Rum, a globally cherished spirit, is celebrated for its versatility in enhancing an array of cocktails.

While World Rum Day takes place on the second Saturday of July each year, the United States marks National Rum Day on August 16. Commonly linked with the Caribbean, rum’s production has expanded from Scotland to Africa and Hawaii.

Known primarily as the foundation of many tropical beverages and classics like the daiquiri, mojito, and piña colada, innovative mixologists are now also exploring rum’s potential in creating unique and sometimes savory drinks. Here are 10 brilliant examples, paying homage to the artisans and the beloved spirit.

This intriguing cocktail offers a reimagined take on the classic combination of Prosciutto and melon, featuring a significant splash of rum.

Concocted by the culinary experts at Bottino restaurant in New York, this cocktail serves as a delightful summertime beverage, cleverly integrating the classic flavors of Italian Prosciutto and melon. The creators at Bottino blend San Daniele Prosciutto fat-washed Jamaican rum with sweet melon and a splash of lemon to introduce a refreshingly tangy note, crafting a drink that bursts with savory smoky flavors.

For infusing the rum, meld it with San Daniele Prosciutto fat and let it sit for at least three hours. This process lets the rum soak up the distinct smoky and savory flavors of the prosciutto. Once infused, ensure the rum is strained and chilled for subsequent use.

Place the prosciutto fat-washed rum, cantaloupe juice, lemon juice, and simple syrup in a shaker. Add ice and shake vigorously for about 15 seconds to ensure the mixture is well-chilled. Strain this concoction into a pre-chilled coupe or rocks glass. Garnish with a skewered melon cube and a rolled slice of prosciutto, and crown it with a dehydrated lime wheel for the perfect finishing touch.

The Cartel Old Fashioned enjoys a unique tropical coconut essence.

Coconut Cartel Rum incorporates coconut water in lieu of distilled water during the proofing process of their premium aged Guatemalan rum and their new blanco blend from the Dominican Republic. These distinctive rums are perfect for crafting cocktails where a hint of coconut is desired.

In a mixing glass, combine syrup, bitters, and rum. Add ice to the glass and stir for 20 seconds. strain the mixture into a rocks glass filled with fresh ice. Express orange peel over the glass and garnish with the peel.

Heat coconut water and coconut palm sugar on low until the sugar is completely dissolved.

Designed with Koloa Rum and the holiday spirit of Thanksgiving in mind, this cocktail is suitable for any season.

“I designed this recipe specifically for Thanksgiving since it celebrates the flavors in cranberry sauce. I wanted the color palette to be very Thanksgiving-inspired, with red, burnt orange, and light orange. All that said, it could work any time during the fall or even into citrus season,” says mixologist Lee Corbett.

Fill a highball glass with ice and pour the cranberry juice into the bottom. Then, in a cocktail shaker, combine the tangerine juice, rum, and ginger liqueur; shake with ice and strain gently into the serving glass without disturbing the bottom layer. Fill with ginger beer to the top. Garnish with a citrus slice and a few sugared cranberries on a cocktail pick.

The Estatua Verde cocktail, created by acclaimed Austin, Texas bartender Justin Lavenue.

A fabulosuly fancy, statuesque up cocktail from the mind of Justen Lavenue, co-owner of The Eleanor in Austin, Texas. At the bar, they garnish the drink with a torched cassia bark chip and a few sprays of flamed Amburana-infused Plantation O.F.T.D. Dark Rum.

Mix 3 oz of Estatua blend with .75 oz of lime juice and 2 dashes of foam tincture. Assemble these ingredients in a shaker tin. Introduce cubed ice, seal the tin, and give it a robust shake. Employing a Hawthorne strainer, pour the concoction into a chilled Nick & Nora glass, garnish, and serve.

Add a playful twist to your mojito with fresh coconut water for a refreshing variation.

Inspired by the historical relationship between Mount Gay and the art of sailing, the newly introduced Eclipse Navy Strength rum is crafted at 57.1% ABV and unveils rich layers of vanilla, passionfruit, roasted pineapple, and sea salt.

Begin by gently muddling mint leaves at the bottom of the shaker tin. Add Eclipse Navy Strength, lime juice, and simple syrup, then give it a gentle shake. Transfer the mixture to a Collins or highball glass, then enhance with coconut water. Finish with a topping of crushed ice and a sprig of mint for garnish.

Rum, basil, and lemon combine to form the delightful Imperial Basil Smash, a modern easy-to-make classic.

This variant of the traditional smash cocktail blends fresh basil with Dominican rum to create a drink that is both complex and refreshingly delightful.

Mix basil and lemon juice in a shaker, lightly muddle them together, then add Barceló Imperial and simple syrup, and top it off with ice. Shake well, strain, and serve in a rocks glass filled with ice. Embellish with a few basil leaves.

Innovate your traditional Bloody Mary by substituting vodka with any dark rum. This recipe is shared by Bridget Albert, a mixologist at Southern Glazer’s Wine & Spirits.

Mix all components in a mixing glass filled with ice. Vigorously shake, then strain into a tall glass also filled with ice. Add garnishes of a celery stalk, cherry tomato, and olive.

Fruity yet spicy, this cocktail crafted with Brugal 1888 rum touches upon every flavor note.

Though often perceived as a quintessentially tropical beverage that is usually fruity and served frozen, a classic daiquiri is rather straightforward and refreshing, made up of rum, lime juice, and a sprinkle of sugar. This modern variation integrates the luscious flavor of mango and a subtle kick of heat from Ancho Reyes.

After shaking, strain the mixture into a rocks glass filled with ice. Embellish with Tajin seasoning and slices of mango.

The Chili Passion Martini blends rum with flavors from Southeast Asia.

The culinary team at Jaya at The Setai in Miami developed this spicy and celebratory beverage. They steep the vodka with red Fresno and jalapeño chiles for at least two days to perfect the taste.

Mix all components in a glass. Include chili flakes. Shake with ice and strain into a Martini glass. Top with a Thai chili for garnish.

The Cloudlifter, created with Ron Zacapa, serves as a superb choice for an after-dinner drink.

This delightful dessert cocktail showcases Guatemala’s finest Zacapa 23 Rum, meticulously aged for 23 years in casks that have previously matured American whiskey, Sherry, and Pedro Ximénez wines.

Mix all ingredients in a shaker tin with ice. Shake and strain to discard ice, then perform a dry shake and double strain into an Otis coupe glass. Finish by garnishing with crushed pistachios and serve.

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