From South Beach to Brickell, we’ve got you covered this National Rum Day on August 16. Here’s where to go and what to order across Miami.
1. Mokai’s Cuca Frozen Caipirinha
What’s in it: Cuca Fresca Cachaca, lime juice, simple syrup and ice.
Where to get it: 235 23rd St, Miami Beach
2. The Carillon’s Lou Walters
What’s in it: cherry and ginger liqueurs, lime juice, orange blossom honey and Aqua Fauba.
Where to get it: 6801 Collins Avenue, Miami Beach
Did we mention: you can enjoy your cocktail (and several other ‘holistic’ rum-infused drinks) with a mani/pedi treatment. The total package is 80 minutes for $113.
3. Segafredo Brickell’s Fresh Lychee Mojito
What’s in it: fresh lychee, Bacardi Light, fresh lime juice, mint (try it frozen).
Where to get it: 1421 S Miami Ave, Miami
4. Katsuya’s Watermelon Cucumber Mojito
What’s in it: Bacardi Rum, crushed watermelon, cucumbers, fresh mint and lime juice.
Where to get it: 1701 Collins Avenue, Miami Beach
5. Pisco Y Nazca’s Proper Rum & Coke
What’s in it: Ron Cartavio Black, Coca-Cola, cherry & chocolate bitters
Where to get it: 8405 Mills Drive, #260, Miami
6. El Patio’s Queen Bee
What’s in it: Brugal Rum, mango and pineapple infused, muddled limes, mango, peach, and mint, splashed with ginger ale and shredded coconut topping.
Where to get it: 167 NW 23rd Street, Miami
7. Il Mulino’s Something With Cucumber
What’s in it: Atlantico Private Cask Rum, Bianco vermouth, cucumber-mint cordial, fresh lime (just $8.50 during happy hour)
Where to get it: 840 1st Street, Miami Beach
8. Apothecary 330’s Hemingway Daiquiri
What’s in it: Brugal dry rum, Luxardo maraschino liqueur, grapefruit, fresh lime.
Where to get it: 330 Himmarshee St #101, Fort Lauderdale
9. PM Fish & Steak House’s ‘Mi Viejo’
What’s in it: Flor de Cana 7 yr Rum, Muddle Figs, Honey, Splash of Fantasia extra Brut.
Where to get it: 1453 S Miami Ave, Miami, FL 33130
10. Nai Ya Ra’s Ko Mak Colada
What’s in it: Flor de Cana Silver, pineapple, coconut water, egg white.
Where to get it: 1854 Bay Rd, Miami Beach, FL 33139
11. DIY: The Cuban Sazerac
What’s in it: 2 ounces of Cana Brava 7-year rum, 1/4 ounce of plantain syrup, 2 dashes of Peychaud’s barrel-aged bitters, Hersaint Legendre.
How to make it: Chill a rocks glass with ice. Separately stir rum, syrup, and bitters with the ice cubes until cold. Discard the ice from the rocks glass and coat with Herbsaint. Then strain the drink into the glass. Twist a lemon peel slightly over the cocktail.
Recipe via Alan Walter, New Orleans
12. Punch’s Pineapple Mojito
What’s in it: fresh pineapple puree, pineapple infused rum, lime and macerated mint.
Where to get it: 5580 NE Fourth Ct., Miami
13. DIY: Cruzan Rum’s Black Diamond Swizzle
Cruzan® Black Diamond Swizzle
What’s in it: 1 1/2 ounce of Cruzan Black Strap Rum, 1/2 ounce of Bitter Red Liqueur, 3/4 ounce of fresh lime juice, 1/2 ounce of simple syrup, 2 fresh strawberries.
How to make it: combine the ingredients and shake, then strain over ice. Add the fresh strawberries for garnish.
Recipe by Jane Danger, NYC
14. KYU’s Mojito Posh Nosh
What’s in it: rum, shiso & mint leaves, fresh lime and lychee juice
Where to get it: 251 NW 25th St, Miami
15. Makoto’s Lemongrass Cooler
What’s in it: Bacardi limon rum, cilantro, lemongrass, lemon, soda
Where to get it: 9700 Collins Ave, Miami Beach
16. DIY: Bacardi 8 Old Fashioned
What’s in it: 2 ounces of Bacardi 8 Anos Rum, 1 teaspoon of sugar, 2 dashes of Angostura Aromatic bitters, 1/2 ounce of water, and an orange peel for garnish.
How to make it: In an Old-Fashioned glass, pour in the sugar, water and Angostura Bitters. Combine everything with a bar spoon (or muddler), add the BACARDÍ 8 Años. Fill the glass 3/4 of the way with large ice cubes and stir repeatedly, around 10 stirs. Top with a little fresh ice. Cut a piece of orange peel and squeeze over the cocktail before dropping it into the drink.
Where to get it: served at Bulla, Tap 42, Tarpon Blend, American Social, The Bar, Dolores, Novecento, Ball & Chain, and Copper 29.
17. Facundo Paraiso
What’s in it: 2 ounces of Facundo Paraiso
How to make it: serve neat. That’s all!