Fruity cocktails needn't be sweet; this raspberry-rum drink from Kenneth McCoy of Ward III in NY is bright and quite tart. Ginger beer adds a bite, while muddled raspberries and lemon keep things refreshing. This is a porch-sipper for sure, with a little rum to add interest without tasting too boozy.
Pineapple Rum Punch
Summertime, and the drink-making is easy. This tropical punch gets its flavor and fragrance from ripe, fresh pineapple, which infuses a simple syrup for a few hours (or overnight.) Aged rum adds caramel notes and richness, offset by tart lemon and sparkling water.
This one's simple but it works so well, bringing together the deep molasses flavor of dark rum (we used Coruba) with spicy Velvet Falernum and fresh lime. It's just a little boozy and just a little sweet, balanced with a squeeze of fresh lime juice.
This drink looks pink and light, but it's not kidding around. If you like Campari and soda, this offers a little bit more—fuller body, a tart and fruity bitter edge, and a bass note from rum. It's adapted from Jim Meehan's Flamingo (featured on Saveur.com): we used aged rum instead of white to add richness and a hint of caramel flavor, plus a little bit of Campari, which complements the bitterness of the grapefruit soda.
The Wayland's Bermuda Black
El Floridita Daiquiri
A touch of aromatic Maraschino liqueur (we like Luxardo) adds a fragrant richness to the traditional daiquiri. It's still tart and fresh, but also spirit-forward and intense.