Made with smoked iced, this fun tiki-inspired cocktail changes flavor over time.
'@rum' on Serious Eats
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.
This rum-laced take on Thai iced coffee is made with Blue Bottle's New Orleans-style cold brew coffee.
This rum and Cynar cocktail comes in exotic and sweet, and leaves you dark and bitter.
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.
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.
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.
Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail.
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.
Hot buttered rum is even better with warm cider.
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.
A forgotten cocktail from the era of Prohibition, the Twelve Mile Limit is one of the booziest cocktails you'll ever drink.
When shaken, kale juice makes an especially frothy daiquiri.
Fresh grilled pineapple pairs perfectly with mint and lime. Adjust the amount of sugar according to the sweetness of your pineapple.
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.
This variation on a Honey Bee cocktail cuts the sweetness of rum and honey with Cynar.
The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint.
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.
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.