This easily batched pitcher drink will be my barbecue go-to from here on out. It pairs fresh, vibrant IPA with a tangy pineapple shrub, sweetened with a little orgeat, an almond-tinged syrup that often appears in tiki drinks. The beer brings in a savory side—piney and herbal and bitter—that cuts through the cocktail and balances the richer elements.
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This pitcher cocktail marries a tangy pineapple shrub with hoppy IPA for a result that's the perfect sunny-day party refreshment.
Cranberry cocktails don't get much respect. Perhaps that's because they tend to be pretty boring: just sweetened juice spiked with whatever booze is handy. While cranberries are one of fall's signature flavors, a cranberry-vodka or a Sea Breeze feels a little too summery. And a bit too casual for serving at the holiday dinner table. But this cranberry cocktail, enriched with sherry and a splash of rum, is a different beast altogether.
Cranberry juice gets a sophisticated touch with the help of sherry in this aperitif cocktail.
We can do better than store-bought juices and food dye. Seasonal fruits—and even vegetables—are great additions to a classic daiquiri base. Chilling the booze overnight in the freezer helps keep your blender drink from getting overly diluted.
A sophisticated take on a blended fruit daiquiri, made with naturally sweet ripe peaches, flavored with white pepper and green tea.
Cool cucumbers and herbal Green Chartreuse make for a savory, intriguing spin on the frozen daiquiri that's wonderfully refreshing.
Rum is a category of spirits that offers many wonderful values—bottles that taste like they should cost way more than they actually do. You can very easily find great rums, both white and dark, under $20, and today, I'll introduce you to a few of my favorites.
You don't have to be behind a fancy bar to play with transforming cocktails. This drink starts as a light, fruity, tiki-inspired cocktail, evolving into a richer, heavier, and more savory beverage, just through the process of melting ice.
Made with smoked iced, this fun tiki-inspired cocktail changes flavor over time.
Does the rum you use in a daiquiri change the drink's flavor? You bet.
Ever tried sumac in a drink? The tart spice, made from the dried fruit of the sumac plant, is great in the cherry syrup that flavors this rum-based cocktail.
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).
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.
Traditional histories don't usually mention that our colonial forefathers (and mothers) swam in a sea of booze from breakfast till bedtime.
An introduction to tiki history, what makes a tiki cocktail, and the essential ingredients you'll need for your home tiki bar.
This rum-laced take on Thai iced coffee is made with Blue Bottle's New Orleans-style cold brew coffee.
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?
This rum and Cynar cocktail comes in exotic and sweet, and leaves you dark and bitter.