White rum
Light rums also related to silver or white rums have very little flavor apart from a general sweetness. Light rums are seldom filtered after aging to remove any color. The majority of light rums stem from Puerto Rico.
The Puerto Rico variant is more attractive for use in mixed drinks. As opposed to taking them straight. Light rums are added in some of the most beloved cocktails including the Mojito and the Daiquiri.
Dark rum is aged in charred oak barrels once it goes through the distilling process, while white rum is either un-aged or lightly aged in stainless steel barrels.
Other spirits like vodka, gin, and white rum, are better avoided, as they are reasonably high in calories and do not give any health benefits as compared to the beverages listed above.
White rum is also great with
Mojito
Mojito is a traditional Cuban highball. The cocktail often consists of five ingredients: white rum, sugar, lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. It’s unclear, but the Mojito first appeared in cocktail literature in the 1932 edition of "Sloppy Joe’s Bar Cocktail Manual", a book from the famed Havana institution.
Mai Tai
The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice. It is one of the characteristic cocktails in Tiki culture. The cocktail has invented by Victor J. Bergeron in 1944 at his restaurant, Trader Vic's, in Oakland, California, US. The name was allegedly taken from maitaʻi, the Tahitian word for "good" or "excellence", although the drink is usually spelled as two words, sometimes hyphenated or capitalized.
Between the Sheets
The Sidecar is a classic drink that features cognac, orange liqueur, and fresh lemon juice. If you enjoy the Sidecar, you should meet its less known cousin, the Between the Sheets. The cocktail first appeared in New York Bar in Paris, where the acclaimed bartender Harry MacElhone, apparently made it in the 1920s. He has also contributed several other classics to the boozy realm, including the White Lady and the Old Pal, so drinkers are forever in his debt. Most people name this cocktail Between the Sheets, though you may hear it referred to as a Maiden's Prayer (when made with gin instead of rum) as well. By either name, it's a cool drink in which rum and brandy get together for some fun. If you enjoy the notorious Sidecar, be sure to give this one a try. The brandy and rum blend is often seen in classics such as the Boston Sidecar and Embassy cocktails. The Between the Sheets is a cocktail consisting of white rum, cognac, triple sec, and lemon juice. The Between the Sheets starts as a Sidecar but diverges with a measure of light rum and skips the custom sugared rim.
Hangman's Blood
Hangman's Blood is a beer cocktail made of gin, whisky, rum, port, brandy, stout, and champagne. It was first described by Richard Hughes in his 1929 novel, A High Wind in Jamaica.
Illegal
The Illegal cocktail is a new addition to the list of IBA standardized cocktails. A boozy mix of Mezcal, Rum, Maraschino liqueur, and a few more ingredients. It's a unique mix of bold flavors that brings sunshine to your mind, even on rainy days. This cocktail celebrates summer, sunshine, and beaches. It’s boozy, smoky, tart, and refreshing.
Mary Pickford
A Mary Pickford is a Prohibition Era cocktail made with white rum, fresh pineapple juice, grenadine, and Maraschino liqueur. It is served shaken and chilled, often with a Maraschino cherry. Named for Canadian-American film actress Mary Pickford (1892–1979), it is said to have been created for her in the 1920s by either Eddie Woelke or Fred Kaufmann at the Hotel Nacional de Cuba.
Long Island iced tea
A Long Island iced tea or Long Island ice tea is a type of alcoholic mixed drink typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola, which gives the drink the same amber hue as iced tea. The Long Island Iced Tea was popularized in the 1970s and remains a beloved drink. There are two competing origin stories for the Long Island iced tea, one from Long Island, Tennessee and one from Long Island, New York.
Pina Colada
The piña colada is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. There are two versions of the drink, both originating in Puerto Rico. The Piña Colada debuted in 1952, when it was first mixed by Ramon Marrero Perez, the head barman at the Caribe Hilton in Old San Juan.