One Unique Bottle, Three Recipes For A Delicious National Rum Day Celebration
Looking to try something different? The new, small-batch Filipino rum Kasama has several ideas.
One thing we know, after years of sharing recipes for all kinds of frosty concoctions, is that some people simply do not like certain cocktails. My monocle shatters at the thought of someone not liking daiquiris, piña coladas, or (GASP) margaritas, but the heart wants what it wants. Also, some of us are simply picky and I totally get that—this is a judgement-free digital bar room.
So, for National Rum Day, which is celebrated on August 16, we wanted to focus on variety. Not just in terms of the types of drinks and ingredients, but also in the rum we use. For this year's celebration, we chose the new Kasama Rum, a small-batch bottle from the Philippines and the divine creation of Alexandra Dorda. Even as a sipping rum, Kasama has all the makings of an industry disruptor and a mainstay on our bar cart, so we highly recommend it.
We asked their mix masters to recommend a cocktail for this National Rum Day, and they offered three. Two are as simple (and fantastic) as it gets, and the third might just be the most ridiculously good twist on a piña colada you'll ever try. Enjoy!
Island Fresca
Ingredients:
- 1 part Kasama Rum
- 2 parts coconut water
How to Make It:
Combine over ice and stir.
Watermelon Breeze
Ingredients:
- 1 part Kasama Rum
- 2 parts fresh watermelon juice
How to Make It:
Shake and pour over ice in your favorite glass.
Pinay Colada
Ingredients:
- 2 oz. Kasama Rum
- 1 oz. Briottet Creme de Banane
- ¾ oz. fresh calamansi juice (or lime juice)
- ¾ oz. pineapple juice
- ½ oz. cream of coconut
- 1 dash Angostura bitters
How to Make It:
Combine all ingredients and swizzle with crushed ice until a frost forms on the outside of the glass. Garnish with a pineapple.