This is a sponsored post written by me on behalf of Rums of Puerto Rico . All opinions are 100% mine.
Rum is my favorite spirit to drink in warm weather. It just goes so darn well with sweet and fruity mixers—perfect for cooling off after a long, hot day. I’ve tried a whole bunch of different rums in my life (I even went to a rum festival once!) but I keep going back to rums from Puerto Rico—they’re accessible, delicious, and come in a bunch of different varieties. Puerto Rico has been distilling rum for over 450 years, so they know what’s up when it comes to rum. No wonder they’re often referred to as The Rum Capital of the World.
Four hundred and fifty years is a very long time. A lot of stuff has happened since 1565… you know, wacky things like the discovery of electricity. And robot vacuum cleaners and singing toilets… but we’ll talk about those things another time. Rums of Puerto Rico recently teamed up with HISTORY.COM to produce a fun new web series with this concept in mind: Rum Times. The series focuses on important moments in history (like the invention of the light bulb and camera, for example) from the perspective of someone who was there to celebrate them—and how did folks celebrate in the 19th century? At parties with lots of spirits, like rum!
Rum Times is really fun concept for a web series—the videos are like mini educational films exploring both the achievements of science and Puerto Rican rum (and trust me, there are many different kinds of Puerto Rican rum). Curious? You can visit the Rum Times website or watch the first episode here:
I’m sure this won’t surprise you, but watching Rum Times made me a bit thirsty, so I thought I’d share my favorite easy rum drink recipe with you. I don’t know if this cocktail has an official name, but we generally refer to it as “The Bodega Special” around these parts because you can get all of the mixers at pretty much any corner store day or night, should a sudden craving arise.
You’ll need the following per drink:
- 1.5 oz rum (I usually use a light rum like Bacardi Superior)
- 2 oz coconut juice (sweetened is best)
- half a lime
Juice the lime. If you don’t have a juicer or citrus reamer of some time, just cut it into wedges and squeeze the crap out of it with your hands. (Make sure to wash your hands afterwards if you’re going to be out in the sun!)
Strain your coconut juice. You don’t want any pulp or chunks!
Stir the rum and juices together and garnish with a wedge of lime. Serve chilled or over ice. That’s it! Now kick back and enjoy.
If my drink doesn’t sound like your cup of tea (or rum), be sure to have another looksee at the Rum Times website—there are easy cocktail recipes inspired by each video/historical event. Now say it with me: It’s Rum Time!
What are your favorite drinks made with rum?
Disclosure: This is a sponsored post written on behalf of Rums of Puerto Rico, but the opinions expressed above (and my fondness for rum) are honest and all my own. Please drink responsibly. For more information, check out my full disclosure policy.