Rum Cocktails
Explore rum cocktails made with white rum, dark rum and a variety of tropical, citrus and refreshing ingredients. Choose a recipe below to see the ingredients, measurements and step-by-step preparation.
See what you can make
Add the ingredients you have at home to My Bar and Drinks On Hand will show you which of these cocktails you can make right now — and which ingredients you’re still missing for the others.
Add ingredients to My Bar →Rum cocktail recipes
Dark 'n' Stormy
Dark rum layered over spicy ginger beer and lime.
El Presidente
An elegant Cuban rum cocktail with dry vermouth, orange curaçao and a touch of grenadine.
Hemingway Special
A dry and citrus-forward Cuban rum cocktail with grapefruit and maraschino liqueur.
Hurricane
A bold New Orleans rum cocktail with passion fruit and citrus flavors.
Mai Tai
A complex tiki classic balancing rum, lime, orange and almond.
About rum cocktails
Rum is used in a wide range of cocktail styles, from simple refreshing highballs to complex tropical drinks. White rum is often lighter and cleaner in character, while dark rum can contribute richer flavors, allowing rum cocktails to range from bright and citrusy to deep and full-bodied.
What mixes well with rum?
Lime is one of the most useful partners for rum and appears throughout classic rum cocktails. It provides the acidity in the Daiquiri and Mojito, while also balancing richer or more complex drinks such as the Mai Tai and Zombie.
Rum also works naturally with tropical fruit, spice and carbonation. Pineapple juice appears in the Piña Colada and Zombie, cola creates the familiar Cuba Libre, and ginger beer gives the Dark 'n' Stormy its spicy, refreshing character.
Rum cocktail styles to explore
Some of the best-known rum cocktails are simple and refreshing. The Daiquiri balances rum, lime and sweetness, while the Mojito adds mint and soda water. The Cuba Libre takes another straightforward approach by combining rum with cola and lime.
Tropical rum cocktails can be richer and more layered. The Piña Colada combines rum with pineapple and coconut, while the Mai Tai uses citrus, orange curaçao and orgeat. The Zombie brings multiple rum styles and several modifiers together in a more complex recipe.