This variation on the classic Dark & Stormy punches up the ginger flavor with spicy fresh ginger juice and a combination of two different rums. A float of dark beer dries the drink out nicely.
Dave Arnold's Thai Basil Daiquiri
At Booker and Dax in NYC, the team freezes the basil leaves for this rum drink with liquid nitrogen, and then muddles them to a matcha-like powder before adding the sweets and spirits. This home version of the recipe requires making a batch for at least two so that the liquid rises above the blender's blades. But you won't have any trouble drinking it all, we promise.
Hibiscus Rum Cooler
This easy pitcher drink gets its color from brewed hibiscus tea. It's mixed with mint, lemon, and rum, and topped off with soda for fizz. The result is rosy and refreshing.
We learned about this drink from Theo Lieberman of The Lantern's Keep in NYC; it originated in the Aviary Bar at the Kuala Lumpur Hilton, circa 1978. Lieberman's description says it all: this cocktail, made with rich Cruzan blackstrap rum, bittersweet Campari, fresh pineapple, and lime "tastes like you're eating pancakes covered in maple syrup and drinking a cup of coffee."
The Hawthorne's Mojito
Do you ever get annoyed with the bits of mint and lime pulp that get stuck in your teeth when drinking a mojito? This version from The Hawthorne in Boston solves the problem by straining the lime and rum-based drink through a tea strainer while adding a bit of complexity with a dash of bitters.
Admiral Schley Punch
Since we first published this historical cocktail, several friends have told us it's become a go-to drink for them. No wonder: the cocktail, originally printed in Baker's The Gentleman's Companion, is darn delicious. You'll need Cruzan Blackstrap rum for richness, plus lime, sugar, bourbon, and mint.
Grilled Pineapple Mojito
Grilling slices of fresh pineapple brings out the sweet, juicy flavor of the fruit (and adds a little char.) Muddle it up with mint and rum and you have the perfect drink for a cookout.
Sweet Corn Cocktail
If you're like us, looking for every possible way to consume corn during peak season, this is the drink for you. Made with muddled corn and rich dark rum, plus a few drops of mole bitters, the cocktail is brightened with fresh lime juice.
El Floridita Daiquiri
Sometimes it's the little changes that make a difference in a drink: this version of the classic Daiquiri is sweetened with maraschino liqueur, and the result is a cocktail with more depth and seductive aroma.
Rum and apple brandy get a rich boost from peach liqueur in this cocktail from JBird in New York City. Fresh lime and lemon make it tart, and a sprinkle of green cardamom adds a spicy aroma.
This cocktail recipe comes from Beloved in Greenpoint, Brooklyn. It's a variation on a Manhattan, made with a mix of bourbon and funky rhum agricole. Sweet vermouth and bitters round out the boozy drink.