Three Rum Cocktail Recipes For Spring

Leading bartenders share unique rum drink recipes.

Three Dots and a Dash in Chicago offers the warming spiced rum-based punch Crème d’Irie.
Three Dots and a Dash in Chicago offers the warming spiced rum-based punch Crème d’Irie. (Photo by Jeffrey Marini)

Both the variety and quality of spirits on the market have risen significantly over the past two decades, and that’s especially true in the rum category. With unaged, aged and flavored variants that range vastly in taste and texture, there’s a rum for every type of cocktail and drinker. Mixologists from Chicago’s Three Dots and a Dash and New York City’s Upholstery Store: Food and Wine and The Rum House each shared a favorite rum-based cocktail recipe. For more information, check out the March 2016 issue of Market Watch.

Bikinis After Dark

By Diane Corcoran
(Photo by Jeffrey Marini)

1 ounce Duquesne Élevé Sous Bois rhum agricole;

1 ounce Appleton Estate Signature Blend Jamaica rum;

½ ounce Hamilton 151 rum;

1 ounce house-made or Small Hand Foods orgeat syrup;

½ ounce Demerara simple syrup;

1 ounce lime juice;

4 chunks charred pineapple;

Pineapple leaves;

Lime wedge.


In a pint glass, muddle pineapple chunks. Add rum, syrups and juice. Fill a cocktail shaker with ice and pour contents of pint glass into shaker. Shake for 10 seconds and double strain into a tiki mug filled with crushed ice. Garnish with pineapple leaves and a lime wedge.

Monkey Means Business

By Cody Goldstein

2 ounces Sugar Island Coconut rum;

1/4 ounce Bols Crème de Cacao White liqueur;

½ ounce banana-cinnamon syrup1;

1 ounce pineapple juice;

1/4 ounce lime juice;

Grated cinnamon;

Pineapple leaf.


Combine rum, liqueur, juices and syrup in an ice-filled cocktail shaker and shake for 7 seconds. Strain into an ice-filled rocks glass and grate fresh cinnamon on top. Garnish with a pineapple leaf.

1Combine 1½ bananas, 3 cinnamon sticks and 1 cup water in a pot and bring to a boil. Add 1 cup sugar and bring to a simmer. Stir and take off heat to let cool. Strain with a fine mesh strainer and refrigerate for up to two weeks.

Rum Old Fashioned

By Kenneth McCoy
(Photo by Paul Wagtouicz)

1 ounce Brugal Añejo rum;

2 dashes Angostura bitters;

2 dashes Regans’ No. 6 Orange bitters;

1 dash simple syrup;

Orange twist.


Combine rum, bitters and syrup in a cocktail shaker. Add ice and stir for 20 seconds. Strain into a chilled rocks glass and garnish with an orange twist.