In honor of National Rum Day (August 16th), try one of these fantastic summer cocktails from ChilledMagazine.com that will take the heat of these hot August days.
Blended Lemonade Mojito
This recipe makes four servings for a large blender, but a single serving fits your average in a blender cup if you’re testing the recipe at home!
Ingredients:
- 8 oz. Big Five Coconut Rum or Siesta Key Coconut Rum
- 4 cups fresh lemonade
- 2 1/2 tbsp. lime juice
- 16 mint leaves
- 1/4 tsp. vanilla extract
- 4-6 cups of ice
Preparation: Combine all ingredients into a high-powered blender and blend until smooth! Serve with a sprig of mint!
Mai Tai
Ingredients:
- 1 oz. Dark Jamaican Rum
- 1 oz. White Rum
- .75 oz. Fresh Lime Juice
- .5 oz. Curaçao
- .5 oz. Orgeat
- Pressed Lime Shell (for Garnish)
- Mint Sprig (for Garnish)
Preparation:
- Add all ingredients, minus garnishes, to a shaker tin with ice.
- Shake and strain into a rocks glass filled with crushed ice.
- Garnish with a pressed lime shell and mint sprig.
Pineapple Mint Daiquiri
Ingredients:
- 1 1/2 oz. Diplomático Reserva Exclusiva Rum (available at ABC Fine Wines & Spirits or Siesta Spirits)
- 1 oz. Fresh Lime Juice
- 1/4 oz. Simple Syrup
- 5 Large Chunks of Fresh Cut Pineapple
- 5 Fresh Mint Leaves
- Pineapple Wedge, Lime Wheel, and Mint Sprig for Garnish
Preparation: In a cocktail shaker, muddle pineapple chunks, mint leaves, and simple syrup for 30-35 seconds. Add fresh lime juice, rum, and ice and shake vigorously. Strain into a chilled coupe glass, and garnish with a pineapple wedge, lime wheel, and mint spring.