On Friday, Aug. 16 we will be celebrating National Rum Day—and what better way to celebrate (and have people asking “but why is the rum gone?”) than with one of these tropical-tasting drinks that come to us courtesy local distiller Koloa Rum Co., made from Hawaiian sugarcane on the island of Kauai.
Classic Koloa Tai
Ingredients:
- .75 oz. Koloa white rum
- .75 oz. Koloa Gold rum
- .75 oz. Koloa dark rum
- .5 oz. Clement Creole Shrubb Liqueur d’Orange or Grand Marnier
- 1 oz lime juice
- .25 oz. pineapple juice
- .25 oz. orange juice
- .75 oz. orgeat
Instructions: Add Koloa white and Gold rums, Clement Creole Shrubb, juices, orgeat and ice. Shake and strain over ice in a tiki mug/glass and top with a Koloa dark rum float.
Garnish: Umbrella, lime wheel, pineapple slice, sugarcane stick and/or orchid.
Coconut Pineapple Daiquiri
Ingredients:
- 1.5 oz. Koloa coconut rum
- .5 oz. Koloa dark rum
- .5 oz. pineapple liquor
- .5 oz. pineapple Juice
- .5 oz. simple syrup (1:1)*
Instructions: Add all ingredients together with ice. Shake and strain into a coupe glass.
Garnish: Fresh pineapple wedge and pineapple leaf.
Spiced Pineapple Rum Punch *Batch Cocktail
Ingredients:
- 1 cup Koloa spice rum
- 1/2 cup Koloa white rum
- 2 1/2 cup fresh pineapple juice
- 1 cup fresh orange juice
- 1/2 cup lime juice
- Few drops of citrus bitters
- 1 cup ginger ale
- 1 cup lemon-lime soda
Instructions: Combine the rum, juices, simple syrup and bitters in a pitcher without ice. Let chill a few hours before serving to blend the flavors. Use fresh-pressed/squeezed juices if possible, for a fresher flavor.
Garnish: Use simple syrup to create a cinnamon-sugar rim and garnish pineapple wedge.
