St. Lucian
Brad Smith pairs creole shrub with dark rum, amaro and chocolate bitters in this off-menu item at Latitude 29.
- story: Chloe Frechette
- photo:
Brad Smith pairs creole shrub with dark rum, amaro and chocolate bitters in this off-menu item at Latitude 29.
This riff on the Lion’s Tail doubles down on the tiki aspect of the drink, adding rum, falernum and a splash of absinthe.
At ZZ's Clam Bar in New York City, this cocktail is served in a vintage, brass pineapple, mounded with cobbled ice and garnished with a drift of aromatic chamomile powder…
Garret Richard's gin-based tiki drink is blended in a Hamilton Beach stand-up drink mixture, which better aerates the cocktail.
An absinthe-spiked take on the classic.
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.
New Orleans bartender Kirk Estopinal's tikified take on the Sherry Cobbler.
Cream, cane syrup and Frangelico create a decadent backdrop for blue Curaçao and overproof rum in this throwback drink.
Created in Trinidad, this Demerara rum-based, bitters-topped drink gets its name from a famous cricket field in the country’s capital, Port of Spain.