Celebrate National Rum Day!

Just when you thought Friday was still not reason enough to drink to your heart’s content, today is also National Rum Day! This August 16th pseudo holiday’s origins are unknown, but there is definitely a resurgence of rum sales nationally, and that’s more of a reason to celebrate. Rum was more than just a drink amongst the early colonists and had even been used as currency at one point in time. Historically, colonists pre-American Revolution era were consuming an average of seven shots of rum daily. Currently Americans consume 30 gallons of kill-devil annually. I’m sure with the technological advancements made in distilleries, most likely we still couldn’t out-drink our ancestors, but today is a good day to try.

Rum has been around the Caribbean for centuries.  Most of the appreciation goes to Barbados in the creation of the brew. With so many varieties and different styles existing now, there is a large array of drink mixtures to keep your palate interested. Although we all have a tendency to overdo it, especially on a holiday, remember that rum is unforgiving…. Just make sure that if you’re sitting at the bar and suddenly the floor begins to slip out from under you, it may be time to leave. With that being said, there are tons of restaurants and bars in the city encouraging you to celebrate, and they have also created some tasty recipes.

If you’re in the city looking to celebrate, why not stop in at one of the W Hotel locations.  The W Hotels are making specialty cocktails at all four of their locations and will help you day drink carefree.  The following are some of the delicious cocktails created for this special day.

The Forager’s Son, $16
Available at the Living Room at W New York – Union Square and Todd English’s Famed Olives

•  · 2 Oz Owney’s Rum
•  · 5 Oz House-Made Black Locust Aji Panca Honey (Or Strait Black Locust Honey)
•  · 8 Blueberries
•  ·  Splash Lemon Juice

In a shaker, muddle blueberries and honey, then add rum and ice and shake well.  Double strain into a rocks glass and garnish with an edible pansy flower. (Optional)

Champagne Mojito, $16
Available at the Living Room at W New York – Downtown

• ·  Sailor Jerry Spiced Rum
• ·  Fresh Lime Juice
• · Simple Syrup
• ·  Fresh Mint Leaves
• ·  Sparkling Wine

Maybe going out tonight isn’t your plan. Sometimes bars and lounges can get expensive and everyone likes to save some money here and there. Staying home doesn’t mean you’re excluded from the festivities. There are tons of delicious rum cocktails and punches to make yourself, to enjoy at home with friends and family. Try one of these great Captain Morgan recipes.

BLACK & GINGER TEA

• ·  3 oz. Ginger Tisane (tea base)
• · 1 oz. Captain Morgan Black Spiced Rum
• · 1 Tablespoon agave nectar (or sweetener of choice)
• ·  1/4 oz. lemon juice

Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cold for one hour. Shake with Captain Morgan Black Spiced Rum, sweetener and lemon juice, and pour into rocks glass over ice

PORT ROYAL PUNCH (Serves 25)

• 2 46-oz. cans of pineapple juice
• 3 cups mango juice
• 1 750 mL bottle of Captain Morgan Original Spiced Rum
• 4.5 oz. grenadine
• 3 oranges sliced thinly and quartered
• 3 cans of Sprite for fizz

In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.

 Skinny Mai Tai
Cheri Loughlin, The Intoxicologist

• 1 ounce Shellback Spiced Rum
• 1 ounce pineapple juice
• 1 1/2 ounces light orange juice
• 1/4 ounce fresh lime juice
• 1/4 ounce almond syrup
• Lime wedge & mint sprig for garnish

Build in rocks glass over fresh ice. Stir. Garnish with lime wedge and mint sprig. 116 calories.

Mixologists have even taken a greater international look on rum pairing. This Asian-inspired rum drink is light and refreshing, and was created by Hakkasan’s bar manager Camille Austin.  As part of their new cocktail menu, if you haven’t the time to venture out, then impress your friends and stir some of these of at home.

Rum Daisy

• · 2 oz. Cana de Brava Rum
•  4 oz. Sugar Cane Cola
• · 2 lime wedges cut into pieces
• · Angustora Bitters

Fill a highball with ice, pour the rum, add 4 lime pieces and stir. Pour the cola and finish with a dash of bitters.

• ·         Muddle in a tin chunk of banana
• ·         2 oz. Peanut Rum
• ·         ½ Everclear

Shake with ice, strain. Stir with ice and add soda on top. Add 2 dashes of chocolate bitters.

Piero Rodriguez of Zengo

 

2 oz. “Santa Teresa 1796” Rum

1 oz. Aperol

1 oz. Pedro Ximénez Sherry

3 dashes Chocolate Bitters

Add all ingredients to a mixing glass with ice and stir. Strain into a coupe glass.