Rum was born in Barbados many decades ago. There is an inherent tropical quality in cocktails crafted with this spirit, thanks to its place of inception. Today, every major sugar-producing nation makes its own rum. As a result, rum-based cocktails have evolved, becoming more innovative across a large range of regions.
Each place rum has reached has produced a unique portfolio of drinks. Local ingredients, influences, and legacies all contribute to the flavor. Perhaps you fancy German grog, rum with a fascinating naval history. Or maybe the Buenos Aires zombie, rum served in an Argentinean monument, is more your speed. Whether you’re traveling or just want a taste of the world, we’ve got you covered. Enjoy these 15 rum cocktails from around the globe and fall in love with this versatile spirit.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
When discussing Japanese alcohol, sake, whiskey, and shochu probably spring to mind first. However, there’s another spirit you should consider: rum. The reason? The Rum Martinez, an exceptional Japanese drink.
The Martinez cocktail’s mother version is said to have inspired from Manhattan and it’s largely considered the predecessor to the martini. Traditionally, Martinez is a mix of gin, vermouth, Luxardo maraschino liqueur, and bitters, garnished with an orange twist. A celebrated Japanese bartender, Takumi Watanabe, creatively substituted gin with rum and suggested various alterations in garnishing and bitters amount, thus giving birth to Rum martinez. This Japanese cocktail, intriguingly, is usually served with a cigar. It serves a perfectly sippable example of the beauty of innovation in traditions.
As one would expect, many satisfying and noteworthy rum cocktails originate from tropical destinations. The Ti’ Punch cocktail marks one such creation hailing from the French Caribbean islands of Guadeloupe and Martinique where it’s nationally recognized.
The Ti’ Punch is as simple as it gets with only three ingredients: rhum agricole, sugar cane, and lime. Now, rhum agricole is basically rum made from fresh sugarcane juice, as against the popular molasses variant. The flavor of rhum agricole bears a grassier and fresher touch compared to its molasses counterpart.Rhum agricole is a type made from fresh sugarcane juice.
As the national cocktail of Guadeloupe and Martinique, Ti’ Punch is best enjoyed in the region itself. However, if a trip to these French Caribbean islands isn’t on your calendar anytime soon, worldwide spirit-producers also make Rhum Agricole, offering you the privilege to recreate and enjoy Ti’ Punch in your own living room.
While the Jungle Bird cocktail may be moderately known in the United States, its roots can be traced back about 10,000 miles from the U.S to Malaysia, particularly its capital city, Kuala Lumpur.
The Jungle Bird is largely thought to have been first served at the Kuala Lumpur Hilton, credited to Jeffery Ong. Rumor has it that the beverage was initially presented in a porcelain bird-shaped container, thus coining the name. Introduced in the 1970s, this iconic rum concoction has since experienced numerous makeovers and fluctuating popularity levels, but it is far from being forgotten.
Key ingredients for a Jungle Bird include rum, demerara (or sugar cane) syrup, pineapple juice, lime juice, and Campari. The difference in the ultimate taste of the cocktail can be highly influenced by the proportions of these ingredients, the choice of garnish, and the type of rum used. Certain recipes recommend blackstrap rum, whereas others favor Jamaican rum. While a pineapple slice is a standard garnish, we at Tasting Table contend that the ultimate Jungle Bird is not complete without an Amarena cherry.
Originating from Puerto Rico, the Coquito is another extraordinary rum cocktail you should consider adding to your list. The word ‘Coquito’ means ‘little coconut’ in Spanish. However, don’t let its name deceive you; this cocktail is more than capable of stealing the spotlight at your holiday gatherings.
The Coquito, as its name signifies after translation, is a cocktail based on coconut. The fundamental ingredients of this beverage are coconut milk, coconut cream, sweetened condensed milk, and Puerto Rican rum. It is also the traditional drink consumed during Christmas in Puerto Rico. The added touch of flavors usually obtained from nutmeg, cinnamon, and vanilla gives the drink a holiday vibe. The Coquito can be equated to another festive drink given the notable similarities – the Puerto Rican eggnog.
The exact origin of the Coquito is muddled, however, it undeniably forms a core part of the Puerto Rican cocktail tradition. Regardless of the season or the location being around the vicinity of San Juan or your home, savoring the Coquito provides a spirited glimpse into the taste of Puerto Rico.
Concocting a regional rum cocktail does not always need to be a time-consuming affair. The perfect examples to validate this statement are the delicious rum punch drinks originating from the southeast coast of the United States, particularly the regions extending from Louisiana to Florida. A significant variety of this classic beverage can be seen in this region. A great example is the Flora-Bama rum punch, which transports the drinkers directly to the beach with its tropical, sweet, and alcoholic composition. The punch starts with the usual combination of light rum, spiced rum, and Malibu or another kind of coconut-flavored rum, followed by an addition of orange juice, pineapple juice, and grenadine. The drink is ultimately adorned with a cherry and a slice of orange.
Gator Bite rum punch steers the drinkers to an even more captivating flavor. Commencing with a familiar base of spiced and light rum along with orange and pineapple juices, this blend also introduces satsuma syrup for a distinct touch of the Bayou flavor. The Southern U.S. rum punches’ beauty lies in their delicious taste, whether individually prepared or batched. The extensive range of variations available also makes it a flexible cocktail to customize it according to your preference.
Poncha is a beloved cocktail of rum enthusiasts. It originates from a Portuguese island off Africa’s northeast coat known as Madeira. The island is also renowned for its outstanding dessert wines, but Poncha provides a distinct competition to these wines.
Like numerous other rum cocktails worldwide, the mystery behind a flawless Poncha is its simplicity. It is an exemplary rum cocktail made from rhum agricole, which is made from sugarcane juice instead of molasses. The key ingredients of Poncha are the rhum agricole, citrus juice, and sugar or honey. The admixture is whisked into a froth with a wooden bar tool before being strained. After completion, it is ready for a hearty gulp.
The chosen citrus juices can vary as per the person creating the cocktail. Traditionally, lemon is the preferred choice alongside orange, or even a blend of both. For those who love experimenting, a Poncha with passionfruit showcases an incredibly enjoyable alternative.
In the world of delightful rum-based cocktails, the Chinese Fizz is a standout candidate. However, instead of searching in China, the origin of this popular cocktail traces back to New York City. The Chinese Fizz was conceived by Phil Ward at the highly esteemed Death & Co bar located in East Village. Since its 2008 inception in the Big Apple, its popularity has soared.
Entering into a new trend, this cocktail embraces the longstanding fizz culture. Its iconic predecessor, the gin fizz, surged in demand in New Orleans during the ascendency of the early 1900s, ’20s, and ’30s. Drawing inspiration from these age-old beverages, the Chinese Fizz, specifically architected by Ward, leans on a concoction mentioned in “The Savoy Cocktail Book” of 1930. The drink weaves together elements of rum, maraschino liqueur, orange liqueur, simple syrup, egg whites, grenadine, lemon juice, and Angostura bitters. Consequentially, a well-rounded cherry cocktail is born where the “fizz” is actually the froth. Procuring this drink in New York requires surviving the infamously long queues at Death & Co or by getting your hands on “Death & Co: Modern Classic Cocktails.” Whichever route you choose, satisfaction is imminent.
Don’t be misled by its denomination – this cocktail finds its roots in Bermuda, a radiant paradise on Earth. As the national drink, it is relished there daily. Yet, its reach extends beyond the Bermudian shores, acquiring a widespread dedicated fanbase.
Typically, the Dark ‘n Stormy cocktail is a blend of dark rum, ginger beer, lime, and Angostura bitters. This basic mix introduces you to a delicious cocktail. Interestingly, only one rum – Goslings Black Seal – can authentically embody a Dark ‘n Stormy, thanks to its trademark owned by the company. The backstory tells us that the cocktail earned its name from a salt-encrusted sailor who likened it to the “color of a cloud that only a fool or a deceased would sail under.” However, some propose that the hangover following a night of Dark ‘n Stormy cocktails might be the real inspiration behind its name. Either way, a great experience is ensured.
It remains unpredictable when a specific type of rum will grow popular and attract its niche audience. Grog stands out in this respect. Gaining prominence in Germany, this rum concoction may not originate from the tropical coastlines but is equally as appetizing as a classic mojito.
Grog is believed to have its origins in the British navy, serving as a means of sustaining the potability of water on long journeys at sea. It is perhaps the most straightforward cocktail on this list. In Germany, Grog is traditionally made with dark rum, water, sugar (brown or white), and served warm. A well-known German saying related to it states, “Rum must, sugar may, water can.” It’s a common beverage in Northern Germany, while in other areas, it’s typically saved for the chilly winter months.
The Canchánchara is an iconic Cuban cocktail, thought to originate from the guerilla fighters involved in Cuba’s 19th-century war of independence, with some arguing its existence predates even that. It is widely accepted as the oldest Cuban cocktail yet remains one of the best. This is a significant claim, considering that the subsequent decades saw the birth of renowned beverages like the mojito, the Cuba Libre, and the daiquiri.
Given its long history, it is no wonder that the Canchánchara has undergone countless variations. However, its traditional preparation consists of white rum, lime, honey, and a touch of club soda. This cocktail, served either cold or hot, has occasionally been used for minor medicinal uses. Due to its simplicity, many recipes encourage personalisation, providing a wonderful base for experimentation with sweeteners, temperatures, and garnishes — pineapple being a particularly delicious addition.
When it comes to finding the ideal rum cocktail, it could be beneficial to revisit the beverages of the past. Planter’s punch, known for its deceptive simplicity and enduring popularity, is a prime example of such a drink.
Planter’s punch, much like other cocktails, has a somewhat unclear origin. Most sources seem to agree that it began in Jamaica more than 100 years ago – a recipe for it was even published in The New York Times in 1908. The drink is a blend of rum, lime juice, and sugar, often in the form of sugarcane juice. This basic mix can be transformed according to preference, similar to other classic cocktails in this list. You could perhaps consider including dark rum and orange juice. Enhancements such as Angostura bitters, pineapple juice, grenadine and more are great ways to alter this cocktail from the 1800s to suit your personal liking. Regardless of your choice, there isn’t a wrong way to relish this Jamaican favorite.
Imagine a stroll down Bourbon Street during the peak of Mardi Gras season. A glance at the beverages in the hands of celebration-goers would reveal a significant proportion of them clutching a rum cocktail known as the Hurricane. This drink is a bona fide New Orleans classic, originating from Pat O’ Brien’s bar. Should you find yourself in New Orleans, do pay a visit – it continues to operate and remains an excellent spot to enjoy this traditional drink.
The fundamental ingredients of the Hurricane include light rum, lime juice, orange juice, passionfruit juice, simple syrup, and grenadine, crowned with a dark rum floater. The ideal rums for a Hurricane cover a spectrum from flavored spirits to aged gems, but feel free to experiment further when creating your own Hurricanes at home. A noteworthy suggestion would be using passionfruit puree, and there’s absolutely no reason not to experiment with a frozen version of this cocktail. Unleash your creative side, have a blast, and delight in the experience.
As the moniker reveals, this is a rum cocktail ideal for relaxation. The Painkiller is a tropical concoction originating from the British Virgin Islands, more specifically, the island of Saint Thomas. It is believed to have been first made at the Soggy Dollar Bar (so-named because patrons would reach it by swimming, thus soaking their banknotes), the Painkiller usually contains pineapple juice, coconut, and orange juice. Its taste is similar to that of a piña colada, but with a slight kick.
The distinctive Pusser’s Rum brand is especially known for their Painkiller cocktail, to such an extent that they have even registered it as their signature beverage. The brand even provides canned pre-made versions of this cocktail. Although these are tasty and convenient, you might want to consider crafting your own version of the drink and try out a variety of modifications. The inclusion of nutmeg in the Painkiller gives it an especially inviting touch that pairs exceptionally well with the coconut flavor.
You might be taken aback by a cocktail named Corn and Oil, but rest assured, the drink itself does not contain actual corn or oil. Named after their visual representation, this signature cocktail from Barbados consists of blackstrap rum, falernum, lime, and bitters. Once magnificently combined, the cocktail seems to have an oil layer on its surface. If the robust world of blackstrap rums isn’t for you, try substituting it with a Barbadian rum, and perhaps experiment with different quantities of lime content.
If falernum isn’t familiar to you, it’s because it’s a non-alcoholic syrup originating from the Caribbean. Its unique almond-like, spiced flavors blend harmoniously with the tart lime and rich dark rum in this cocktail. Add a simple lime wedge for garnishing your glass, and voila, you have a classic Barbados drink in your hand.
The Zombie cocktail has been a significant part of mixology for many years and has inspired regional variations. One particularly distinctive version is the Buenos Aires Zombie, which can only be found in Argentina’s capital city.
First, let’s establish the zombie. Legendary restaurant Don the Beachcomber birthed the zombie in 1934. This boozy bev includes four kinds of rum, a dash of absinthe, falernum, cinnamon, vanilla, bitters, and citrus juice. It was popularized at the World’s Fair in 1939 and eventually made its way to South America. Today, travelers can find the Buenos Aires zombie in the glamorous, old-world Presidente Bar, which makes it with white and golden rum, Patagonian Triple Sec Carajo, Pineral (a local aperitif), lemon, orange, passion fruit, and pineapple, plus a lemongrass garnish. It’s served in a replica of the city’s famous Obelisco.
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