Tropical and rich rum cocktails
Showing 25-35 of 35 recipes
A definitive tiki sour: rich aged rum, bright lime, orange curaçao and creamy orgeat, shaken cold and served over crushed ice with a minty nose.
A sunlit twist on the classic Mule: coconut rum liqueur, fresh lime and fiery ginger beer over ice in a frosty mug. It’s tropical, zesty and delightfully easy-drinking.
A bright, rum-forward classic from 1920s Havana that marries white rum with pineapple, a whisper of maraschino liqueur and a blush of grenadine. Shaken hard and served up, it is crisp, lightly tropical and elegantly sweet-tart.
A tropical spin on the classic Mule: white rum, pineapple and lime topped with snappy ginger beer, served icy in a copper mug.
A bright Cuban highball of white rum, mint, lime, and soda. Zesty, lightly sweet, and sparkling, it is summer in a glass when made with a light touch and plenty of fresh mint.
A Jamaican-leaning mule that swaps vodka for rum, letting spicy ginger beer and fresh lime snap over crushed island funk. Built cold in a copper mug for a crisp, aromatic finish.
A sunny, silky take on the Cuban classic. Ripe papaya brings plush texture and tropical perfume to rum and lime, finished ice-cold and neatly strained. Bright, creamy, and not too sweet.
A classic Puerto Rican blend of rum, pineapple and coconut, silky and tropical with a bright, refreshing edge.
A Jamaican-born rum punch that nails the sweet-sour-strong-weak rhyme. Dark rum, lime, demerara syrup, bitters, and a touch of water shaken and poured over crushed ice. Bright, spiced, and endlessly drinkable.
A bright, citrusy rum cocktail lifted by herbal-vanilla liqueur. Crisp, aromatic and sunlit in the glass, it’s a tropical-leaning sour served up and perfectly suited to warm evenings.
A legendary, high-octane Tiki classic of layered rums, bright citrus and spiced sweetness, served over crushed ice with an overproof float. It starts bold, then softens as the ice melts, revealing clove, cinnamon and tropical fruit notes.
