Rum is the third most popular spirit in the United States, so it’s no wonder that it has its own holiday. Raise your glass in celebration on Aug. 14, National Rum Day.

In honor of this occasion, some of Philly's hottest bartenders shared their favorite rum recipes and how to pick the perfect rum.

Square 1682 lead bartender Christian Diaz knows a thing or two about picking out a good quality rum without breaking the bank.

Here are his tips:

First, stay away from anything that’s artificial. If you want to add depth of flavor to a cocktail there are plenty of ways to do that. For more authentic flavors, try infusing your liquors and using fresh and real ingredients.

Secondly, the older the better. As the rum ages in a barrel, it starts to pick up vanilla notes. Be careful though, as it ages the price on the bottle tends to rise.

Finally, pricing. Right now, rum is very affordable. With whiskey prices skyrocketing out of this world, now is the time to buy rum.

Stay in the ballpark of $20-40. Feel free to splurge when you find something that you’ve read about and really been wanting to try. Pro Duty Free Stores at the airport are a great place to find some gems.

DRINK RECIPES

Havana Mule

Courtesy of Priscilla Molina Chris’ Jazz Café Beverage Manager

4 oz ginger beer

1.5 oz Barcardi Lime Rum

1 teaspoon lime juice

Fill a glass or copper mug with ice. Crushed ice is traditional, but any kind will do. Add rum and lime juice. Add ginger beer and fill to the top. Stir and serve!

Rum Punch

Courtesy of Andrea Hoover, Ocean Prime Beverage Director

1.5 oz. Don Pancho 8 Year Rum

.25 oz. Ancho Reyes Chile Liqueur

.25 oz. Orchard Apricot Liqueur

1 oz. Fresh squeezed orange juice

.5 oz. Fresh squeezed lime juice

.5 oz. Simple syrup

5 drops Bitter Truth Chocolate Bitters

Combine all ingredients in a mixing glass. Add pellet ice to mixing tin. Shake to combine. Strain over 3 pieces of crushed ice into cocktail glass.

Classic Hurricane

Courtesy of Lou DiNunzio, Rex 1516 Beverage Manager

2 oz. dark rum

2 oz. light/white rum

.5 oz. house-made grenadine

1 oz. orange juice

1 oz. lime juice

1 oz. cranberry juice

Shaken, and strained into a hurricane glass over ice. Have fun with garnish — any configuration of fruit on a skewer and a cocktail umbrella is festive, orange twist if you're going for elegance.

Phoeñix Colada

Courtesy of Matt Giarratano, Bluebird Distilling Bar Manager

1.5 oz. Coconut-infused Bluebird Distilling Sugarcane Rum*

.5 oz. Bluebird Distilling Four Grain Bourbon

1.5 oz. Pineapple Juice

.5 oz. Demerara Syrup

1 dashes Tiki Bitters

Ginger Beer

Combine all ingredients except ginger beer. Strain and top with Ginger Beer. Garnish with pineapple chunks and nutmeg.

*To make coconut-infused rum: combine one 750mL bottle of Bluebird Distilling Sugarcane Rum and four cups of flaked coconut in a nonreactive container, like a large mason jar. Let it set for four days, then strain out solids through a fine-mesh strainer.

Coffee Black (Fun Fact this cocktail was named after Andre 3000’s character in “Semi Pro”)

Courtesy of Ryan Fenton, Germantown Garden General Manager

1 oz. Myers Rum

.5 oz. Frangelico

5 oz. Chilled cold brew

Expressed Lemon peel

Combine all ingredients in a mixing glass. Shake to combine. Pour into your favorite cocktail glass.

jperry@phillytrib.com (215) 893-5749

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