What better way to embrace the last bit of summer than to celebrate National Rum Day on August 16th? Below, you’ll find some recipes for traditional and non-traditional rum cocktails from the folks at with Flor de Caña‎, celebrating 125 years of production of family-owned, award-winning Nicaraguan rum. Flor de Caña premium and super premium rums are distilled and crafted from estate-grown sugar cane at Flor de Caña’s fully self-sustaining facility in Chichigalpa, Nicaragua.

The following interesting tidbit about rum and Nicaragua appears in my friend, Richard Foss’ Rum, A Global History:

In 1933, the year in which, right as Americans were repealing Prohibition, a small fire at a neighboring lumberyard spread to the warehouse on the Thames in an area known as Rum Quay, where 6,500 of wooden barrels stored three million litres of liquor, burned for four days. “The firemen trying to fight the blaze were made tipsy by the fumes. The amount lost was equal to the production of Barbados at the time…. Nicaragua, which produced some excellent rums, probably had some extra product to put on the market [that Fall, as then president Carlos Jarquin], in a break with tradition ordered that none of the parties were to provide voters with free rum at polling places. Its hard to tell if the voting turnout that year was so low because of this” or other forces at work.

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To explore more on the subject of rum, make National Rum Day your excuse to order a copy of Rum, A Global History, a truly fascinating look at origins of rum, from the Caribbean to the USA, to Europe, globally in India, Australia, and South America and beyond. Richard also looks at “Rum’s Fall from Grace” and resurgence as the Temperance movement, wars and religion effected consumption, and is chock-full of interesting information, even a list of rum museums.

The Ultimate Piña Colada

Image by Flor de Caña
Image by Flor de Caña

2.5 parts Flor de Caña 7 Rum
3 parts pineapple juice (we recommend you make your own, see video)
1 part homemade organic coconut cream (see method below)

Method: Coconut cream is what rises to the top of a can of full fat coconut milk when it’s chilled, just like regular cream in a bottle of pasteurized milk. To “harvest” the coconut cream, you’ll need to chill a can of organic, full fat coconut milk. Thai Organic Coconut milk is a good choice. Open the cold can of coconut milk and simply scoop out the creamy layer you on the top.  That’s it; you’re ready to make your Piña Colada. Each can of coconut milk should yield about ¼ of its content as cream, so buy accordingly. Prepare pineapple juice (it’s easy, see video). Combine the FDC 7, pineapple juice and coconut cream in a blender. Add cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.

Flor de Caña Ultimate Mojito
2 parts Flor de Caña 7
1/2 part limejuice
1/3 part superfine sugar
3 leaves mint

Method: Muddle limejuice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add rum. Top off with a champagne float. Garnish with sprig of mint.

Flor de Caña Manhattan

2 parts Flor de Caña 7 rum
1 part sweet vermouth
1/6 parts maraschino liqueur
1 dash orange bitters

Method Add all ingredients to mixing glass filled with ice. Stir vigorously and strain into a chilled martini glass. Garnish with a cherry.


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