rum_cocktails_top_10

11 Ridiculously Refreshing Rum Cocktails You'll Be Drinking All Summer

You should never have to question why the rum is gone.

10 Cupcakes You Need To Bake On The Fourth Of July

You should never have to question why the rum is gone.

The Old Battle Axe Cocktail

The Old Battle Axe Cocktail

You'll love this drink's smoky secret ingredient.

Get the recipe from Delish.

Pirates Rum Punch

Pirates Rum Punch

THIS is why all the rum's gone, Jack.

Get the recipe from Delish.

55 Fresh-To-Death Salsas

The Old Battle Axe Cocktail

You'll love this drink's smoky secret ingredient.

Get the recipe from Delish.

Pirates Rum Punch

THIS is why all the rum's gone, Jack.

Get the recipe from Delish.

You'll lava this drink! 😉

Get the recipe from Delish.

Cranberry Zombie

A festive riff on rum punch.

Get the recipe from Delish.

Rum Sunset

Our rum-ified spin on the classic Tequila Sunrise is simple yet sultry.

Get the recipe from Delish.

Blackberry Mojito

Crushed, ripe blackberries give this mojito a tart-sweet kick.

Get the recipe from Delish.

We might need to be on a beach with this one.

Get the recipe from Delish.

Frozen Dark & Stormy

Spicy ginger beer shines in this grown-up slushie.

Get the recipe from Delish.

Cuba Libre

Add lime juice to a good old fashioned rum and coke, and you've got yourself a Cuba Libre!

Get the recipe from Delish.

Piña Colada

You're going to want to make extra of this one.

Get the recipe from Delish.

This season we're taking you way beyond tomatoes. By Sienna Fantozzi

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The 10 Best Budget Rums

Which affordable rums are good for sipping and using in cocktails? These guys. [Photo: Robyn Lee]

Rum, rum, hooray for rum! Who was ever too blasé for rum. Make this a night for rum! If we have to fight, let's fight for rum!*

Sorry, sorry, enough of that.

We who love rum are very lucky people. It's a category of spirits that offers many wonderful values—bottles that taste like they should cost way more than they actually do. You can very easily find great rums, both white and dark, under $20, and today, I'll introduce you to a few of my favorites.

(Unless otherwise noted, all prices current in various NYC-area liquor stores at the time of writing, and all prices are for a standard 750-ml bottle. Also, unless otherwise noted, all of these rums are bottled at 80 proof, or 40% alcohol by volume. Finally, if you need a refresher on the basics of rum, slide over here for more.)

Angostura 5 Year ($17.99)

I'm listing these rums alphabetically, but I have to say that Angostura 5 might be my favorite rum on this list. Most Americans generally think of Angostura as a bitters company, but the Trinidadian distillery is one of the largest rum producers in the Caribbean. The Angostura 5 was a revelation to me the first time I had it; I was really amazed by how good it was for such a relatively low price. Sure, there are better (pricier) rums on the market, and as you go upscale in the Angostura line, you'll find some rich, delicious bottlings, especially the Angostura 1824 . but then, none of those are under $20. The 5 Year is, and it's a beauty. It presents flavors of toffee, caramel, and chocolate, with hints of warm spices, such as cinnamon and nutmeg. Try this in an Old Fashioned, especially if your simple syrup is made from Demerara or turbinado sugar.

Appleton Special Gold ($16.99)

Appleton's entry-level dark rum is light in flavor, but still tasty. It's noticeably younger and lighter than the Appleton Estate V/X (which, at $21.99, just barely missed the cutoff for this post). If you're looking for a mixing rum, Appleton Special does the job very well. Though it's not quite intense enough to stand up to a really spicy ginger beer, it pairs well with fruit juices and cola, and it tastes great in a daiquiri or a Cuba Libre.

Barbancourt White Rhum ($19.99)

A great introduction to rhums agricole, which are made from freshly pressed sugarcane juice instead of molasses. Agricoles generally taste funkier and grassier than traditional rums. Barbancourt's entry-level rum offers hints of that funk and grassiness, but it's not as pronounced as in other agricoles. When I was exploring the best rum to put in a daiquiri, I found I liked the version with Barbancourt White Rhum quite well, even though it wasn't the overall favorite. Barbancourt's older rhums are better sippers than this 4-year-old is, but this youthful bottling is quite good in cocktails—crisp but still complex.

Barbancourt's three-star, 4 dark rhum is also fantastic, and also just within our budget, at $19.99.

Cruzan Light Aged Rum ($12.99)

Cruzan has a few bottlings under the $20 mark: the light, a blackstrap, and a couple of flavored rums. I've tried the light and the blackstrap; of the two, I prefer the light. Blackstrap is a bit of an acquired taste, and I've yet to fully acquire it. Blackstrap comes on strong with heady aromas of molasses and coffee, and the molasses notes follow through into the flavors of the rum. I find it a little intense.

Cruzan Light, on the other hand, is a smooth, round rum, with mild hints of molasses and a bit of oak from the used bourbon barrels in which it ages.Though it's not a satisfying sipper, it pairs well with fruit juices and is fine in cocktails. If you want an affordable rum for a party, you won't go wrong with this one.

Don Q Cristal Rum ($13.99 / 1 liter)

A Puerto Rican rum made in a style similar to Bacardi (but a few bucks cheaper), Don Q Cristal is a nice, light rum. At 14 bucks a liter, it's probably the best value, ounce for ounce, of any of the rums in this list. It's a good mixer; it makes a fine daiquiri and it works well in other cocktails that call for white rum. I'll admit that during a period in which my wife and I weren't making much money, I drank more than my share of it, on the rocks. It's not a great sipper, but it's okay for that if you're broke.

Don Q's Añejo is also good, at $17.99 for a 750-milliliter bottle, though not quite the bargain the Cristal is.

El Dorado 3 Yr. White Rum ($14.99)

I have only recently discovered the El Dorado line of rums, made in the Demerara style in Guyana. I hate myself for taking so long to come around. El Dorado's rums are fantastic, rich and smooth, chocolaty with a hint of funkiness. Every version of El Dorado is a bargain at its price. The 8-year, at $25, tastes like it should cost twice as much, and the 15-year is one of the best things—food or beverage—I've ever tasted in 40-something years on earth, no hyperbole. But neither the 8 nor the 15 meet our price requirements. The 3-year does. It's an aged rum, filtered to smooth out the youthful flavors and remove the colors imparted by the barrel. It's clearly in the El Dorado house style: chocolatey and aromatic, with a hint of funk. It's a surprisingly good sipper, but it shines in cocktails. If you like piña coladas (and getting caught in the rain), this is for you.

Flor de Caña Extra Seco 4 Yr. White Rum ($14.99)

Dry, crisp, and mildly fruity, Flor de Caña is an excellent rum for its price. Flor de Caña has a long history in Nicaragua, dating back to the 1890s. The Extra Seco is light bodied, with a round, smooth taste and a medium finish. I find that it tastes pretty good just on ice, but it also mixes very well. I enjoy it in a daiquiri, but it would also taste fantastic in a mojito or an El Presidente.

Gosling's Black Seal Rum ($18.99)

The darkest, richest rum on the list, Gosling's is made from a blend of rums (both pot- and column-stilled) imported into Bermuda and aged three years in former bourbon barrels. The rum tastes of caramel and burnt sugar with hints of vanilla and butterscotch. I don't usually enjoy sipping it, but it's great in cocktails, including both the Cuba Libre and the Dark 'n Stormy. If you're mixing the latter, though, get a sharp and peppery ginger beer, or the rum will overwhelm it. Barritt's is traditional, though Gosling's now also markets its own ginger beer, especially formulated for mixing with its rum.

Plantation Grande Reserve Barbados Rum ($18.99)

Rich and fruity, Plantation is another entry on this list that tastes like it should cost much more than it does. The Plantation brand bottles rums from all over the Caribbean, plus Guyana and Nicaragua. This particular rum is from Barbados, as you probably guessed from the name. At five years of age, it has notes of banana, burnt sugar, dark chocolate, and caramel. It's great on its own but just as good mixed in punches, an Old Fashioned, or a Mai Tai. The Plantation website also suggests pairing it with a cigar, and I can see that working fantastically, if you're a cigar smoker.

Ron Abuelo 7 Yr. Rum ($19.99)

Abuelo has a couple of bottlings that would fit on this list: the Abuelo Añejo is about 5 years old and retails for about 14 bucks. It's a decent rum, and a good sipper for the price, but nothing special. Spend the extra 6 Washingtons and get the 7 year. It's rich and smooth and has a long finish, especially for an under-$20 brand. As with just about everything else on this list, it mixes well and also tastes great just with a little ice.

*(With apologies to Harold Arlen)

Looking for other bottles for your bar?

Michael Dietsch is a barfly, booze hound, book hoarder, jazz fiend, and technographer. He lives with his wife, kids, and cats in the D.C. suburbs. When he's not out on the town, he's usually at home doing laundry and writing.

He'll save your life if you ask nicely enough.

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Top 10 Cocktails

Being in the industry I get requests for many drinks, but rarely are they unique requests. Most of the time it is for a list of classic drinks that doesn’t seem to change. Why is this the case? Well of course I have an opinion and you maybe surprised why a list of old and tired drinks rarely changes. Is it that these drinks are so good that there is no possible way that a new drink could taste better? Is it because people only care about getting alcohol and creativity doesn’t matter anymore? Or is it that the average brain size of a bartender only allows us to memorize a dozen or so drinks?

First, to qualify for the list, the average bar should be able to make the drink, without any special equipment, like a slushy machine. Also, this list doesn’t include any of the house "specialty" cocktails that can’t be order anywhere else. So the most common drinks, at least that I’ve served, are as follows:

3. White Russian / Brown Cow

8. Long Island Ice Tea

For the most part a Brown Cow and White Russian are almost the same drink, the only difference is the strength of the drink, with a White Russian having a little more kick due to the alcohol (vodka) content.

There shouldn’t be anything on this list that surprise anyone. This list is actually quite boring and at a moments notice, and without any brain power, I could whip up one of these drinks. There are some other drinks that periodically enter the list, like the Mojito or whatever drink was on the latest episode of Sex in the City. So what is the problem? Why has this list of cocktails reined supreme for so long and what will it take to dethrone the royal family of cocktails?

The main problem is bartenders and bar owners. For a long time style counted more than taste. We can collectively blame Tom Cruise and the movie Cocktail for that. Flair bartending is great entertainment and there is no doubt that it can fill a bar and get people excited and smiling. But it can be time killer and behind the bar we need to get drinks out and fast, otherwise we’d be unemployed. The volume of drinks sold can generally increase the tip pool and the owners profits. So more drinks means more money. There are bartenders, like myself, who can generate the same amount in tips, by selling half the drinks. This is called customer service, but you need the proper attitude (i.e. no ego, just confidence) and you must be willing to listen to your guest. More on this in a future post.

So any bartender who wants to entertain will generally cut back on the types of drinks they make. They’ll throw out the muddled drinks, the blended drinks and anything with too many components. That way they can serve more drinks and get more tips. Ask for a Mojito in a busy nightclub style bar, and you’ll most likely get rum, club soda and a spoon of granulated sugar at the bottom of the glass. In some places if the bartender actually cares, they’ll say that they don’t have time and come back when it isn’t so busy.

The other issue is the quality of the drink. Many bartenders don’t have a sense of taste, nor do they care about how a drink tastes. To some, being a bartender means going out to the bar to party, but just standing on the other side of the wood. It is not perceived as an art or career, like being a chef. It is usually thought of as a job to get you through school.

To become a bartender you can walk in off the street and start making drinks. Even in fine dining establishments, the appearance of the bartender means more than their capabilities. No reputable restaurant will hire a "nobody" to work in their kitchen. And if they do, they usually start in the dish pit and slowly move up through the ranks to prep or line cook. Basically, there are no qualifications needed to be a bartender.

Once behind the bar these newly minted bartenders start generating cocktails. When a customer sits down at the bar and starts feeling brave, they may try to order something different. This newly minted bartender, doesn’t have a clue, but instead of looking in a book, (time killer) they just whip up something and serve it, usually a very strong, unbalanced thing in a glass. After the first sip, the guest is mortified by the malevolent flavour and chokes it down. Fearful of this experience, the guest will take weeks to recover from the experience. Next time they will just order a simple cocktail that, even if made poorly, still won’t taste all that bad. How can you mess up a White Russian or a Blue Lagoon? It is impossible!

The other common experience is if a guest orders a creative cocktail, the bartender will look the customer straight in the eye, say "I don’t know what that is or how to make it, how about of Pina Colada?" Very few people are going to argue, so they relent and start sipping on a Pina Colada.

To make a long story short, the problem is that customers don’t have confidence in their bartenders. It seems every bartender makes their drinks different and doesn’t really care what the drinks taste like. Ask a bartender what he truly thinks of a drink you order and you’ll probably get a "I dunno?" or a can answer designed to part you from your money. There is also downward pressure from the bar owners to sell more drinks, which increase profits, so the bartenders have less time to be creative. To be fast, the bartenders just makes the tried and true top 10 cocktails, they don’t taste bad, but they rarely taste great. The status quo will rule until bartenders become better trained and the same quality standard applied to the kitchen, applies to the bar.

10 Best Rum Cocktail Recipes for a Beach Party

Rum Signature Drinks for Destination Weddings

Made from sugar cane grown in tropical climates, rum fuels a beach party like nothing else. These 10 rum cocktails from resort bartenders around the world go beyond your standard-issue rum punch. Bonus: After the event is over, try these unique cocktail recipes at home.

“Coecoei, an Aruban liquor made from the nectar of the agave plant and invented by people on the island centuries ago, is the signature ingredient in this sweet-yet-strong tourist favorite. It adds authentic Aruban culture to destination weddings.” — Dufy Farro, lead bartender at Aruba Marriott Resort & Stellaris Casino

½ ounce Bacardi 151 rum

⅛ ounce. crème de banane

4 ounces orange juice

4 ounces cranberry juice

4 ounces pineapple juice

½ ounce Grand Marnier

1 splash of grenadine

Combine all ingredients in a cocktail shaker. Do not shake; just stir gently until ingredients are combined. Garnish with a strawberry or an orange slice.

Aruba Marriott Resort & Stellaris Casino

“The Lemon Ginger Mojito is a popular welcome cocktail in Thailand, especially for joyful celebrations, weddings and get-togethers. The ginger used is alpinia galangal, referred to as ‘Thai ginger’ because it’s so common in Thai cuisine.” — Anna Mauri, food and beverage manager, Phulay Bay, a Ritz-Carlton Reserve

Lemon Simple Syrup Ingredients

juice of two lemons

zest of two lemons

1 inch of ginger, peeled and sliced thin

1 lemon grass stem, minced

1 tablespoon lemon simple syrup

1½ ounces white rum

Make the lemon simple syrup by putting 1 cup sugar into a small saucepan. Place lemon zest over the sugar. Squeeze two lemons into a measuring cup. Top the lemon juice with water so you have one cup of liquid. Combine the liquid and the sugar, then bring to a boil over low heat, stirring until well combined. Strain the simple syrup to remove the zest. Cool completely. To make your mojito, muddle the ginger, mint and simple syrup. Add ice and lemon grass. Pour in the rum and top with the soda water. Stir well or shake in a cocktail shaker.

Phulay Bay, a Ritz-Carlton Reserve

British Virgin Islands

“This drink originated at the Soggy Dollar Bar in the BVI and captures the flavors of the Caribbean. We created the ‘Pain-gostura Killer’ with tropical fruit, angostura bitters, grated cinnamon over a hot flame and Pyrat XO Rum.” — Federico Ciampi, resort manager, Scrub Island Resort, Spa & Marina, Autograph Collection

2 ounces Pyrat XO Rum

1 ounce coconut milk and cinnamon syrup

1 ounce grapefruit oleo saccharum

3 ounces pineapple juice

1 ounce angostura or orange bitters

1 stick of cinnamon

Add first four ingredients into cocktail shaker. Shake very well and pour over ice. Gently spoon bitters on top to float and light with a match. Grate fresh cinnamon over the flame to create sparks. Finish with ground nutmeg.

“This delicious cocktail is inspired by the fun and uninhibited spirit of Brazil, but it’s made — and meant to be enjoyed — in the Mexican Caribbean. This drink will bring joy and freshness to any occasion. As we say in Mexico, ‘Salud!’” — Samuel Morales, director of food and beverage at JOYÀ by Cirque du Soleil

1 ounce Havana Club Añejo Especial rum

1 ounce Cachaça pitú

4 leaves of fresh peppermint

4 leaves of fresh basil

3 thirds of a lemon

1 ounce simple syrup

1 ounce passion-fruit puree

2 ounces lemon-lime soda

Muddle lemon, peppermint and basil in a Collins glass. Fill the glass with ice, passion-fruit puree, simple syrup, rum and cachaça. Then add lemon-lime soda and mix with a spoon. Garnish with fresh basil and a grapefruit slice.

JOYÀ by Cirque du Soleil

“Trader Vic, credited with inventing the mai tai, created the Royal Scratch Mai Tai for The Royal Hawaiian using pineapple juice. Celebrating life’s big events with a signature drink at an iconic locale is a perfect match.” — Kui Wright, head bartender, Mai Tai Bar at The Royal Hawaiian, a Luxury Collection Resort, Waikiki

1 ounce Bacardi rum

½ ounce orange curaçao

2 ounces fresh Govinda pineapple juice

½ ounce orgeat almond syrup

1 ounce fresh Govinda orange juice

½ ounce Whaler’s Dark Rum float

Pour first five ingredients in a cocktail shaker and shake to combine. Pour into a glass and float Whaler’s Dark Rum on top by carefully spooning the rum over the top of the drink. Garnish with a parasol skewered with a cherry, a pineapple wedge and a lime wedge.

The Royal Hawaiian, a Luxury Collection Resort, Waikiki

Puerto Rico

“The piña colada is a Puerto Rican classic. Sweet and tropical, it’s a perfect fit for a destination wedding.” — Brian Postle, director of romance, The Wyndham Grand Rio Mar Beach Resort & Spa

3 ounces pineapple juice

1 ounce coconut cream

Blend all ingredients with crushed ice until smooth. Pour into a chilled glass, and garnish with a maraschino cherry and a pineapple slice.

The Wyndham Grand Rio Mar Beach Resort & Spa

“The island’s first rum swizzle was created in 1932 at The Swizzle Inn, Bermuda’s oldest pub. Since opening in 1947, The Reefs has served colorful, festive and delicious rum swizzles at virtually every wedding reception.” — David Dodwell Jr., resort manager, The Reefs

1 ounce Gosling’s Black Seal Rum

1 ounce Gosling’s Gold Seal Rum

1 ounce white rum

¼ ounce Bermuda Gold liqueur

¼ ounce lemon juice

2½ ounces pineapple juice

2½ ounces orange juice

3 dashes angostura bitters

Pour ingredients together over crushed ice, then “swizzle” using a swizzle stick until a nice froth appears at the top. Garnish with an orange wedge and a cherry.

Signature Frozen Rum Punch

“Rum has played a central role in the social fabric of Antigua since the early 1900s, when rum shops were a place to gather with friends and play dominoes, a favorite island pastime. It’s only fitting that this delicious cocktail continues to be best enjoyed at special celebrations — it’s a must for island-inspired summer weddings.” — Andrew Hedley, managing director of Jumby Bay, A Rosewood Resort, and regional vice president for Rosewood Hotels & Resorts

2 ounces Cavalier Dark Rum

½ ounce freshly squeezed lime juice

1 dash angostura bitters

simple syrup to taste

Add the first four ingredients to a blender filled with ice and blend until smooth. Pour into a glass, and sprinkle a small amount of ground nutmeg over the top. Garnish with a lemon slice.

Jumby Bay, A Rosewood Resort

The Bahamas

“The different types of rum in the Bahamian national drink create an explosion of flavors, and the cocktail’s refreshing taste and appealing colors make it ideal for beach weddings.” — Prince Jennings, bartender, Grand Lucayan

1½ ounces Malibu rum or other coconut-flavored rum

1 ounce gold rum

4 ounces pineapple juice

1 ounce lemon-bar mix

4 ounces ice cubes

Combine first five ingredients in a cocktail shaker and shake to combine. Pour into a 12-ounce hurricane glass. Garnish with pineapple wedges and cherries.

New Orleans

“Pat O’Brien’s, which invented the drink, has taken to using the syrupy mix they bottle and sell — just adding rum — to make the Hurricane you commonly see in the French Quarter. We decided to take it up a notch. My lead bartender, Olga, found the original 1940s recipe in a cocktail book, and we played with it, replacing the dark rum ‘float’ with local Bayou Satsuma liqueur.” — JT Velasco, bar supervisor, Vive! at Hotel Le Marais

5 ounces Cruzan Dark Rum

1 ounce passion-fruit syrup

1 ounce freshly squeezed lemon juice

2 ounce Bayou Satsuma orange liqueur

Combine all ingredients in a cocktail shaker and shake until combined. Strain into a tall glass. Garnish with an orange wedge and a maraschino cherry, and serve over crushed ice.

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Rum Drinks Recipes

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Inspiration and Ideas

• Tips & Tricks

Good Mojito

Need a refreshing drink? Fresh-squeezed lime juice, muddled mint leaves, and sugar are the base of this Cuban rum cocktail. Club soda gives it some fizz.

Cherry Bomb

"This drink was awesome. I took it to a BBQ and everyone loved it. Will use this recipe for all get-togethers!" – Paula

Tips for Rum Cocktails

If gin is the serious drink for serious cocktails like martinis, then rum is its laid-back kid brother, just out for a really fun time.

Top 10 Rum Based Drinks

10 Tom and Jerry:

A Christmas drink consisting of eggnog, brandy and rum; Tom and Jerry is served warm and hot. To make the drink thicker and frothy, milk is added to the preparation. Kids get to drink this without alcohol content and for the adults, rum is added. This winter cocktail requires a little attention to make but is easy to prepare. The drink is served in a mug or bowl usually during winters. More info

A cocktail originating from Cuba, Mojito consists of white rum, sugar, lime water, soda water and mint. This cocktail is a popular drink with low content of alcohol and sweetness of the mint flavour. Mojito is served in a Collins glass poured over ice with standard garnish as sprig of mint which adds to the taste of the cocktail. There are many variation of Mojito in which 1 ingredient is substituted for another. A virgin mojito or a sohito is a mojito cocktail without any alcohol content. There are other fruit flavoured drinks which include mango or strawberry syrup to add taste to the drink. More info

8 Pina Colada:

A tropical drink which consists of coconut cream, pineapple juice and white rum. It is quite popular as a summer drink. Invented in 1950’s, the drink can be made without any alcohol content too. It is usually served in a goblet in a frozen style. A pineapple slice and a maraschino cherry are the standard decorator for the drink. Again, there are various variations of the drink with different proportion of the ingredients. More info

Invented during the 1940’s, the Mai-Tai consists of dark rum, curacao syrup and fresh lime juice. The cocktail became so popular as a spring/summer drink during the 1950s and the 1960s that bartenders across the world started inventing their own version of cocktail using different ingredients. The drink is served on the rocks poured over ice in a highball glass. A pineapple or a lime peel is accompanied with the drink as decorative items. More info

6 Cuba Liber:

Cuba Liber is the second most popular drink in the world. It means Free Cuba in English and became popular at the end of the Spanish American War. Made of cola, lime, and white rum; the cocktail is similar to coke-rum except for the addition of lime in the former drink. It is one of the easiest drinks to make. One just needs to add rum into an ice-filled highball glass followed by cola and a lime juice. The Cuba Liber is served on the rocks, poured over ice in a highball glass. A lime wedge is a standard garnish for Cuba Liber. More info

5 Dark N Stormy:

Consisting of main ingredients like dark rum and ginger beer over ice, this cocktail is popular in the British countries. In fact, it is sometimes called as Bermuda’s National drink. Some bartenders add lime juice to the drink to make it sweeter. Another simple drink to make, it is a popular drink usually consumed during the summers. There are many variations to the drink. In case of absence of ginger beer, simple beer is used to make the drink. The serving style of the drink is on the rocks poured over the ice in a highball glass. A lime wedge may or may not be used as the garnish. More info

4 Planter’s Punch:

Made of dark rum, grenadine, pineapple/apple juice and club soda, the origin of this drink vary from place to place. Invented in the 18th century, Planter’s Punch became popular during the 1900s. It is a strong drink but the fruit flavors make it a little sweeter. Recipes differ from bartender to bartender. Pineapple/apple is sometimes substituted for lime juice; rum can be light, dark or gold. Sometimes all three are used in a single drink. Served in a highball glass, a maraschino cherry is the optional garnish of this cocktail. More info

3 Flaming Dr. Pepper:

A flaming cocktail made of amaretto, rum and beer; this cocktail was invented during the 1960s. The preparation of this drink is a little complex as it requires perfect measurements of different ingredients. After pouring ¾ amaretto and rum in a shot glass, the glass is ignited after which beer is added to extinguish the fire. The drinker has to quickly consume the drink after this. This cocktail tastes like a soft drink by the name of Dr. Pepper but Dr. Pepper is not an ingredient of the cocktail. More info on Wikipedia

2 Daiquiri:

Popular since 1940’s, the contents of a traditional daiquiri include rum, sugar syrup and lime. The drink is named after a village in Cuba with the same name. A simple daiquiri is made by adding sugar syrup in a glass followed by lemon juice and light rum. There are different variations of a daiquiri. It is usually served straight up without ice in a cocktail glass. The standard garnish accompanying the drink is a slice of a half lime. More info

Consisting of light rum, grenadine and lime juice, Bacardi originated in the US. It is many times confused with daiquiri due to similar ingredients. It is usually served before dinner. The drink is served in a cocktail glass with lime as a standard garnish for the drink. It has varied recipes by different bartenders around the world. More info

Top Cocktails

Cocktails with the highest average score

Not too sweet, not too sour - just super pleasant. Worth the extra effort to make.

Turn the classic on its head for your Derby party! Finally a julep to enjoy any time, instead of enduring for the yearly Run For The Roses. Mysterious/notorious components for conversation starters.

Strong, sophisticated, perfect for sipping.

Great and refreshing drink for parties

Light and refreshing

A beautiful balance of sweet, sour and bitter. Easy to prepare. The Amaretto is sweet enough to not need any added sugar. Wow!

This cocktail is strong yet nice to taste.

Rum and ginger is a marriage made in heaven!

Sounds like a dream come true. Another of my pre dinner cocktail.

Sweet, peachy, and refreshing

Cocktails with the most page views

1. Sexy Alligator (380969 views)

A refreshing shooter that is 'UGLY' to look at but tastes a treat.

Several variations of this very popular drink exist. This is my favorite.

A popular but strong drink from the Philippines.

A delicious and very nice-looking drink from Hawaii.

The zombie is popular among young crowds. It's delicious and packs a very strong alcoholic content. This drink is dangerous, after 2 of them you'll likely walk like a zombie.

A more potent orgasm.

The genuine recipe invented in the Long Bar of the Raffles Hotel in Singapore

Short for Adios Mother Fucker. A very potent cousin of the Long Island Ice Tea

A refreshing tropical drink

Or 'Long Island Iced Tea' : A very popular long drink.

Cocktails with the most votes

1. Mojito 8.8/10 (76 votes)

The official Cuban drink. Excellent and refreshing!

One of the most beautiful cocktails!

Several variations of this very popular drink exist. This is my favorite.

A famous derivative of the Black Russian cocktail. The favored beverage of "The Dude" character in The Big Lebowski!

Saltiness, sweetness and sharpness all at once. A sweetened version of one of the most classic cocktails.

Or 'Long Island Iced Tea' : A very popular long drink.

The original and true Margarita recipe. The orange liqueur it contains being the only sweeteness it needs.

A Girly Martini for Sex in the City fans

Some would call the Manhattan the most classic cocktail, or the King of Cocktails.

10 Classic Cocktails

Meet the timeless standards of the cocktail playbook. Mix up these classic adult beverages for your next party or home happy hour.

1) Martini (Gin, vermouth)

Sometimes made with vodka, this is a classic, clear, and very strong cocktail. Serve chilled in (you guessed it) a martini glass.

Classic Martini with Olive | Photo by Meredith

2) Manhattan (Rye whiskey, vermouth)

Similar to the martini, but with a touch of sweetness. This 100-year-old cocktail can also be made with bourbon. Serve in a martini glass or a short tumbler--always chilled.

Photo by Meredith

3) Bloody Mary (Vodka)

Usually served at breakfast or brunch, the Bloody Mary is easy to customize depending on how strong you like your drinks--and how much spice you can handle. Serve over ice in a tall glass with the vegetable garnish of your choice.

Photo by Meredith

4) Margarita (Tequila, triple sec)

A sweet party drink that's easy to make in batches. Blend in some fruit for extra flavor. You can serve in special rounded margarita glasses or whatever's handy (serving in a mason jar is increasingly popular).

Photo by Meredith

5) Old Fashioned (Whiskey)

A sweet, sophisticated cocktail that's simple to make and goes down smooth. Serve over ice in a short tumbler (also known as an Old Fashioned glass).

Photo by Meredith

6) Mojito (White rum)

A refreshing Cuban classic made with fresh mint. Sweet and fruity on hot summer days. Serve over ice in a tall glass.

Photo by Meredith

7) Daiquiri (Rum)

An easy, sweet, and slushy blender drink. Serve in a chilled martini or margarita glass.

Photo by Meredith

8) Gin and Tonic

The good 'ol G&T is a dead-simple summer drink, and a good reason to stay stocked up on fresh limes. Serve over ice in a short tumbler.

Photo by Meredith

9) Screwdriver (Vodka)

Also called vodka and orange juice, because that's all it is! Easy to make as weak or as strong as you like. Typically served at breakfast or brunch in a tall glass over ice.

Photo by Meredith

10) Gimlet (Gin)

A classy Gin and sweetened lime juice (Rose's is the most common brand). Also sometimes made with vodka. Serve in a martini glass or short tumbler.

Photo by Meredith

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Rum Cocktails

Now THIS Is How You Celebrate National Rum Day

August 16th is National Rum Day, and to celebrate we're sharing the best recipes for some of the most classic rum cocktails out there, courtesy of UK-based Global Rum Ambassador Ian Burrell. What better way to soak up the last rays of summer than by conjuring tropical islands by stepping up your exotic cocktails game? And how do you do that? By knowing a little bit more about rum, of course.

From perfecting the amazingly refreshing and simple rum mule seen in the video above (a welcome stand in for your usual rum and Coke) to being able to make a classic rum daiquiri for your date (no, you don’t need a blender), there are a few key drinks you should know how to make in order to transform any ordinary summer drinking event into a tropical island-inducing experience. And the magic component in all of them? Rum, my friends.

The Old Fashioned Created in the early 1800s, this drink embodies the original use of the word "cocktail," also referred to at the time as a "bittered sling": muddling sugar with bitters, then adding alcohol. Whether you're offering it to your more sophisticated friends as a night cap or making yourself a stiff drink when you've ended the date at your place, this guy distinguishes the men from the boys.

The Daiquiri

So much more simple than you'd imagined, the classic daiquiri was supposedly invented by an American mining engineer in Cuba at the time of the Spanish-American War (Daiquiri is also the name of a beach on the island). Sounds like he needed a good, stiff drink.

The Mai Tai This delicious cocktail became increasingly popular in the 1950s and '60s; today, it's synonymous with Tiki culture both past and present. That's because it was (supposedly) invented when a bartender created it one afternoon for some friends who were visiting from Tahiti; one of those friends tasted it and cried out: "Maita'i roa ae!" (Literally "very good!" in Tahitian). We couldn't agree more.

Global Rum Ambassador Ian Burrell has worked in the drinks trade since 1990. He launched UK RumFest in 2007; the festival showcases more than 400 rums produced by a variety of distilleries. Find him on Twitter @Rum_Ambassador.

Top 10 Cocktails

Worldly vodkas, Jamaican rums, regional tequilas and grained whiskeys in the hands of a creative mixologist are the inspirations for luscious libations. We’d like to introduce you to our Top 10 masterpieces. Each is handcrafted to expand your horizons in tempting new ways.

Vodka-Based Cocktails

Vodka – an icy, clear liquor typically made from the grain of potatoes – was first produced in Northern, Central and Eastern Europe. It's the perfect choice for infusions and the base upon which dynamic cocktails are built around the world.

Ultimate Cooler

What flavor is your sunset? Swirling together passion fruit puree, watermelon and cranberry juices, and Grey Goose vodka. This tantalizing layered cocktail looks like the twilight sky in a glass.

Conjure up a day on a Tahitian beach and say “oui” to this tantalizing combination of the French liqueur Cointreau, plus Skyy vodka, melon liqueur, sweet and sour, and tangy pineapple that will magically sweep you away.

Paradise Punch

The perfect poolside libation, one sip of this refreshing blend of Absolut vodka, Southern Comfort and Amaretto splashed with grenadine, tart limes and the silky sweetness of pineapple and orange juice will whisk you into paradise. Just add some new friends and the sun-drenched Caribbean coast.

Tequila-Based Cocktails

When your palate is ready to celebrate south of the border, a tequila-based cocktail will take you there! These uniquely spirited drinks will instantly transport you to a sailboat off Cabo or onto the pure white sands of Acapulco.

24K Gold Rita

Strike it rich with this masterful blend of tart and sweet. This citrusy margarita, containing expertly aged 1800 tequila, Cointreau and exotic orange Grand Marnier, is the perfect accompaniment to a night of salsa dancing or some late-night downtime under the stars.

Rum-Based Cocktails

The diverse hues of rum arise from the barrel aging of fermented sugarcane juices and/or molasses. This spirit is synonymous with Caribbean celebrations. Hoist one of our rum-based specialties and chart a course for adventure.

Dirty Banana

Utterly a-peel-ing, this tantalizing concoction blends banana, chocolate and coffee flavors with a dash of vanilla and a smattering of chocolate sprinkles, transporting you to a rum-soaked day on golden-sand beaches. So good, you’ll be swinging from the trees.

Classic Mojito

One sip of this cultural icon and you’ll be poolside in Havana with Hemmingway. Our genuine mojito pays homage to its 16th-century Cuban roots with a spirited mix of Bacardi rum, fresh mint, sugar syrup and lime juice. Carefully muddled, it’s topped off with refreshingly crisp club soda.

Captain's Bounty

Discover the treasure of the tropics and reward yourself with this heady concoction of Bacardi Limon rum, Bacardi Oakheart rum, Cruzan Dark rum and Malibu rum, boosted with the fragrance of crushed tropical fruits and the fizzy sweetness of Coca-Cola.

Strawberry Daiquiri

The flavor of summertime in a glass, a daiquiri is traditionally made with light rum, sweet strawberries and a tart lime sting. One sip of this indispensable essence of vacation brings a smile to your sun-kissed lips.

Mucho Mango

Legend tells that a magpie flew to the heavens to bring a mango seed to earth. The juice of this celestial fruit, artfully blended with Bacardi and Malibu rums, creates a drink that’s simply divine.

Whiskey-Based Cocktail

Whether you’re cuddling up with a good book in your room or warming up with friends on an evening of smiles and conversation, what better companion is there than a coffee with whiskey. Top it off with a dollop of cream or a sprinkle of nutmeg for a little extra luxury.

Nutty Irishman

Gaze out over the glaciers as the last of the sun beams through the frosty air, while enjoying this robust and warming beverage that combines the woodsy notes of Irish whiskey with the sweetness of Frangelico hazelnut liqueur and rich, aromatic coffee.