With the warm-weather days flying by, squeeze every last drop out of summer with this delicious and refreshing rum based cocktails. So whether you’re celebrating  National Rum Day (August 16th) or National Rum Punch Day (September 20th) or just a lovely afternoon, please enjoy.

Flor de Violette

Flor de Violette

1 ½ parts BACARDÍ Gran Reserva Maestro de Ron

¾ part lemon juice

½ part St. Germaine

1/7 part Creme de violette

1/7 part simple syrup

  • Method: Shake all ingredients vigorously with ice and strain into a coupe glass. Garnish with a lemon peel.

Luce del Sole

Luce del Sole by Osteria Morini


¼ parts Honey Syrup (4 parts honey, 1 part water)

½ part Montanaro Liquore alla Camomilla

Dash Dandelion Burdock Bitters

Lemon twist

Orange twist

  • Method: Combine ingredients in a glass shaker, stir and strain over large ice in a double Old Fashioned glass. Express oils from lemon and orange twists and trim to rectangles. Garnish twists as an X.

Hemingway Daiquiri

Hemingway Daiquiri

2 oz Caliche Rum

1/2 oz maraschino liqueur

1/2 oz fresh grapefruit juice

3/4 oz lime juice

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a rocks glass.

Watermelon Daiquiri

Watermelon Daiquiri

2 oz Caliche Rum

¾  oz St-Germain Liqueur

¾ oz fresh squeezed lime juice

½ oz simple syrup

4 watermelon chunks

Muddle watermelon in a cocktail shaker.  Add additional ingredients and shake with ice. Fine strain into a rocks glass. Garnish with a watermelon wedge.


Cali Rum Punch
1 liter bottle Caliche Rum
1 bottle of sparkling wine
16 oz of Ruby port
12 oz curaçao liquor
12 oz fresh squeezed and strained orange juice
12 oz unsweetened pineapple juice
8 oz fresh squeezed strained lemon juice
8 oz light agave nectar
1 large block of ice

For garnish:
1 cup of hulled and sliced strawberries
2 large lemons pitted and sliced
Handful of mint leafs.

In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.