Eggnog with spicy cinnamon.Christmas and winter holidays,Cozy cocktail with cinnamon and candy … [+] cane,Traditional Christmas drink with grated nutmeg and cinnamon,Homemade Holiday drink
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As the days grow shorter and the temperature drops, many of us find ourselves reaching for drinks that warm both body and soul. The holidays are a time for comforting flavors, and rum—known for its smooth texture and subtle sweetness—takes on a special role in the seasonal rotation. While summer may make us think of crisp mojitos and tart daiquiris, the chill of winter calls for richer spices, creamy textures, and a spirit that can hold its own in warm, aromatic cocktails. Rum’s versatility makes it a perfect base for holiday classics and modern twists alike. It pairs naturally with the flavors we crave this time of year: cinnamon, nutmeg, clove, and even subtle hints of vanilla and caramel.
Before diving into the recipes, it’s worth pausing to appreciate a beloved holiday rum drink that has stood the test of time: the Coquito. Hailing from Puerto Rico, the Coquito is often considered the island’s answer to eggnog, though it has a distinct personality all its own. Its name translates to “little coconut,” reflecting the drink’s key ingredient—coconut milk. Traditionally enjoyed around Christmas and New Year’s, the Coquito holds a special place in Puerto Rican households. Families often hand down their personal recipes from one generation to the next, each with its unique balance of spices and sweetness.
A well-made Coquito is creamy, smooth, and just sweet enough to highlight the rum’s subtle complexity. It’s a perfect starting point for anyone looking to explore the world of holiday rum cocktails — so we have two different recipes for the drink in this list.
Like many long-standing festive drinks, it’s a blend of simplicity and indulgence—there’s no need for complicated techniques or hard-to-find ingredients. You’ll find that the Coquito’s gentle balance of coconut, cinnamon, nutmeg, and vanilla makes it a natural centerpiece for any holiday gathering. Serve it chilled and garnished with a sprinkle of nutmeg, and you’ll understand why it’s beloved across generations.
Of course, the holiday rum scene doesn’t stop with the Coquito. There are countless ways to feature rum on your menu, whether you prefer something hot and soothing or bright and refreshing. For a cozy night by the fireplace, consider a fragrant rum punch infused with warm spices, dried fruits, and a hint of citrus. If you’re hosting guests who appreciate a traditional taste, a warm mug of hot buttered rum might be just the thing. And if you’re looking for a crowd-pleaser that’s both elegant and easy to serve, a large-format rum-based punch bowl can bring everyone together, encouraging friends to mingle and share their holiday cheer.
With a few basic ingredients and a little time, you can create drinks that perfectly match the festive mood and bring everyone closer together.
And if you’re looking for holiday drink recipes featuring whiskey or festive gin cocktails, we have those too!
1888 Coquito
Brugal Rum
1888 Coquito
Ingredients:
11.83 oz of Brugal 1888 rum
13.5 oz of coconut milk
10.8 oz of coconut cream
14 oz can sweetened condensed milk
12 oz can evaporated milk
1 tsp vanilla extract
1 cinnamon stick
Ice to serve (optional)
Pinch of nutmeg or cinnamon to serve
Directions:
Pour the rum, coconut milk, coconut cream, condensed milk, evaporated milk and vanilla into a blender. Blitz to combine, then pour into a large jug and add the cinnamon stick. Chill for at least 4-5 hours or overnight. Will keep in the fridge for up to four days. When you’re ready to serve, stir the coquito, then pour small measures over ice, if using, and sprinkle with nutmeg or cinnamon.
Bacardi Coquito
Bacardi
Bacardi Coquito Recipe
Ingredients:
1 L Bottle BACARDÍ Superior Rum
15 oz Cream of Coconut
14 oz Condensed Milk
12 oz Evaporated Milk
2 tbsp Vanilla Extract
Cinnamon to taste
Directions:
Pour all ingredients into a bowl and mix. Refrigerate until chilled. Garnish with a sprinkle of cinnamon or cinnamon stick.
Coconut Cranberry Holiday Fizz
Bevi
Coconut Cranberry Holiday Fizz
Ingredients:
Coconut sparkling water
1 cup cranberry juice
1 cup white rum (or coconut rum for extra flavor)
2 tbsp simple syrup (optional)
Fresh cranberries & coconut flakes for garnish
A few sprigs of fresh mint
Ice
Directions:
In a large pitcher, combine cranberry juice, rum, and simple syrup. Fill the pitcher with ice, add coconut sparkling water and stir gently. Fill the pitcher with ice and garnish with fresh cranberries, coconut flakes, and mint. Serve chilled.
Cranberry Daquiri
Sailor Jerry
Cranberry Daiquiri
Ingredients:
1 part Sailor Jerry Spiced Rum
1 part Water
1 Cup Sugar
2 Wide Strips Orange Zest
1 Cinnamon Stick
1 ¼ Cups (4 oz) Fresh Cranberries
Directions:
In a small saucepan, heat water and sugar together; add orange zest and a cinnamon stick. Heat sugar mixture on medium until sugar dissolves and mixture begins to thicken. Remove from heat and let cool.
Combine Sailor Jerry Spiced Rum, juice, water and simple syrup in a pitcher and refrigerate for at least 1 hour or until ready to serve.
Dip the rims of your glasses in water, then in sugar before serving the cocktails. Garnish each with fresh cranberries and a cinnamon stick.
Punch
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Peach Mango Holiday Punch
Ingredients:
Peach mango sparkling water
1 cup spiced rum
1/2 cup orange juice
1/4 cup grenadine
Orange slices & cinnamon sticks for garnish
Ice
Directions:
In a large pitcher, combine spiced rum, orange juice, grenadine, ice, peach mango sparkling water and stir. Garnish with orange slices and cinnamon sticks and serve chilled.
Zacapa Harmony Cobbler
Zacapa Rum
Zacapa Harmony Cobbler
Ingredients:
1 oz Zacapa No. 23 Rum
0.5 oz Red Vermouth
0.75 oz Lemon Juice
0.5 oz Hibiscus Simple Syrup*
Mint Sprig, for garnish
Fresh Citrus, for garnish
Fresh Berries, for garnish
* Can substitute with Simple Syrup
Directions:
Add all ingredients to a shaker with ice. Shake well and strain into a wine glass with crushed ice. Garnish with fresh mint, citrus and berries.
*Hibiscus Simple Syrup
Ingredients
1 cup Water
1 cup Sugar
1/2 cup Dried Hibiscus Petals
Instructions
Combine water and sugar in a saucepan over medium-high heat. Bring to a boil and stir until all sugar has dissolved. Remove from heat and add hibiscus petals. Allow to steep for 15 minutes. Strain petals, and allow simple syrup to cool before use. Store in the fridge.’
Brugal Hot Buttered Rum
Brugal Rum
Brugal Hot Buttered Rum
Recipe:
1.5 oz Brugal 1888
1 tbsp butter
0.50 oz Monin Vanilla Syrup (can also use cinnamon)
3 dashes AllSpice Dram
5.00 oz boiling water
Ingredients:
Build and stir. Serve in a mug, no ice. Garnish with nutmeg and cinnamon.
Sailor Jerry Hot Chocolate
Sailor Jerry
Sailor Jerry Hot Chocolate
Ingredients:
1 part Sailor Jerry Spiced Rum
1 part Butterscotch Schnapps
1 ½ parts Almond Milk
3 Parts Dark Hot Chocolate
Dash of Sea Salt
Whipped Cream
Cinnamon
Directions:
Heat milk and dark hot chocolate until combined smooth. Add Sailor Jerry Rum, butterscotch schnapps and sea salt and stir. Serve in a tall mug and garnish with whipped cream and a sprinkle of cinnamon.