Breakfast Rum

Rum for breakfast? It’s not exactly for the faint of heart. Balanced out with orange juice and a touch of marmalade, it’s more breakfast than cocktail… right? Ok, maybe not. Yet that still won’t stop me from enjoying a breakfast cocktail now and then when the occasion warrants it.
For my partner and I, that usually means post ocean racing or those rare occasions we’re lucky enough to be invited cruising on someone else’s boat. Not surprisingly, rum and sailing tend to go hand in hand. Sipping on a breakfast rum and watching the world go by with the wake of the boat behind you is one of the best ways to dust off the cobwebs of life.

Now you could keep things simple and just pour rum straight into orange juice. Honestly, that’s still delicious and usually the way we roll. But I wanted a version that felt a little more elevated and vacation-worthy without becoming complicated. It only takes a couple of additions — orange marmalade for bitterness and depth, Cointreau for extra citrus and some sophistication and, if needed, a dash of bitters to keep the sweetness in check.

Somehow the ritual of throwing everything into a cocktail shaker with ice makes it feel far more like an actual cocktail than a simple mixed drink. It feels more ‘respectable’ at the brunch table too as its now a cocktail and not just a rum and OJ. Or if you are out on the water, in the campground or somewhere a little less structured than a home table setting (or even if you are) these Breakfast Burritos would be a great accompaniment.

If you can justify or stomach rum during breakfast hours — whatever those hours may be for you — this is still worth trying if you want a more grown-up take on rum and orange juice.

And yes, I say this a lot, but the quality of the rum matters. I use Mount Gay, but go with your favourite. Just don’t go cheap — orange juice can’t hide bad rum. Or maybe I’m simply at that stage in life where the cheaper option rarely feels worth the compromise anymore.

Cheers Breakfast Drinkers!

Worth Making?

• Yes — if you like the idea of rum and orange juice but want something that is more cocktail and less mixed drink
• Yes — if brunch cocktails are your thing and you like a little ones with a little more intention
• Yes — if you already have marmalade sitting in the fridge needing a purpose beyond toast
• Skip it — if you only have cheap bottled orange juice. Fresh citrus is the best and quality purchased fresh juice will work if needed.
• Skip it — if drinking before noon isn’t how you roll, or just have it later and call it something else
• Skip it — if dark rum isn’t your thing or you don’t have a decent drinkable rum, white or cheap rum doesn’t work here

Make it your own way

• Add a dash of bitters if your oranges are particularly sweet or you want to elevate the bitter elements over the sweet
• Swap dark rum for spiced rum for the holidays or a more autumn/winter vibe
• Use blood oranges when they’re in season for a richer citrus flavour
• Add a small slice of fresh ginger to the shaker for a sharper finish
• Top with soda water if you want something lighter
• Use mandarin juice for a softer sweeter version
• Add a rosemary sprig if you want a savoury slant to it