Tropical cherry rum cocktails are made with pineapple juice, cherry simple syrup, and blood orange juice for that signature dark cherry color. Clear rum is an excellent summer cocktail spirit that lends a beautiful tropical flavor to this drink. Enjoy these yummy cocktails after a long, hot summer day!
While at the grocery store last week, I found these gorgeous cherries and knew I needed to make something delicious out of them immediately! After washing, pitting, and cutting them in half, I froze half of the cherries for future baking endeavors and created a cherry simple syrup for cocktails with the other half. This beauty is the result of our favorite cocktail we made!
Instead of creating a homemade simple syrup, you could also use the highly concentrated cherry juice from your cocktail cherry jar. In that case, reduce the amount to only 1 ounce.
How to make a tropical cherry rum cocktail
This cocktail recipe uses clear rum and orange liqueur, fruit juices from pineapples and blood oranges, and cherry syrup. It is so easy & quick to make!
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Pour all ingredients into a cocktail shaker with ice. Seal the lid and shake for about 10 seconds. Using a hawthorne strainer, pour over ice in two highball glasses. Top with vanilla whipped cream & cherries or just leave it as is! To create a pitcher of these for a party, adjust the quantity to 4 to yield 38oz.
How to make homemade cherry simple syrup
- Combine cherries and water in a shallow saucepan over medium heat on the stove. Once the cherries have cooked down, stir in the sugar until dissolved. Remove from heat.
- Strain cherry mixture through a fine mesh strainer to ensure a nice consistency and remove bits of cherry and skins.
- Store cherry simple syrup in an airtight container in the refrigerator for up to one week to ensure best results. When cooled, the cherry syrup has a jam-like consistency.
More of my favorite cocktail recipes
- Whiskey Sour: Made with egg whites for a smooth & creamy, refreshingly sweet & sour cocktail.
- Margaritas: Made with fresh squeezed fruit juices and tequila for a fun summer drink.
- Whiskey Old Fashioned: My husband’s favorite recipe for this classic staple.
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Tropical Cherry Rum Cocktail
Fusion of orange, pineapple, & cherry flavors with clear rum. Top with whipped cream for extra deliciousness.
Ingredients
Cocktail Ingredients
- 6 oz clear rum
- 1 oz orange liqueur
- 4 oz blood orange juice
- 6 oz pineapple juice
- 2 oz cherry simple syrup
Cherry Simple Syrup
- 1 ⅓ cups (300 grams/11 ounces) cherries, halved and pitted
- 1 oz water
- ¼ cup sugar (granulated or turbinado)
Garnish
- 2 Fresh Cherries, divided between each drink
- 2 oz Vanilla Whipped Cream, divided between each drink, optional
Instructions
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Pour all ingredients into a cocktail shaker with ice. Seal the lid and shake for about 10 seconds. Using a hawthorne strainer, pour over ice in two highball glasses. Top with whipped cream & cherries.
-
To create a pitcher of these for a party, adjust the quantity to 4 to yield 38oz.
Cherry Simple Syrup (yield 5-6oz)
-
Combine cherries and water in a shallow saucepan over medium heat on the stove. Once the cherries have cooked down, stir in the sugar until dissolved. Remove from heat.
-
Strain cherry mixture through a fine mesh strainer to ensure a nice consistency and remove bits of cherry and skins.
-
Store cherry simple syrup in an airtight container in the refrigerator for up to one week to ensure best results. When cooled, the cherry syrup has a jam-like consistency.
Recipe Notes
In lieu of making your own homemade cherry syrup, you could use 1 oz of highly concentrated cherry syrup from your cocktail cherry jar too!
Note: use blood orange juice for that beautiful, signature dark cherry color.
Vivian says
Made this for my daughter’s birthday at her request. Made an alcohol free version as well with alcohol free clear spirits and orange extract. Both versions were well liked and delicious. No fresh cherries, so used frozen and candied orange wheels for the garnish. Thanks for a great recipe!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Vivian! What a lovely idea! So glad you loved this recipe.