National Rum Day 2009
Sunday August 16th represents National Rum Day and the perfect way to celebrate is to pour yourself a great Rum cocktail and enjoy the traditions Rum has brought us throughout the years. Here are some recipes to help you celebrate!
Raise a glass of Nicaragua's national cocktail to celebrate National Rum Day this year. Hailing from Nicaragua, Flor de Cana is a quality rum using 100% natural ingredients. It is the only genuinely aged rum in the world: different ages are never blended together. Flor de Cana is full of heritage is the only rum from Nicaragua - and most certainly the most popular rum in Central America.
So tickle your taste buds and toast to Rum Day the Flor de Cana way - with the Macua.
- 1 1/2 oz Flor de Cana 4 year old
- 1 oz guava juice
- 1 oz orange juice
- 1/2 oz lemon juice
- 1/3 oz simple sugar
- 1 orange slice
- 1 cherry with stem
Fill 3/4 of a cocktail shaker with ice and add Flor de Cana rum, guava juice, orange juice, lemon juice and simple sugar. Shake well for 20-30 seconds, serve in a Tom Collins glass with ice and decorate with orange slice and cherry.
National Rum Day should be the day where you splurge on the finest rum offerings, Rhum Clement, the leading producer of Rhum Argicole in Martinique is a true representation of what it means to be pure, natural rum. This year celebrate National Rum Day with Rhum Clement's 'Ti Punch the "national" cocktail of Martinique and Guadeloupe.
- 2 oz Rhum Agricole (Rhum Clement)
- 1/2 oz Sugar Cane Syrup*
- A large lime disk (ideally 50/50 ratio of pulp to zest)
- 1 tbsp. crushed ice.
In a rocks or old-fashioned glass, squeeze the lime slice and pour the Sugar Syrup over the lime, which has been cut from the side of the fruit so that the aromatic oils from the peel will flavor the drink. Add the rum and use a Bois Lele (i.e. pronged wooden swizzle stick usually plucked from a tree native to Martinique) or a simple bar spoon to stir the drink until the syrup is dissolved; add a tablespoon of crushed ice and briefly stir again to chill the drink.
*Clement makes a Syrup de Canne, which can be easily replicated with the following recipe:
- 2 cups of Turbinado sugar
- 2 cups water
- 2 cinnamon sticks broken in half
- 1 tsp. of vanilla extract or 2-3 vanilla beans
- 3-4 cloves
- 1 teaspoon of grated nutmeg
Bermuda Rum Swizzle
Shake vigorously in an ice-filled shaker. Pour into a double old-fashioned glass filled with ice.