Crafted around the world, rum is a diverse alcoholic beverage that enhances a variety of mixed drinks.

While World Rum Day is typically marked on the second Saturday of July annually, National Rum Day is recognized in the United States on August 16th. Rum is commonly linked to Caribbean nations; however, this spirit made from sugarcane is now distilled in many regions, including Scotland, Africa, and Hawaii.

Rum serves as the fundamental ingredient in many tropical concoctions and several classic beverages like the daiquiri, mojito, and piña colada. Creative mixologists are increasingly using rum in unconventional and even savory drinks. Here are 10 excellent examples, acknowledging both the artisans behind them and the beloved spirit.

This unique cocktail imitates the traditional appetizer of Prosciutto and melon, generously mixed with rum.

Created by the team at New York’s Bottino restaurant, this cocktail represents a summery blend, incorporating the smoky and savory flavors typical of the classic Italian Prosciutto and melon pairing. The creators at Bottino enhance this experience using San Daniele Prosciutto fat-washed Jamaican rum, ripe summer melon, and a dash of lemon to deliver a refreshing citrus twist, creating what they describe as an “umami explosion in a glass.”

To prepare the rum infused with San Daniele Prosciutto fat, mix the ingredients and allow the blend to rest for at least three hours. This process permits the rum to fully absorb the distinctive smoky and savory characteristics of the prosciutto. After infusing, strain and chill the rum prior to mixing.

For the cocktail, take a shaker and combine the prosciutto fat-washed rum with cantaloupe juice, lemon juice, and simple syrup. Add ice to the shaker and energetically shake for about 15 seconds until the mixture is well-chilled. Strain the concoction into a cooled coupe or rocks glass. Garnish with a skewer of melon cube and a rolled slice of prosciutto, topped off with a dehydrated lime wheel.

The Cartel Old Fashioned exudes a tropical coconut essence.

Coconut Cartel Rum incorporates coconut water instead of distilled water in the proofing process for their premium aged Guatemalan rum and their newly introduced blanco blend from the Dominican Republic. These distinctive rums are perfect for enhancing cocktail recipes where a coconut flavor is desired.

In a mixing glass, combine syrup, bitters, and rum. Fill the glass with ice and stir for 20 seconds. Strain the mixture into a rocks glass filled with fresh ice. Use an orange peel over the glass for aroma and as a garnish.

Heat coconut water and coconut palm sugar over low heat until the sugar has completely dissolved.

Featuring Koloa Rum, this cocktail, originally designed for Thanksgiving, suits any festive occasion.

“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 fabulously fancy, statuesque up cocktail from the mind of Justin 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 in a shaker tin. Introduce cubed ice, seal, and shake vigorously. Pour through a Hawthorne strainer into a cooled Nick & Nora glass, then garnish before serving.

Enhance your mojito by incorporating fresh coconut water for a refreshing variation.

The recently launched Eclipse Navy Strength rum by Mount Gay, which enjoys a historical association with sailing, is crafted at 57.1% ABV and delivers complex flavors of vanilla, passionfruit, roasted pineapple, and a touch of sea salt.

Begin by gently muddling mint leaves at the base of the shaker. Add Eclipse Navy Strength, lime juice, and simple syrup, then give it a light shake. Serve the mixture in a Collins or highball glass, top up with coconut water and crushed ice, and finish with a mint garnish.

Rum, basil and lemon make this Imperial Basil Smash an easy, modern classic.

This herby take on the classic smash cocktail incorporates fresh basil and Dominican rum to create a complex yet refreshing drink.

Pour the basil and lemon juice into a shaker and gently chop them; add the Barceló Imperial and simple syrup, then complete with ice. Shake vigorously, strain, and pour into a shallow glass with ice. Garnish with basil leaves.

Give your classic Bloody a twist by using the dark rum of your choice instead of vodka. Recipe courtesy of Bridget Albert, mixologist at Southern Glazer’s Wine & Spirits.

Mix all ingredients in a mixing glass filled with ice. Shake thoroughly. Pour into a tall glass filled with ice. Add garnishes including a celery stalk, cherry tomato, and an olive.

This cocktail, crafted with Brugal 1888 rum, offers a perfect blend of fruity and spicy flavors.

While typically seen as a tropical, often frozen drink with fruity flavors, the classic daiquiri is actually quite straightforward and refreshing, made simply with rum, lime juice, and a touch of sugar. This newer version incorporates the exotic flavor of mango and a subtle spiciness from Ancho Reyes.

After shaking, strain the mixture into a rocks glass containing ice. Enhance with a garnish of Tajin and slices of mango.

The Chili Passion Martini fuses rum with the essence of Southeast Asia.

The creators at Jaya at The Setai in Miami designed this vibrant and spicy concoction. They steep the vodka in a mix of red Fresno and jalapeño chiles for at least two days to develop the right flavor intensity.

Mix all the ingredients in a mixing glass. Incorporate chili flakes. Shake over ice and strain into a Martini glass. Use a Thai chili for garnish.

The Cloudlifter, crafted with Ron Zacapa, stands out as a superb choice for an after-dinner drink.

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

Combine all ingredients in a shaker with ice. Shake and strain to discard the ice, then dry shake and double strain into an Otis coupe glass. Top with crushed pistachios and serve.

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