rum Archives

We asked bartenders to reveal—and defend—what's in their well. Here are their picks.

A rum-based, vegan spin on the Alexander.

With its distilling prowess and long history of sugar cane production, Japan was always poised for a rum boom.

A Mojito that takes a savory turn by way of mauby, a classic Caribbean brew, made from tree bark, warm spices and sugar.

Bartender Fanny Chu’s unorthodox addition of spiced rum makes for a more complex take on the bittersweet tropical classic.

The straightforward Caribbean combination of rum agricole, sugar and a squeeze of lime is as flexible as the Old-Fashioned.

Crossed with a Paloma, Cosmo or Corn 'n' Oil, the Cuban classic remains as refreshing as ever.

Joaquín Simó’s Jamaican rum-based spin on the aperitivo classic was a runaway success.

To understand the singularly funky style, begin with the essentials.

A smoked rum Old-Fashioned variation built on a base of three rums.

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