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Daily: 7.00 p.m. – 4.00 a.m.


Ron Con Soda
Seitenstettengasse 5
(Corner of Rabensteig)
A-1010 Vienna


+43 (0)

Choice selection for connoisseurs and gourmets

Rum – liquid gold from the South Seas, a drink whose character is just as varied as the ways of enjoying it. Browse our large selection of the finest rum cocktails and discover your favorite to enchant you with its Caribbean flair.

For the undecided: Here are the “Top 5” daiquiris, rum cocktails and rum varieties personally recommended by »El Comandante« of the rum rack, Mamun himself:

TOP 5: Daiquiries

Ernest Hemingway liked to drink them often at his favorite bar »La Floridita« in Havana – daiquiris, the classic cocktail made with white rum.

Daiquiri Natural

White rum, lime juice, sugar

Daiquiri Ernest Special

White rum, maraschino, grapefruit juice, lime juice

Daiquiri Floridita

Havana Light, maraschino, lime juice, sugar

French Daiquiri

White rum, crème de cassis, lime juice, sugar

Mini Daiquiri

White rum, triple sec, mint, lime juice, sugar

TOP 5: Rum Cocktails

These timeless creations with a cult following are the trademark of every renowned cocktail bar. We celebrate this selected range of the finest rum drinks with excellent ingredients and a generous dash of joie de vivre.

Mojito Ernest / Bodeguita

White rum, lime juice, soda water, mint, with/without sugar

Long Island Ice Tea

White rum, gin, vodka, triple sec, Rose’s Lime Juice, orange juice, Coca-Cola, lime juice

Bar Keepers

White rum, triple sec, Rose’s Lime Juice, orange juice, sugar

Jamaica Fever

Brown rum, brandy, pineapple juice, lime juice, mango syrup

Cuban Island

White rum, vodka, triple sec, lime juice

Top 4: Rum Varieties

A treat for all veritable purists and rebels! Enjoy this exquisite selection of noble rum varieties in all their aromatic glory – full of character, full-bodied and pure in flavor!

Havana Club Extra Aged

7 years old, Cuba 40 %
Balanced, lighter, very mild Cuba rum with delicate citrus scent and fine vanilla caramel aroma.

Ron Botran Solero

Guatemala, 40 %
Complex, elegant Guatemala rum, medium-bodied and with a long finish.

Zacapa Centenario

23 years old, Guatemala
Intensive, heavy Guatemala rum with a complex bouquet and fullness of aroma reminiscent of an old Spanish brandy.

Rhum Barbancourt Reserve Du Domaine

15 years old, Haiti, 43 %
Aged Haiti rum with powerful but complex bouquet, mild and liqueur-like palate, full-bodied with a long finish.

From sugarcane to fine spirits

The history of rum began early on. This high-alcohol drink was probably the first distilled alcohol in the world. It really got going when Christopher Columbus introduced sugarcane to the Caribbean around 1500. This was the start of an enjoyable success story that would slowly spread from the South Seas to the European colonies and the American mainland before reaching the entire world.

A name makes its way around the world
Rum was distilled for the first time around 1630 on Barbados. It was given the name »rumbullion« or »kill devil«. The origins of the actual name “rum” are not known for certain; it may be derived from the French »rumbullion« (uproar, tumult), the Malay »brum« (sugarcane schnapps) or the Latin »saccarum officinarum« (sugarcane).

Variety of flavor
Rum is manufactured from sugarcane juice. »Molasses« (sugar syrup) is the residue that is left behind after the sugar is boiled. It is subsequently fermented and distilled. The range of distinctive flavors distinguished by connoisseurs in rum is similar to that discerned by gourmets in wine. Each flavor is determined by numerous different factors, ranging from the area in which the sugarcane is cultivated to the manner in which it is stored.

For the purpose of fermentation, »skimming« or »dunder« is added to the diluted molasses. »Skimming« is the foam that forms on the surface of the sugarcane juice when it is boiled. »Dunder« is an alcohol-free residue of yeast, bacteria and acids left over from previous distillations. The mixture of water, molasses, »skimming« and »dunder« is referred to as the »mash«.

Rum is distilled using one of two methods. Distillation in so-called pot stills results in »heavy« rum varieties (heavy-bodied rums).

Lighter rum varieties (light-bodied rums) pass through a series of distillation columns during the distillation process in a so-called column still. This method simplifies the removal of undesired aromas.

The secret of the individual flavors of each rum is in the ingredients added to the mash by the producer of the rum. Common adjuncts include raisins, pineapple, cinnamon or vanilla. Producers maintain the utmost secrecy regarding the precise ingredients used and the ratios in which the spices are mixed.

White or brown
Whether a rum is white or brown depends on how it is stored. If the rum is stored in stainless steel tanks, it remains white. If, on the other hand, it is stored in charred oak barrels, it takes on a yellow to brown color. The color of the rum becomes darker the longer it is stored in an oak barrel. Dark brown rum is often additionally colored with caramel.

Rum varieties and how to drink them
The possibilities for enjoying different rum varieties are as varied as they are tasty. In many cases, not much is required. Rum can also be enjoyed with few additions or neat for the ultimate gustatory experience.

White rum
White rum (ron blanco, weißer Rum, rhum blanc) is used exclusively for mixing cocktails. One simple refinement that tastes particularly delicious is the RON CON SODA LIMON. This is prepared by pouring white rum over ice-cubes and adding a dash of freshly squeezed lime juice. Somewhat »smoother« in flavor is the DAIQUIRI NATURAL. Here, sugar is stirred into the mixture of rum, lime juice and crushed ice.

Golden rum
Golden rum (ron dorado, goldener Rum, rhum ambré) is particularly enjoyable served neat. A more mellow variant is the RON CON SODA. 8 cl of soda water are added to 4 cl golden rum. It is served without ice so that the flavor remains constant and does not become diluted.

Rum añejo
Añejos are rum varieties that are aged for more than five years. These are the most prestigious rums. Because rum ages twice as quickly as Cognac or whisky, a seven-year-old rum must always be compared with a fifteen-year-old whisky. Pure water or soda after every sip prepares the taste buds anew for the full-bodied aroma.

Cachaça comes from Brazil and is distilled directly from the sugarcane. It is fermented for three weeks in copper or wooden barrels and then boiled three times to concentrate it.

Arrack is a rum variety that is produced from sugarcane, rice and the sap of date or coconut palms and is greatly appreciated by connoisseurs. This speciality is primarily manufactured in Southeast Asia and Java.

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