Scorpion Bowl
The Scorpion, like many tiki cocktails, has gone through countless iterations, from a gin and wine-laced libation to this contemporary version of Trader Vic’s 1946 recipe.
- story: Leslie Pariseau
- photo: Daniel Krieger
Sarah Morrissey’s Mojito
A runner up in our recent blind tasting of Mojitos, Sarah Morrissey's recipe from Frenchette calls on Banks 5 Island rum as the base of her take on the classic
- story: Chloe Frechette
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Austin Hartman’s Mojito
A runner up in our recent blind tasting of Mojitos, Austin Harman's recipe calls on a blend of three rums.
- story: Chloe Frechette
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John De Piper’s Mojito
This recipe, from Sally Roots in Bushwick, Brooklyn, tied for second place in a recent blind tasting of Mojitos.
- story: Chloe Frechette
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Erbin Garcia’s Mojito
This take from Caña Rum Bar in Los Angeles tied for second place in our recent Mojito tasting.
- story: Chloe Frechette
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Tonic Cubano
One part Mojito, one part Cuba Libre, the Tonic Cubano mixes together aged rum and mint with subtly sweet tonic water.
- story: Leslie Pariseau
- photo: Josh Williams
Transatlantic Giant
After playing around with some Marie Brizard crème de cacao, rum and bourbon—because, why the hell not?—Shearn stumbled upon the ideal blend of booze and bitters to complement the oft-overlooked…
- story: Bianca Prum
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Jasmine Colada
Luis Hernandez uses an Instant Pot to transform jasmine rice into a horchata-like base for this Piña Colada variation.
- story: Frances Yackel
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Ancient Mariner
Jeff "Beachbum" Berry relies on a split rum base and fresh citrus juices alongside a quarter of an ounce of allspice dram in this tiki rum sour.
- story: emma_g
- photo: Lizzie Munro
Ojen Piña Colada
Abigail Gullo's spin on the Piña Colada includes Ojen, brandy, Piña Colada, which also features brandy, pimento dram and lemongrass, all blended with tropical staples, pineapple and coconut.
- story: Chloe Frechette
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