Refreshing rum cocktail recipes to impress your guests this weekend

Those staying in the UK this weekend can enjoy a taste of the Caribbean with a cold rum cocktail. has rounded up some quick and easy recipes to rustle up this weekend. 

Caribbean Colada


50ml BACARDÍ Caribbean Spiced

50ml pineapple juice

25ml coco real

5ml cinnamon syrup

Two pineapple leaves

Coconut shavings

A sprinkle of cinnamon to garnish

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Add the BACARDÍ Caribbean Spiced, Pineapple juice, Coco Real and Cinnamon Syrup into a shaker

Shake vigorously

Strain over crushed ice

Garnish with pineapple leaves, coconut shavings and a sprinkle of cinnamon, then serve

Caribbean Cola


50ml BACARDÍ Caribbean Spiced

100ml Cola


Fill a highball glass of cubed ice

Pour in the BACARDÍ Caribbean Spiced

Add the chilled cola

Give a gentle stir, no garnish required

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Caribbean Blue


30ml BACARDÍ Caribbean Spiced  

30ml Blue Curaçao

30ml Coco Real

60ml Pineapple juice

10ml Lime Juice


Blended the ingredients together and serve. Garnish with two pineapple leaves and a tropical flower (orchid or frangipani).

Rum Runner

INGREDIENTS – Created by Erik Lorincz

45ml BACARDI Caribbean spiced

5ml Lapsang Soughing Vinegar 3 year old

10ml White Penja Cordial

80ml Koji Pineapple

125ml Kombucha Vinegar

125ml Rice White Wine Vinegar

25g Lapsang Souchong Tea Leaves

Leave to infuse for four hours in a sterilized glass jar then fully fine strain when finished. Stir over ice.

Spiced Cold Brew 

INGREDIENTS – Created by Georgi Radev

40ml BACARDI Caribbean spiced

10ml Bacardi Coconut Rum

10ml Chocolate Wine

10ml  Rapadura and Cinnamon syrup

20ml Stout

Coffee foam on the top


Shake all ingredients apart from coffee foam and strain over white wine glass with ice cubes.

Pour the foam on the top and garnish with cacao dust and two coffee beans.


Take 100ml Coconut Water, 50 Solo espresso and 20 Re’al Vanilla. Add ingredients together and blend using milk frother.

Rapadura and Cinnamons syrup

Make the syrup with 300g Rapadura sugar, 200g water, one big cinnamon stick cracked into small pieces.

Bring to a boil and simmer for five minutes. Let it cool down and strain.

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