No tropical vacation would be complete without a Piña Colada in your hand. While pineapple juice and coconut are the stars of this classic cocktail invented in Puerto Rico, it’s rum that gives it that special kick. Great for making piña coladas, mai tai, daiquiris, and more, rum is a sweet-flavored alcohol that will transport you to the tropics.

National Rum Day is Monday, August 16, making it the perfect time to make some of your favorite rum cocktails. Initially dubbed “kil devil” due to its high alcohol level and less-than-savory flavor, the method of fermenting and distilling molasses got gradually more complex, and the spirit much more pleasant. Today, this versatile spirit is used in inventive forms for many to enjoy. From classic piña coladas and refreshing daiquiris, to a tropical twist on a margarita, here are 12 easy rum cocktails to try today—or all year round. 

Guava-Colada

Ingredients:

• 1.5 oz Santa Teresa 1796 
• .75 oz Lime Juice 
• .75 oz Guava nectar/juice 
• .75 oz Coco Lopez Coconut Cream 

Preparation:

1. Combine all ingredients in tin.
2. Add ice.
3. Shake.
4. Strain. 

Piña Colada

Ingredients:

• 1.5oz Cutwater White Rum
• 1oz float Bali Hai Tiki Dark Rum
• 1.5oz Fresh Pineapple Juice
• 1.5oz Coconut Syrup
• .5oz Fresh Lime Juice

Preparation:

1. Add all ingredients except Bali Hai Tiki Dark Rum to a cocktail shaker. 
2. Add crushed ice and give the tin a quick shake then pour into a rocks glass. 
3. Add more crushed ice and float Bali Hai Tiki Dark Rum. 
4. Garnish with 3 pineapple fronds and a flower

Cruzan Rum Watermelon Daiquiri

Ingredients:

• 1 part Cruzan Aged Dark Rum
• 1 part DeKuyper Pucker Watermelon Schnapps
• 2 parts Sour Mix
• Watermelon Wedge

Preparation:

1. Blend with ice and serve.
2. Garnish with a watermelon wedge

Strega Daiquiri

Ingredients:

• 15 ml. Liquore Strega 
• 45 ml. White Rum
• 30 ml. Lime Juice
• 20 ml. Brown Sugar

Preparation:

1. In a shaker add lime juice and sugar.
2. Swirl the bar spoon until the sugar has melted completely.
3. Only then add the alcoholic parts.
4. Shake well until the surface of the shaker is frozen and pour into a glass. 

Pineapple Rum Rush

Ingredients:

• 1.5  oz. Captain Morgan Original Spiced Rum
• 3 oz. Pineapple Coconut juice 
• ½ oz lime juice 
• Top with Ginger ale

Preparation:

1. Add pineapple coconut juice, Original Spiced Rum, and lime juice to a glass.
2. Pour half the pitcher mixture into each glass and top each glass off with half of the ginger ale.
3. Garnish with pineapple wedges, a slice of lime, and a pineapple leaf.

Zaya Mai Tai

Ingredients: 

• 1 oz. Zaya Rum 
• 1/2 oz. White Rum 
• 1/2 oz. Overproof Rum 
• 1 oz. Lime Juice 
• 3/4 oz. Orange Curacao (or Triple Sec) 
• 3/4 oz. Orgeat 
• 2-3 Dashes Angostura Bitters
• Splash Pineapple Juice (optional) 
• Ice (for shaking) 
• Crushed Ice (for serving) 

Preparation:

1. Combine all ingredients except the Zaya rum in a cocktail shaker.
2. Shake well with ice.
3. Strain into your Tiki glass.
4. Fill with crushed ice.
5. Add a float of Zaya rum on top.
6. Garnish with a mint sprig, lime & an umbrella.

Cruzan Rum Mango Rum Margarita 

Ingredients:

• 1 part Cruzan Mango Rum
• 1 part DeKuyper TripleSec Liqueur 
• ½ part Lime Juice
• 1 part Mango

Preparation:

1. Puree the mango.
2. Add mango to ingredients, shake over ice, strain and serve in a margarita glass.

Sliced Apple Mule

Ingredients:

• 1.5 oz. Captain Morgan Sliced Apple
• 4  oz. Ginger Beer
• Lemon Wedge for garnish 

Preparation:

1.  Pour Captain Morgan Sliced Apple and ginger beer into a tumbler glass over ice.
2. Garnish with lemon.

Zaya Mojito

Ingredients: 

• 4 to 5 Mint Leaves 
• 1/2 oz. Simple Syrup (2:1) 
• 3/4 oz. Lime Juice 
• 1 1/2 oz. Zaya Rum 
• Soda water
• Cubed ice 

Preparation:

1. Add mint leaves to a Collins glass.
2. Add lime juice & a dash of soda water.
3. Gently muddle for several seconds.
4. Add simple syrup, rum & ice.
5. Top with soda water & give it a gentle stir.
6. Garnish with a sprig of mint & lime. 

Sail Me Back Home

Ingredients:

• 1.5 oz. Santa Teresa 1796 
• .5 oz.  Simple syrup 
• 1 oz. Lime Juice  
• 1.5 oz. Ginger beer  
• 2 chunks of pineapple 
• Pinch of granulated cinnamon  

Preparation:

1. Muddle pineapple in a shaker.
2. Add the rest of ingredients, shake with ice, and double strain over ice in a glass top with ginger beer. 

Spicy Mango Daiquiri

Ingredients:

• 1.5 oz Santa Teresa 1796 
• 1 oz Lime Juice 
• .5 oz Monin Mango Syrup 
• 1-2 dash Scrappy’s Hellfire Bitters 

Preparation:

1. Combine all in tin.
2. Add ice.
3. Shake.
4. Fine strain in chilled glass.  

Zaya Painless Punch

Ingredients: 

• 2 oz. Zaya Gran Reserva 
• 2 oz. Pineapple Juice 
• 1 oz. Orange Juice 
• 1 oz. Cream of Coconut 
• Ice (for shaking) 
• Crushed Ice (for serving) 

Preparation:

1. Combine all ingredients in a cocktail shaker.
2. Shake extremely well with ice.
3. Strain into a Tiki glass.
4. Fill with crushed ice.
5. Garnish with a mint sprig, slice of pineapple, and metal straw.
6. Sprinkle with a dash of cinnamon & ignite.