Rum Month in Sydney

Overview

ICYMI: July is officially Rum Month. To celebrate, world-class rum purveyor Bacardí has teamed up with a collection of Sydney venues to offer special pours that'll transport you from the cold to the Caribbean in one sip.

Sydney Harbour Marriott's Three Bottle Man is celebrating with three classic rum cocktails made with Bacardí's range. Choose between the mojito, daiquiri and a Mang-Colada a spin on the tropical tipple made with Queensland mangoes.

Three Bottle Man, credit Yusuke Oba

Hilton Sydney and West Curio are also getting involved in the celebrations, serving a twist on the tropical classic piña colada. Fun fact: the tropical coconut and pineapple cocktail is claimed to have been invented by Caribe Hilton Hotel's bartender Ramón "Monchito" Marrero in San Juan, Peurto Rico, in 1954, making this year the 70th anniversary of the popular drink. To celebrate, there will be exclusive offers and events at more than thirteen Hilton Hotels across the country.

Everyone's favourite rum bar in the Inner West, Jacoby's Tiki Bar, doesn't shy away from getting creative. This Rum Month it's focusing on the classics with a mojito, daiquiri and piña colada joining the menu. Head down for a night of drinks, adventures and kooky interiors.

Jacoby's, Katje Ford

Paddington's mainstay, the Paddo Inn, has transformed its back bar into a 'nautical paradise'. Expect numerous rum cocktails, including mojitos, daiquiris, piña coladas and more. It's an ideal spot to escape the winter chill.

Low and Lofty's in Cronulla is saluting the month with a selection of classic rum cocktails, including the Ocho Old Fashioned, made with Bacardí Reserva Ocho rum, simple syrup and a couple of dashes of bitters. It goes down well with the refined pub grub on the menu.

Founded over 160 years ago in 1862, Bacardí is the world's number-one selling rum. The brand has been family-owned and operated for seven generations in the Caribbean, and its rum master blenders still employ the same time-honoured distilling processes using only the best sugarcane and pure, pristine water. It's aged in American oak barrels, imparting a vanilla taste to the spirit and a tinge of colour to the rested varieties.

Top Image: Three Bottle Man, credit Yusuke Oba