Cocktail Recipes

Recipe

2 oz St. George California Agricole Rum · ¾ oz fresh lime juice · ½ oz cane syrup · 4 fresh mint leaves · Shake with ice, fine strain into a chilled coupe, garnish with a single mint leaf

Recipe

2 oz El Amparo Rum · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz rich demerara syrup · Shake with ice, strain into a coupe, garnish with a thin orange wheel

Recipe

2 oz Long Pond ITP 15yr · 0.5 oz allspice dram · 0.5 oz fresh lime juice · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a flamed orange peel

Recipe

2 oz Dakabend Oaxacan Pot Still Rum · 1 oz fresh lime juice · 0.75 oz piloncillo syrup · Shake hard with ice · Double strain into a chilled coupe · Garnish with a lime wheel

Recipe

2 oz Three Roll Estate Rhum Agricole · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Stir gently in a rocks glass, add a single large ice cube, garnish with a lime disc

Recipe

2 oz KoHana KOHO Barrel Aged · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, stir with a single large ice cube, garnish with a disk of lime

Recipe

2 oz Wray & Nephew Overproof Rum · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice · Double-strain into a chilled coupe · Garnish with a spent lime shell

Recipe

1.5 oz Barrell Private Release Single Barrel Rum · 0.75 oz cold brew coffee concentrate · 0.5 oz demerara syrup · 2 dashes mole bitters · Stir over ice, strain into a coupe, garnish with an expressed orange peel.

Recipe

2 oz Ten To One 17 Year Single Cask Reserve Rum · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Stir over a large ice cube, strain into a rocks glass over fresh ice, garnish with a flamed orange peel

Recipe

1.5 oz Rolling Fork Amburana Odyssey Small Batch Rum · 0.5 oz allspice dram · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake with ice, strain into a coupe · Garnish with a cinnamon stick and expressed orange peel

Recipe

2 oz Penny Blue XO · 0.75 oz fresh lemon juice · 0.5 oz cinnamon syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a dehydrated orange wheel and a cinnamon stick

Recipe

2 oz Panama Pacific 9 Year Old Rum · 0.75 oz fresh lime juice · 0.5 oz raw honey syrup (1:1) · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel

Recipe

2 oz R.L. Seale's 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel and freshly grated nutmeg.

Recipe

2 oz HSE Blanc Rhum Agricole · 1 barspoon cane syrup · 1 coin of fresh lime, pressed and dropped · Stir briefly in a rocks glass, no ice — or add a single large cube if preferred.

Recipe

2 oz Karukera Réserve Spéciale · 0.5 oz fresh lime juice · 0.25 oz sirop de canne · A pinch of fleur de sel · Stir gently in a rocks glass, no ice — serve at room temperature to honor the agricole tradition

Recipe

2 oz Novo Fogo Silver Cachaça · ½ lime, quartered · 2 bar spoons demerara sugar · Muddle lime and sugar gently in a rocks glass · Fill with crushed ice · Stir briefly to combine · Garnish with a lime wheel and a sprig of fresh mint

Recipe

2 oz Goslings Family Reserve · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube, express an orange peel over the surface, garnish with the peel and a cinnamon stick

Recipe

2 oz Uruapan Charanda Blanco · ¾ oz fresh lime juice · ½ oz piloncillo syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a thin lime wheel

Recipe

2 oz Père Labat XO · 0.5 oz fresh lime juice · 0.25 oz orgeat · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a long lime twist and a grating of nutmeg.

Recipe

2 oz Stolen Smoked Rum · 0.75 oz fresh lime juice · 0.5 oz honey syrup · 2 dashes Angostura bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a lime wheel and a cinnamon stick

Recipe

2 oz Montanya Oro · ¾ oz fresh lime juice · ½ oz wildflower honey syrup (1:1) · Shake hard with ice · Double strain into a chilled coupe · Garnish with a lime wheel

Recipe

2 oz Facundo Eximo · 0.75 oz Pedro Ximénez sherry · 0.25 oz allspice dram · 2 dashes Angostura bitters · Stir over ice, strain into a coupe, garnish with an expressed orange peel

Recipe

2 oz Carúpano Reserva Limitada 18 · 0.5 oz Averna Amaro · 0.25 oz cacao nib syrup · 2 dashes orange bitters · Stir over ice, strain into a coupe, express an orange peel and garnish.

Recipe

2 oz Damoiseau VSOP · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz cane syrup · Shake with crushed ice · Pour into a rocks glass · Garnish with a lime wheel and freshly grated nutmeg

Recipe

2 oz Kōloa Kaua'i Dark Rum · 1 oz fresh lime juice · 0.75 oz orange curaçao · 0.5 oz orgeat · 0.25 oz demerara syrup · Shake with ice, pour over crushed ice, garnish with a spent lime shell and mint sprig.

Recipe

2 oz Depaz XO · 0.5 oz coffee liqueur · 0.25 oz orgeat · 2 dashes Angostura bitters · Stir over a large rock, express an orange peel and lay it across the glass

Recipe

2 oz Richland Single Estate Old Georgia Rum · 1 barspoon Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube · Garnish with an expressed orange peel

Recipe

2 oz El Dorado Single Still Versailles 2009 · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel

Recipe

2 oz Angostura 1919 · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a torched orange peel.

Recipe

2 oz Transcontinental Rum Line Fiji 2014 · ¾ oz fresh lime juice · ½ oz coconut cream · ½ oz honey syrup · 2 dashes Angostura bitters · Shake hard with ice, double strain into a chilled coupe, garnish with a thin lime wheel.

Recipe

2 oz Don Q Reserva de la Familia Serralles · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash mole bitters · Stir over a large ice cube, express an orange peel over the surface, garnish with the peel and a brandied cherry

Recipe

2 oz Flor de Caña 18 · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube · Garnish with a flamed orange peel

Recipe

2 oz Maggie's Farm Queen's Share Rum · 1 oz fresh lime juice · ¾ oz demerara syrup · Shake hard with ice, double-strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Pusser's Gunpowder Proof · 0.75 oz fresh lime juice · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel and freshly grated nutmeg.

Recipe

2 oz Paranubes Oaxacan Rum · ¾ oz fresh lime juice · ½ oz piloncillo syrup · 3 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel.

Recipe

2 oz Rhum J.M Blanc 100 Proof · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, stir briefly, no ice.

Recipe

2 oz Diplomático Reserva Exclusiva · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Hampden Estate Overproof · 1 oz fresh lime juice · 0.75 oz velvet falernum · 0.5 oz allspice dram · Crushed ice, swizzle until frosty, top with more crushed ice, garnish with mint bouquet and grated nutmeg.

Recipe

2 oz Doorly's 5 Year Old | 0.75 oz fresh lime juice | 0.5 oz honey syrup (2:1 ratio) | 0.25 oz Amaro Montenegro | 2 dashes Angostura bitters. Combine all ingredients in a shaker with ice and shake vigorously for 12 seconds. Double-strain into a chilled coupe. Garnish with a thin wheel of dehydrated lime and a light grating of cinnamon.

Recipe

2 oz Santa Teresa 1796 | 0.75 oz Pedro Ximénez sherry | 0.5 oz fresh lime juice | 0.25 oz demerara syrup | 2 dashes Angostura bitters | Stir rum, sherry, demerara syrup, and bitters with ice. Strain into a coupe. Float lime juice on top. Garnish with a long orange peel, expressed and draped over the rim.

Recipe

2 oz Plantation Vintage 2005 Trinidad Rum · 0.75 oz Amaro Montenegro · 0.5 oz freshly squeezed orange juice · 0.25 oz vanilla syrup · 2 dashes Angostura bitters · Combine all ingredients in a mixing tin with ice and shake briefly—just enough to chill and integrate without over-diluting. Double-strain into a chilled coupe glass. Express an orange peel over the surface and rest it on the rim. Serve as the last light fades. · Glass: Coupe

Recipe

2 oz Rhum Clément Très Vieux XO · 0.25 oz Demerara syrup (2:1) · 2 dashes Angostura bitters · 1 dash orange bitters · Expressed orange peel · Combine the rhum, Demerara syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and diluted. Strain over a single large ice cube in a rocks glass. Express an orange peel over the surface, rub the rim, and drop it in. · Garnish: Orange peel coin · Glass: Rocks glass

Recipe

2 oz Selvarey Cacao Rum · 0.75 oz cold brew coffee concentrate · 0.5 oz crème de cacao (dark) · 0.5 oz demerara syrup · 2 dashes mole bitters · Garnish: grated dark chocolate and an expressed orange peel · Combine all liquid ingredients in a mixing glass with ice. Stir for 25-30 seconds until well-chilled. Strain into a chilled coupe glass. Express an orange peel over the surface, then discard. Grate dark chocolate (70% or higher) over the top. Serve immediately. · Glass: Coupe

Recipe

2 oz Dictador 20 Year Old | 0.75 oz cold-brew coffee concentrate | 0.5 oz Pedro Ximénez sherry | 0.25 oz demerara syrup | 2 dashes mole bitters | Stir all ingredients with ice for 30 seconds, strain into a chilled coupe, and garnish with a single coffee bean and a strip of orange zest expressed over the surface.

Recipe

2 oz Holmes Cay Fiji 2004 · 0.5 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Orange peel for garnish · Combine rum, sherry, demerara syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until thoroughly chilled and diluted. Strain into a pre-warmed rocks glass over a single large ice cube. Express the orange peel over the surface, flame it briefly to release its oils, and rest it on the rim. · Glass: Rocks glass

Recipe

2 oz Doorly's 14 Year Old • 0.5 oz Pedro Ximénez sherry • 0.25 oz demerara syrup • 2 dashes Angostura bitters • 1 dash orange bitters • Stir all ingredients with ice for 30 seconds, strain into a chilled coupe. Express an orange peel over the surface and rest it on the rim. The sherry amplifies the rum's cask-driven dried fruit character while the demerara syrup echoes its molasses heritage.

Recipe

2 oz Cane Island Jamaica 12, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz allspice dram, 2 dashes Angostura bitters. Shake with ice, strain into a coupe, garnish with a flamed orange peel.

Recipe

2 oz Centenario Fundación 25 Year Old · 0.25 oz Pedro Ximénez sherry · 0.25 oz demerara syrup · 2 dashes mole bitters · 1 dash Angostura bitters · Combine all ingredients in a mixing glass with large ice cubes. Stir for 30 seconds until well-chilled and properly diluted. Strain into a double old-fashioned glass over a single large ice sphere. Express the oil of an orange coin over the surface by holding it over a lit match, then rest the flamed coin on the rim. Place a single coffee bean on the ice sphere. · Garnish: Flamed orange coin and a single coffee bean · Glass: Double old-fashioned glass

Recipe

2 oz Clarendon 10 Year Old Jamaica Rum · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz rich demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Combine all ingredients in a shaker with crushed ice. Shake vigorously for 10-12 seconds. Pour unstrained into a clay or terracotta cup. Garnish with a spent lime shell filled with a few drops of overproof rum, ignited tableside. The clay vessel subtly chills and aerates the cocktail, connecting the drinking experience to the theme of material shaping flavor. · Glass: Clay or terracotta cup (or rocks glass)

Recipe

2 oz Privateer True American Rum · 0.75 oz fresh lime juice · 0.5 oz demerara syrup (1:1) · 2 dashes Angostura bitters. Shake all ingredients with ice and strain into a chilled coupe. Garnish with a single expressed lime coin, oils side down on the surface. A stripped-back daiquiri variant that lets the rum's oak-driven complexity do the talking.

Recipe

2 oz Clément XO Rhum Agricole Vieux · 0.75 oz fresh lime juice · 0.5 oz passion fruit syrup · 0.25 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe glass. Garnish with a thin wheel of dehydrated orange and a single mint leaf. · Glass: Coupe

Recipe

2 oz Ron del Barrilito Two Star · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Ron Diplomático Planas · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Hampden Estate LROK · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake vigorously with ice, double-strain into a chilled coupe.

Recipe

2 oz Plantation XO · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Ron Centenario Real · 0.5 oz cold brew coffee concentrate · 0.25 oz walnut liqueur (Nux Alpina or similar) · 0.25 oz demerara syrup · 2 dashes mole bitters · Combine all ingredients in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a chilled coupe or rocks glass over a single large ice cube. Express an orange peel over the surface, then discard. No garnish — let the aroma do the work. · Glass: Rocks glass or coupe

Recipe

2 oz Denizen Vatted Dark Rum · 0.75 oz fresh lime juice · 0.5 oz blackstrap molasses syrup (1:1 blackstrap molasses and hot water) · 0.25 oz allspice dram · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe glass. Garnish with a single star anise pod floating on the surface. · Glass: Coupe

Recipe

2 oz Rhum J.M Blanc 55 · 0.5 oz fresh lime juice (squeezed from a coin-sized disc of lime) · 0.5 oz cane syrup · Stir briefly in a rocks glass, no ice (or one large cube, to taste).

Recipe

2 oz Real McCoy 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 0.25 oz Licor 43 · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe glass. Garnish with a thin wheel of dehydrated lime and a light grating of nutmeg. · Glass: Coupe

Recipe

2 oz Privateer Letter of Marque: The Queen's Share · 1 barspoon blackstrap molasses syrup (1:1 blackstrap molasses and hot water) · 2 dashes Angostura bitters · 1 dash black walnut bitters · Expressed orange peel · Combine rum, molasses syrup, and both bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and silky. Strain into a rocks glass over a single large ice cube. Express an orange peel over the surface, then rest the peel against the cube. The cask-strength rum opens beautifully with dilution, while the blackstrap syrup deepens the savory undertone without adding perceptible sweetness. · Glass: Double old fashioned

Recipe

2 oz Dos Maderas PX 5+5 · 0.75 oz Pedro Ximénez sherry · 0.5 oz fresh lemon juice · 0.25 oz demerara syrup · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double strain into a chilled coupe. Express orange peel over the surface, then rest it on the rim. Serve in quiet contemplation. · Garnish: Expressed orange peel, laid across the rim · Glass: Coupe

Recipe

In a rocks glass, muddle one barspoon of raw turbinado sugar with a single disc of fresh lime (cut from the cheek, not the end) until the oils release. Add 2 oz Rhum Clément Canne Bleue and stir until the sugar dissolves. No ice — serve at ambient temperature, as they do in Martinique. The warmth of the glass lets the cane's aromatics bloom. Optionally, rest a thin slice of fresh ginger on the rim for a nod to the island's tropical spice trade.

Recipe

1.5 oz Plantation OFTD Overproof Dark Rum · 0.5 oz Averna Amaro · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash mole bitters · Combine all ingredients in a mixing glass with ice. Stir for 25-30 seconds until well-chilled and diluted. Strain over a single large ice cube in a double old fashioned glass. Express a wide orange peel over the surface and flame briefly to release aromatic oils. Drop the peel into the glass and rest a cinnamon stick alongside. The result is a brooding, Old Fashioned-style cocktail where the rum's overproof intensity is tamed into a deep, smoldering sipper. · Garnish: Flamed orange peel and a cinnamon stick · Glass: Double Old Fashioned

Recipe

Muddle 3 thin slices of fresh ginger and 2 lime wheels with 0.5 oz raw turbinado syrup in a shaker. Add 2 oz Distillerie Poisson Cuvée Caribaea and 0.75 oz fresh lime juice. Shake hard with ice and double-strain into a chilled coupe. Top with 1 oz chilled sparkling mineral water. Garnish with a thin sugarcane stick and a pinch of flaky sea salt on the rim.

Recipe

2 oz La Favorite Cuvée de la Flibuste 1999 · 0.5 oz Pierre Ferrand Dry Curaçao · 0.25 oz Demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Wide orange peel for garnish · Combine rhum, curaçao, Demerara syrup, and bitters in a mixing glass with ice. Stir for 30 seconds until well-chilled and properly diluted. Strain into a chilled coupe. Express the orange peel over the surface, twisting to release its oils, and rest it on the rim. A rum Old Fashioned variant that honors, rather than obscures, the spirit's decades of refinement. · Glass: Coupe

Recipe

2 oz Copalli Barrel Rested Rum · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.25 oz rich demerara syrup (2:1) · 2 dashes Angostura bitters · Torched rosemary sprig for garnish · Combine rum, lime juice, orgeat, demerara syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Strain over a single large ice cube. Torch a rosemary sprig until it smolders, then lay it across the glass so the aromatic smoke mingles with the drink. · Glass: Rocks glass · The torched rosemary amplifies the rum's charred-oak character while orgeat complements the coconut and almond notes. A smoky, aromatic sipper that doubles down on fire.

Recipe

2 oz Trois Rivières Cuvée de l'Océan · 0.5 oz sirop de canne · 1 lime disc (squeezed and dropped in) · Build in a rocks glass, stir briefly, no ice or add ice to preference.

Recipe

2 oz Mhoba American Oak Aged Rum, 0.75 oz fresh lime juice, 0.5 oz demerara syrup (2:1), 2 dashes Angostura bitters, 1 dash orange bitters. Shake with ice, strain over a large cube in a rocks glass, express an orange peel and drop it in.

Recipe

2 oz Ron Zacapa XO · 0.75 oz cold brew coffee concentrate · 0.5 oz Pedro Ximénez sherry · 0.25 oz chocolate bitters syrup (equal parts chocolate bitters and demerara syrup) · 2 dashes orange bitters · Combine all ingredients in a mixing glass with large ice cubes. Stir for 30 seconds until well-chilled and slightly diluted. Strain into a chilled coupe. Express an orange peel over the surface, then rest it on the rim. Place a single coffee bean in the center of the drink. · Garnish: Expressed orange peel and a single coffee bean · Glass: Coupe

Recipe

2 oz Rhum Clément 10 Year Old · 0.75 oz fresh lime juice · 0.5 oz passion fruit syrup · 0.25 oz vanilla bean syrup · 2 dashes Angostura bitters · 1 thin slice of ripe plantain (garnish) · Combine rum, lime juice, passion fruit syrup, vanilla bean syrup, and bitters in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe glass. Float a thin, lightly torched slice of ripe plantain on the surface. The caramelized plantain echoes the rum's tropical richness and reinforces the theme of capturing fruit at its peak. · Glass: Coupe

Recipe

2 oz Rhum Rhum PMG Libération 2012 · 0.75 oz fresh lime juice · 0.5 oz raw sugarcane syrup · 0.25 oz green Chartreuse · 2 dashes Angostura bitters · Combine all ingredients in a shaker with ice. Shake vigorously for 12 seconds. Double-strain into a chilled coupe. Express the lime peel over the surface, then rest it on the rim alongside the sugarcane stick. · Garnish: Expressed lime peel and a single sugarcane swizzle stick · Glass: Coupe

Recipe

2 oz English Harbour 10 Year Old · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.5 oz honey syrup (1:1) · 2 dashes Angostura bitters. Shake all ingredients vigorously with ice. Strain into a coupe glass. Garnish with a lime wheel and a light grating of fresh nutmeg.

Recipe

2 oz Neisson Blanc 52%, 1 barspoon fresh cane syrup (sirop de canne), 1 thick disc of fresh lime with peel. Muddle lime and syrup gently in a rocks glass, add rhum, stir once with a bar spoon. No ice — chacun prépare sa propre mort.

Recipe

2 oz Chalong Bay Sherry Cask Finish Rum, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 3 dashes orange bitters, 1 barspoon oloroso sherry. Shake with ice, strain into a chilled coupe, express an orange peel over the surface and drop it in.

Recipe

2 oz Neisson Le Galion Blanc, 0.75 oz fresh lime juice, 0.5 oz cane syrup (1:1), 3 dashes celery bitters. Shake with ice, strain into a chilled coupe, garnish with a thin cucumber ribbon.

Recipe

2 oz Neisson 12 Year Old, 0.25 oz Amontillado sherry, 2 dashes orange bitters, 1 dash Angostura. Stir over ice for 20 seconds; strain into a chilled coupe. Express an orange peel over the surface and drape along the rim. No garnish beyond the oil.

Recipe

1.5 oz Savanna HERR 10 Year, 0.5 oz Amaro Nonino, 0.25 oz demerara syrup, 2 dashes mole bitters, 1 dash saline solution. Stir with ice, strain into a rocks glass over a large cube, express and discard grapefruit peel.

Recipe

In a rocks glass, muddle a thick disc of lime (with peel) with 1 barspoon of cane syrup (sirop de canne). Add 2 oz Le Rhum par Neisson. Stir gently — no ice, chacun prépare sa propre mort. Optional: a single large cube if the day demands it.

Recipe

In a rocks glass, muddle a thick disc of lime (peel and pulp) with 1 barspoon of cane sugar syrup (sirop de canne). Add 2 oz Bielle Blanc 59. Stir briefly with a swizzle stick — no ice, or a single large cube if you must. 'Chacun prépare sa propre mort.'

Recipe

2 oz Mount Gilboa Signature, 0.75 oz fresh lime juice, 0.5 oz demerara syrup, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, garnish with a lime wheel and a light grating of nutmeg.

Recipe

1 oz Savanna HERR Coeur de Chauffe, 1 oz aged Barbados rum, 0.75 oz fresh lime juice, 0.5 oz demerara syrup. Shake hard with crushed ice and double-strain into a chilled coupe. Garnish with a lime wheel — the HERR provides fireworks while the aged rum grounds the drink.

Recipe

2 oz Chairman's Reserve Spiced Rum, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 2 dashes Angostura bitters, 3 oz hot black tea. Combine in a heatproof mug, stir gently, and garnish with an orange peel studded with three cloves.

Recipe

2 oz Trois Rivières Cuvée du Moulin · 0.5 oz cane syrup · 1 lime disc (muddled) · Muddle lime and cane syrup in rocks glass, add rum, stir, add ice if desired.

Recipe

2 oz Havana Club Selección de Maestros, 0.75 oz dry oloroso sherry, 0.25 oz Amaro Nonino, 2 dashes orange bitters. Stir with ice, strain into a chilled coupe, express an orange peel over the surface and discard.

Recipe

1.5 oz El Dorado Single Still Enmore 1996, 0.5 oz Amaro Meletti, 0.25 oz demerara syrup (2:1), 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express an orange peel over the surface and discard. No garnish — let the rum speak.

Recipe

2 oz Clément Select Barrel · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, muddle lime with syrup, add rum and a single large ice cube.

Recipe

2 oz Novo Fogo Two Years Barrel-Aged Cachaça, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz yellow Chartreuse, 1 dash Angostura bitters. Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Bielle Rhum Vieux 3 Ans, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 20 seconds, strain over a large cube in a rocks glass, and express an orange peel over the top before dropping it in.

Recipe

2 oz Rhum Rhum PMG Blanc, 1 barspoon fresh cane syrup (sirop de canne), 1 thick disc of lime pressed lightly to express oil. Combine in a rocks glass, stir gently three times, no ice. Serve as chacun prépare sa propre mort — each drinker adjusts to taste.

Recipe

2 oz Habitation Velier Hampden HLCF · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice · Double strain into chilled coupe

Recipe

2 oz Savanna Créol Rhum Agricole Blanc, 0.5 oz fresh lime juice, 1 barspoon cane syrup (sirop de canne), 2 dashes celery bitters. Build in a rocks glass over one large cube, express lime peel over the top, and drop it in. Stir gently and serve.

Recipe

2 oz Chalong Bay Double Barrel Aged Rum, 0.75 oz fresh lime juice, 0.5 oz lemongrass-ginger syrup, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, garnish with a lime wheel and a bruised lemongrass stalk.

Recipe

2 oz Kōloa Kaua'i Reserve • 0.75 oz fresh lime juice • 0.5 oz pineapple juice • 0.5 oz orgeat • 0.25 oz allspice dram. Shake with crushed ice and pour unstrained into a rocks glass. Garnish with a pineapple frond and freshly grated nutmeg.

Recipe

2 oz Botran Reserva 15, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds, strain over a large cube in a rocks glass. Express an orange peel over the drink and drop in.

Recipe

2 oz El Dorado Single Still Port Mourant, 0.75 oz fresh lime juice, 0.5 oz demerara syrup (2:1), 0.25 oz Amaro Nonino, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, garnish with an expressed orange peel.

Recipe

2 oz Hampden Estate 46 · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Chalong Bay Pure Series Original, 0.75 oz fresh lime juice, 0.5 oz lemongrass-ginger syrup, 3 kaffir lime leaves (lightly clapped). Shake with ice, double-strain into a chilled coupe, garnish with a single floating lime leaf.

Recipe

2 oz Avuá Amburana Cachaça, 0.25 oz demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice for 30 seconds, strain over a large cube in a rocks glass, express an orange peel and drop in.

Recipe

2 oz Barbancourt Three Star, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 0.25 oz Cynar. Shake with ice, strain into a coupe, garnish with a lime wheel.

Recipe

2 oz Damoiseau Rhum Vieux 5 Year, 0.75 oz fresh lime juice, 0.5 oz cane syrup, 0.25 oz orange curaçao, 2 dashes Angostura bitters. Shake with ice, strain into a coupe, garnish with a flamed orange peel.

Recipe

2 oz Hampden Overproof Gold · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Karukera Rhum Vieux Agricole L'Expression, 0.75 oz fresh lime juice, 0.5 oz falernum, 0.25 oz honey syrup (2:1), 2 dashes Angostura bitters. Shake with ice, strain over crushed ice in a rocks glass, garnish with a lime wheel and grated nutmeg.

Recipe

Cinder & Cane — 2 oz Savanna Rhum Vieux Traditionnel 5 Year, 0.75 oz fresh lime juice, 0.5 oz demerara syrup, 0.25 oz Amaro Nonino, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, express an orange peel over the top and discard.

Recipe

2 oz Dictador 12 Year · 0.25 oz demerara syrup · 3 dashes mole bitters · Stir with ice, strain over a large rock, garnish with an orange twist.

Recipe

2 oz Clairin Le Rocher Ansyen · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, add a single large ice cube, stir briefly, garnish with a lime disc.

Recipe

2 oz Mount Gay 1703 Master Select, 1 tsp demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir over a large ice cube for 30 seconds; strain into a rocks glass over fresh ice. Express an orange peel and drop in.

Recipe

2 oz Plantation Fiji 2017 · 0.75 oz fresh lime juice · 0.5 oz pineapple syrup · Shake with ice, double strain into chilled coupe, garnish with pineapple leaf.

Recipe

2 oz Mount Gay Black Barrel, 1 barspoon demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir over a large ice cube; express an orange peel over the glass and drop in. Optional: rinse the glass with a few drops of mezcal for added smoke.

Recipe

2 oz Vulcão Grogue, 0.75 oz fresh lime juice, 0.5 oz cane syrup, 3 dashes Angostura bitters. Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel and a single grind of black pepper.

Recipe

2 oz Père Labat 8 Year · 0.75 oz fresh lime juice · 0.5 oz cane syrup · 2 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a lime wheel.

Recipe

2 oz Clairin Casimir Ansyen 30 Mois · 0.75 oz fresh lime juice · 0.5 oz cane syrup · Shake hard with ice, fine strain into a chilled coupe.

Recipe

2 oz Barbancourt 8 Year · 0.75 oz fresh lime juice · 0.5 oz cane syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Transcontinental Jamaica WP 2016 · 0.75 oz fresh lime juice · 0.5 oz orgeat · 0.5 oz orange curaçao · Shake vigorously with crushed ice, pour into a rocks glass, garnish with a mint sprig and lime wheel.

Recipe

2 oz Hampden Estate 5 Year · 0.75 oz fresh lime juice · 0.5 oz simple syrup · Shake hard with ice, double strain into a chilled coupe, no garnish.

Recipe

2 oz Clairin Communal Le Rocher · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, add a single ice cube, stir gently.

Recipe

1.5 oz Worthy Park Overproof · 0.5 oz aged Jamaican rum · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

1.5 oz Rum Fire · 1.5 oz pineapple juice · 0.75 oz Campari · 0.5 oz lime juice · 0.5 oz demerara syrup · Shake with ice, strain into a tiki mug over crushed ice, garnish with a pineapple leaf.

Recipe

1.5 oz Ron Zacapa Edición Negra · 1 oz Carpano Antica Formula · 0.75 oz Campari · Stir with ice, strain into a rocks glass over a large cube, garnish with an orange peel.

Recipe

2 oz Real McCoy 5 Year Old · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, fine strain into chilled coupe, garnish with lime wheel.

Recipe

2 oz Plantation Xaymaca · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake vigorously with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Plantation 9 Year · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake with ice, double strain into chilled coupe, garnish with lime wheel.

Recipe

2 oz Hampden Estate Rum Fire · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Clairin Communal Sajous · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, stir briefly, add a single large ice cube. Garnish with a spent lime disk.

Recipe

2 oz Clairin Communal Vaval · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, add a single large ice cube, stir briefly, garnish with a lime disc.

Recipe

1.5 oz Saint James Coeur de Chauffe, 0.75 oz fresh lime juice, 0.5 oz cane syrup, 3 dashes Angostura bitters. Shake hard with ice, strain into a chilled coupe, garnish with a lime wheel and a single basil leaf. A high-proof Ti' Punch in cocktail clothing.

Recipe

2 oz Plantation Grande Réserve · 0.75 oz fresh lime juice · 0.5 oz Pierre Ferrand Dry Curaçao · 0.25 oz orgeat · 0.25 oz demerara syrup · Shake hard with crushed ice, pour unstrained into a rocks glass, garnish with a spent lime shell and mint sprig.

Recipe

2 oz Clairin Sajous Ansyen · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in rocks glass, add single large ice cube, stir briefly.

Recipe

2 oz Clairin Casimir Ansyen · 0.5 oz cane syrup · 1 lime disc · Squeeze lime disc into rocks glass, add cane syrup and clairin, stir briefly, serve neat or with a single ice cube.

Recipe

2 oz Plantation Haiti 2013 · 0.75 oz lime juice · 0.5 oz cane syrup · Shake with ice, strain into a chilled coupe.

Recipe

2 oz Trois Rivières Cuvée de l'Océan · 0.5 oz cane syrup · 1 lime disc (squeezed and dropped in) · Build in a rocks glass, no ice, stir briefly. Add ice only if desired.

Recipe

2 oz Appleton Estate · 0.25 oz Demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over a large ice cube in a rocks glass, garnish with an expressed orange peel.

Recipe

2 oz Rhum J.M Blanc 50 · 0.5 oz cane syrup · 1 lime disc (squeezed and dropped in) · No ice — combine in a rocks glass, stir briefly, and serve at room temperature.

Recipe

2 oz Foursquare Premise · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir with ice, strain over a large cube in a rocks glass, garnish with an orange peel.

Recipe

2 oz El Dorado 15 · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, garnish with orange peel.

Recipe

2 oz Worthy Park 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Clairin Casimir · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Build in a rocks glass, stir briefly, add one large ice cube or serve neat.

Recipe

2 oz Rhum J.M Cuvée 1845 · 0.25 oz cane syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into a rocks glass over a large cube, garnish with an expressed orange peel.

Recipe

2 oz Appleton 12 Year Old · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a lime wheel.

Recipe

2 oz Rum-Bar Gold · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Clairin Le Rocher · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, stir briefly, add a single large ice cube.

Recipe

2 oz Worthy Park Select · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

2 oz Trois Rivières VSOP · 0.5 oz cane syrup · 1 lime disc (squeezed and dropped in) · Build in rocks glass, stir briefly, no ice or serve with a single large cube depending on preference.

Recipe

2 oz Hamilton 86 Demerara Rum, 0.75 oz fresh lime juice, 0.5 oz demerara syrup (2:1). Shake hard with ice, double-strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Privateer Navy Yard · 0.75 oz demerara syrup · 2 dashes mole bitters · 1 dash Angostura · Stir with ice, strain into a rocks glass over a single large cube, garnish with an expressed orange peel.

Recipe

2 oz Clairin Vaval · 0.5 oz cane syrup · 1 lime disc (squeezed) · Build in a rocks glass, stir briefly, no ice or over a single cube as preferred.

Recipe

1.5 oz Hampden Estate 8 Year Cask Strength · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, double-strain into chilled coupe.

Recipe

1.5 oz Hampden Great House · 1.5 oz fresh pineapple juice · 0.75 oz Campari · 0.5 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, strain into a rocks glass over crushed ice, garnish with a pineapple frond.

Recipe

2 oz Plantation Original Dark · 0.75 oz fresh lime juice · 4 oz ginger beer · Build in a tall glass over ice, float rum on top, garnish with a lime wheel.

Recipe

1.5 oz Plantation Gran Añejo · 0.75 oz Campari · 1.5 oz fresh pineapple juice · 0.5 oz lime juice · 0.5 oz demerara syrup · Shake with ice, strain into a rocks glass over fresh ice, garnish with a pineapple wedge.

Recipe

2 oz Clément Première Canne · 1 disc of fresh lime (cut a coin-sized piece, express oils and drop in) · 0.5 oz cane syrup · Build in a rocks glass, no ice — stir and sip. Add a single cube if preferred.

Recipe

2 oz Plantation Barbados 5 Year · 0.25 oz demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain over a large cube in a rocks glass, garnish with an orange peel.

Recipe

2 oz Havana Club 7 · 0.75 oz lime juice · 0.5 oz demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Foursquare Détente · 0.75 oz fresh lime juice · 0.5 oz Demerara syrup · 2 dashes Angostura bitters · Shake with ice, strain into a rocks glass over a large cube, garnish with a lime wheel.

Recipe

1.5 oz Worthy Park 2013 · 0.75 oz lime juice · 0.5 oz demerara syrup · 0.25 oz allspice dram · Shake hard with ice, strain over crushed ice, garnish with grated nutmeg and a lime wheel.

Recipe

2 oz Diplomático Mantuano · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake vigorously with ice, double strain into a chilled coupe.

Recipe

2 oz Barbancourt 15 · 0.75 oz Cointreau · 0.75 oz fresh lime juice · 0.25 oz demerara syrup · Shake with ice, strain into a coupe, garnish with an orange twist.

Recipe

1 oz Appleton Estate 8 Year Old · 1 oz sweet vermouth · 1 oz Campari · Stir over ice, strain into a rocks glass with a large cube, garnish with an orange twist.

Recipe

2 oz Foursquare Sagacity · 0.5 oz Pedro Ximénez sherry · 0.25 oz vanilla syrup · 2 dashes mole bitters · Stir with ice, strain into a rocks glass over a single large cube, garnish with an orange peel.

Recipe

2 oz Probitas Rum · 1 oz fresh lime juice · 0.75 oz simple syrup · Shake vigorously with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

1.5 oz Velier Tiger Shark · 0.75 oz fresh lime juice · 0.5 oz passion fruit syrup · 0.25 oz grenadine · 2 dashes Angostura bitters · Shake hard with ice, strain over crushed ice in a tiki mug, garnish with a mint sprig.

Recipe

2 oz Doorly's 12 Year Old · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Stir over ice, strain into rocks glass with large cube, garnish with expressed orange peel.

Recipe

1.5 oz Hampden Estate Overproof · 1.5 oz pineapple juice · 0.75 oz Campari · 0.5 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice and strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.

Recipe

2 oz Plantation Isle of Fiji · 1 oz coconut cream · 0.75 oz fresh lime juice · 0.5 oz pineapple juice · Shake hard with ice, strain into a tiki mug, top with crushed ice and a grated nutmeg garnish.

Recipe

The Probitas Daiquiri: 2 oz Probitas, 1 oz fresh lime juice, 0.75 oz simple syrup. Shake, double-strain into chilled coupe.

Recipe

no garnish, no dilution, just cane, lime, and estate rhum.

Recipe

"The Merchant’s Mai Tai": Combine 2 oz Denizen Merchant’s Reserve, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, and 0.25 oz orgeat in a shaker with crushed ice. Shake briefly and pour unstrained into a double rocks glass. Garnish with a spent lime shell and a mint sprig. This rum was literally designed for this cocktail — and it shows.

Recipe

"The Dark 'n' Stormy" (trademarked by Goslings): Fill a highball glass with ice. Pour 4 oz Goslings Stormy Ginger Beer (or any quality ginger beer). Float 2 oz Goslings Black Seal on top by pouring slowly over the back of a spoon. Garnish with a lime wedge. Do not stir — let the dark rum cascade through the ginger beer.

Recipe

The Dickens Daiquiri: 2 oz Plantation Pineapple, 0.75 oz fresh lime juice, 0.5 oz rich demerara syrup, 2 dashes Angostura bitters. Shake with ice, double-strain into a chilled coupe, garnish with a dehydrated pineapple ring.

Recipe

The Forgotten Daiquiri: Combine 2 oz Chairman's Reserve The Forgotten Casks, 0.75 oz fresh lime juice, and 0.5 oz demerara syrup. Shake with ice and strain into a chilled coupe.

Recipe

McCoy Daiquiri: Combine 2 oz The Real McCoy 12 with 0.75 oz fresh lime juice and 0.5 oz simple syrup in a shaker with ice. Shake hard and strain into a chilled coupe.

Recipe

The Martinique Ti’ Punch: 2 oz Clément VSOP, 0.5 oz cane syrup, 1 lime disc.

Recipe

The Navy Daiquiri: 2 oz Smith & Cross · 1 oz fresh lime juice · 0.75 oz demerara syrup · Lime wheel. Shake vigorously with ice, fine strain into a chilled coupe.

Recipe

The 1824 Daiquiri: 2 oz Angostura 1824 · 3/4 oz fresh lime juice · 1/2 oz demerara syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

The 1888 Espresso

Recipe

— The Estate Daiquiri: 2 oz Worthy Park Single Estate Reserve · 1 oz fresh lime juice · 0.75 oz demerara syrup · Lime wheel garnish. Shake vigorously with ice, strain into a chilled coupe.

Recipe

Abuelo Daiquiri: Combine 2 oz Ron Abuelo 7 Year Old, 1 oz fresh lime juice, and 0.75 oz simple syrup in a shaker with ice. Shake hard and strain into a chilled coupe.

Recipe

The Hacienda Old Fashioned: 2 oz Ron del Barrilito Three Star · 0.25 oz demerara syrup · 3 dashes Angostura bitters · 1 dash orange bitters · Orange peel expressed.

Recipe

The Painkiller: 2 oz Pusser’s · 4 oz pineapple juice · 1 oz cream of coconut · 1 oz orange juice.

Recipe

The Bajan Daiquiri: 2 oz Doorly's XO · ¾ oz fresh lime juice · ½ oz simple syrup. Shake hard with ice, double-strain into a chilled coupe. No garnish — let the rum speak for itself.

Recipe

The Joy Sling: 1.5 oz Appleton Estate Joy Anniversary · 1/2 oz cherry liqueur · 1/4 oz fresh lemon juice · 2 oz chilled water · 1 dash Angostura bitters. Build over a tall glass filled with ice. Stir gently to combine. Garnish with a lemon twist and maraschino cherry.

Recipe

Griot (Haitian fried pork) with pikliz (spicy pickled cabbage)

Recipe

The Pelée Ti' Punch: In a rocks glass, place one barspoon of cane syrup. Add the zest disk of one lime, press it into the syrup with a muddler. Add 2 oz Rhum J.M VSOP. No ice.

Recipe

Hampden Jungle Bird: Combine 1.5 oz Hampden 8, 0.75 oz Campari, 1.5 oz fresh pineapple juice, 0.5 oz fresh lime juice, and 0.5 oz demerara syrup. Shake with ice.

Recipe

The Exceptional Old Fashioned: 2 oz Foursquare 2008 · 1 demerara sugar cube · 3 dashes Angostura · 1 dash orange bitters.

Recipe

The Cognac Coast: 2 oz Plantation XO · ½ oz Pierre Ferrand Dry Curaçao · ¼ oz demerara syrup · 2 dashes orange bitters · 1 dash Angostura bitters. Stir over ice, strain into a rocks glass with one large cube. Garnish with a wide orange peel. The Curaçao bridges the rum and Cognac influences.

Recipe

The Volcanic Daiquiri: 2 oz Flor de Caña 12 · 1 oz fresh lime juice · ¾ oz demerara syrup · pinch of smoked salt. Shake hard with ice, double strain into a coupe. The smoked salt amplifies the rum’s volcanic mineral quality, and the 12-year depth turns a simple daiquiri into something profound.

Recipe

The Demerara Daiquiri: 2 oz El Dorado 12 · 1 oz fresh lime juice · ¾ oz demerara syrup. Shake hard with ice, double strain into a coupe. The aged rum’s complexity transforms the daiquiri from a beach drink into a serious cocktail.

Recipe

The Guatemalan Old Fashioned: 2 oz Ron Zacapa 23 · 1 bar spoon demerara syrup · 2 dashes chocolate bitters · 1 dash orange bitters. Stir with ice 30 seconds, strain over a large ice cube. Garnish with an expressed orange peel. The solera complexity makes this an Old Fashioned that needs almost nothing else.

Recipe

The Nassau Dark ’n’ Stormy: 2 oz Appleton Estate 12 · 4 oz ginger beer · 1/2 oz fresh lime juice · 2 dashes Angostura bitters. Build in a tall glass over ice. Float the rum on top.

Recipe

The Coral Reef Old Fashioned: 2 oz Mount Gay XO · 1 bar spoon demerara syrup · 2 dashes Angostura bitters · 1 dash chocolate bitters · Express an orange peel over the glass and drop in. Stir over a large cube.

Recipe

The Venezuelan Old Fashioned: 2 oz Diplomático Reserva Exclusiva · 1 bar spoon demerara syrup · 2 dashes Angostura bitters · 1 dash orange bitters · Orange peel garnish. Stir with ice, strain over a large cube.

Recipe

2 oz Grogue Nascente, 1 tsp mel de cana (Cape Verdean cane honey) or dark molasses syrup, 3 dashes fresh lime juice. Stir gently in a small tumbler until the honey dissolves. No ice — traditional ponche is served neat, temperate, and unhurried. Garnish with a curl of lime peel.

Recipe

2 oz Grogue Rabelados, 0.75 oz fresh lime juice, 0.5 oz cane syrup (1:1), 3 dashes celery bitters. Shake with ice, strain into a coupe, garnish with a lime wheel and a single sage leaf.

Recipe

1.5 oz Long Pond TECC 2010, 0.75 oz fresh lime juice, 0.5 oz demerara syrup (1:1), 2 dashes Angostura bitters, egg white. Dry shake, then shake with ice, strain into a coupe. Express a lime peel over the top.

Recipe

1.5 oz Hampden LFCH 2017 · 1.5 oz pineapple juice · 0.75 oz Campari · 0.5 oz lime juice · 0.5 oz demerara syrup · Shake hard with ice, strain over fresh ice, garnish with a pineapple wedge.

Recipe

2 oz Hampden Estate Dunbar · 0.75 oz fresh lime juice · 0.5 oz demerara syrup · Shake hard with ice, double-strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Clairin Sajous Ansyen 36 Mois · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass over a single large ice cube, express a lime disc and drop in.

Recipe

2 oz Clairin Ansyen Le Rocher · 0.5 oz fresh lime juice · 0.5 oz cane syrup · Build in a rocks glass, stir briefly, add one large ice cube.

Recipe

2 oz Hampden 7 Year · 1 oz lime juice · 0.75 oz demerara syrup · 0.5 oz orange curaçao · 2 dashes Angostura bitters · Shake hard with ice, strain into a tiki mug over crushed ice, garnish with a mint bouquet and grated nutmeg.

Recipe

2 oz Hampden Estate HLCF 2016 · 0.75 oz fresh lime juice · 0.5 oz rich demerara syrup · Shake hard with ice, double strain into a chilled coupe.

Recipe

0.75 oz Long Pond TECA 2007, 1.25 oz aged agricole, 0.75 oz fresh lime juice, 0.5 oz demerara syrup, 2 dashes Angostura bitters. Shake with ice, strain into a chilled coupe, garnish with a flamed orange peel.

Recipe

2 oz Clairin Sajous Ansyen 42 Mois · 0.5 oz fresh lime juice · 0.25 oz cane syrup · Stir briefly in a rocks glass with a single large ice cube, garnish with a spent lime shell.

Recipe

2 oz Clairin Ansyen Le Rocher · 1 oz fresh lime juice · 0.75 oz passion fruit syrup · 2 dashes Angostura bitters · Shake with ice, strain into a rocks glass over crushed ice.

Recipe

2 oz Djunga Grogue, 0.25 oz cane syrup (sirop de canne), 1 lime wedge. Muddle lime and syrup in a rocks glass, add grogue, fill with crushed ice, and stir until frost forms. Garnish with a second lime wedge.

Recipe

1.5 oz Hampden Estate Trelawny Endeavour · 0.5 oz Smith & Cross · 1 oz fresh lime juice · 0.75 oz demerara syrup · Shake hard with ice, double strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Clairin Vaval Ansyen 36 Mois · ¾ oz fresh lime juice · ½ oz raw cane syrup · 1 pinch flaky sea salt · Shake with ice, fine strain into a chilled coupe, garnish with a lime wheel.

Recipe

2 oz Cane Island Grenada 8 Year Old, 1 tsp demerara syrup, 2 dashes Angostura bitters, 1 dash orange bitters. Stir with ice 20 seconds, strain over a large cube in a rocks glass, express and drop an orange peel.

Recipe

2 oz Monte Tchota Grogue Reserva, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 3 dashes celery bitters. Shake with ice, strain into a coupe, garnish with a lime wheel and a pinch of sea salt.

Recipe

2 oz Djarfogo Grogue, 0.25 oz fresh lime juice, 0.5 tsp cane syrup (sirop de canne). Combine in a rocks glass, stir briefly, add a single large ice cube. Express a lime peel over the top.

Recipe

1.5 oz Savanna Lontan Grand Arôme 10, 0.75 oz fresh lime juice, 0.5 oz falernum, 0.25 oz demerara syrup, 2 dashes Angostura bitters. Shake with crushed ice, pour unstrained into a rocks glass, garnish with a charred pineapple wedge and mint sprig.

Recipe

2 oz Vale da Cana Grogue, 0.75 oz fresh lime juice, 0.5 oz cane syrup (1:1), 3 dashes celery bitters, 1 barspoon dry vermouth. Shake hard with ice, strain into a chilled coupe. Garnish with a lime peel expressed and dropped.

Recipe

2 oz Cane Island Panama 12; 1 barspoon demerara syrup; 2 dashes Angostura bitters; 1 dash orange bitters. Stir over a large cube for 20 seconds. Strain into a rocks glass over fresh ice. Express an orange peel over the surface and drop in.

Recipe

1.5 oz Hampden Estate 7 Year · 1.5 oz pineapple juice · 0.75 oz Campari · 0.5 oz fresh lime juice · 0.5 oz demerara syrup · Shake with ice, strain over fresh ice in a rocks glass, garnish with a pineapple wedge.

Recipe

2 oz Clairin Sajous Ansyen 30 Mois · 0.5 oz cane syrup · 1 lime disc · Muddle lime disc with cane syrup, add clairin, stir briefly, serve neat without ice.

Recipe

1 oz L'Esprit de Neisson, 0.75 oz fresh lime juice, 0.5 oz cane syrup, 3 dashes Angostura bitters, 2 basil leaves. Muddle basil gently, add remaining ingredients, shake with ice, double-strain into a coupe. Garnish with a lime wheel.