Tonight bar patrons will be ordering up their favorite rum cocktails in honor of National Rum Day, but how do they choose a spirit brand? There are a variety of light rums, darkrums, and spiced rums, from all over the world that stand out as a complimentary bases for the cocktail of your choice.

If spiced is your rum of choice, look no further than Sailor Jerry Spiced Rum. It is a Caribbean Rum blended with 100% natural spices and flavors. Truly spirited by the Americana lifestyle, Sailor Jerry Spiced Rum was inspired by the American tattoo legend Norman ‘Sailor Jerry’ Collins. Sailor Jerry Spiced Rum embodies the independent spirit and unapologetic attitude of the rum’s namesake who was noted for saying “My work speaks for itself.” Like Norman Collins, Sailor Jerry Spiced Rum is bold and smooth. The same can be said for this Heavy Punch Rum Recipe:

 

Heavy Punch RumSalior Jerry Rum cocktails

1½ parts Sailor Jerry Spiced Rum

1 part fresh pineapple juice

½ part port

½ part sugar syrup

½ part fresh lime juice

4 dashes of aromatic bitters

 

 

 

 

 

Flor de Caña Pina Colada

Sailor Jerry Rum Pina Colada

Sailor Jerry Rum Pina Colada

 

Light and dark rums can create a very different taste profile for cocktails. For example, Flor de Caña 4 White offers a dry and smooth taste with hints of coconut and lychee while Flor de Caña 7 has a richer flavor profile of fig, vanilla, and oak. Try the 7 year old in this Pina Colada recipe:

 

 

2 ½ parts FDC 7 Rum

3 parts pineapple juice

1 part coconut cream

 

 

 

 

 

 

 

 

 

SPICED MOJITO

Muddle ginger with lime wedges, mint and sugar syrup in a highball glass.  Fill with crushed ice and add other ingredients. Churn and top with more ice.  Garnish with a mint sprig.

Sailor Jerry Mojito

Sailor Jerry Mojito

3 parts Sailor Jerry Spiced Rum

1 part sugar syrup

4 lime wedges

5-8 mint leaves

Small slice of fresh ginger

Dash of aromatic bitters

 

 

 

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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