Creative Cocktails Made With Rum 44 Infusions
One of the best things about Rum 44 is how easily it transforms with fresh ingredients. Distilled from 100% Demerara sugar and crafted to highlight bright, clean flavors, Rum 44 serves as the perfect canvas for homemade fruit and botanical infusions. Whether you're steeping fresh blueberries, watermelon, strawberries, or herbs, a simple infusion can create an entirely new spirit and open the door to countless creative cocktails.
Rum 44 is designed to shine in refreshing summer drinks, making it a natural choice for experimenting with seasonal produce. Here are six creative Rum 44 infusion recipes bursting with fresh flavor to inspire your next cocktail.
BLUEBERRY SMASH HIGHBALL
Fresh blueberries give Rum 44 a rich, jammy character that pairs beautifully with bubbly soda water in this light and refreshing highball. It's proof that a simple infusion can create surprisingly complex flavor.
Ingredients - Yields 1 Cocktail:
-1.5 oz. of Blueberry infused Rum 44
-1/2 oz. of fresh lemon juice
-1/2 oz. of simple syrup
-1/4 oz. of Fernet Vexia
-Guinep Flavored Sparkling Water
-mint (for garnish)
Instructions:
To make blueberry-infused Rum 44, start with a bottle of Rum 44 and a pint of washed blueberries. Combine both in a mason jar, and shake once a day for a week. Then strain through a cheesecloth. Note: If you don't have access to Fernet Vexia, you can substitute with another Fernet.
To make the cocktail, add all ingredients except for the Guinep Sparkling Water to a shaker. Shake ingredients, then double strain into a highball glass over ice. Top with Guinep flavored sparkling mineral water. Garnish with a sprig of mint.
BLUEBERRY PASSIONFRUIT DAIQUIRI
Bright passionfruit and blueberry-infused Rum 44 come together for a tropical twist on a classic Daiquiri. The fresh lime keeps everything crisp while the blueberries add subtle depth and color.
Ingredients - Yields 1 Cocktail:
-2 oz. of Blueberry infused Rum 44
-1 oz. of fresh lime juice
-1 oz. of Liber & Co Passionfruit Syrup
Instructions:
To make blueberry-infused Rum 44, follow the same instructions above. Start with a bottle of Rum 44 and a pint of washed blueberries. Combine both in a mason jar, and shake once a day for a week. Then strain through a cheesecloth.
To make this cocktail, combine all ingredients in a shaker with ice. Shake well, then double strain into a coupe glass. Add a lime wedge as garnish.
STRAWBERRY HIBISCUS DAIQUIRI
Sweet strawberries meet floral hibiscus for a vibrant cocktail that's equal parts refreshing and elegant. This infusion showcases how fresh fruit and botanicals can work together to create layered flavors.
Ingredients - Yields 1 Cocktail:
-2 oz. of Hibiscus-infused Rum 44
-1 oz. of lime juice
-1 oz. of El Guapo Cajun Grenadine
Instructions:
To make the Hibiscus-infused Rum 44, add one gram of hibiscus flowers per ounce of Rum 44 (a full bottle of Rum 44 would need about 25 grams of hibiscus flowers). Let the rum infuse for about one hour before using.
To make the cocktail, add ice to a coupe glass to chill. In a shaker, add the hibiscus-infused Rum 44, lime juice and El Guapo Cajun Grenadine. Shake for about 15 seconds. Remove ice from the coupe, then strain the contents of the shaker into the glass.
MAD VESPER
Rum isn't just for tropical drinks. The Mad Vesper gives the classic martini-inspired cocktail a modern twist, with Rum 44 adding clean character alongside herbal and citrus notes for a sophisticated summer sipper.
Ingredients - Yields 1 Cocktail:
-1.5 oz. of botanical-infused Rum 44
-1 oz. of Rum 44
-1/2 oz. of Lillet
Instructions:
To make the botanical-infused Rum 44, age 21 grams of Juniper in a 750 ml bottle of Rum 44 for one week. After straining through a cheese cloth, continue aging for an additional week, with 3 grams of Coriander, 4 Cardamom pods, 1 gram of Fennel, 6 grams of Dried Lemon Peel, and 6 grams of Dried Orange Peel. After a week, strain again through a cheesecloth.
To make this cocktail, combine all ingredients in a mixing glass with ice. Serve up in a coupe. Garnish with a lemon twist.
WATERMELON & PASSIONFRUIT DAIQUIRI
Watermelon is one of summer's signature flavors, and when infused into Rum 44 it creates an incredibly refreshing base for this fruit-forward Daiquiri. Passionfruit brings just enough tartness to balance the sweetness.
Ingredients - Yields 1 Cocktail:
-2 oz. of organic watermelon-infused Rum 44
-1 oz. of Liber & Co Passionfruit Syrup
-1 oz. of fresh lime juice
Instructions:
To make the watermelon-infused Rum 44, fill a quart size jar with cubed watermelon. Fill the jar with Rum 44, then shake and set the jar aside. Shake once a day for one week. When ready, strain out the watermelon.
To make the daiquiri, add all ingredients to a shaker with ice. Shake hard, then strain into a chilled coupe glass.
MAD RIVER GRASSHOPPER
Mint-infused Rum 44 transforms this dessert-inspired cocktail into a refreshing after-dinner treat. Rich, creamy, and cooling, it's a fun reminder that infusions aren't limited to fruit alone.
Ingredients - Yields 1 Cocktail:
-1 oz. of green peppermint candy cane infused Rum 44
-1 oz. of Crème de Cacao
-3/4 oz. of heavy cream
Instructions:
To make the green peppermint candy cane infused Rum 44, add 2 standard size green striped candy canes to a bottle with 16 ounces of Rum 44. Leave the candy canes in the container until they dissolve.
To make the cocktail, combine the peppermint infused Rum 44, Crème de cacao and heavy cream in a shaker with ice. Shake well, then double strain and garnish with fresh mint.
Infusing spirits at home is one of the easiest ways to get creative and personalize your cocktails, and Rum 44 was made for experimentation. Its clean profile lets fresh fruit, herbs, and botanicals shine while still providing the structure every great cocktail needs. Whether you're drawn to juicy berries, tropical fruit, cooling mint, or floral ingredients, these recipes are just the beginning. Grab a bottle of Rum 44, pick up your favorite seasonal ingredients, and discover just how many ways you can create your own signature summer cocktail.
Written and published by Brianne Lucas on August 11, 2026.
