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Rum Cocktails: Good For What Ails You in the Summer

Rum Cocktails: Good For What Ails You in the Summer


By Holly Bruns

Note from Editor: Yesterday we wrote about the importance of drinking water during hot summer days. Today, Holly Bruns brings us an alternative for those who don’t find water as satisfying.

The air hangs thick with steamy heat. The sun rides high making everything shimmer. Crickets chirp their high pitched ode. We sweat, we burn. Summer, like it or not, is upon us. And there’s nothing quite like the cool beads of condensation that form around a tall glass of icy, booze-infused liquid that says: kick back, cool down, and enjoy.

Rum, the sugar cane’s contribution to the world’s potables makes the basis of a fine, patio-worthy cocktail. Rum is versatile with styles that go from light and youthful, to sweet golden, to rich and dark. The finer, aged versions are simply nice on ice. The lighter, youthful rum is our choice for practicing a little mixology.  Citrus, and other acidic juices are a great foil to the sweet undertones of caramel that define the basic flavor of rum.

Here are a few classics to whip up on a weekend close to you.


Rum Swizzle: a version of the ‘official’ drink of Bermuda

1.5 oz light rum, or try a spiced rum for an extra kick

1.5 oz simple syrup

juice of 1 lime

dash of bitters


  • Pour everything over ice in a cocktail mixer and shake well
  • Strain into a glass of ice


Mojito: a Cuban gift

1.5 oz light rum
juice of 1 lime
1 oz simple syrup
1 sprig of mint
lots of ice

  • In a tall tumbler add the rum, lime juice, simple syrup and mint; muddle a little with a spoon to release some of the mintiness
  • Add the ice and top up with any carbonated water


Daiquiri: if it was good enough for Hemingway then it’s good enough for us

9 oz light rum

Juice of 5 or 6 limes

10 oz simple syrup


  • Put all ingredients in the blender and whiz it up until you’ve got a nice, slushy consistency
  • This makes about six drinks


TIP: Keep a bottle of simple syrup in the fridge. Simply put equal parts water and sugar in a saucepan; heat until the sugar has dissolved; allow to cool, and refrigerate. This should last a few weeks if you don’t drink it before then.

Holly Bruns is an accredited sommelier with degrees from Algonquin College and the Wine Spirits & Education Trust. She lives in Ottawa and is the drinking force behind the successful blog: Wine Out Loud.