Celebrate World Rum Day with delicious cocktails!

Jade Crasto
The first thing that comes to our mind when we think of rum, is the classic rum-and-coke. There is no doubt that this one-of-a-kind blend of cool, sweet soda and robust alcohol is a match made in heaven. But there are plenty of other ways to enjoy this intriguing spirit that has a wide range of fragrances, from white, gold, and amber to dark and spiced. Today is the perfect day for you to experiment and try out some delicious rum cocktails as we celebrate World Rum Day! So check out these delicious rum-based cocktail recipes that will leave you wanting more.


LUNA – Juliette
Photo Courtesy: Juliette
Ingredients –
Mount gay silver: 45 ml
Fresh pineapple juice: 22.5 ml
Fresh citrus: 15 ml
Sugar syrup: 5 ml
Cucumber: 3 slices to muddle
Thyme: 2 stick
Mount gay spiced rum: 10 ml ( float)
Garnish with a cucumber ribbon, Thume broom and a cherry  on top
Method – In a shaker, add cucumber and muddle it. Add thyme and other ingredients, then shake and strain in a rocks glass with a cucumber ribbon over ice and top with crushed ice. Then garnish with thyme and cherry.
By Rahul Gurav
Havana, Ooh Na Na- The Little Easy, Bandra
Havana White Rum 60ml
Apple juice 30ml
Lemon juice 15ml
Cinnamon syrup 20ml
Garnish with rum-infused marigold flower
Method Build all the ingredients together in a shaker and give it a good mix with ice, before straining it into a highball glass over ice. Top up with soda.


Muay Thai punch-  Butterfly High



Photo Courtesy: Butterfly High

45ml white rum
10ml sweet-n-sour syrup
4-5 mint leaves
45ml-orange juice
45ml-pineapple juice
30ml-Float Dark rum
Method – Shake all the ingredients together. Pour in a tall Collins glass over ice. Garnish with a pineapple cone and a cherry.
By Avril Gonsalves – Bar Manager


Jungle Book- Silly, Mumbai




Photo Courtesy: Silly, Mumbai

Bacardi White Rum- 50ml
Campari- 5ml
In-house orange liqueur- 10ml
Pineapple juice- 60ml
Freshly squeezed lime juice- 5ml
Method – Shake all the ingredients together. Pour into a tiki glass. Garnish with a pineapple leaf, with orange wedge and a mint sprig.
By Latesh Kotian, Head Mixologist.
Xec – Xec- MAAI, Goa

Photo Courtesy: MAAI, Goa

Dark rum – 60 ml
Spiced syrup- 12.5 ml
Tamarind liquor – 20 ml
Orange juice – 30 ml
Method – In a shaker, pour tamarind liquor, spiced syrup, orange juice and 60ml dark rum. Add ice to the shaker and shake it hard. Then pour it into a clay glass. Garnish with orange zest and a smoked cinnamon stick.
By Mayur Mallik, Sr. Bartender and head mixologist, Maai, Goa
Mojito-  Bar Bank Powai and Juhu

Photo Courtesy: Bar Bank

3 mint leaves
1/2 ounce simple syrup
2 ounces white rum
3/4 ounce lime juice, freshly squeezed
Club soda, to top
Method:  Lightly muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, give it a brief shake, then strain into a highball glass over fresh ice. Alternatively, you can use pebble ice instead and gently swizzle it all together. Top with club soda. Garnish with a mint sprig and lime wheel.
By Mihir Desai
Red Alert- Tavern by TLS

Photo Courtesy: TLS

Old Monk: 50ml
Beetroot juice: 30ml
Lime juice: 15ml
Method: In a shaker, combine all the ingredients together and mix well. Pour it into a glass and garnish with coffee beans.

Photo Courtesy: YAZU, Mumbai

Bacardi white – 50 ml
Lime juice – 15 ml
Galangal extract – 15 ml
Bitter – 2 dashes
Basil leaves – 2 to 3 leaves
Ginger foam
Method:  Take the shaker, tap the basil leaves, then add two bitter dashes. Add galangal extract with lime juice. Lastly, put the rum, shake it vigorously, then pour it into a small tin. Take the pre-chilled tulip glass, dust with caster sugar, then add a glass stirrer. Pour the drink into this glass then top up with ginger foam.
By Anand Iyer, Head of Operations Mumbai


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