Celebrate Summer with Rum Cocktails
By FBWorld Team

With the warm-weather days flying by, squeeze every last drop out of summer with this delicious and refreshing rum based cocktails. So whether you're celebrating National Rum Day (August 16th) or National Rum Punch Day (September 20th) or just a lovely afternoon, please enjoy.

Flor de Violette

Ingredients:
1 1/2 parts BACARDÍ Gran Reserva Maestro de Ron
3/4 part lemon juice
1/2 part St. Germaine
1/7 part Creme de Violette
1/7 part Simple Syrup

Procedures:
Shake all ingredients vigorously with ice and strain into a coupe glass. Garnish with a lemon peel.

Luce del Sole by Osteria Morini

Ingredients:
2 parts FACUNDO NEO
1/4 parts Honey Syrup (4 parts honey, 1 part water)
1/2 part Montanaro Liquore alla Camomilla
Dash Dandelion Burdock Bitters
Lemon twist
Orange twist

Procedures:
Combine ingredients in a glass shaker, stir and strain over large ice in a double Old Fashioned glass. Express oils from lemon and orange twists and trim to rectangles. Garnish twists as an X.

Hemingway Daiquiri

Ingredients:
2 oz. Caliche Rum
1/2 oz. Maraschino Liqueur
1/2 oz. Fresh Grapefruit Juice
3/4 oz. Lime Juice

Procedures:
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a rocks glass.

Watermelon Daiquiri

Ingredients:
2 oz. Caliche Rum
3/4 oz. St-Germain Liqueur
3/4 oz. fresh squeezed Lime Juice
1/2 oz. Simple Syrup
4 Watermelon Chunks

Procedures:
Muddle watermelon in a cocktail shaker. Add additional ingredients and shake with ice. Fine strain into a rocks glass. Garnish with a watermelon wedge.

Cali Rum Punch

Ingredients:
1 liter bottle Caliche Rum
1 bottle of sparkling wine
16 oz. of Ruby port
12 oz. Curaçao Liquor
12 oz. fresh squeezed and strained Orange Juice
12 oz. unsweetened pineapple juice
8 oz. fresh squeezed strained Lemon Juice
8 oz. light Agave Nectar
1 large block of Ice

For garnish:
1 cup of hulled and sliced Strawberries
2 large Lemons pitted and sliced
Handful of Mint Leafs.

Procedures:
In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.