A sophisticated take on a blended fruit daiquiri, made with naturally sweet ripe peaches, flavored with white pepper and green tea.
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Cool cucumbers and herbal Green Chartreuse make for a savory, intriguing spin on the frozen daiquiri that's wonderfully refreshing.
Made with smoked iced, this fun tiki-inspired cocktail changes flavor over time.
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.
A handful of rice and a whole lot of milk make magic in the oven. A whole vanilla pod flavors the pudding, and the entire thing is topped with a cherry syrup spiked with rum. It's comfort in a dish.
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.
This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker.
This date cake is big on vanilla flavor (and booze, so be careful when serving before noon.)
Chess pie, a classic Southern dessert, gets tipsy with rum-poached raisins.
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.
Raisins are soaked in dark rum for up to 2 days and are churned into a base that seems fairly bland, with faint accents of brown sugar and cinnamon. After setting up for a full 24 hours, though, the rum flavor leaches into the ice cream itself and the bite of pure rum in the raisins mellows out considerably.
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.