Guide to Galveston's Best Rum Cocktails | Visit Galveston

Where To Get The Best Rum Cocktails In Galveston, Plus Special Recipe

Are you looking for a bar in Galveston with a great rum cocktail? Here's a list of some of our favorites...

Check out the bottom of this blog for a recipe of one of our favorite rum cocktails (besides a classic daiquiri) from Daiquiri Time Out (DTO): the Queens Park Swizzle.

A frozen rum cocktail in a glass with a pink straw sits on a bar with a view of the beach in Galveston, TX.

Time Flies When You're Having Rum

What would island time be without a piña colada or Cuba libre? The history of rum and islands sail together to the point that without one, the other isn’t the same. The tropical climate of the Caribbean proved to be fruitful for the growth of sugar cane and with islands being important to the trade routes, rum became a currency.

Rum is also associated and was considered a drink of choice for pirates, privateers, and buccaneers — all who pillaged the Caribbean waters. Galveston has its own history of scalawag pirates with the most revered being the notorious Lafitte brothers, Jean and Pierre, who created a colony on Galveston’s east end named Campeche.

Since rum managed to outlast Galveston’s pirate days, our guide will help you locate a hearty selection to plunder for National Rum Day and beyond!

Island Time

Known as DTO to locals, this low-key cocktail bar gently caresses a tropical vibe without any over-the-top kitsch allowing the menu to stand on its own. And that’s okay. Sprinkled among a selection of classics and house-made creations is a reputable amount of classic tiki drinks where rum is king.

Cocktails like the three dots and a dash, the reputable mai tai, or even the classic daiquiri are a doozy. And don’t forget their take on a piña colada. You’ll be caught in the rain or making love after midnight in no time!

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Island Time

This bar on the second floor at The Spot will fix you with all things rum. Offering a strong selection for the aficionado and tropical cocktails for the Parrothead, The Rum Shack also specializes in those mixes that might give you a brain freeze headache as well as a morning after headache.

They also have a potent list featuring several twists on the mojito and rum-tinis. Keeping in line with Jimmy Buffet, their homage to Key West with the key lime pie flavored Mile Zero will help ya hang on.

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Island Time

Tucked away in downtown Galveston is a bar that when you walk in, you feel as if you’re swimming with the fishes in a tiki bar — without the scuba gear. Divided into two sections (restaurant and live music bar) their cocktail menu leans on the playful side.

The shark bite mixes two rums, a sour, and strawberry purée before being topped off with a gummy shark. A banana hammock strong enough for the ladies and a Bahama mama safe enough for the fellas will have you singing along to the music all night.

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Island Time

Now part of the Gaido’s family, before slinging blue Hawaiian's this joint originally started as a coffee shop over 60 years ago. With an outdoor bar that features a resort pool with waterfall features for those who want to make a splash, this is the perfect setup to get your rum on.

Start by tackling their list of tropical rum drinks such as the infamous hurricane named after Ike, and a traditional but boozy rum punch that’s swell enough for sailors, so it’s swell enough for you.

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DIY Rum Recipe

In a glass, mix together the following:

  • 15 mint leaves lightly muddled
  • 1/2oz fresh lime juice
  • 1/2 oz turbinado syrup in the bottom of a Collins glass
  • Add 1oz dark rum
  • 1/2oz light rum
  • Add crushed ice and swizzle (mix well from bottom to top)
  • Add more crushed ice and dash 5 dashes of angostura bitters on top
  • Garnish with a mint bouquet and enjoy

Recipe courtesy of Daiquiri Time Out (DTO)

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Cody Neathery Writer

Cody Neathery is a Dallas/Fort Worth based writer who has been featured in regional publications such Texas Highways and Edible, and nationally with Fifty Grande, Okra, and Local Palate. After several years as a food writer for Dallas Observer, he currently freelance writes for Fort Worth Weekly. He is also an owner of several restaurant and bar concepts and enjoys listening to Jimmy Buffet.