Sherry, pineapple juice and a rummy homemade mix are the stars of this cocktail from Sable Kitchen & Bar in Chicago.
This eclectic cocktail from San Francisco’s Smuggler’s Cove uses pineapple, almond, whiskey and rum.
Not a fan of rum? Try this classic tiki drink with Chartreuse instead.
The alchemy of the ultimate Daiquiri lies in keeping it simple: two parts rum to lime juice, with just enough sugar to take the edge off.
This infusion makes a fast-as-lightning cocktail. Just let pineapple chunks and rum hang out together for a few days. Then shake, strain and sip.
The chilly, coconut-y drink is having (another) delicious moment. And this recipe might be the best there is.
Who couldn’t use a nice getaway? This Jäger and rum cocktail will take you to faraway lands.
White whiskey and rum join forces in this simple sour cocktail.
Ernest Hemingway is inspiration, not author, of the Hemingway Daiquiri. His request for a Daiquiri made with half the sugar and double the booze created an unbalanced drink: one that bartenders couldn’t help but right through the eventual addition of maraschino liqueur and grapefruit juice. To reinstate some of Hemingway’s influence, this recipe uses key lime juice and goes for a whir in the blender—as the earliest Daiquiris were served over crushed ice.
Chicago cocktail consultant Revae Schneider is fond of anything with rum, lemon, maple syrup and a little bit of bitters, served warm. Set this fragrant punch on the stovetop before guests arrive and let the comforting scent waft as they walk in the door.