Rum

So many classic drinks rely on rum: the piña colada, dark 'n' stormy, mai tai and mojito, just to name a few. And rum doesn't discriminate based on season. Icy daquiris and crowd-pleasing rum punch are perfect for summertime get-togethers, while hot buttered rum can expertly warm you up on a chilly fall or winter night. No matter which rum is your favorite (and there are plenty of varieties), Food & Wine's guide give you tons of ideas for your next cocktail.

Most Recent

Frozen Curry-Banana Daiquiri

Embrace the curry in this frozen drink from Liam Odien at The Corner Door in Culver City, California; it adds subtle intrigue without going too far into savory territory. Fresh, ripe banana and rum fill out the base notes without getting too sweetly rich. This recipe calls for Atlántico rum, but any rich dark rum will work well—Diplomático Reserva Exclusiva or Bacardí Reserva Ocho are also delicious. Whichever rum you choose, be sure to store it in the freezer to help keep the drink slushy.
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Strawberry-Rum Coolers

The joyful laughter that comes from sitting around the BBQ pit, under the sun, wiping your brow, sipping a refreshing drink is all about the love of food, family and friends, and reverence for the cook. It’s hard not to be dutiful to the person cooking for you, “Is there anything you need?” When I’m the one wearing the cook’s hat, I want something cold, boozy, and delicious. And delicious is what this drink is. It’s the kind of drink that upon first sip seems to stop the sun’s rays in their tracks and makes the breeze feel somehow cooler. That’s called refreshment. Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
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Canchánchara Cocktail

Before the mojito or the daiquiri, Cubans drank this Canchánchara Cocktail. Photographer Romulo Yanes shares his father’s favorite recipe, featuring honey, lime, and (what else?) Cuban rum.   Slideshow: More Rum Drink Recipes
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22 Punch

The orange-cinnamon syrup that sweetens this potent cocktail also is delicious in a mug of tea and over vanilla ice cream. Slideshow: More Punch Recipes
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Pirate Mary

I have always proclaimed that my favorite parts about the Pirates of the Caribbean films have been Keira Knightley, and apart from the obvious reasons, her character is interesting because we know right off the bat how badly she wants to be a pirate. This spin-off has got my sweet tooth in mind. I love coconut water, fresh pineapple juice, yellow tomatoes, and, you guessed it, great rum! Please note that you will have to break out a nice juicer to acquire these fresh ingredients. The pineapple steps out upon first sipping, while the pepper does a fine job of balancing the back end by drying out the cloying sweetness. Swashbuckle this already. It’s a Bloody good mutiny! —Brian Bartels Reprinted with permission from The Bloody Mary, copyright 2017 by Brian Bartels. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright 2017 by Eric Medsker Slideshow: More Cocktail Recipes
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Hurricane Cocktail

The secret to this classic New Orleans cocktail from Kingsley chef Roxanne Spruance is the rum-trifecta. The different aromatics, alcohol proofs and colors of the dark rum, light rum and the 151 rum give this party cocktail more depth. Slideshow: More New Orleans Cocktail Recipes
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More Rum

PDT/Crif Frozen Piña Colada

Jeff Bell of PDT in Manhattan says a piña colada is his guilty-pleasure drink. He makes this superfresh, pineapple-y version in a slushie machine at Crif Dogs, the hot dog joint next to the bar. In place of the typical overly sweetened cream of coconut, Bell blends coconut water and coconut puree (available frozen at specialty markets). Slideshow: More Easy Cocktail Recipes
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Desk Job

"This drink is like a really bitter, dense rum and Coke -- it would be my go-to happy hour cocktail if I had a desk job!" says Donny Clutterbuck, head bartender at Cure in Rochester, New York. Slideshow: More Easy Cocktail Recipes This recipe originally appeared in the Food & Wine 2016 Cocktails book.
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