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Entries tagged with '@rum'

Hazy Sunset (Pineapple-Rum Cocktail With Smoked Ice)

Serious Eats Elana Lepkowski 3 comments

Made with smoked iced, this fun tiki-inspired cocktail changes flavor over time. More

Cherry Sumac Swizzle

Serious Eats Elana Lepkowski 1 comment

A classic swizzle is made with rum, lime, sugar, and mountains of crushed ice, but here, the lime is left out, in favor of a tangy syrup made from cherry and sumac (a tart spice). More

Grilled Summer Smash

Serious Eats Elana Lepkowski Post a comment

While habit drives many to favor clear spirits over their darker, aged counterparts on hot summer days, this refreshing cocktail featuring grilled fruit and aged Cachaça proves habits are made for breaking. More

Java Good Night

Serious Eats Lizz Schumer 1 comment

This rum-laced take on Thai iced coffee is made with Blue Bottle's New Orleans-style cold brew coffee. More

Black Honey

Serious Eats Elana Lepkowski Post a comment

This rum and Cynar cocktail comes in exotic and sweet, and leaves you dark and bitter. More

Three-Rum Old Fashioned

Serious Eats Lizz Schumer 1 comment

Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia shared this tiki-style drink recipe. It brings out the best in three rums with their own strong personalities. More

Sparkling Jungle Bird

Serious Eats Elana Lepkowski 8 comments

The Jungle Bird, a classic tiki drink, gets a sparkling makeover with Prosecco and tropical fruit-infused rum. Roasting the pineapple first adds rich, concentrated flavor to the infusion. More

A-go Flip

Serious Eats Lizz Schumer 5 comments

The A-go Flip, conceived by Matt Poli of The Publican in Chicago, is a deep and complex riff on classic eggnog. With rum and rich PX sherry as a base, it has the creamy feel we all know and love, with flavors that will make even non-noggers take notice. More

Fall Fruit Punch

Serious Eats Autumn Giles Post a comment

Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail. More

After Coffee

Serious Eats Nick Guy 5 comments

This Campari-based drink from Toby Maloney of The Violet Hour in Chicago is a super-bitter cocktail designed to wake up your taste buds after a big meal. More

Salty Maple Buttered Cider

Serious Eats María del Mar Sacasa 1 comment

Hot buttered rum is even better with warm cider. More

Granny's Navy Grog

Serious Eats Autumn Giles 1 comment

Taking a cue from the tiki tradition, this version of a Navy Grog layers light, un-aged rum with a full-bodied, aged dark rum. Fresh squeezed grapefruit and lemon juice pull out the tart acidic notes of the Granny Smith Woodchuck Cider. More

Twelve Mile Limit

Serious Eats Michael Dietsch 1 comment

A forgotten cocktail from the era of Prohibition, the Twelve Mile Limit is one of the booziest cocktails you'll ever drink. More

Kale Ginger Daiquiri

Serious Eats Autumn Giles Post a comment

When shaken, kale juice makes an especially frothy daiquiri. More

Grilled Pineapple Mojito

Serious Eats Heather Meldrom Post a comment

Fresh grilled pineapple pairs perfectly with mint and lime. Adjust the amount of sugar according to the sweetness of your pineapple. More

Upgraded Mind Eraser

Serious Eats Jeff Lucas Post a comment

Despite the name, the classic Mind Eraser is really just a watered down Black Russian. This version subs in mighty 151-proof rum to give it a little more kick. It's worth seeking out Lemon Hart 151 for its rich, bold flavor. More

The Swarm

Serious Eats Autumn Giles 1 comment

This variation on a Honey Bee cocktail cuts the sweetness of rum and honey with Cynar. More

Upgraded Grasshopper

Serious Eats Jeff Lucas Post a comment

The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint. More

London Fog Milk Punch

Serious Eats Jeff Lucas 1 comment

Before the Bourbon Milk Punch (made famous in New Orleans), there was English Punch. Don't be afraid of the curdled milk—think of it as a science experiment. A very delicious science experiment. More

Midnight Cowboy's Fish House Punch

Serious Eats Melody Fury Post a comment

The Fish House Punch was first concocted at a gentlemen's fishing club in Philadelphia. The original recipe called for peach brandy. In this modern version, Brian Dressel of Midnight Cowboy in Austin, Texas replaces peach brandy with a mix of peach liqueur and cognac, and tames the rum-forward punch with green tea, maraschino liqueur, and citrus. More

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