Tropical rum drinks for sunny autumn days

Tropical rum drinks are perfect for bringing a touch of sunshine into crisp autumn days. Whether you’re enjoying the last warm rays of sun or bringing the tropics into your home, these drinks offer a way to make the most of (or escape) the season where stuff falls. Maybe the season could be called that. Has anyone thought of that? 

Tropical rum drinks for sunny autumn days

The Zombie

The Zombie is a powerful, multi-layered tiki classic originally created in the 1930s by Donn Beach. It’s named for its legendary strength — after two of these, you might feel like the living dead! Oh, how we laugh. Despite its strength, it’s a beautifully balanced drink that hides its potency behind a wave of tropical flavours.

Fun fact: The original Zombie recipe was so secret that Donn Beach would mix the ingredients behind a screen to keep his bartenders from learning it!

Recipe:

45ml light rum (such as Planteray 3 Stars)

25ml dark rum (try Goslings Black Seal)

15ml overproof rum (Planteray O.F.T.D.)

15ml falernum (Taylor’s Velvet Falernum is great)

10ml grenadine

2 dashes Angostura bitters

30ml pineapple juice

30ml passionfruit juice

25ml fresh lime juice

15ml cinnamon syrup

Add all the ingredients into a shaker with ice. Shake well until chilled. Strain into a tall glass filled with crushed ice. Garnish with a mint sprig and a slice of pineapple.

Rum & Coconut Water

Sometimes simplicity is all you need. Rum & Coconut Water is a refreshing and hydrating combination, popular across the Caribbean. This drink is as easy as it sounds: light rum meets naturally sweet coconut water for a breezy sip that feels perfect for an autumn afternoon.

Fun fact: You put the lime in the coconut, you drink them both together. 

Recipe:

60ml white rum (how about Flor de Caña 4 Year Extra Seco?)

120ml coconut water (preferably fresh)

Lime wedge for garnish

Fill a glass with ice, add the rum and coconut water, and stir gently. Squeeze in a wedge of lime and drop it into the drink.

The Painkiller

Born in the 1970s at the Soggy Dollar Bar in the British Virgin Islands, the Painkiller is like a tiki Piña colada with a spicy kick. Rich with coconut cream, pineapple, and a hit of nutmeg, it’s a comforting yet indulgent treat, ideal for autumn’s transitional weather.

Fun fact: The Painkiller is so closely associated with Pusser’s rum that they trademarked the drink’s name.

Recipe:

60ml dark rum (Pusser’s Rum is the traditional choice)

120ml pineapple juice

30ml orange juice

30ml coconut cream

Freshly grated nutmeg for garnish

Add the rum, pineapple juice, orange juice, and coconut cream to a shaker with ice. Shake well until smooth and chilled. Strain into a large glass filled with ice, and grate fresh nutmeg over the top. Garnish with an orange slice or pineapple wedge.

Frozen Strawberry Daiquiri

Oooh I know you’re too cool for frozen slushy nonsense and only have the purest of Daiquiris. It’s ok. This is a safe space. Look in my eyes. You’re allowed to like a Frozen Daiquiri. You won’t lose your cred if you have a sweet treat. The Frozen Strawberry Daiquiri is fruity and fun and that’s a great little combo.

For those who aren’t that familiar with Daiquiris in general, the classic Daiquiri is just rum, lime, and sugar. But in recent years, adding frozen strawberries to create a refreshing, slushy drink has become incredibly popular and they’re hard to resist, even as the weather cools. The original daiquiri was supposedly invented by American mining engineers in Cuba, but the frozen version owes its popularity to blenders becoming household staples in the 1950s.

Fun fact: Fragariaphobia is the fear of strawberries. 

Recipe:

50ml white rum (I like Ron Pampero Blanco because it’s fun to say)

25ml lime juice

15ml simple syrup

5-6 frozen strawberries

1 cup crushed ice

Combine all ingredients in a blender and blend until smooth. Pour into a coupe glass and garnish with a strawberry or lime wheel.

El Presidente

Elegant and refined, El Presidente is a Cuban classic from the 1920s. A smooth mix of rum, vermouth, and grenadine, it has a wonderful balance of dry and sweet, making it perfect for cooler days when you still want that tropical edge.

Fun fact: El Presidente was reportedly named in honour of Gerardo Machado, the president of Cuba during the cocktail’s heyday.

Recipe:

45ml white rum (Havana Club 3 Year Old works well)

25ml dry vermouth (try Dolin Dry)

10ml orange curaçao (Bols is a good choice)

5ml grenadine

Orange peel for garnish

Stir the rum, vermouth, curaçao, and grenadine with ice in a mixing glass. Strain into a chilled coupe glass. Twist the orange peel over the drink to release its oils and drop it in for garnish.

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