WE never need a good excuse to enjoy a good rum cocktail, but National Rum Day seems like a very convenient reason to crack open a bottle of great rum and enjoy a delicious drink!

Today is National Rum Day and we have some great cocktail recipes courtesy of Zacapa Rum 23. Hailing from Guatemala, Zacapa Rum is a rich and complex rum that has a smooth and delicious flavor profile that lends itself to both sipping neat or on the rocks or mixing in inventive cocktails. We tried it neat and in some traditional mixes like rum and cola and we loved it.

If you want to try something new, however, New York City mixologist Jane Danger has crafted a few tiki-inspired recipes with this delicious rum for your enjoyment:

Sugar Cane Honey Magik

Ingredients:
1 50 ml Zacapa Rum 23 Bottle
2 1/2 ounces Toasted Coconut Almond Cream*
3/4 ounce Pineapple Juice
Almonds and Orchid for Garnish

*Toasted Coconut Almond Cream Ingredients:
1 pound Almond Flakes
1 quart Water
1 tsp Almond Extract
1 cup Sugar
8 ounces Sweetened Condensed Milk

*Toasted Coconut Almond Cream Preparation:
Add all ingredients to a large saucepan. Bring to a simmer.
Take off heat.
Let rest 15 minutes.
Blend until smooth.

Preparation:
Add Toasted Coconut Almond Cream and pineapple juice to a cocktail shaker. Whip until incorporated.
Pour into a large footed glass.
Top with crushed ice.
Pour 50 ml Zacapa Rum 23 bottle in, use as garnish.
Top with more crushed ice; add a colorful straw, orchid and 3 almonds to garnish.

Ideal Serving Glass:
Large Footed glass

White Oak Sling

Ingredients:
1 1/4 ounce Zacapa Rum 23
1/4 ounce Herbal Liqueur
1 1/4 ounce Cherry Cola Syrup
1/2 ounce Pineapple Juice
1/2 ounce Lemon Juice
Cherry Orange Flag and Cinnamon Stick for Garnish

Preparation:
Combine Zacapa 23, herbal liqueur, cherry cola syrup, pineapple and lemon juices into a cocktail shaker. Whip shake.
Strain contents into a Collins glass over crushed ice.
Garnish with cherry orange flag and a cinnamon stick.

Ideal Serving Glass:
Collins glass

Contessa Royal

Ingredients:
1 1/2 ounce Zacapa Rum 23
1 ounce Cold Press Green Apple Juice
3/4 ounce Lime Juice
1/2 ounce Jalapeño Honey
2 dashes Rosemary Tincture
Sparking Wine for Top
Green Apple Slice and Rosemary Sprig for Garnish

Preparation:
Combine Zacapa Rum 23, cold press green apple juice, lime juice, jalapeño honey and rosemary tincture into a cocktail shaker with ice. Shake well.
Strain into a double rocks glass over a large piece of ice.
Top with sparkling wine.
Garnish with one green apple slice and rosemary sprig.

Ideal Serving Glass:
Double Rocks Glass