The Rum Diaries: 46 Cocktails, 20+ Never-Before-Seen Recipes
September 3, 2025
Rum’s the most versatile spirit you’re not using enough.
From timeless icons like the Daiquiri and Mai Tai to bold, barrel-aged sippers and 20+ fresh originals straight from the Flavor Camp Community, this collection of 46 rum cocktails is your passport to the spirit’s full spectrum. Whether you’re a tiki enthusiast, a mojito-at-the-beach loyalist, or a bartender chasing new builds, this list shows just how versatile, funky, and flavor-packed rum can be when it’s given the spotlight. We break them down by general categories. If you’re looking for a quick reference, bookmark the round-up on our Instagram here.
Tropical Cocktails
Mai Tai
Recommended By: Jason Laidlaw
Ingredients:
2.0 oz Saint James Royal Ambre
1.0 oz Fresh Lime
0.5 oz Orange Curaçao
0.5 oz Orgeat
Garnish: Mint
Method:
Method: Shake, strain over crushed ice & garnish.
Missionary’s Downfall
Recommended by: Kalisha Glover
Ingredients:
1.0 oz Flor de Caña 4 Yr.
0.5 oz Peach Schnapps
0.75 oz Fresh Lime
0.5 oz Honey Syrup
8-10 Mint Leaves
¼ cup Pineapple
Garnish: Mint & Pineapple
Method:
Blend with ice. Pour into a glass & garnish.
Queen’s Park Swizzle
Recommended By: Max Chesnut
Ingredients:
2.0 oz El Dorado 12 Year
1.0 oz Fresh Lime Juice
0.75 oz Simple Syrup
4 dashes Angostura
8-10 Mint Leaves
Garnish: Mint & Lime
Method:
Muddle mint. Add remaining ingredients + crushed ice and swizzle (or stir). Top with Angostura.
Planter’s Punch
Ingredients:
3.0 oz Barceló Gran Añejo
1.0 oz Simple Syrup
0.75 oz Fresh Lime Juice
1 tsp Grenadine
3 dashes Angostura Bitters
Splash of Club Soda
Garnish: Mint
Method:
Shake, strain over ice & garnish.
Rich Nana Jamma
Recipe by: David Wade
Ingredients:
2.0 oz Goslings Black Seal Rum
0.5 oz PX Sherry
1.5 oz 5 Spice Banana Coconut Cream*
0.5oz Acid-adjusted Chai Roiboos*
Garnish: Pineapple Fronds
Method:
Method: Shake, strain over crushed ice & garnish.
Additionals:
5 Spice Banana Coconut Cream*: Take 750ml of refrigerated coconut milk and mix with a 3:1 rich simple syrup and 2 whole bananas. Also add in 1.5 tablespoons of Chinese 5-spice, and blend in a blender. Fine strain and bottle.
Acid-adjusted Chai Roiboos*: Steep 3 teabags of Chai Rooibos into 350ml of hot water. Add in 0.75g of malic acid and 0.25g of citric acid.
Rye ‘n Gosling
Recipe By: Reece Sims
Ingredients:
1.0 oz Goslings Black Seal Rum
1.0 oz Canadian Rye Whisky
0.25 oz Amaretto
3.0 oz Pineapple Juice
3-4 slices Jalapeno
2-3 dashes Rose Water
Garnish: Pineapple Fronds & Rose
Method:
Muddle jalapeño slices, shake, strain over crushed ice & garnish.
Royal Holiday
Recipe By: Rob Walker
Ingredients:
2.0 oz Goslings Black Seal Rum
1.0 oz Fresh Ruby Grapefruit Juice
1.0 oz Fresh Pineapple Juice
0.5 oz London Fog Concentrate
2 dashes Cardamom Bitters
Squeeze of Fresh Lime
Method:
Shake, strain over crushed ice & garnish.
Jungle Bird
Ingredients:
1.5 oz Appleton 8 Year
0.75 oz Campari
1.5 oz Pineapple Juice
0.5 oz Fresh Lime Juice
0.5 oz Simple Syrup
Garnish: Pineapple slice
Method:
Shake, strain over ice & garnish.
Citrusy
Daiquiri
Ingredients:
2.0 oz Black Tot Finest Caribbean
1.0 oz Fresh Lime Juice
0.75 oz Simple Syrup
Method:
Shake, double strain & serve up.
Hemmingway Daiquiri
Ingredients:
2.0 oz Havana 3 Year
0.75 oz Lime Juice
0.5 oz Pink Grapefruit Juice
0.5 oz Maraschino Liqueur
Garnish: Lime Wheel/Wedge
Method:
Shake, double strain, serve up & garnish.
Pineapple Daiquiri
Recipe By: Jackson Long
Ingredients:
2.0 oz Stiggins’ Fancy Pineapple Rum
1.0 oz Fresh Lime Juice
0.75 oz Simple Syrup
2 dashes Absinthe
Garnish: Pineapple
Method:
Shake, double strain, serve up & garnish.
Black Sand Daiquiri
Recipe By: Matt Sinagoga
Ingredients:
1.5 oz Goslings Black Seal Rum
1.0 oz Black Sesame Syrup*
0.75 oz Fresh Lime Juice
0.5 oz Amontillado Sherry
3 dashes Angostura Bitters
Garnish: Black Sesame Salt
Method:
Shake, double strain, serve up with salt rim.
Additionals:
Black Sesame Syrup*:
To make black sesame syrup, start by lightly toasting three tablespoons of black sesame seeds in a dry pan over medium heat until fragrant, about one to two minutes.
In a small saucepan, combine one cup of sugar, one cup of water, and the toasted seeds, then bring the mixture to a gentle simmer, stirring until the sugar fully dissolves. Remove from the heat, cover, and let the syrup steep for about 20 minutes to extract the nutty flavor.
Strain through a fine mesh sieve or cheesecloth, then transfer to a clean container. Store in the refrigerator for up to two weeks.
Ginger Daiquiri
Ingredients:
1.5 oz Goslings Black Seal Rum
0.75 oz Fresh Lime juice
0.5 oz Ginger Syrup
Method:
Combine all ingredients in a shaker with ice, shake and strain into a martini glass. Garnish with a lime wheel.
Corn n’ Oil
Ingredients:
2.0 oz Black Tot Finest Caribbean
0.5 oz Falernum
0.5 oz Lime Juice
2-3 dashes Angostura Bitters
Garnish: Lime Wedge
Method:
Shake everything but rum, strain over ice & float rum on top.
Lost Plane
Ingredients:
0.75 oz Goslings Black Seal Rum
0.75 oz Aperol
0.75 oz Amaro
0.75 oz Lemon Juice
Method:
Combine in shaker with ice. Shake and fine strain into a chilled coupe glass.
Jicarita
Ingredients:
1.5 oz Flor de Caña 12
0.25 oz Jalapeño Syrup
0.25 oz Fresh Lime Juice
0.5 oz Watermelon Juice
Tajin Rim
Garnish: Watermelon Slice
Method:
Shake, double strain in a tajin rimmed coupe & garnish.
Grandma’s Cookies
Recipe By: Bradley Horseman
Ingredients:
1.25 oz Gosling Black Seal Rum
0.5 oz Ginger Sakè
0.5 oz Drambuie
0.25 oz 1:1 Honey Syrup
0.75 oz Pineapple Juice
0.75 oz Fresh Lime Juice
Garnish: Dehydrated Pineapple
Method:
Shake, double strain, serve up & garnish.
Royal Bermuda Yacht Club
Ingredients:
2.0 oz Goslings Black Seal Rum
0.75 oz Fresh Lime Juice
0.5 oz Falernum
0.25 oz Orange Curaçao
1 bar spoon Rich Demerara (optional)
Method:
Shake, double strain & serve up.
Million
Ingredients:
1.75 oz Smith & Cross Jamaican Rum
0.75 oz Fresh Lemon Juice
0.75 oz Simple Syrup
2-3 dashes Angostura bitters
Garnish: Lime twist
Method:
Shake, double strain, serve up & garnish.
Salty Seal
Ingredients:
2.0 oz Goslings Black Seal Rum
3.0 oz Grapefruit juice
Splash of Club Soda
Garnish: Grapefruit slice
Optional: Pinch of sea salt & dash of Sriracha
Method:
Shake, strain, serve on ice & garnish.
Rum Sea Breeze
Recommended by: Adam Rucker
Ingredients:
1.5 oz Barcelo Gran Añejo
3.0 oz Cranberry Juice
1.5 oz Grapefruit Juice
Garnish: Lime & Cherry
Method:
Build directly in the glass over ice. Stir & garnish.
Cable Car
Ingredients:
1.5 oz Bumbu Rum
0.75 oz Orange Curaćao
1.0 oz Fresh Lemon Juice
1/3-0.5 oz Simple Syrup
Garnish: Orange Twist
Method:
Shake, double strain, serve up & garnish.
Sparkling
Mojito
Recommended by: Matt Sinagoga
Ingredients:
2.0 oz Havana Club 3 Yr.
1.0 oz Fresh Lime Juice
0.75 oz Simple Syrup
2-3 oz Club Soda
Mint leaves
Garnish: Lime & Mint
Method:
Muddle mint in glass, add all ingredients & ice. Stir gently & garnish.
Dark ‘n Stormy
Ingredients:
2.0 oz Goslings Black Seal Rum
6.0 oz Goslings Ginger Beer
Garnish: Lime wedge
Method:
Into a tall glass filled with ice, pour the ginger beer and float the rum on top.
Crimson Noir
Recipe by: Laureen Braley
Ingredients:
1.5 oz Goslings Black Seal Rum (infused with citrus & vanilla)*
0.5 oz Limoncello
0.75 oz Fresh Lemon Juice
0.25 oz Raspberry Liqueur
3 dashes Hibiscus Bitters
2-3 oz Splash of Sparkling Wine
Garnish: Mint & Berries
Method:
Shake all ingredients except sparkling. Strain into glass with ice, top with bubbly, stir & garnish.
Italian Nero
Recipe by: Lauren Strathdee
Ingredients:
1.0 oz Goslings Black Seal Rum
0.75 oz Amaro Nonino
0.25 oz Fresh Lime Juice
Top with Ginger Beer
Garnish: Lemon & Campari Mist
Method:
Pour ingredients in a highball glass, fill with ice, stir two to three times and top with ginger beer. Spritz with Campari mist.
Old Cuban
Ingredients:
1.5 oz Black Tot Finest Caribbean
0.75 oz Fresh Lime Juice
0.5 oz Simple Syrup
2 dashes Angostura Bitters
6 Mint Leaves
2-3 oz Champagne
Method:
Shake everything but the sparkling with ice. Double strain & top with sparkling.
Airmail
Ingredients:
1.5 oz Flor de Caña 12 Year
0.5 oz Fresh Lime Juice
0.5 oz Honey Syrup (1:1)
1-2 oz Champagne
Garnish: Lime
Method:
Shake, strain either up or on the rocks.
Imperial Spritz
Ingredients:
1.0 oz Barceló Imperial
1.5 oz Ginger Ale
2 drops Angostura bitters
2.0 oz Aperol
1.5 oz Soda
Garnish: Orange Wheel
Method:
Place ice in a tall glass, pour the ingredients (saving the soda for last), mix lightly & garnish.
Petrel’s Nest
Recipe by: Dustin Bohonis
Ingredients:
2.5 oz Goslings Black Seal Rum
3.0 oz Kiwi/Apple/Vanilla Purée*
1.0 oz Fresh Lime Juice
Absinthe Glass Rinse
2-3 oz Gosling’s Ginger Beer
Garnish: Kiwi cup with kiwi balls
Method:
Shake all ingredients except ginger beer. Strain into a glass with crushed ice & top with ginger beer.
Additionals:
Kiwi/Apple/Vanilla Puree*: 2 whole kiwi’s cut in half, cut and scoop out kiwi flesh from skin. Keep kiwi skin off to the side, add kiwi flesh to blender. Add 1 cup of apple juice, 1 tsp of vanilla extract and blend for around 3 minutes. While blending add 3 droplets of green food coloring and 2 tspn’s of xantham gum.
Spirit Forward
Rum Old Fashioned
Ingredients:
2.0 oz Bira! South Pacific Rum
2-3 dashes Angostura bitters
⅓ oz Demerara Syrup
Garnish: Orange twist
Method:
In a mixing glass, add all ingredients and ice. Stir until chilled and diluted. Strain over a king cube in an old fashioned glass and garnish.
Mary Pickford
Ingredients:
2.0 oz Diplomatico Mantuano
1.0 oz Pineapple Juice
1/3 oz Grenadine
1 bar spoon Maraschino Liqueur
Garnish: Brandied Cherry
Method:
Shake, double strain, serve up & garnish.
Kingston Negroni
Ingredients:
1.0 oz Appleton 8 Year
1.0 oz Campari
1.0 oz Sweet Vermouth
Garnish: Orange Wheel/Slice
Method:
Build directly in the glass over ice. Stir until chilled and garnish.
Mamajuana
Ingredients:
2 cups of Barceló Gran Añejo
1 cup Red Wine
1 cup Rich Honey Syrup (2:1)
Your preferred spice mix (we suggest things like cinnamon sticks, cloves, allspice berries, star anise, chicory root, and ginger.)
Method:
In a clean glass container add all ingredients except honey syrup and let rest for a minimum of 1 week. Add rich honey syrup to taste based on your preferred sweetness. Fine strain before serving 2-3 ounces neat or on the rocks. This is a batched drink!
Rum Hook
Recipe by: Tyler Laitenen
Ingredients:
2.0 oz Havana Club Smoky
0.5 oz Sweet Vermouth
0.25 oz Maraschino Liqueur
1 bar spoon Campari
2 dashes Angostura
1 dash Orange bitters
Garnish: Boozy Cherry
Method:
Stir, strain, serve up & garnish
The Bermuda Triangle
Recipe by: Tyler Laitenen
Ingredients:
1.5 oz Goslings Black Seal Rum
0.75 oz Amaro Montenegro
0.75 oz Amontillado Sherry
2 dashes Orange Bitters
Garnish: Grated Nutmeg
Method:
In a mixing glass stir ingredients with ice until adequately chilled and diluted. Strain into a chilled coupe or martini glass and garnish.
Figgy Sailor
Recipe by: Dimitri Nikoletsos
Ingredients:
1.0 oz Vodka
1.0 oz Aquavit
0.5 oz Dry Vermouth
0.5 oz Dill Pickle Brine
Garnish: Dill Frond
Method:
In a mixing glass stir ingredients with ice until adequately chilled and diluted. Strain into a chilled coupe or martini glass and garnish.
Midnight Eclipse
Recipe by: Adam Rucker
Ingredients:
1.5 oz Goslings Black Seal Rum
0.5 oz Amaro Montenegro
0.5 oz Fresh Grapefruit Juice
0.25 oz Aperol
2 dashes of Angostura Bitters
Garnish: Grapefruit Twist
Method:
Shake, strain up & garnish
Creamy / Frothy
Bermuda Breeze Supreme
Recipe by: Michael Ranger
Ingredients:
1.5oz Goslings Black Seal Rum
0.5oz Amaretto
1.0 oz Fresh Orange Juice
0.5oz Lemon Cordial*
1.0 oz Coconut Milk
0.5 oz Nutmeg Syrup*
Garnish: Grated Nutmeg & Pineapple Fronds
Method:
Shake, strain over crushed ice & garnish.
Additionals:
Lemon Cordial*:
250g Water / 125g lemon slices / 62.5g Sugar
Medium heat in a pot for about 10mins or before boiling point, for quicker results put in a container or jag after the ingredient has cooled down a bit and then ice bath for 1 hour or store it for over night (8 hours).
Nutmeg Syrup*:
30g Nutmeg / 150g Sugar / 300g Water
Medium heat in a pot for about 7-10mins or before boiling point, for quicker results put in a container or jag after the ingredient has cooled down a bit and then ice bath for 1 hour or store it for over night (8 hours)
The Gem
Ingredients:
1.0 oz Goslings Black Seal Rum
1.0 oz Kahlúa Coffee Liqueur
1.0 oz Espresso
0.5 oz Simple Syrup
Method:
Pour all ingredients into a cocktail shaker, shake with ice, strain over fresh ice.
Berminidad Sour
Recipe by: Nick Park
Ingredients:
1.5 oz Goslings Black Seal Rum
0.5oz Angostura Bitters
1.0 oz Limoncello
1.0 oz Aquafaba (or Egg White)
0.75 oz Simple Syrup
0.75 oz Fresh Lemon Juice
Garnish: Orange Twist
Method:
Dry shake. Add ice to shaker & shake again. Double strain into a short rocks glass (no ice). Garnish & enjoy.
Cowrie
Recipe by: Harley Bird
Ingredients:
2.0 oz Cream-cheese Fat
Washed Goslings Black Seal Rum*
1.0 oz Fresh Lime Juice
0.75 oz Cherry Syrup
0.5 oz Orgeat
0.25 oz Galliano
0.5 oz Aquafaba (or Egg White)
Garnish: Graham Cracker Crumb
Method:
Dry shake, then shake, double strain into a graham cracker crusted coupe.
Additionals:
Fat Washed Rum*: Combine 1:4 ratio of cream cheese to goslings, shake hard, then allow to infuse for several hours in the fridge and separate. Place in freezer for 24 hours, then remove and strain alcohol through cheesecloth a couple times to get a cream-cheese infused rum! If you don’t want to try fat washing – 1 1/2 bar spoons of cream cheese can be added to the shaker with just the rum, if you shake extra vigorously, then double strain it. It’ll taste great, but you’ll likely get a little cheese sediment as a warning.
Rum-antics
Recipe by: Amber Peppler
Ingredients:
1.5 oz Goslings Black Seal Rum
0.5 oz Vecchio Amaro Del Capo
0.75 Fresh Lemon Juice
0.25 oz Tonka Bean Syrup*
1 Egg white
2-3 oz Ginger beer
Method:
Dry shake everything except ginger beer. Shake with ice. Strain into a tall glass, top with ginger beer & garnish with Angostura shaped in hearts.
Additionals:
Tonka Bean Syrup*:
1 cup turbinado sugar
1/2 cup water
2 Tonka beans
Grate Tonka beans with micro planer into saucepan. Add water and sugar. Stir until dissolved over medium heat. Strain with coffee filter.
A Buccaneer’s Birthday Party
Recipe by: Ben Townsend
Ingredients:
1.5 oz Goslings Black Seal Rum
1.0 oz Spiced Rum
0.5 oz Cold Brew Coffee
2 dashes Angostura Bitters
1 scoop Vanilla Ice Cream
Garnish: Dried Pineapple
Method:
Blend all ingredients with crushed ice until smooth. Pour into a chilled coupe. Garnish with dehydrated pineapple wheel and Angostura.
The Price of Decadence
Recipe by: Beck Watt
Ingredients:
2.0 oz Goslings Black Seal Rum
0.5 oz Cinnamon Syrup*
1.0 oz Fresh Espresso
1 dash of Absinthe
Garnish: Smoked Cinnamon
Method:
Shake, double strain, serve up and garnish with a lit cinnamon stick for a spicy, inviting aroma.
Additionals:
Cinnamon Syrup*: Heat together 1 cinnamon stick, 1.5 cups sugar and 1 cup of water together until the sugar fully dissolves. Remove the syrup from the heat and allow to steep until cooled. Once cool, remove the cinnamon stick, transfer the syrup to a bottle or container and enjoy!
Rum Sour
Ingredients:
2.0 oz Saint James Royal Ambre
1.0 oz Fresh Lemon Juice
0.75 oz Simple Syrup
Egg White (Optional)
Method:
Shake (dry shake if using egg white first), Double strain over ice or up.
