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IMO
In this minimalist stirred drink, earthy potato shochu is given additional complexity via subtly bitter Mr. Black Cold Brew Coffee Liqueur and smoky crema de mezcal.
- story: Frances Yackel
- photo: Lizzie Munro
Tribute to the Mai-Kai’s Black Magic
A tribute to the Mai-Kai's bizarre Black Magic cocktail—a blend of coffee, citrus and dark Jamaican rums.
- story: Chloe Frechette
- photo:
Partner Content
Donna’s Mai Tai
Brooklyn bar Donna's house Mai Tai recipe calls for a blend of four rums, plus the wildcard addition of Creole Shrubb.
- story: Chloe Frechette
- photo: Eric Medsker
Three Dots and a Dash
Dry orange curaçao, extra citrus and an elaborate garnish update the elaborate tiki drink.
- story: Leslie Pariseau
- photo: Daniel Krieger
Angostura Colada
Most of the rum in this riff is replaced by spicy Angostura bitters.
- story: Leslie Pariseau
- photo: Lizzie Munro
Frozen Sherry Margarita
Tequila meets amontillado, on ice.
- story: Tatiana Bautista
- photo: Briana Balducci
Nightmarcher
A riff on the Last Word combining Chinese mangosteen fruit, tequila, mezcal, yellow Chartreuse and celery bitters, the Nightmarcher is garnished with frozen smoked mangosteen served on a pineapple leaf.
- story: Talia Baiocchi
- photo: Sharon Radisch
Judgement of Paris
A calvados swizzle with a crown of Angostura bitters.
- story: Chloe Frechette
- photo:
Painkiller
With coconut cream, pineapple and orange juice and a Virgin Islands birthplace sometime in the 1970s, this rum-based cocktail is a tropical drink to the core.
- story: Leslie Pariseau
- photo: Daniel Krieger
Drinkin’ with Stiggins
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
- story: Lizzie Munro
- photo: