National Rum Day is Friday, August 16th and with that comes a great reason to enjoy a few late summer cocktails. Take a look at the cocktail recipes below, gather a few friends and mix up some refreshing drinks on National Rum Day (or any day!)


Spicy Sandia Margarita

  • 2 Oz. Tanteo® Jalapeño Tequila
  • 1 Oz. Watermelon Puree
  • 1 Oz. Fresh Lime Juice
  • 1/2 Oz. Agave Nectar (or simple syrup)

Directions: Combine ingredients in a shaker with ice. Shake well and strain into a Tanteo Jalapeño salt-rimmed cocktail glass. Garnish with a jalapeño slice and a watermelon slice.


Summer of Tiki

  • 1.5 ounce of Zaya Rum
  • ½ ounce of Templeton Rye 4 year
  • ¾ ounce of lime juice
  • 1 ounce of pineapple juice
  • ½ ounce of simple syrup
  • ½ ounce of cinnamon syrup

Directions: Add all ingredients into a shaker except the Templeton Rye. Shake then strain into a pilsner glass with crushed ice. Float Templeton Rye on top. Garnish and Enjoy.


Moroccan Summer ~Gil Grosman @ Local 92 NYC

  • 2oz Zaya Rum
  • ¼ oz Cynar
  • ¾ oz Fresh Lime Juice,
  • ¾ oz Moroccan Tea Syrup (house-made)*
  • 2 Dash Orange Bitters
  • Pinch of Salt,
  • Fresh Mint and Dehydrated Lemon & Lime

Place all the ingredients in a shaker tin and shake vigorously. Strain over ice and garnish with mint, lemon/lime.

*For 32oz of Moroccan Tea Syrup:

  • 6 gr’ Cardamom tea
  • Fresh mint leaves
  • 500 gr’ hot water
  • 500 gr’ Demerara sugar


The Drifter

  • ½ part Fernet-Branca
  • 1 ½ part spiced rum
  • 1 part pineapple juice
  • ½ part simple syrup
  • 2 dashes Angostura Bitters

Directions: Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a fluted Collins glass. Garnish with pineapple fronds and 4 drops of bitters.

Brancamenta-Palermo-_-Photo-Credit-Donaven-Doughty-Callow-Lens.jpg Photo Credit: Callow Lens

Palermo ~ By Justin Pasha, The Cup Bearer

Mix up at home or try at the Greenwich Polo Club (CT) on 8/25, 9/1 or 9/8

  • 0.25 part Brancamenta
  • 1.75 parts Bourbon
  • 1 part Lemon juice
  • 0.75 parts Simple Syrup
  • Garnish with mint