5 Rum Cocktails for When It's Too Hot to Cook
From a three-ingredient Daiquiri to a blended Piña Colada — five free rum classics for the hottest weeks of the year.
Rum does hot weather better than anything
When it's too warm to stand over a stove, rum's natural partners — lime, mint, pineapple, ginger — do most of the work. Five classics, all free, all built for the heat.
1. Daiquiri
Rum, lime and sugar — a perfect three-part sour, shaken bright and clean. Served up in a coupe with a lime wheel.
- 60 ml White rum
- 25 ml Lime juice
- 20 ml Simple syrup
2. Mojito
Rum, mint, and lime, lengthened with soda — Cuba's most beloved refresher. Mint muddled gently, built over ice in a highball, topped with soda.
- 50 ml White rum
- 25 ml Lime juice
- 20 ml Simple syrup
- 8 leaves Mint
- 90 ml Soda water
3. Painkiller
Dark rum with pineapple, orange, and cream of coconut, finished with freshly grated nutmeg. Shaken, served over crushed ice in a hurricane glass.
- 60 ml Dark rum
- 120 ml Pineapple juice
- 30 ml Orange juice
- 30 ml Cream of coconut
4. Piña Colada
Rum, coconut, and pineapple blended to a silky tropical escape. Blended and served frozen in a hurricane glass.
- 50 ml White rum
- 30 ml Cream of coconut
- 90 ml Pineapple juice
5. Dark and Stormy
Dark rum floated over spicy ginger beer with a squeeze of lime — a Bermuda classic. Built directly over ice in a highball.
- 60 ml Dark rum
- 120 ml Ginger beer
- 15 ml Lime juice
No shaker, no problem
Two of these (Mojito, Dark and Stormy) are built straight in the glass — no shaker needed. Sakaba's guided mixing mode walks through each one step by step, so even the blended Piña Colada is hard to get wrong.
