Legend has it, Puerto Rican pirate Roberto Cofresi invented the pina colada in an effort to boost morale.
Celebrate National Piña Colada Day on July 10!
The classic version contains 1-1/2 ounces of white rum, 3/4 ounce of lime and 1/4 ounce of simple syrup, shaken, strained and served in a chilled glass.
Think of the Dark ‘n’ Stormy as a slightly elevated rum and cola. It’s 2 ounces of Gosling’s Black Seal Rum and a splash of ginger beer. That’s it. It can be this easy all the time!
The best thing about this cocktail is its versatility. The original was invented in Havana, Cuba, and calls for lime wedges, sugar, mint sprigs, light rum and club soda.
Shake 2 ounces of white rum, 1/4 ounce of maraschino liqueur, 3/4 ounce of grapefruit juice, 1/2 ounce of lime juice and simple syrup. Strain into a chilled glass with a maraschino cherry.
Made with 3 ounces of dark rum, 3/4 ounce of fresh lime juice, 1 ounce of simple syrup, grenadine and bitters. Served shaken over crushed ice in a Collins glass, with soda water and mint.
This popular New Orleans drink has become an icon for Mardi Gras. Pat O’Brien claims to have invented this drink at his speakeasy, where the password to get in was “storm’s brewin’.”
To make a caipirinha, cut half a lime into wedges and muddle the lime with 2 tablespoons of sugar. Fill your glass with ice and add 2 ounces of cachaça. Easy!
Made with rum’s cousin: cachaça!
When Victor Jules Bergeron first served this drink to friends from Tahiti, they exclaimed “Mai tai-roa aé!” That translates to “Out of this world! The best!”
This was invented by a gentleman named “Old Man Bishop” during Prohibition. To make it, you’ll need 1 ounce each of light rum, vodka, tequila and gin.
Shake 1-1/2 ounces of spiced rum, 1 ounce of lemon juice, 3/4 ounce of curaçao and 1/2 ounce of simple syrup, with ice. Strain into a coupe rimmed with cinnamon sugar. Garnish with an orange peel spiral.
Made with 1-1/2 ounce of rum, 3/4 ounce of orange curaçao, 3/4 ounce of dry vermouth and a dash of grenadine into a shaker. Then shake, strain and pour into a chilled coupe glass.
Shake 2 oz of Pusser’s Rum, 4 ounces of pineapple juice, 1 ounce orange juice and 1 ounce cream of coconut. Pour into a glass filled with crushed ice. Garnish with freshly grated nutmeg.
This cocktail is an absolute tiki classic. Invented by Donn Beach, the name means “Victory” in Morse code. It's garnished with three maraschino cherries and a piece of pineapple.
Shake 1 ounce of dark rum, 1-1/2 ounces of falernum and 3/4 ounce of lime, with ice. Strain into a chilled Collins glass. Add crushed ice, and float 1 ounce of Black Strap Rum and a dash of bitters.