As temperatures rise, it’s important to inventory the season’s essentials: a sturdy pair of flip-flops, a trashy beach read, extra PTO days. Add to that list rum—and lots of it. This summer, feed your warm-weather cocktail cravings with everything from a watermelon-fueled Mojito to a classic Piña Colada. These are the 11 rum cocktails to make right now.
Most rum is made from molasses, which is about as fast as you want to move in the midsummer heat. All hail the two-ingredient drink! This simple mix of Jamaican rum and homemade lemonade is the lazy person’s excuse for never leaving the hammock. (If you’re really dragging, grab a quality pre-made brand of lemonade.)
Why make one drink when you can make a pitcher of them? This large-format crowd pleaser blends a duo of rums with the tropical one-two punch of orange and pineapple juices. The best part? Swizzling it to a frothy mix before straining it into glasses.
The name alone is shorthand for carefree summer drinking. The national cocktail of Puerto Rico, the Piña Colada can be made two different ways: blended, or shaken and strained over crushed ice (our recipe uses the latter method). No matter which you choose, the bright, simple flavors of rum, coconut and pineapple always deliver.
This recipe, inspired by the golden age of punch, comes from cocktail historian David Wondrich. It consists of good-quality cognac (or Armagnac, for a rustic-edged drink), dark rum, lemon juice and sugar. Strong, simple, tasty and—best of all—ready to serve.
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After 100 years, this classic sipper still hits all the high notes of what a summer cocktail should be. It’s pretty in the glass, fresh on the palate and perfectly balanced with a mix of sweet, sour and crisp. May it still be popular in another 100 years!
This rummy take on the Gin & Tonic is a no-brainer: It's easy, full of flavor and downright refreshing. Garnish it Spanish-style with star anise pods, fennel fronds, mint leaves, ginger and citrus slices to make those aromatics pop. Served in a wine goblet, this drink is as pretty and breezy as a sundress.
Said to be Cuba's oldest cocktail, the Canchánchara is a light and zesty blend of white rum, lime juice and honey, finished with a brisk soda top. A sort of precursor to the Daiquiri, it was believed to cure the common cold. Summer colds aside, we'd prescribe this to combat the oppressive heat come the next scorcher.
This one goes with saying, really. Black Seal rum and ginger beer are the simple relief your sweating body is thirsting for this time of year. Bracing and intense, this classic drink delivers big satisfaction for little work. Easy as summer fruit pie.
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Brisk early-season apple flavors are a gentle way to transition from late summer to early fall. But the ingredient in this Daiquiri variation that will truly put the sail in your step? Ginger liqueur. The recipe only calls for a quarter-ounce—just enough to lend the drink an earthiness around the perimeter.
If you’re not a Tiki disciple, you sure will be after a pull from this decked-out Frozen Daiquiri from iconic New Orleans bar Beachbum Berry’s Latitude 29. The cocktail calls for a kitchen sink of ingredients: aged rum, coconut and maraschino liqueurs, lime juice, chocolate bitters and lychee nuts. Want to go nuts for real? Spring for the edible orchid garnish, and you’re all but guaranteed to send your guests home jealous.
The ripest, juiciest watermelon in the world is still, well, only a watermelon. Add a shot of good rum, along with fresh mint and some agave nectar, and suddenly you have a seasonal spin on the Mojito. And the perfect antidote to the blahs.