Traditional histories don't usually mention that our colonial forefathers (and mothers) swam in a sea of booze from breakfast till bedtime.
'rum' on Serious Eats
An introduction to tiki history, what makes a tiki cocktail, and the essential ingredients you'll need for your home tiki bar.
We're going to drink our way to a tropical place, where the sun beats down, the cocktails have umbrellas, and the pineapples are sweet. Care to join us?
Are you tired of the relentless stream of hearts, hugs, and assorted pink nonsense that has been surrounding you since the day after New Year's? Does it make you want a cocktail? A non-rose-colored one?
Winter temperatures call for warming your cockles, and this Old Fashioned variation from Mike Treffehn (head bartender at The Franklin Mortgage & Investment Co. in Philadelphia) really hits the spot when the mercury dips low. Blending three rums together to maximize the layered flavors, it's a tiki-inspired spin that brings out the best elements of each spirit.
When snowfall or an ice storm hits town, a warm tropical beach suddenly seems like the obvious cure to post-holiday winter blues. If you find yourself laying face-up on a beach somewhere (or want to convince some part of your mind that you are) you'll need a good drink. And nothing's more appropriate than this tiki cocktail.
The A-go Flip is what would happen if eggnog left the farm for the big city, then came back for a family gathering, bringing a few tricks up its sleeve.
Ok, we know that National Rum Day is really not the kind of holiday people plan parties around...but on the other hand, it's Friday, and you might as well fix yourself a rum drink. Here are 12 recipes for rum cocktails we love.
Aged double distilled pot rums and single column distilled rums are blended to create this new release from Mount Gay, which is finished in bourbon barrels.
Kenny Chesney recently launched his own rum brand, Blue Chair Bay Rum. We chat with him about his rum-drinking habits and role in the process of developing this spirit.
Something old, something new... it's not just a tradition for brides to call down good luck for their marriage, it's also a recipe for success in booze-making. Today we'll explore two new spirits that look back towards inherited traditions and also push forward into new territory.
This rum, made from fresh California-grown sugarcane juice, makes one of the best Cuba Libres I've ever tried.
Despite this drink's name, the combination of vodka, coffee liqueur, and soda was actually relatively low in alcohol. It probably didn't erase any memories unless you downed more than a few. But it's time to upgrade the Mind Eraser to give it more flavor—and a knockout punch.
Premixed cocktails are tricky to do right. Citrus flavor often comes out oily and lacks the bright acidity that is needed to cut through sweetness. But this premixed cocktail, poured over ice, has more tartness than I expected, moving it toward balance. The only problem: a weird aftertaste from the artificial sweeteners.
When most people think tiki, they probably don't think of grey and rainy Portland, OR. But they should! Tiki is, at its core, escapist. It's also retro and surreal-bordering-on-strange. Portland folks need a little escape, and they welcome with open arms all things vintage and especially all things peculiar. And now, young champions of all things mai tai have brought together craft cocktail methods and the dreamlike world of the tiki bar, most successfully at southeast Portland cocktail paradise, the Rum Club, and northeast's totally-tiki Hale Pele.
Often when people hear the words milk punch, their minds immediately jump to that quintessential creamy drink made famous in New Orleans. I want to introduce to you a wholly different animal: the clear English Milk Punch. Yes, it involves curdled milk, and yes, it's delicious.
When you enter Smuggler's Cove on Gough Street in San Francisco, it's as if you're inside a ship, decked out with ropes and fishing buoys, lanterns and ancient bottles of rum. But when you're done gawking, there's a decision to be made—what to drink? There are 75 different cocktails on the menu, so we reached out to bartender Steven Liles for a little help.
Head just two doors down from The Passenger in Washington, DC, and you'll be greeted by the giant face of Bill Murray's Steve Zissou. Step inside, pay your respects to Zombie Elvis on your immediate left, and you'll find the new rum bar by the brothers Tom and Derek Brown (of The Passenger). Hogo is your opportunity to explore the Caribbean vicariously through Tom's ever-growing collection of more than 80 different rums and a bevy of Caribbean inspired cocktails.
It was the unique and the novel booze, the under-rated and the foreign, that truly made the year for me. Here are 6 of the year's standouts from where I'm sipping.
'Tis the season to be jolly, and nothing gets a group of friends—or awkward officemates—jolly quicker or better than gathering around the punch bowl. We asked three of Seattle's finest drinking establishments to fork over their favorite punch recipes to share with you just in time for winter entertaining.