20 Easy Rhum-Based Cocktails and Their Recipes

Throughout its history, rum has offered a remarkably diverse range of cocktail styles.

In the United States, during the first half of the 17th century and particularly around 1840, rhum-based cocktails began to flourish.

By the late 19th century, this spirit was being used in a wide variety of punches, hot beverages, and sours. At that time, most rums came primarily from Jamaica and the island of St. Croix. Then, in the early 1920s, taking advantage of Prohibition, Cuban mixology experienced a tremendous rise, built on local rums with refined character.

In Puerto Rico as well, through the Club de Cantineros, an association of Cuban bartenders established in 1924, iconic cocktails like the Daiquiri and Cuba Libre were highlighted. Other drinks, such as the El Presidente, Mary Pickford, and Mojito, captivated Latin America, the United States, and Europe alike.

Everywhere, bartenders began inventing new drinks, drawing inspiration from Havana, the world capital of cocktails.

After Prohibition, the tiki style emerged with its Polynesian influences. Ernest Gantt, also known as Donn Beach, introduced this style and popularized long drinks—larger cocktails extended with fruit juices.

Victor Jules Bergeron, or Trader Vic, became another emblematic figure of this movement. He is credited with creating some of the most famous cocktails, such as the Mai Tai, Fog Cutter, and Scorpion Bowl.

1. Mojito

The Mojito, an emblematic cocktail of Cuba, is said to date back to the 16th century. According to legend, the pirate Francis Drake and his crew created this drink to combat illnesses. Modernized in the bars of Havana, today’s Mojito combines the refreshing taste of mint with the acidity of lime, deeply rooted in Cuban culture.

Recipe

• Step 1: Place 8 to 10 washed mint leaves in a highball glass.
• Step 2: Add 30 ml of freshly squeezed lime juice and two teaspoons of white sugar.
• Step 3: Lightly muddle to release the aromas without crushing the mint leaves, using a cocktail muddler.
• Step 4: Add crushed ice, pour in 60 ml of light molasses-based white rum, and top with 90 ml of sparkling water.
• Step 5: Stir gently and garnish with a sprig of mint.

Ingredients

• 60 ml Takamaka white rum
• 90 ml sparkling water
• 10 mint leaves
• 1/2 lime
• 2 teaspoons sugar

2. Daïquiri 

Created by American engineer Jennings Cox in the late 19th century, this cocktail was named after the Daiquiri beach near Santiago de Cuba, where Cox was an expatriate. Originally, this recipe was his way of hiding from guests that he’d run out of gin, their drink of choice. With its simple yet refined mix of rum, lime, and sugar, the Daiquiri became popular in the United States after soldiers returned from the Spanish-American War, later elevated by Ernest Hemingway, who doubled the rum and removed the sugar.

Recipe

• Step 1: In a shaker, pour 50 ml of light molasses-based white rum, 20 ml of lime juice, and 1 teaspoon of white sugar.
• Step 2: Add ice and shake well.
• Step 3: Strain and serve in a chilled coupe glass.

Ingredients

• 50 ml Veritas white rum
• 20 ml lime juice
• 1 teaspoon sugar

3. Piña Colada

The Piña Colada was crafted in 1954 by Ramón "Monchito" Marrero, a bartender at the Caribe Hilton Hotel in San Juan, Puerto Rico. His aim was to capture the island’s tropical flavors in a glass, using local ingredients like rum, coconut, and pineapple.

Recipe

• Step 1: In a blender, combine 60 ml of light-style amber rum, 30 ml coconut cream, 30 ml heavy cream, 180 ml pineapple juice, and 120 g crushed ice.
• Step 2: Add a generous amount of ice and blend until smooth.
• Step 3: Serve in a hurricane glass or a large wine glass, garnished with a pineapple slice or a cherry.

Ingredients

• 60 ml Planteray Pineapple rum
• 30 ml coconut cream
• 180 ml pineapple juice
• 120 g crushed ice

4. Caipirinha

The origins of this cocktail trace back to the late 19th or early 20th century in the state of São Paulo. The Caipirinha was originally used medicinally by local farmers who mixed cachaça with lime, garlic, and honey to combat flu and cold symptoms.

Recipe

• Step 1: In a tumbler glass, place a few pieces of ripe lime and muddle with 2 teaspoons of brown sugar.
• Step 2: Pour in 60 ml of white cachaça.
• Step 3: Stir gently and add crushed ice to chill the glass more quickly.

Ingredients

• 60 ml Abelha Silver cachaça
• 2 teaspoons brown sugar
• 8 pieces of ripe lime

5. Ti' Punch

The Ti' Punch, short for "petit punch," is an emblematic cocktail of the French Caribbean, especially popular in Martinique and Guadeloupe. Traditionally enjoyed as an aperitif, it showcases the region’s unique flavors.

Recipe

• Step 1: In a glass, add ½ teaspoon of brown sugar and a lime zest cut close to the flesh to retain acidity.
• Step 2: Lightly muddle to blend the flavors.
• Step 3: Add 40 ml of white agricole rum and stir to dissolve the sugar.
• Step 4: Serve without ice.

Ingredients

• 40 ml Neisson Organic Rhum
• ½ teaspoon brown sugar
• 1 lime zest

6. Mai Tai

The Mai Tai was created in 1944 by Victor J. Bergeron, known as Trader Vic, in California. He crafted this cocktail to showcase the flavors of Jamaican rum. The Mai Tai quickly became a symbol of tiki culture, celebrated for its exotic themes and tropical flavors.

Recipe

• Step 1: In a shaker, combine 30 ml of aged Jamaican rum, 30 ml of Martinique rhum paille, 15 ml of orange curaçao, 7.5 ml of orgeat syrup, 7.5 ml of simple syrup, and 30 ml of lime juice.
• Step 2: Add ice, shake well, and pour into a glass filled with ice cubes.
• Step 3: Garnish with a sprig of mint and a lime wedge.

Ingredients

• 30 ml Hampden 8-year rum
• 30 ml Equiano Light white rum
• 15 ml Cognac Ferrand Dry Curaçao
• 7.5 ml orgeat syrup
• 7.5 ml simple syrup
• 30 ml lime juice
• Mint sprig

7. Cuba Libre

The Cuba Libre ("Free Cuba") was created at the end of the Spanish-American War in 1898 when American soldiers mixed their rum with cola and a slice of lime to celebrate Cuba’s liberation.

Recipe

• Step 1: In a tall glass, add a few ice cubes. Pour in 50 ml of amber rum and the juice of half a lime.
• Step 2: Top up with cola and stir gently.
• Step 3: Garnish with a lime wheel.

Ingredients

• 50 ml Eminente 7-year rum
• Juice of 1/2 lime
• Cola
• Lime wheel

8. Planter’s Punch

The Planter’s Punch is an old Jamaican recipe that gained popularity in American hotels and cruise lines in the early 1900s.

Recipe

• Step 1: In a glass, pour 30 ml of lime juice, 30 ml of cane sugar syrup, and 45 ml of Jamaican rum.
• Step 2: Stir gently.
• Step 3: Garnish with an orange slice and a maraschino cherry.

Ingredients

• 45 ml Planteray Xaymaca Rum
• 30 ml orange juice
• 30 ml pineapple juice
• 20 ml lime juice
• 10 ml grenadine syrup
• Elemakule Tiki bitters
• Orange slice
• Maraschino cherry

9. Dark & Stormy

This cocktail is the national drink of Bermuda, born from the combination of local dark rum and ginger beer, two widely available products on the island. It quickly became a favorite among sailors.

Recipe

• Step 1: Fill a glass with ice.
• Step 2: Pour 60 ml of dark rum over the ice, then top with ginger beer.
• Step 3: Stir gently and garnish with a lime wheel.

Ingredients

• 60 ml Planteray Original Dark Rum
• 180 ml Hysope ginger beer
• Lime wheel

10. Hurricane

The Hurricane was created in the 1940s in New Orleans by bartender Pat O'Brien, who sought a way to use up his rum stock due to import restrictions on more popular spirits. This colorful cocktail was served in a hurricane glass, which ultimately gave it its name.

Recipe

• Step 1: In a shaker, mix 60 ml amber rum, 30 ml passion fruit juice, 30 ml orange juice, 15 ml lime juice, 15 ml grenadine syrup, and a dash of bitters.
• Step 2: Add ice, shake vigorously, and pour into a hurricane glass filled with ice cubes.
• Step 3: Garnish with an orange slice and a cherry.

Ingredients

• 60 ml Kirk & Sweeney Reserva amber rum
• 30 ml passion fruit juice
• 30 ml orange juice
• 15 ml lime juice
• 15 ml grenadine syrup
• Elemakule Tiki bitters
• Orange slice
• Cherry

11. Bahama Mama

The Bahama Mama is a tropical cocktail that combines multiple types of rum and fruity juices to create an exotic drink.

Recipe

• Step 1: In a shaker, pour 30 ml coconut rum, 15 ml overproof rum, 15 ml coffee liqueur, 75 ml pineapple juice, and a splash of grenadine.
• Step 2: Add ice, shake, and pour into a large glass filled with ice cubes.
• Step 3: Garnish with a pineapple slice or a maraschino cherry.

Ingredients

• 30 ml Planteray Rum Cut & Dry Coconut
• 15 ml Planteray Rum OFTD overproof rum
• 15 ml Fair Café coffee liqueur
• 75 ml pineapple juice
• 22 ml freshly squeezed lemon juice
• 1 dash grenadine syrup

12. Zombie

The Zombie was created by Donn Beach in 1934 at his famous Don the Beachcomber restaurant in California. Known for its strength, this cocktail was limited to two glasses per customer, as it could make them feel like "zombies," hence the evocative name.

Recipe

• Step 1: In a shaker, pour 30 ml Jamaican white rum, 30 ml amber rum, 15 ml overproof rum, 15 ml lime juice, 15 ml falernum syrup, 15 ml grenadine syrup, a dash of bitters, and 4 dashes of absinthe.
• Step 2: Add ice, shake, and pour into a glass filled with ice cubes.
• Step 3: Garnish with a lemon slice and a cherry.

Ingredients

• 45 ml Rum Fire Jamaican white rum
• 45 ml Shakara 12-year amber rum
• 30 ml Planteray Rum OFTD overproof rum
• 15 ml lime juice
• 15 ml Velvet Falernum syrup
• 15 ml grenadine syrup
• Bitters
• 4 dashes absinthe
• Lemon slice
• Cherry

13. Rhum Collins

The Rhum Collins is a tropical variation of the traditional Tom Collins, adapted to use rum instead of gin. This change brings a Caribbean flair to a classic cocktail.

Recipe

• Step 1: In a shaker, pour 50 ml white rum, 20 ml lemon juice, and one teaspoon of powdered sugar.
• Step 2: Add ice, shake, and pour into a Collins glass filled with ice cubes.
• Step 3: Top up with sparkling water and stir gently.
• Step 4: Garnish with a lemon wheel and a cherry.

Ingredients

• 50 ml Planteray Three Stars white rum
• 20 ml lemon juice
• 1 teaspoon powdered sugar
• Sparkling water
• Lemon wheel
• Cherry

14. El Presidente

Created in Cuba in the 1920s and named after then-president Gerardo Machado, the El Presidente cocktail symbolizes Cuba's pre-revolutionary era, often associated with the elite and glamorous soirées.

Recipe

• Step 1: In a shaker, combine 50 ml white rum, 20 ml red vermouth, 10 ml orange curaçao, and a teaspoon of grenadine.
• Step 2: Add ice, shake well, and strain into a chilled cocktail glass.
• Step 3: Garnish with an orange slice.

Ingredients

• 50 ml Veritas white rum
• 20 ml Cocchi Storico red vermouth
• 10 ml Ferrand Cognac Dry Curaçao
• 5 ml grenadine syrup
• Orange slice

 15. Jungle Bird

Invented in 1978 at the Kuala Lumpur Hilton, the Jungle Bird is a Malaysian cocktail that has gained popularity in the modern tiki movement. Its unique mix of sweet and bitter flavors makes it a favorite among exotic cocktail enthusiasts.

Recipe

• In a shaker, mix 45 ml dark rum, 15 ml Campari, 90 ml pineapple juice, 15 ml lime juice, and 15 ml cane sugar syrup.
• Add ice, shake vigorously, and pour into a glass filled with ice.
• Garnish with a pineapple sage leaf.

Ingredients

• 45 ml Planteray Original Dark rum
• 15 ml Campari
• 90 ml pineapple juice
• 15 ml lime juice
• 15 ml cane sugar syrup

16. Rum Runner

The Rum Runner was created in the 1950s at the Holiday Isle Tiki Bar in Florida. Named after the rum smugglers who illegally imported rum into the United States during Prohibition, this cocktail was originally crafted to use up excess liqueurs at the bar.

Recipe

• Step 1: In a blender, combine 30 ml light white rum, 30 ml amber rum, 15 ml banana liqueur, 15 ml blackberry liqueur, 45 ml pineapple juice, and 15 ml lime juice with ice, blending until smooth.
• Step 2: Serve in a hurricane glass, garnished with an orange slice and a maraschino cherry.

Ingredients

• 30 ml Privateer New England White rum
• 30 ml Privateer New England Reserve amber rum
• 15 ml banana liqueur Giffard
• 15 ml blackberry liqueur
• 45 ml pineapple juice
• 15 ml lime juice
• Orange slice
• Maraschino cherry

17. Fish House Punch

Dating back to the 18th century, this punch was created by the Schuylkill Fishing Company in Pennsylvania. Known for its strength, this punch became a staple at social gatherings held by one of America’s oldest clubs.

Recipe

• Step 1: In a large punch bowl, dissolve 100 g of sugar in 120 ml lemon juice. Add 240 ml amber rum, 120 ml cognac, and 600 ml cold water.
• Step 2: Stir well and let it rest with a large ice block.
• Step 3: Before serving, generously grate nutmeg on top.

Ingredients

• 240 ml Planteray Rum Sealander amber rum
• 120 ml Bache Gabrielsen VS cognac
• 100 g sugar
• 120 ml lemon juice
• 600 ml water
• Grated nutmeg

18. Painkiller

Created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands, the Painkiller quickly gained popularity for its comforting blend of rum, coconut cream, and fruit juices.

Recipe

• Step 1: In a shaker, mix 60 ml amber rum, 120 ml pineapple juice, 30 ml coconut cream, and 30 ml orange juice.
• Step 2: Shake well with ice, then pour into a large glass filled with ice cubes.
• Step 3: Sprinkle grated nutmeg on top and garnish with a pineapple wedge.

Ingredients

• 60 ml Pusser’s Navy Rum amber rum
• 120 ml pineapple juice
• 30 ml coconut cream
• 30 ml orange juice
• Grated nutmeg
• Pineapple wedge

19. Rum Sour

The Rum Sour is an adaptation of the classic Whiskey Sour, replacing whiskey with rum for a smoother, more tropical touch. This cocktail is beloved for its balance of sweet and sour flavors.

Recipe

• Step 1: In a shaker, pour 50 ml rum, 25 ml fresh lemon juice, 15 ml cane sugar syrup, and one egg white.
• Step 2: Shake without ice to emulsify the egg white, then add ice and shake again.
• Step 3: Strain into a cocktail glass and garnish with a cherry or lemon wheel.

Ingredients

• 50 ml Fair Belize XO amber rum
• 25 ml lemon juice
• 15 ml simple syrup
• 1 egg white
• Cherry or lemon wheel

20. Grog

Traditionally consumed by Royal Navy sailors to combat cold and scurvy, the Grog is a hearty cocktail with rum as the main ingredient. The lemon juice, rich in vitamin C, helped prevent scurvy caused by a deficiency in this essential nutrient.

Recipe

• Step 1: In a shaker, combine 60 ml rum, 30 ml lemon juice, and 15 ml honey or cane sugar syrup.
• Step 2: Add ice, shake well, and pour into a glass filled with ice. Garnish with a lemon or grapefruit wheel.

Ingredients

• 60 ml Black Tot Finest Caribbean rum
• 30 ml lemon juice
• 15 ml honey or cane sugar syrup
• Lemon wheel

La Maison du Whisky has three boutiques in Paris:

• 20 rue d'Anjou, 75008 Paris
• 6 carrefour de l'Odéon, 75006 Paris
• 11 rue Tiquetonne, 75002 Paris

For an immersive experience, visit the Golden Promise Whisky Bar, where you can explore a broad selection of rums and other spirits by the glass.

Also, check out our article on the best whisky-based cocktails.