Rum is one of the easiest liquors to drink. Distilled from sugar, the alcohol is already softer on the pallet to begin with, but it mixes very easily with just about anything. As you might know, classic rum drinks include the Daiquiri and the Mojito (both of which list lime and sugar as ingredients). Other classic rum-based cocktails—which you have probably tried—include the Mai Tai and the Pina Colada.
If you enjoy rum and want to try something other than the standard rum cocktail fare, though, perhaps you should consider one of these flavorful École du Bar de Montréal concoctions instead.
The MARY PICKFORD
Mary Pickford was a curly-haired silent movie start of the 1920s. She was so popular, obviously, that this drink was named after her. Consisting of white rum, pineapple juice, maraschino liqueur, and grenadine syrup, many believe this pink and frothy libation originated in Cuba. That would make sense, of course, because during the Prohibition, massive amount of rum was smuggled into the United States from Cuba.
The EL PRESIDENTE (No 1)
There are actually two versions of this recipe but this is the original. Also originating in Cuba (during the 1920s), El Presidente calls for gold rum, dry vermouth, bitters, and curacao; perhaps a dash of grenadine. Continuously popular through the American Prohibition of the 1940s, the drink was named after Gerardo Machado, the Cuban president of the time.
BETWEEN THE SHEETS
Also dating back to Prohibition-Era America, Between the Sheets is, essentially, a Sidecar with a splash of rum. Indeed, the cocktail consists of equal parts Cognac, Light Rum, and Cointreau/Triple Sec with a little fresh lemon juice.
The DARK and STORMY
Once a bit of a classic tropical mixed drink, the popularity of the Dark and Stormy has suffered a bit of late. With the restoration of classic cocktails, though, this tropical drink—made with dark rum, fresh lime juice, and finished with ginger beer—could make a sweet comeback.
A classic tropical mixed drink, the Zombie is both simple and complex at the same time. It is complex because it consists of white rum, gold rum, lime juice, pineapple juice, and dark rum, bitters, and overproof rum. It is simple, though, because for the most part the recipe calls for mostly equal parts of everything. Basically mix 1 part each of the two juices and the two base rums and a dash of bitters, shake and strain over crushed ice. Top the collins glass with the overproof rum and garnish with a pineapple and orange wedge.