rum

National Rum Day isn't until next Tuesday, but why not get the party started now? After all, it's the end of a work week, and there is no better time for a rum drink than Friday afternoon. There are tons of mojito variations out there, but the one I've been sipping lately is this refreshing and potent pineapple version. It's like a mojito that's decided to go on a tropical vacation!

The pineapple provides a nice sweetness, so no extra sugar is necessary. There's four ounces of alcohol in this drink, but thanks to the pineapple juice, it doesn't taste too strong! If you prefer a mojito with a little effervescence, top it off with sparkling water or soda. You've got to make this beverage: here's the recipe.

The start of a long weekend calls for a celebratory cocktail, and today I'm toasting with this fizzy, raspberry mojito! It's got all of the usual suspects of a classic mojito — rum, lime juice, and mint — but it's given a girlie twist with the addition of raspberries and sparkling wine. The libation is fruity, refreshing, and downright delicious. The only problem with it? It's too easy to drink! Start making a second round before you've finished the first and you'll be good to go. Here's the easy recipe.

When it comes to rum, every country in the Caribbean has a preferred brand. In Jamaica, it's Appleton; in Barbados, it's Mount Gay; and in the Dominican Republic, it's Brugal. I recently got my hands on a bottle of ron Brugal añejo, which is a slightly buttery, dark rum that's been aged three to six years in American oak. Naturally, I decided to use the Brugal to make a cocktail.

The Turbinado is a combination of rum, lime juice, and ginger beer. The recipe calls for demerara syrup, which is simple syrup made with sugar in the raw. I didn't have any raw sugar, so I substituted brown sugar simple syrup, which imparts a slight molasses flavor to the drink. If you're a fan of rum, I would give this refreshing, well-balanced concoction a try. It's wonderful! Here's the recipe.

It's Friday and that means it's the perfect time to channel your inner bartender by making a delicious drink. How about one that's refreshing and fruity, too? This mojito has the classic ingredients — mint, lime, rum — but orange is thrown into the mix. Fresh muddled oranges and Grand Marnier give it a vibrant orange flavor that's not overpowering, but rather, delightful. I enjoyed this drink so much, I'm definitely going to make it again. In fact, I might be all about the mojito this Spring, so watch out! The recipe, right this way.

Unlike other food festivals, such as the Food & Wine Classic in Aspen, the South Beach Wine & Food Festival takes place primarily in tents that are located right on the beach. Festivalgoers slip off their sandals — it's hard to walk in the sand with them — and traipse barefoot around the tents. Of course we did the same: as they say, when in Rome, do as the Romans do.

There's no alcohol that goes better with the tropical spirit than a good rum, and while in South Beach, we discovered a new favorite, Ron Zacapa Centenario, made and aged for 23 years in the mountains of Guatemala. Dispel any notions you may have of too many nights drinking that flavorless clear substance; this is the good stuff, meant to be enjoyed straight up. I wouldn't dare muddy its flavor in a fruity cocktail, but I do plan to enjoy its sweet richness as a topping on vanilla or cinnamon ice cream.

This rum is a wonderful taste of the tropics for those times when your toes are in the sand — and those moments when getting to the beach proves to be an improbable predicament. What's your favorite top-shelf rum?

Can't fathom sipping an iced cocktail as the temperature continues dipping? Then settle in with a batch of steamy buttered rum instead — it'll warm you to the core, even in bone-chillingly cold climes. This recipe for hot buttered rum is the best I've ever had, in part because it calls for a spiced butter as its base.

This recipe also incorporates ground ginger, grated orange zest, and a fresh squeeze of orange juice for zing at the very end; all of these truly round out the typical wintry spice notes. I recommend using a good-quality spiced rum, like Cruzan's 9 Spiced Rum, to boost flavor even further. Cuddle up to a cup when you read on.

This October, pumpkin puree is the hottest seasonal ingredient to stir into cocktails. After noticing it in a recent recipe, I've seen it in countless other concoctions. One that caught my eye is this Fall-themed orange mojito. The combination of spiced rum, muddled mint, brown sugar, lime juice, and pumpkin puree is wonderfully balanced and quite refreshing. The pumpkin doesn't overpower the drink, instead it enhances the flavor of the rum. It's made like any other mojito, so you will need a muddler. Since rum is the only spirit, select a high-quality one like Cruzan's aged spiced rum. To give this cocktail a try — I promise you won't be disappointed — keep reading.

It's almost World Series time, and chances are you've sided with either the Yankees, Rangers, Phillies, or Giants. Since I'm a San Francisco gal, I'm hoping the Giants will go all the way! Naturally, when I heard about a special cocktail that was crafted for "Giants fans interested in showing their SF spirit," I had to give it a try. The simple concoction was created by Rafael Jimenez Rivera of Ame and consists of fresh-squeezed orange juice, lime juice, and rum. If you like rum, you'll love this drink. However, for a more delicious cocktail, be sure to select a good quality rum. To show your support for the Giants, get the easy recipe here.

The transition from Summer to Fall is always hard; I don't want to let go of the warm days and luscious fruits. But, alas, it's October and there's no use holding onto Summer anymore. It's time to embrace the new season, and there's no better way to do it than with a refreshing and delicious cocktail, like the one featured here. It's a simple mixture of rum, pineapple juice, and fresh-squeezed lime juice, but the resulting libation is perfectly balanced. Be sure to use a good-quality spiced rum; I like Cruzan's aged offering. It's the base of the drink and therefore the most prominent flavor. The original recipe called for 1/4 ounce of cinnamon syrup, but I didn't have four-plus hours to wait for the syrup to steep. Instead I threw a whole cinnamon stick in the cocktail shaker. The result is subtle, but with the true essence of Autumn. Learn how to make the drink now!