Two Rum Cocktail Recipes

By Seattle Mag


June 3, 2015

This article originally appeared in the June 2015 issue of Seattle Magazine.

There are so many fantastic rum cocktails that sometimes it’s hard to know where to start! You’ll find one classic below and one new cocktail, both of which pair perfectly with some of our local rums.

The Daiquiri
This classic is a wonderful mix even if you’re not on a beach. I think that real crushed ice (like the stuff used in fountain sodas), if you can get it, is perfect for this drink, because it makes the daiquiri frothy. If you don’t have crushed ice, use cracked. If you’re not up for cracking, use cubes. It’ll still be a dandy drink (just be sure to use fresh lime juice).

Crushed ice

3 ounces Belle Rose Rum

1 ounce fresh lime juice

1/2 ounce simple syrup

Lime wedge, for garnish

1. Fill a cocktail shaker half full with crushed ice. Add the rum, lime juice and simple syrup and shake well.

2. Strain into a cocktail glass (through a fine strainer). Squeeze the lime wedge over the glass, and once it’s squeezed, drop it in.

The Midshipman Burns

This is based on one of my all-time favorite cocktails, the Bobby Burns. But instead of the traditional Scotch, I substitute 3 Howls hearty Navy Strength rum. The end result is strong, but full of herbal and spice awesomeness.

Cracked ice

2 1/2 ounces 3 Howls Navy Strength rum

1/2 ounce Carpano Antica sweet vermouth

1/2 ounce Bénédictine

Lemon twist, for garnish

1. Fill a cocktail shaker or mixing glass half full with cracked ice. Add the rum, Carpano, and Bénédictine. Stir well.

2. Strain into a cocktail glass. Garnish with the lemon twist.