Rum Sunset Cocktail Recipe

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A good sunset cocktail is defined by its layering, and this blood orange rum sunset cocktail captures that red-orange layered glow perfectly. The gradient effect comes from homemade grenadine, which sinks slowly through the blood orange soda and rum base, creating a color shift from ruby red at the bottom to amber at the top. This drink may look like it took some effort, but the technique behind layering cocktails is actually deceptively simple. All you have to do is pour the grenadine slowly down the inside edge of the glass, and then leave it alone without stirring. I first learned to do it when layered coffees were all the rage, long before I became a recipe developer and blogger and was moonlighting as a young waitress somewhere in the Middle East.

While there is magic in the layering, the true star of this cocktail is the homemade grenadine itself. If you've ever had a drink made with store-bought grenadine, then you know it can be overly sweet and possibly bring a cocktail down instead of enhance it. Real grenadine allows pomegranate juice to shine in all its glory, which is exactly what it does in our homemade version. Although making the grenadine from scratch does tack on some extra time and effort to this cocktail recipe, it's well worth it for the most pomegranate-forward flavor possible and for that distinct, vibrant, beautiful reddish hue.

For the pomegranate grenadine, you'll need 100% pomegranate juice, granulated sugar, and rose blossom water. For the cocktail itself, gather aged rum, fresh lime juice, Angostura bitters, and blood orange soda. For garnish, you'll need dried orange slices and edible flowers.

To make the grenadine, combine the pomegranate juice and sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved, about 5 minutes. Do not boil, but continue cooking until syrup is reduced by at least half, about 30 minutes.

Remove from heat and stir in rose blossom water. Cool completely before using, about 30 minutes. Store refrigerated in a sealed jar for up to 3 weeks.

Once the grenadine is cooled and you're ready to build the cocktail, fill a cocktail shaker with ice. Add the rum, lime juice, and bitters.

Put the lid on the shaker and shake hard for 15 seconds.

Strain into rocks glasses filled with fresh ice.

Top with blood orange soda and gently stir.

Slowly pour grenadine down the inside edge of each glass to create a gradient effect. Do not stir.

Garnish with a blood orange slice and edible flowers, if desired. Serve the rum sunset cocktails right away.

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There are many types of rum out there, though most people only know of regular white, dark, and spiced rum. White rum is considered the most versatile and is a good staple to keep in your bar cart, but for me, nothing compares to the flavor of a good aged dark rum. That's my liquor of choice for this rum sunset cocktail, and I'm here to elaborate exactly what it means for your drink.

Aged rum, often labeled dark rum or anejo rum, depending on the producer, are those that have been matured in oak barrels. This process often leaves the rum with vanilla, woody, or possibly even fruity notes. For this recipe, I recommend looking for a Barbadian or Jamaican rum, which typically have robust flavor profiles and plenty of body to stand up to other ingredients. Aged rum works well in this cocktail because it complements both the sweetness of the grenadine and the tartness of the blood orange soda. White rum will also technically work here, but it will give you a noticeably thinner, less complex cocktail that, in my opinion, just doesn't taste quite as good. I would avoid spiced rums as they'll clash a little too much with the other flavors in the cocktail.

Rum cocktails are my weapon of choice for parties, particularly because they batch so well. Luckily, this blood orange rum sunset is no exception. The grenadine in this recipe yields about 1 cup, which is good for eight to 10 cocktails, so that's already scaled up. For the cocktail itself, multiply the rum, lime juice, and bitters by the number of servings you need. Then, combine them in a large pitcher or jar without ice, and refrigerate until ready to serve.

On party day, right as guests arrive, fill a big bucket with fresh ice, or distribute it into rocks glasses on demand. Add about 2 ½ ounces of the rum mixture per glass, then top each with about 1 to 2 ounces of blood orange soda, and give it a gentle stir. Pour the grenadine last, slowly down the inside edge of each glass. The gradient effect can only be achieved if the grenadine is added as a last step, so don't rush if you want to impress. Consider transferring the grenadine to a squeeze bottle or a bottle with a pour spout, which makes the tableside pour much easier to control. Plus, you'll feel just like a professional bartender!

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