It’s National Rum Day! Here’s 7 Cocktails to celebrate! (RECIPES)

Ingredients: 1 teaspoon powdered sugar, Juice from 1 lime (2 oz.), 4 mint leaves, 1 sprig of mint , Havana Club white Rum (2 oz.), 2 oz. club soda

Directions:
Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a wooden device that you can find here, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

Recipe courtesy of Taste Of Cuba.

Ingredients: 1 1/2 oz. Zacapa 23 Rum, 1/2 oz. Cointreau, 1/4 oz. fresh lime juice, 1/2 oz. Orgeat syrup, 1/4 oz. smoked pineapple juice

Directions:
Combine Zacapa 23 Rum, Cointreau, fresh lime juice, Orgeat syrup, and smoked pineapple juice into a cocktail shaker with ice. Shake well and strain into a highball glass over ice.

Recipe courtesy of Zacapa Rum.

Ingredients: Ice cubes, 1/2 cup rum, 1/2 cup coconut cream, 1/4 cup coconut milk, 1/4 cup pineapple chunks, Sliced pineapple (for garnish, optional), Maraschino cherry (for garnish, optional)

Directions:
Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree. Serve, garnished with a slice of pineapple and maraschino cherry, if desired.

Recipe courtesy of FoodNetwork.com.

Ingredients: 2 oz. white rum,1 lime(s), Coca-Cola

Directions:
Squeeze a lime into a Collins glass, add 2 or 3 ice cubes, and pour in the rum (we like the golden type and really like a darker, more flavorful reserva). Drop in one of the spent lime shells and fill with cold Coca-Cola. Stir briefly.

Recipe courtesy of Esquire magazine.

Ingredients: Ice, 2 oz. white rum, 3/4 oz. fresh lime juice, 1/2 oz. fresh grapefruit juice, 1/2 oz. maraschino liqueur, 1 lime wheel for garnish (optional)

Directions:
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the lime wheel and shake well. Strain into a chilled coupe and garnish with the lime wheel.

Recipe courtesy of Food & Wine.

Ingredients: 1 can (12 oz.) evaporated milk, 1 can (14 oz.) sweetened condensed milk, 1 can (15 oz.) coconut cream (such as Coco Lopez or Goya), 3 cups rum (preferably light, but dark rum always works!), 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 2 cinnamon sticks, 1 vanilla bean, split in half lengthwise (optional)

Directions:
Combine evaporated milk, condensed milk, and coconut cream in a large blender and blend until well combined. Add the rum, vanilla, and ground cinnamon, and blend in.  (If your blender is small, do this in batches and pour into a large bowl as you go.) Pour into a pitcher or glass bottles with sealed lids and drop in the cinnamon sticks and vanilla bean halves. Cover and chill in refrigerator for at least 2 hours or until very cold. Serve straight in small glasses garnished or on the rocks in larger ones. Garnish with a sprinkle of cinnamon and a cinnamon stick. Leftovers will keep tightly sealed in the refrigerator for about one week (shake the jar vigorously each time before serving).

Recipe courtesy of AlwaysOrderDessert.com.

Ingredients: 1 lime (quartered), 2 teaspoons fine sugar, 2 oz. cachaça rum

Directions:
Place the lime wedges and sugar into an old-fashioned glass. Muddle well to create a paste. Fill the glass with ice cubes. Pour in the cachaça. Stir well.

Recipe courtesy of About.com