say this spirit is a cross between Martinique and Jamaican rums.
This blanco rum is an elegant and funky bottle of rum that produces an excellent traditional Daiquiri. However, to me, it also makes for one of the best rum for a Hemingway Daiquiri. It pairs so well with the tart grapefruit notes and the sweet cherry flavors of Maraschino liqueur.
Plantation 3 Stars is one of the most recommended rums for making cocktails. This rum blend is made from three of the most prestigious rum regions in the Caribbean: Barbados, Trinidad, and Jamaica.
The double aging process creates a deep and complex flavor profile. Sweet notes of vanilla mixed with coconut and tropical fruits like passion fruit.
This Plantation is a full-bodied rum with a slightly higher ABV than most other bottles. Plantation 3 stars is one of my common choices when making a Daiquiri or Mojito because of its high quality and relatively low price point. To me, the best rum for strawberry daiquiri but also one of the best in the classic cocktail.
Diplomatico Planas is a unique blended rum from Venezuela. The spirit is a blend of a batch kettle, pot still, and column still rum.
The resulting blend matures for up to years before being charcoal filtered to be crystal clear. The goal of Diplomatico Planas was to create a successor to Diplomático Blanco.
The flavor profile of Diplomático Planas is slightly sweet with hints of coconut and citrus. The higher ABV makes it an excellent base spirit for boozy cocktails like a Daiquiri.
Using an overproof rum in a Daiquiri is not for beginners. Sipping this spirit neat is quite a challenge. The rum tastes bold, dry, and grassy. But the more you sip, the more it opens up and shows its full range of flavors.
These flavors include sweet hints of vanilla, molasses, coconut, and banana. On the palate, these flavors combine with a fair alcohol taste. For rum aficionados, Wray & Nephew overproof rum is a perfect choice in a Daiquiri.
The rum creates a strong and rum-forward drink, superbly balanced by sugar and fresh lime. If you prefer a boozy drink, this overproof rum is probably the best rum for daiquiris.
Flor de Caña 4 Year rum is a bright, crisp white rum from Nicaragua. This bottle offers exceptional value for money, works as a sipper, and is the base for many rum cocktails.
When looking for a quality and well-rounded white rum Flor de Caña's four-year-old expression is a great fit. This rum has a sweet and well-rounded flavor profile that works great with fresh, tangy lime juice.
In a Daiquiri this rum makes for a tropical and vivid drink. The combination of extra dry rum, tartness from lime juice, and a touch of sweetness is an excellent combo.
Havana Club 3-year-old is an excellent rum produced by Havana Club Cuba. The brand advertises the spirit as the perfect ingredient in a Mojito. And while I agree that it is an excellent fit in the Cuban mint cocktail, this rum also fits in a Daiquiri.
The rum ages for three years before it is charcoal filtered to get rid of the dark color. The flavor is sweet, fruity, and herbal with notes of pear, banana, licorice, and toffee.
Havana Club's entry-level bottle is a classic mixing rum that is not supposed to be sipped neat. However, it is a splendid base for mixing rum cocktails like Daiquiri.
Last but not least on our list of the best white rums for Daiquiris is Probitas. Probitas is a blended rum from two of the most iconic rum distilleries - namely Foursquare (Barbados) and Hampden Estate (Jamaica).
The result is a funky and light rum with hints of tropical fruits, citrus, and vanilla. The higher ABV of this bottle (47% ABV) makes for a full-bodied Daiquiri cocktail.
The combination of alcoholic heat known in Jamaican rum and a cheeky yet mature taste of Barbadian rum makes it an intriguing base in the classic Cuban rum cocktail and one of the best rums for Daiquiris on our list.
Aged rums are typically darker in color and have a rich and sweet taste. The maturation process in oak barrels infuses the spirit with oaky notes and lends it a richer mouthfeel. As a rule of thumb, the longer the rum spends in a barrel, the more complex the taste and the darker the color.
Aged rum is known for developing flavors like caramel, vanilla, spice, leather, and candied fruit. However, the flavor profile and quality vary significantly from brand to brand.
Equiano Rum is a rich and complex rum that matures for ten years in former cognac and bourbon barrels. This aging process creates an intriguing flavor profile.
Sipping Equiano Rum neat, it has quite some similarities to cognac, especially that sweetness from the first sip. It also tastes pretty zesty with lemon and orange peel flavors and some citrus sweetness.
But the rum also has some distinct spicy notes as well as hints of caramel, toffee, and banana. In a Daiquiri, these flavors create a complex and more mellow drink.
This blended rum from Trinidad was created in cooperation with the famed NYC Bar Death & Co. Blending different rums into one single product is a common thing to increase the complexity of a spirit.
And with this bottle, the team from Death & Co. did an excellent job of balancing the taste. There is a light vanilla note on the nose. The taste is sweet but never overpowering, with hints of ripe fruits like pineapple and banana.
When making a Daiquiri with this rum, I like to combine it with Demerara syrup. This combination adds extra depth and complexity to the drink highlighting the rich taste of the rum.
This fancy pineapple-infused rum is based on a blend of Plantation 3 stars Rum and Dark Rum. For this, the white rum is infused with pineapple and then distilled. At the same time, their Dark Rum is infused with pineapple, too.
Both spirits are then blended and cask-aged for three more months. The flavors of the resulting rum are rich with smoky notes and a bold pineapple flavor.
Using this rum as the base spirit of a Daiquiri makes for an intriguing mix of pineapple and lime flavors; -A combination I can only recommend trying. If you're feeling fancy, try a split-base cocktail with one part of Stiggins Fancy Pineapple Rum and one part of Wray & Nephew Overproof Rum.
Ron Zacapa 23 is a tasty sipping rum from Guatemala. It is a combination of various rums aged from 6 to 23 years. The result is a rich and warm rum with notes of spicy oak, vanilla, and dried fruit.
Using a fine and aged Rum like this in a Daiquiri adds a bit of elegance to the drink. It creates a richer, more mellow, and also more complex taste.
The complete process of producing a bottle of Plantation Original Dark Rum takes about 18 to 19 years. The reason for this is the unique approach of split-distilling, blending, and aging.
The story begins in Jamaica where the base rum is distilled and aged for 15 years. After that, the spirit moves to Barbados, where it ages for another few years (1 to 3 years).
The final step of aging takes place in southern France, where the rum ages for another six months. The result is a distinct and complex flavor that works great in mixed drinks.
The flavor profile includes hints of spice, cinnamon, vanilla, and molasses. Many bartenders also add a bar spoon or two of this rum to a white rum base to make the taste of the resulting cocktail more complex.
If you want the full array of flavors in your drink, you should try making a Daiquiri with this rum as the only base.
Santa Teresa 1796 Solera Rum is a balanced rum from Venezuela that clocks in at 40% ABV. The taste of it is smooth and rounded, making it an excellent base for drinks like a classic Daiquiri.
The rum is produced by applying the famed Solera method. The age of the rums used for blending ranges between 5 and 35 years. This process results in a very smooth and balanced rum.
In combination with tangy lime juice and just a bit of simple syrup, Santa Teresa Solera Rum is an excellent ingredient in a traditional Daiquiri recipe.
The original recipe for a Daiquiri used to be a combination of lemon juice, white Bacardi rum, sugar, mineral water, and crushed ice.
Today a perfect Daiquiri is made with fresh juice from limes instead of lemons. And also, the mineral water and sugar are replaced with regular simple syrup. For more complexity in the cocktail, add a few dashes of aromatic Angostura bitters.
The base of white rum stayed, so it doesn't come as a surprise that there are quite some white rum on our list. To get the perfect balance in your drink, use a ratio of 6 parts rum, 2 parts fresh lime juice, and 1 part of simple syrup.
Put everything in a cocktail shaker with ice, shake for 8 to 12 seconds, and strain into a chilled coupe glass. Garnish with a fresh or dehydrated lime wheel.
When discussing the best Daiquiri rums, I often get questions regarding specific brands or use cases. To help you dive deeper into the topic, here's a summary of answers to the most asked questions.
The best rum for strawberry daiquiri is a premium white rum. My go-to rum for this drink is the Plantation 3 start rum as it pairs perfectly with the sweet and tangy flavor of fresh strawberries.
To make the drink, muddle a fresh strawberry together with a bit of simple syrup and use the classic proportions of a Daiquiri.
The traditional choice, and my recommendation, is to use white rum. The crisp and fresh flavor goes well with the bright and citrusy flavors of fresh lime juice. However, if you prefer a more mellow flavor you can use darker aged rum, too.
In this case, I recommend aging your lime juice for 6-10 hours and using a darker and richer sweetener like Demerara syrup. In combination, that turns a light, bright, and refreshing Daiquiri into a heavier, richer, and more complex cocktail.
Captain Morgan belongs to the category of spiced rums which have a very different flavor profile compared to classic aged or unnamed rums. Compared to white rum, the spicy notes don't work as well in a classic Daiquiri. However, bringing in a matching fruity ingredient like mango or pineapple can change this and make Captain Morgan an excellent base for a Daiquiri.
The answer is that both brands offer exceptional rums for making Daiquiris. The classic white Bacardi works well in all Cuban rum cocktails, including the Daiquiri.
If you ask for my personal preference though, I'd always choose Havana club 3 years. The short time of aging and maturing helps bring an ideal balance between aged and unaged rum, making it an excellent choice in classics like Daiquiri or Mojito.
You sure can use coconut rum as a base for a strawberry Daiquiri. The combination of coconut-flavored rum (real rum, not rum liqueur) and fruity Daiquiri riffs also works with other fruits like pineapple or mango. However, in my experience, the taste of coconut rum varies a lot making it hard to recommend the exact proportions and ingredients.
The Queen's Park Swizzle is a minty, Rum-based Swizzle floated with Angostura bitters. The base of this drink is a rich, aged Demerara Rum. If you choose a bottle with a higher ABV, then you can further uplift the cocktail. So don't be shy.
Despite the sophisticated looks, this Swizzle is pretty easy to make. All you need is the right ingredients, a tall glass, a Swizzle stick, and crushed ice.
If you don't have crushed ice in your freezer, learn how you can make crushed ice the easy way.
The ingredients for making the Queen's Park Swizzle include aged Demerara Rum, a flavorful Demerara syrup, and fresh lime juice.
Here's the complete list of what you need for this Swizzle:
This cocktail is traditionally not made with Rum from Trinidad, where the Queen's Hotel is situated. Instead, it called for Demerara Rum from Guyana.
That is because, when the cocktail was invented at the beginning of the 20th century, the neighbors in Guyana had a more established Rum industry.
But the float of the drink is made using Trinidad's most important export: the aromatic Angostura bitters.
The mint leaves in the drink, combined with the float of Ango bitters, are responsible for the Queen's Park Swizzle's distinctive look.
You never heard about Swizzle cocktails? The term Swizzle describes a category of crushed ice drinks prepared with a so-called Swizzle stick.
In a nutshell, a Swizzle is a drink built directly in a glass filled with crushed ice. The Swizzle stick helps with cooling and mixing the ingredients of the cocktail.
This stick has prongs that facilitate stirring and churning the ice. By doing that, the liquids cool down a lot faster than with traditional shaking or stirring.
The method was invented in the Caribbean at times when ice was scarce.
The Queen's Park Swizzle is a cocktail invented in the 1920s at the Queen's Park Hotel in Port of Spain, Trinidad. It is a Rum cocktail made with fresh mint served in a tall glass.
In 1946, Tiki cocktail legend Trader Vic once hailed it the most delightful form of anesthesia given out today.
Back in the early 20th century, Trinidad was an important trading hub and a high-class place for a vacation. The neighborhood Queen's Park Savannah was probably the best-known place for dining and drinks.
And in the middle of all this was the Queen's Park Hotel. It was the star of the area and known for its exquisite hotel bar.
In fact, during the golden age of bartending, many say its hotel bar has been one of the best in the world.
If you like Mojitos, you'll most likely also enjoy a well-made Queen's Park Swizzle.
Both drinks are based on Rum and use fresh mint for a refreshing touch. The taste of a Queen's Park Swizzle is less minty and a bit more complex, though.
The complexity has also to do with the Rum base. A Mojito is best made with White Rum, whereas a Queen's Park Swizzle relies on a richer and more aromatic, aged Demerara Rum.
Demerara Rum is also known for its earthy and smoky notes that are almost exclusive to this particular type of Rum.
One reason for this is the unique climate in Guyana. -Specifially, at the Demerara river where the Rum is produced.
Swizzle drinks are typically made with rum and served in tall, slim Collins glasses.
Yet, just like for sour cocktails, the base liquor can be substituted by all sorts of spirits. That's also what David Embury declares in his book Fine Art of Mixing Drinks from 1948.
The signature tool to make a proper Swizzle is the Swizzle stick. This nifty tool helps churn the ice and therefore cool the cocktail.
A Swizzle Cocktail is a drink made with a spirit base, citrus juice, and syrup served in a Collins glass. It follows a very particular preparation method where you churn with a swizzle stick. These drinks always contain crushed ice, making the churning-with-the-stick part a lot easier.
The Rum Swizzle is the original version of this drink, but there are countless riffs. So, the term swizzle doesn't describe a list of ingredients for a mixed drink but rather the preparation technique.
Although Swizzle cocktails are closely related to sour cocktails, their recipes and the way they're composed are more similar to punch.
The Swizzle stick is a bar tool traditionally made from a twig of an Evergreen Tree known as Quararibea turbinata or Swizzle Stick Tree. It is the one essential instrument if you want to make a Swizzle cocktail.
The twigs used for churning the mix of liquid and ice had 5 or 6 prongs at one end. When quickly turning the stick, these prongs help blend the ingredients.
Today, Swizzle sticks are usually made of metal or plastic instead of wood. However, you can still find some traditional ones made of Quararibea turbinata twigs.
Swizzling a cocktail is not overly complicated and is actually quite fun. Just follow these easy steps:
This process of quickly swizzling a drink chills a drink super quickly. At the same time, it also allows for aeration. Usually, these two things also happen when shaking or stirring a cocktail.
The reason this way of chilling a drink became so popular in the Caribbean is it's way more efficient than shaking or stirring.
At the time this method became popular, ice was rare in the Caribbean and the weather was quite hot. Thus, chilling a drink should use as little ice as possible.
The first written mention of swizzle drinks in the Caribbean was in St. Kitts in 1838. A few years later, there's also written proof about this drink from Barbados.
These early versions of Swizzle drinks were either made of a combination of rum and water or some sort of spruce beer mixed with rum and water.
Thus, it took until the 1900s until Swizzles contained rum, sugar, flavorings, and ice. Back then, people exclusively used wooden swizzle sticks made from Quararibea turbinata. In 1909, US physician and writer Edward Emerson wrote the following:
"Swizzle is composed of six parts water to one of rum and an aromatic flavoring..."
Ten years later, a similar drink from Barbados was described as "a sort of native cocktail, made of the ordinary liqueurs mixed in a vessel with cracked ice and sugar, and then stirred to a froth by means of a 'swizzle-stick'."
The name "Swizzle" most likely derives from its non-alcoholic forerunner - the Switchel.
A Switchel is a Caribbean drink, also known as Haymaker's Punch. It consists of water, vinegar, ginger, honey, and molasses.
The basic Rum Swizzle is the best-known Swizzle drink. But there are some pretty famous riffs like the Chartreuse Swizzle based on the herbal, overproof liqueur Green Chartreuse, the Queen's Park Swizzle, or the Bermuda Rum Swizzle.
The ingredients in a classic Swizzle are:
The Cobra's Fang Cocktail is one of the dozens of drinks Donn Beach invented after opening his legendary bar in California, Don the Beachcomber. It is strong yet fruity and quite easy to drink.
Quick Facts Cobra's Fang Cocktail
Giving his drinks exotic names was one of Donn's trademarks. Apart from the Cobra's Fang, there's the Shark's Tooth, the famous Zombie Cocktail, and many more.
The Cobra's Fang is a brilliant example of Donn Beach's general approach to mixing cocktails and his Tiki Business. It has a flamboyant name, colorful looks, and a large number of -in parts- unusual ingredients.
The original recipe got lost, as Donn casually described it as a mix of rum, falernum, and tropical fruit juices. But he refined this formula over time, and a syrup known as fassionola has become crucial for the drink.
So, to make a Cobra's Fang, you need
If you look for recommendations: you cannot go wrong with Appleton Estate for the Jamaican part and Lemon Hart for the Demerara Overproof. Both are good quality, easy to get, and affordable.
Jamaica was one of the first countries to produce rum, and it's known to have been the place that refined the spirit and made it actually enjoyable. Rum from the laid-back Caribbean Island is made from sugarcane molasses and is usually full-bodied, aromatic, and slightly fruity. The distinct taste of Jamaican Rum is also called funk or hogo.
151 Demerara Rum refers to rum from Guyana and has nothing to do with the namesake sugar, as one might think. It got its name from the Demerara River that runs through Guyana's capital Georgetown. The 151 in the name indicated the alcohol content: it's overproof rum with an alcohol content of 75.5% vol - or 151 proof.
Falernum is a beloved Tiki cocktail ingredient. It is a syrup or liqueur flavored with different fruits and spices.
Usually, it contains citrus fruit like grapefruit and lime, berries, almonds, and ginger. But it doesn't have to stop there. Some also add other sweet or spicy ingredients like cloves and vanilla.
To make the Cobra's Fang, you can use both, the liqueur and the non-alcoholic version. Yet, in our recipe, we use the liqueur, also known as Velvet Falernum. John D. Taylor's Velvet Falernum is a fantastic choice, or make it at home with our Falernum recipe.
Now, this is where things get tricky. Fassionola is another fruity syrup. It used to be a staple in Tiki bars but is now a rare and uncommon ingredient. Some say it's the "lost ingredient" of vintage Tiki cocktails.
In its original version, Fassionola is red or orange-colored and flavored with tropical fruits like maracuja. It appears in many of Donn Beach's recipes. -There are claims that the syrup was his invention, which no one could prove so far, though.
The Jonathan English Company from San Diego used to produce Fassionola red. However, the company, and the product, vanished into thin air.
BG Reynolds and Cocktail & Sons also sell their version of Red Fassionola, but they seem almost equally hard to get, and I don't know about the taste of these products. To keep things authentic, you can make Fassionola at home instead.
A short word on the common alternatives to Fassionola: grenadine and/or passion fruit syrup:
Grenadine, the bright red syrup made from pomegranate, doesn't enjoy the best reputation. It is often overly sweet and has an artificial taste. You don't need much of it for the Cobra's Fang. Yet still, if you go with this substitute, make it a quality one, or better, make it homemade grenadine.
For the passion fruit syrup, quality brands like Monin are your best option. Ideally, you mix both syrups for a more complex flavor, closer to the original idea of Fassionola.
As mentioned already, the Cobra's Fang Cocktail is one of the many tropical creations from Donn Beach.
Donn Beach was the founding father of modern Tiki drinks culture. He opened his first bar in 1933 when prohibition ended. By the time he had to go to war in 1942, he had invented dozens of cocktail recipes that fit the tropical theme of his bar. Among them was the Cobra's Fang.
In the mid-1950s, it sold at his new Don the Beachcomber in Hawaii for as little as $1.10.
The move from California to Hawaii was necessary due to a lost lawsuit with his former wife, Sunny. You can read the whole story in our article about modern Tiki culture.
If you want to try other famous tropical cocktails, here are three of our favorites: