On Friday, Aug. 16 we will be celebrating National Rum Day—and what better way to celebrate (and have people asking “but why is the rum gone?") than with one of these tropical-tasting drinks that come to us courtesy local distiller Koloa Rum Company, made from Hawaiian sugarcane on the island of Kauai.

Classic Koloa Tai

Photo: Courtesy of Koloa Rum

Ingredients:

.75 oz. Koloa white rum

.75 oz. Koloa Gold rum

.75 oz. Koloa dark rum

.5 oz. Clement Creole Shrubb Liqueur d’Orange or Grand Marnier

1 oz lime juice

.25 oz. pineapple juice

.25 oz. orange juice

.75 oz. orgeat

Instructions: Add Koloa white and Gold rums, Clement Creole Shrubb, juices, orgeat and ice. Shake and strain over ice in a tiki mug/glass and top with a Koloa dark rum float.

Garnish: Umbrella, lime wheel, pineapple slice, sugarcane stick and/or orchid.

Coconut Pineapple Daiquiri

Photo: Courtesy of Koloa Rum

Ingredients:

1.5 oz. Koloa coconut rum

.5 oz. Koloa dark rum

.5 oz. pineapple liquor

.5 oz. pineapple Juice

.5 oz. simple syrup (1:1)*

Instructions: Add all ingredients together with ice. Shake and strain into a coupe glass.

Garnish: Fresh pineapple wedge and pineapple leaf.

Spiced Pineapple Rum Punch *Batch Cocktail

Photo: Courtesy of Koloa Rum

Ingredients:

1 cup Koloa spice rum

1/2 cup Koloa white rum

2 1/2 cup fresh pineapple juice

1 cup fresh orange juice

1/2 cup lime juice

Few drops of citrus bitters

1 cup ginger ale

1 cup lemon-lime soda

Instructions: Combine the rum, juices, simple syrup and bitters in a pitcher without ice. Let chill a few hours before serving to blend the flavors. Use fresh-pressed/squeezed juices if possible, for a fresher flavor.

Garnish: Use simple syrup to create a cinnamon-sugar rim and garnish pineapple wedge.