Kirk Estopinal’s Rum Old-Fashioned
A measure of apricot liqueur and a blend of Jamaican and Guyanese rums sets this recipe apart.
- story: Mary Anne Porto
- photo: Randy Krause Schmidt
A measure of apricot liqueur and a blend of Jamaican and Guyanese rums sets this recipe apart.
Inspired by Arnaud’s Ambrosia cocktail of the1920s, the Ambrosia #2 balances a heady mixture of brandy, sherry, maraschino, verjus and champagne.
For extra flavor and punch, look to higher-proof rum.
The bar's first iteration of the Trader Vic classic.
Starchy rice-infused syrup gives this Daiquiri its "unctuous texture."
Starchy sushi rice imparts a richer, rounder texture to this Japanese whisky cocktail.
Cold brew concentrate packs a strong punch in lieu of fresh espresso.
“Pineapple and Maraschino are a dream,” Zach Lynch says of this tiki-leaning, smoky Scotch-based cocktail.
As a riff on Jerry Thomas's Improved Holland Gin Cocktail, technically this is a cocktail that’s been twice “improved.”