Maybe your wedding destination is your backyard. But that doesn't mean it can't feel like a Caribbean island.
In honor of National Rum Day, here are 11 island-inspired creations -- whether you're a beach bride or not -- to serve up on your wedding day.
Recipe from <a href="http://www.acommunaltable.com/celebrating-with-a-strawberry-faujito/" target="_hplink">A Communal Table</a> 6 large strawberries, hulled and cut in half 8 large fresh mint leaves 2 mint sprigs (optional) 2 Tbsp. agave nectar (or simple syrup) 3 oz. Bacardi Razz Rum or white rum 8 - 12 oz. sparkling water Ice Place 6 strawberry halves in the bottom of two (8 to 12 ounce) glasses. Add 4 mint leaves to each glass. "Muddle" the strawberries with the mint (i.e. lightly crush the strawberries and mint). Add 1 Tbsp. agave nectar or simple syrup to each glass. Add 1 shot (1.5 ounces). Add ice. Pour about 4 ounces (or less depending upon size of ice cubes and glass) into each glass. Stir briefly. Garnish with mint sprigs if using.
Watermelon Mai Tais
Recipe from <a href="http://www.taste.com.au/recipes/8276/watermelon+mai+tai" target="_hplink">Taste.com.au</a> 500g peeled watermelon, chopped 1/2 cup Golden Circle pineapple juice 1/2 cup white rum 1/4 cup triple sec liqueur 1 tsp grenadine Crushed ice, to serve Place the watermelon, pineapple juice, rum, liqueur and grenadine in the jug of a blender and blend until smooth. Divide the ice among serving glasses. Pour over watermelon mixture to serve. (Serves eight)
Honey Rum Fizz
Recipe from <a href="http://www.designsponge.com/2011/12/behind-the-bar-with-spoon-fork-bacons-honey-rum-fizz.html" target="_hplink">Design Sponge</a> ½ bunch mint leaves ½ lime cut into wedges 6 ounces gold rum 3 ounces honey 1 ½ limes zested and juiced 2 egg whites, lightly beaten 1 1/2 cups of tonic water Divide and muddle mint leaves into each glass, with a lime wedge or two, and set aside. Place rum, honey, lime zest and juice into a shaker with ice and shake together. Add the egg whites and continue to shake until the mixture becomes frothy. Pour mixture into the prepared glasses. Add the tonic. Then top each glass off with any remaining froth and serve.
Silent Night Martini
Recipe from <a href="http://grinandbakeit.com/my-much-needed-silent-night-martini" target="_hplink">Grin and Bake It</a> 1/4 cup Malibu rum 1/4 cup pineapple juice 1/8 cup blue curacao 1/8 cup white creme de cocao Dash or two of whipping cream or half and half Rim a martini glass with sparkly sugar. Add all ingredients to a martini shaker with ice. Shake, pour, and relax!
Recipe from <a href="http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=2&action=recipe&recipeID=3859" target="_hplink">LCBO</a> In a cocktail shaker filled with ice, add 1½ oz. Parrot Bay, 2 oz. pineapple juice and 1 oz pomegranate juice. Shake sharply and strain into a Colada glass filled with ice. Garnish with a pineapple spear.
Recipe from <a href="http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=2&action=recipe&recipeID=2603" target="_hplink">LCBO</a> 1 oz. spiced rum ½ oz. banana liqueur 1 banana, chopped 3 oz. pineapple juice ¼ cup Piña Colada mix In a blender, add 1 cup ice, 1 oz spiced rum, ½ oz banana liqueur, 1 banana, chopped, 3 oz pineapple juice and ¼ cup Piña Colada mix. Blend thoroughly and pour into a tall glass. Serve with a long straw.
Recipe from <a href="http://www.designsponge.com/2011/09/behind-the-bar-lauren-fisters-melon-rumballa.html" target="_hplink">Design Sponge</a> 3-4 ripe melons, depending on size 1/2 liter white rum 1 bunch fresh mint, cleaned and stemmed 3 limes juiced 8 oz. ginger soda 8 oz. coconut water Whole vanilla beans Candied ginger (for garnish) Sugar for rimming the glasses Ice Use a melon baller to create melon balls, and freeze an hour before you plan to serve. Muddle lime and mint. Combine mint, lime, rum, ginger soda, and coconut water and stir. Sugar the rim of the glasses, add melon balls, and enjoy! (Serves eight.)
Recipes from <a href="http://www.myrecipes.com/recipe/pink-bikini-10000001973679/" target="_hplink">My Recipes</a> 1 (1.75-liter) bottle raspberry lemonade 1 3/4 cups coconut rum 1 cup amaretto liqueur Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well, and serve over ice.
Recipe from <a href="http://www.maxim.com/funny/drinking-mans-guide-summer-the-fish-bowl-0" target="_hplink">Maxim</a> ½ cup Nerds candy ½ gallon goldfish bowl 5 oz. vodka 5 oz. Malibu rum 3 oz. blue Curacao 6 oz. sweet-and-sour mix 16 oz. pineapple juice 16 oz. Sprite 3 slices each: lemon, lime, orange 4 Swedish gummy fish Sprinkle Nerds on bottom of bowl as "gravel." Fill bowl with ice. Add remaining ingredients. Serve with 18-inch party straws.
Dark and Stormies
Recipe from <a href="http://theframedtable.com/2012/04/23/dark-and-stormy-cocktail/" target="_hplink">The Framed Table</a> 2 oz. Gosling's Black Seal Rum 4 oz. ginger beer Lime wedge Fill a highball glass with ice. Pour in the ginger beer, then pour in the rum over the back of a spoon to help keep the darker layer floating on top. Garnish with a lime wedge.
Nicaraguan Negroni Punch
Recipe from <a href="http://liquor.com/recipes/nicaraguan-negroni-punch/" target="_hplink">Liquor.com</a> Juice of 10 lemons 30 cloves 15 oz. Campari 10 oz. Flor de Caña 7-Year-Old Rum 7.5 oz. Cinzano Rosso Vermouth 10 oz. grapefruit juice 2.5 oz. honey Add the lemon juice and cloves to a Tupperware container or cake mold and freeze until solid. Add the remaining ingredients to a large punch bowl and add the lemon ice block.