Pineapple cordial brings out the grassy notes of rhum agricole.
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…
A sangria-inspired punch by California bartender Scott Beattie.
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.
Based off a Cuban recipe for a non-alcoholic pineapple slushy (a piña fria) popular in the early 1900s, this frozen beverage evolved to add coconut cream and rum.
Cream, cane syrup and Frangelico create a decadent backdrop for blue Curaçao and overproof rum in this throwback drink.
A recipe to know by heart.
Long considered an afterthought among serious drinkers, the blended Scotch category is slowly becoming a hotbed for innovation.