As we move through the last days of a summer, nothing is more refreshing than a well-crafted and perfectly balanced rum cocktail and the timing could not be better with National Rum Day approaching on Wednesday, August 16^th. Check out these standout restaurants serving innovative and thirst-quenching rum creations.

Blu on the Hudson is a modern American restaurant with sweeping views of the Manhattan skyline that brings a New York City-style dining experience to the waterfront in Weehawken, New Jersey. Beverage Director Jeremy Le Blanche has worked at the best cocktail bars around the world and substitutes fussy ingredients in favor of theatrical presentations.

For rum cocktail enthusiasts, the Silver Garden is made with spiced Tanduay rum, lavender honey, raspberry, lime, cranberry juice, and finished with fresh mint.

To complement these cocktails, Executive Chef J.C. Ortega has created a bold seafood forward menu that is accented by a top-flight steak program, and homemade pasta.

At Blu on the Hudson, guests have the option to enjoy either indoor or al fresco dining; and it is only a picturesque six-minute NY Waterway ferry ride from Manhattan.

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Michelin-recognized aRoqa in Chelsea is a modern Indian restaurant which has recently launched a refined menu of Indian-inspired cocktails by Beverage Director Prasad Pawar. Pawar’s cocktails are inspired by his Indian roots, utilizing spices and herbs that are uncommonly used in American cocktails. His creations implement all house made juices and syrups, showcasing fragrant and  aromatic options that complement dishes emanating similar spices and profiles.

Two of his newer rum creations include the Indian Sunset, rum with vodka, mango passion fruit purée, lemon juice, and a rose hibiscus syrup and The Inferno, Lemon Heart spiced rum, fresh carrot juice, ginger juice, and ginger cinnamon syrup.

To help elevate an ever-evolving aRoqa experience, Owner Monica Saxena and Executive Chef Munny Passi have recently introduced new, regional dishes that pair well with the flavors of Pawar’s cocktails. Shared Plates include: Punjabi Goat Keema Matar, ground goat meat with peas prepared in a blend of chef’s special spices; Whole Baby Eggplant, cooked in a mix of five Indian spices with a hint of yogurt; and Chicken Kofta Nihari, ground chicken kofta in a house made bone broth sauce, aRoqa’s take on traditional bone Nihari which is served across restaurants in New York.

aRoqa offers guests the option to enjoy either indoor or al fresco dining.

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noreetuh, the East Village’s Michelin-recognized modern Hawaiian restaurant from Executive Chef-Partner Chung Chow and Managing Partner Jin Ahn recently debuted a robust cocktail menu featuring plays on classic drinks and Hawaiian-inspired, re-imagined tiki cocktails. The cocktails were designed by beverage team members Courtney Smith and Ye Htoo Khaing to complement the cuisine and award-winning wine program.

Each are made with freshly squeezed juices and house made syrups and include rum-based drinks like: noreetuh Mai Tai made with Ten to One Dark Rum, pineapple juice, lime juice, apricot brandy, and orgeat, shaken then served in a short tiki glass, and garnished with pineapple leaves; and the Amaretto Colada, a spin on the classic Piña Colada made with Ten to One Dark Rum, Disaronno Amaretto, pineapple juice, and coconut cream, shaken and served in a tall tiki glass garnished with a palm umbrella.

Executive Chef-Partner Chung Chow’s menu has something for everyone –especially those who like to try new things such as innovative dishes made with SPAM and one of the best fried chickens in town, Hawaiian-style fried chicken. The dishes are well portioned and come at a very approachable price point, and guests can choose to order meals or use the extensive menu to create a sort of Hawaiian-style tapas experience.

At noreetuh, guests can enjoy either indoor or outdoor dining.