Celebrate National Rum Day!

CALI GINGER

2 oz Caliche Rum

¼ Agave Nectar

¾ Fresh Lemon Juice

Top with Ginger Beer

Combine all ingredients in a shaker filled with ice until well chilled. Strain into an ice filled highball glass and top with Ginger Beer.

TRADER VIC’S ORIGINAL MAI TAI

2 ounces 17-year-old Jamaican rum

1/2 ounce orgeat (almond syrup)

1/2 ounce orange curacao

Juice of one fresh lime

1/4 ounce rock candy syrup or Simple Syrup

Lime slice for garnish

Sprig of mint for garnish

Shake ingredients and pour into an ice-packed glass.

Garnish with lime and a sprig of mint.

 PLANTERS PUNCH

2 oz dark rum

1/4 oz grenadine

equal parts sour mix and either pineapple or orange juice to fill

club soda (optional)

maraschino cherry for garnish

lemon or orange slice for garnish

Pour the rum, grenadine and juice mix into a mixing glass filled with ice cubes.

Shake well.

Strain into a highball glass filled with ice cubes.

Top with club soda if you want.

Garnish with the lemon slice and cherry.

MOJITO

1.25 oz Bacardi Light Rum

12 mint leaves

1 tbsp sugar

0.5 oz lime juice

2 oz soda

Place mint leaves in bottom of glass. Add crushed ice, Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves

CALI MOJITO

2 oz Caliche Rum

1oz Fresh Lime Juice

¼ oz Agave Nectar

8 Mint Leaves

Crushed ice on topGarnish: Mint Sprig

In a mixing glass, lightly muddle the mint. Add the remaining ingredients fill with ice and shake until well chilled, strain into an ice filled highball glass, top with the crushed ice, and garnish.