Slideshow: 8 Rum Drinks for Summer Entertaining

My Sharona
My Sharona
Fruity cocktails needn't be sweet; this raspberry-rum drink from Kenneth McCoy of Ward III in NY is bright and quite tart. Ginger beer adds a bite, while muddled raspberries and lemon keep things refreshing. This is a porch-sipper for sure, with a little rum to add interest without tasting too boozy.

Get the Recipe »

Pineapple Rum Punch
Pineapple Rum Punch
Summertime, and the drink-making is easy. This tropical punch gets its flavor and fragrance from ripe, fresh pineapple, which infuses a simple syrup for a few hours (or overnight.) Aged rum adds caramel notes and richness, offset by tart lemon and sparkling water.

Get the Recipe »

Barbados
Barbados
This one's simple but it works so well, bringing together the deep molasses flavor of dark rum (we used Coruba) with spicy Velvet Falernum and fresh lime. It's just a little boozy and just a little sweet, balanced with a squeeze of fresh lime juice.

Get the Recipe »

Campari Flamingo
Campari Flamingo
This drink looks pink and light, but it's not kidding around. If you like Campari and soda, this offers a little bit more—fuller body, a tart and fruity bitter edge, and a bass note from rum. It's adapted from Jim Meehan's Flamingo (featured on Saveur.com): we used aged rum instead of white to add richness and a hint of caramel flavor, plus a little bit of Campari, which complements the bitterness of the grapefruit soda.

Get the Recipe »

The Wayland's Bermuda Black
The Wayland's Bermuda Black
This is a Dark 'n' Stormy variation from Jason Mendenhall of The Wayland in New York's East Village. Instead of using ginger beer, this twist uses a spicy shot of fresh ginger juice along with a little bit of dark beer. It's potent stuff.

Get the Recipe »

[Photo: Jessica Leibowitz]

El Floridita Daiquiri
El Floridita Daiquiri
A touch of aromatic Maraschino liqueur (we like Luxardo) adds a fragrant richness to the traditional daiquiri. It's still tart and fresh, but also spirit-forward and intense.

Get the Recipe »