Cheers to National Rum Day on August 16th



  • 1.5 parts BACARDÍ Cuatro
  • 0.75 parts Martini & Rossi Rosso Vermouth
  • 0.25 parts Dry Curacao
  • 2 dashes Angostura Bitters

Method: Stir all ingredients with plenty of rice until very cold, strain into a coupe glass. Garnish with orange peel.




  • 1½ parts BACARDÍ Reserva Ocho
  • 4 mint leaves
  • ⅔ part sugar syrup
  • ½ part lime juice
  • 2 dashes of bitters
  • 2 parts Prosecco

Method: Shake all ingredients (except sparkling). Double strain and top with Prosecco. Garnish with a mint leaf float.




  • 2 parts HAVANA CLUB Añejo Clásico Rum
  • 0.25 parts demerara sugar
  • 0.75 parts MARTINI & ROSSI Rosso Vermouth
  • 0.5 parts Cold Brew Coffee
  • Garnish with lemon twist
  • Single Ice Rock

Method: Stir all ingredients with plenty of ice until very cold. Strain into a rocks glass over a large ice cube.




  • 1 part HAVANA CLUB Añejo Blanco Rum
  • 2 parts pineapple juice
  • 1 barspoon Maraschino Liqueur

Method: Combine in a shaker with crushed ice. Shake, and strain into a highball glass filled with crushed ice.




  • 1.5 parts Santa Teresa 1796
  • 0.25 parts Demerara Syrup
  • 4 dashes Angostura Bitters

Method: Build all ingredients in a mixing glass. Stir 30-40 seconds. Pour over ice in a double old fashioned glass. Garnish with an orange twist.


Green Tea Punch


  • 5 parts Brewed Sencha Tea
  • 4 parts Brewed Mint Tea
  • 4 parts Demerara Sugar
  • 4 parts Lime Juice
  • 9 parts Banks 5 Island Rum
  • Whole nutmeg for grating (optional)

Method: Combine both teas with the sugar and stir to dissolve. Add 1 cup of ice to bring the hot tea down to room temperature, then add the rum and lime juice. Fill a pitcher with ice. To serve, strain into punch cups. Garnish with grated nutmeg, if desired.




  • 2 parts FACUNDO EXIMO
  • 1 part sweet vermouth
  • 4 dashes aromatic bitters, such as Angostura
  • Garnish: Orange peel

Method: Place ice in a cocktail shaker or stirring vessel. Add the rum, vermouth and bitters. Stir, then strain the drink into the glass. Garnish with orange peel.

So Cal Life Mag Guest Post
So Cal Life Mag Guest Post

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