What better way to embrace the last bit of summer than to celebrate National Rum Day on August 16th? Below, you’ll find some recipes for traditional and non-traditional rum cocktails from the folks at with Flor de Caña, celebrating 125 years of production of family-owned, award-winning Nicaraguan rum. Flor de Caña premium and super premium rums are distilled and crafted from estate-grown sugar cane at Flor de Caña’s fully self-sustaining facility in Chichigalpa, Nicaragua
As a companion to your rum cocktail, we recommend you explore the subject with Richard Foss’ Rum, A Global History, a fascinating look at origins of rum, from the Caribbean to the USA, to Europe, globally in India, Australia, and South America and beyond. Richard also looks at “Rum’s Fall from Grace” and resurgence as the Temperance movement, wars and religion effected consumption, as is full of interesting information, even a list of rum museums.
The Ultimate Piña Colada
2.5 parts Flor de Caña 7 Rum
3 parts pineapple juice (we recommend you make your own, see video)
1 part homemade organic coconut cream (see method below)
Method: Coconut cream is what rises to the top of a can of full fat coconut milk when it’s chilled, just like regular cream in a bottle of pasteurized milk. To “harvest” the coconut cream, you’ll need to chill a can of organic, full fat coconut milk. Thai Organic Coconut milk is a good choice. Open the cold can of coconut milk and simply scoop out the creamy layer you will on the top. That’s it; you’re ready to make your Piña Colada. Each can of coconut milk should yield about ¼ of its content as cream, so buy accordingly. Prepare pineapple juice (it’s easy, see video). Combine the FDC 7, pineapple juice and coconut cream in a blender. Add cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.
Flor de Caña Ultimate Mojito
2 parts Flor de Caña 7
1/2 part limejuice
1/3 part superfine sugar
3 leaves mint
Method: Muddle limejuice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add rum. Top off with a champagne float. Garnish with sprig of mint.
Flor de Caña Manhattan
2 parts Flor de Caña 7 rum
1 part sweet vermouth
1/6 parts maraschino liqueur
1 dash orange bitters
Method Add all ingredients to mixing glass filled with ice. Stir vigorously and strain into a chilled martini glass. Garnish with a cherry.