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
  • Ingredients: 
    • Muddle lime, mint, blueberry, raspberry
    • 2 scoops of sugar 
    • 2 oz Bacardi Silver
  • Method: Shake all ingredients into highball glass. Add a splash of Sprite.
  • Glass: Highball

 

The Rum House – Tortuga
Created by Kenneth McCoy, Public House Collective Chief Creative Officer
  • Ingredients:
    • 2 oz El Dorado 8yr Rum
    • Dash of cinnamon powder
    • Dash orange juice
    • Dash lemon juice
    • .5 oz simple syrup
  • Method: Shake ingredients with ice; strain over fresh ice
  • Garnish: Candied ginger on a skewer
  • Glass: Rocks

 

 

 

Arlo SoHo – Bright Lights Big City
Created by Gary Wallach, Director of Food & Beverage
  • Ingredients:
    • 1.5 oz Arlo Rum Blend
    • .75 oz. toasted coconut syrup
    • .5 oz lime juice
    • 3 dashes bay leaf tincture
    • 1 dash angostura bitters
  • Method: Add all ingredients to a small tin. Add ice and shake for 10 seconds. Double strain into the glass. 
  • Glassware: Nick & Nora

 

 

Gold Bear – Daiquiri 
This upscale sports bar on Park Ave. South will be celebrating with $10.00 handcrafted daiquiris all day. 
  • Ingredients:
    • 1.5 oz Mount Gay Black Barrel 
    • .5 oz lime juice
    • 1/4 oz simple syrup
  • Method: Add all ingredients to a cocktail shaker. Add ice and shake for 10 seconds. Strain into chilled cocktail glass. 

 

 

 

Sea Wolf – Painkiller
  • Ingredients:
    • 2oz Blackwell rum (specifically Blackwell, we have tested them all and this is the best)
    • 4 oz fresh pineapple juice
    • 1 oz Coco Lopez
    • 1oz fresh OJ
  • 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
  • Ingredients:
    • 1.5 oz plantation pineapple rum
    • .75 oz bianco vermouth
    • 1 orange, ango, peyshauds
    • .5 oz banana du Brazil
  • Method: Stirred served in a rocks glass with large format ice garnish with an orange twist
  • Glassware: Rocks Glass

 

 

 

Añejo – Oaxacan Caipirinha
Created by Angel Meja, Bartender
  • Ingredients: 
    • 1.5 oz Paranubes Rum
    • Club soda
    • .5 oz lime juice
    • .75 oz simple syrup
    • 2-3 lime wedges
    • 5-6 raspberries
  • Method: Shake
  • 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.
  • Ingredients:
    • 1 dash A – Angostura Bitters (Trinidad)
    • 0.2 oz B – Botran Solera Rum (Guatamala)
    • 0.1 oz C – Cointreau Liqueur (France) 
    • 0.2 oz D – Diplomatico Rum (Venezuela)
    • 0.2 oz E – El Dorado 12 Year Old Rum (Guyana)
    • 0.2 oz F – Frapin Cognac (France)
    • 0.1 oz G – Grand Marnier Liqueur (France)
    • 0.2 oz H – Havana Club Añejo Rum (Puerto Rico)
    • 0.2 oz I – Ilegal Mezcal (Guatemala)
    • 0.2 oz J – J.M. Rhum (Martinique)
    • 0.1 oz K – Kamm & Sons Apertif (UK)
    • 0.2 oz L- Louis Royer VSOP Cognac (France)
    • 0.2 oz M – Martell VS Cognac (France)
    • 0.2 oz N – Nine Leaves Rum (Japan)
    • 0.2 oz O – Old Vatted Demerara Rum (Guyana)
    • 1/2 teaspoon P – Pimento Dram Liqueur (Germany)
    • 0.2 oz Q – Quagli Berto Rosso Vermouth (Italy)
    • 1 dash R – Regan’s Orange Bitters (USA)
    • 0.1 oz S – Sipsmith Sloe Gin (UK)
    • 0.1 oz T – Tipples British Fruit Liqueurs (UK) 
    • 1 dash U – Underberg Herbal Tonic (Germany)
    • 0.1 oz V – Velvet Falernum
    • 0.2 oz W – Wray & Nephew Rum (Jamaica)
    • 0.1 oz X – Xante Pear Liqueur (France)
    • 0.2 oz Y – Yagurara Cachaça (Brazil)
    • 1/2 teaspoon Z – Zoco Patcheran Liqueur (Spain)
  • 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.
  • Ingredients:
    • .5 oz. Demerara
    • .5 oz ginger Juice
    • .5 Lime
    • 1.5 oz Gosling’s Rum
    • 3 oz Prosecco
    • 2 lime wedges squeezed in

 

The Crown Rooftop– Mint to be Majestic

The ‘Mint to be Majestic’ is a riff on that summertime classic, the mojito, and while everyone’s currently obsessed with their agave spirits & margarita variations, let’s not forget how refreshing a little rum & mint can be in the sweltering heat.  Unlike a mojito, however, there’s subtle layers of complexity here, but all from ingredients we associate with wet, refreshing flavors.  What sets this cocktail apart, though, is a sense of roundness on the palate, given by premium apple juice, and by Chareau, an aloe liqueur made with mint, melon & cucumber.  But don’t think about all that — Just get one in your hand & enjoy the rest of your summer!”- Gates Otsuji, Beverage Director