Who doesn’t love an equal parts cocktail? Pineapple juice lends a sweet-tart thread to this sunny blend of rum and dry vermouth.
For super intense flavor, poach your pears in a simple syrup flavored with warming winter spices like clove, cinnamon and star anise.
During his shift at Miami’s Broken Shaker, Alex Renshaw of Chicago’s Drumbar served this balanced blend of Bacardi 8 rum, bitter amaro, apple juice and Demerara syrup as a tribute to his home city’s brisk climate.
This cocktail is Vince Toscano’s ode to Miami’s Broken Shaker, where he was blown away by the high quality cocktail ingredients. Made with a combination of Bacardi Gran Reserva Maestro de Ron, cinnamon syrup, lime and pineapple juices and sweet vermouth, the Captain is a guaranteed crowd-pleaser.
Caitlin Laman’s complex glass of Bacardi Gran Reserva, Fernet-Vallet, rich simple syrup and coffee bitters paid homage to her travels in Switzerland. During a visit to Bern, she spent each morning drinking strong Swiss coffee and each evening drinking local bitter liqueurs. The combination of the two led her to this unbeatable structure that works with just about every spirit out there.
While in Chicago for his Bar Shift, Gui Jaroschy scored local lemongrass and marigolds for his signature cocktail while exploring Millennium Park. A sunny glass of Bacardi Heritage, lime juice and a kaffir-citrus cordial mixed with rosemary and St-Germain, the Southernmost State of Mind personified Jaroschy’s native Miami perfectly.
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.