It’s National Rum Day this Friday, August 16th and what better way to celebrate the occasion than with a specialty cocktail? These versions are expertly crafted using Mount Gay Rum, which was established in 1703 and is the oldest continuously running rum distillery, based in Barbados, the birthplace of rum.
With over 300 years of expertise in making rum, Mount Gay Rum is made under the expertise of master blender Trudiann Branker using coral filtered water containing minerals that aid in the fermentation process along with Barbadian and Caribbean molasses and fermented by wild indigenous proprietary yeast using both controlled and open-air fermentation.
According to a recent study conducted by Mount Gay Rum, over 1/3 of consumers feel they are in a “cocktail rut” and 38% of people want to learn how to make cocktails at home but don’t know where to start. On this day of celebrating all things rum, enjoy one of these Mount Gay Rum drinks – created by Dominic Alling, National Brand Ambassador for Mount Gay Rum – while enjoying these last days of summer.
Summer Solstice Punch
- 1 bottle Mount Gay Black Barrel Rum
- 6 oz. fresh lime juice
- 6 oz. fresh grapefruit juice
- 12 oz. Falernum syrup liqueur
- 12 dashes Angostura bitters
- 12 oz. soda water
Add Mount Gay Black Barrel Rum, Fresh Lime Juice, Fresh Grapefruit Juice, Falernum Syrup Liqueur, Angostura Bitters to a punch bowl. Add large ice cubes. Finish with Soda Water. Garnish with Grapefruit Wheels, Lime Wheels, Bitters, and Mint.
“The Summer Solstice Punch is the perfect recipe for seasonal entertaining,” Dominic Alling, National Brand Ambassador for Mount Gay Rum, tells thirsty. “Mount Gay Black Barrel Rum blends perfectly with the fresh juices to create a punch that is easy to sip and sure to please any palate.”
- 2 oz. Mount Gay Rum Black Barrel
- 1.5 oz. almond milk
- .5 oz. coconut cinnamon syrup
- .5 oz. fresh lemon juice
- 2 dashes Angostura bitters
Add Mount Gay Black Barrel Rum, Almond Milk, Coconut Cinnamon Syrup, and Fresh Lemon Juice to cocktail shaker. Shake And strain then garnish with Angostura Bitters, Lemon Wheel and Fresh Grated Cinnamon over crushed ice.
Coconut Cinnamon Syrup (Syrup is 1:1 to water)
- Demarara Sugar
- .5 cups dried coconut chips
- 5 Cinnamon Sticks
Combine all ingredients then bring to boil. Turn off and let cool down. Add coconut and cinnamon and let steep for 10 minutes.
“The Cina-Coco Colada mixes the tradition of over 300 years of Mount Gay Rum craftsmanship with new unexpected flavors that are emerging into the cocktail world to create a refreshing summertime drink,” says Alling.
- 1 oz. Mount Gay XO Rum
- 1 oz. Fino Sherry
- 1 oz. Apertivo
Add Mount Gay XO Rum, Fino Sherry and Apertivo into cocktail shaker. Stir and strain over big cube in old fashioned glass. Garnish with Orange or Lemon Peel or both.
“The Negroni is a classic aperitif cocktail – with a modern twist of adding rum, it takes the classic cocktail up a notch,” explains Alling. “Mount Gay XO Rum’s smokey notes are highlighted by the Fino Sherry and Apertivo, making it a spirit-forward rum cocktail to enjoy before a meal.”
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