Kimberly Fisher
Kimberly Fisher is a Pursuitist contributor. As a freelance writer…
National Rum Day is fast approaching on August 16th. If you are either a fan of the brown spirit or a novice sipper wanted to learn more, here are some of our favorite locations in New York City to grab a drink or create one on your own:

The Time New York – Berries Mojito
Created by Yaliza Burgos, Beverage Director, LeGrande
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Ingredients:
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Muddle lime, mint, blueberry, raspberry
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2 scoops of sugar
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2 oz Silver Rum
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Method: Shake all ingredients into highball glass. Add a splash of Sprite.
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Glass: Highball
The Rum House – Tortuga
Created by Kenneth McCoy, Public House Collective Chief Creative Officer
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Ingredients:
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2 oz Rum
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Dash of cinnamon powder
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Dash orange juice
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Dash lemon juice
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.5 oz simple syrup
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Method: Shake ingredients with ice; strain over fresh ice
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Garnish: Candied ginger on a skewer
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Glass: Rocks
Arlo SoHo – Bright Lights Big City
Created by Gary Wallach, Director of Food & Beverage
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Ingredients:
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1.5 oz Rum
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.75 oz. toasted coconut syrup
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.5 oz lime juice
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3 dashes bay leaf tincture
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1 dash angostura bitters
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Method: Add all ingredients to a small tin. Add ice and shake for 10 seconds. Double strain into the glass.
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Glassware: Nick & Nora
Gold Bear – Daiquiri
This upscale sports bar on Park Ave. South will be celebrating with $10.00 handcrafted daiquiris all day.
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Ingredients:
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1.5 oz Mount Gay Black Barrel
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.5 oz lime juice
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1/4 oz simple syrup
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Method: Add all ingredients to a cocktail shaker. Add ice and shake for 10 seconds. Strain into chilled cocktail glass.
Sea Wolf – Painkiller
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Ingredients:
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2oz Rum
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4 oz fresh pineapple juice
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1 oz Coco Lopez
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1oz fresh OJ
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Method: Shake well and serve over ice, or blend with 5-6 cubes until smooth for the frozen version. Sprinkle with nutmeg and garnish with a slice of pineapple.
Nobody Told Me – Guilty of Everything
Created by Alberto Miranda, Co-Owner
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Ingredients:
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1.5 oz rum
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.75 oz Bianco Vermouth
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1 orange, ango, Peychaud’s
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.5 oz banana du Brazil
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Method: Stirred served in a rocks glass with large format ice garnish with an orange twist
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Glassware: Rocks Glass
Añejo – Oaxacan Caipirinha
Created by Angel Meja, Bartender
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Ingredients:
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1.5 oz Rum
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Club soda
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.5 oz lime juice
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.75 oz simple syrup
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2-3 lime wedges
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5-6 raspberries
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Method: Shake
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Garnish: Skewered raspberries:
W New York – Times Square – The A-Z Cocktail
Created by Harry Parr, Co-Founder of Bompas & Parr
The cocktail, served at W New York – Times Square – features eight different rums and 26 different ingredients beginning with a different letter of the alphabet from A-Z. The hotel tapped London’s culinary mad-hatters Bompas & Parr to conduct hours of R&D to balance the cocktail, on-menu at the hotel bar and available complimentary in the hotel suites.
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Ingredients:
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1 dash A – Angostura Bitters (Trinidad)
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0.2 oz B – Botrano Rum (Guatamala)
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0.1 oz C – Cointreau Liqueur (France)
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0.2 oz D – Diplomatico Rum (Venezuela)
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0.2 oz E – El Dorado 12 Year Old Rum (Guyana)
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0.2 oz F – Frapin Cognac (France)
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0.1 oz G – Grand Marnier Liqueur (France)
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0.2 oz H – Havana Club Añejo Rum (Puerto Rico)
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0.2 oz I – Ilegal Mezcal (Guatemala)
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0.2 oz J – J.M. Rhum (Martinique)
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0.1 oz K – Kamm & Sons Apertif (UK)
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0.2 oz L- Louis Royer VSOP Cognac (France)
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0.2 oz M – Martell VS Cognac (France)
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0.2 oz N – Nine Leaves Rum (Japan)
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0.2 oz O – Old Vatted Demerara Rum (Guyana)
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1/2 teaspoon P – Pimento Dram Liqueur (Germany)
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0.2 oz Q – Quagli Berto Rosso Vermouth (Italy)
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1 dash R – Regan’s Orange Bitters (USA)
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0.1 oz S – Sipsmith Sloe Gin (UK)
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0.1 oz T – Tipples British Fruit Liqueurs (UK)
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1 dash U – Underberg Herbal Tonic (Germany)
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0.1 oz V – Velvet Falernum
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0.2 oz W – Wray & Nephew Rum (Jamaica)
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0.1 oz X – Xante Pear Liqueur (France)
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0.2 oz Y – Yagurara Cachaça (Brazil)
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1/2 teaspoon Z – Zoco Patcheran Liqueur (Spain)
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Method: Combine all ingredients and stir. Serve neat or over cubed or crushed ice. Garnish with a lime wedge, pineapple leaves, or mint & flaming sugar cubes. Enjoy!
The Leroy House – Love & Legal Tender
This downtown charmer is the perfect place for date night.
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Ingredients:
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.5 oz. Demerara
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.5 oz ginger Juice
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.5 Lime
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1.5 oz Rum
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3 oz Prosecco
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2 lime wedges squeezed in
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Kimberly Fisher
Kimberly Fisher is a Pursuitist contributor. As a freelance writer and on-camera host, Kimberly has traveled the world and has published over 400 articles in over 44 publications including Sherman's Travel, Huffington Post, JustLuxe, Luxury Lifestyles UK, eHow, Examiner, Food Wine Travel Magazine, Luxe Beat, NiteGuide, Ocean View, and USA Today. Disclosure: Kimberly is under contract with Casa Del Sol.