Alec Bales, Ticonderoga Club | Atlanta
A shaken mixture of Paranubes Oaxacan rum, lemon juice, Drambuie and blueberry honey syrup.
The midcentury classic recalibrated for modern tastes.
A rich, savory stirred drink built on a base of Jamaican rum.
Fanny Chu's low-proof mashup of the Jungle Bird and the Garibaldi.
House-made fassionola syrup and a blend of rums revive the Bourbon Street staple.
The bottle Claire Sprouse can’t stop thinking about is an agricole-style rum from Oaxaca’s cloud forest.
We asked more than two dozen bar professionals to reveal (and defend) their go-to well spirits. Here are their top picks.
A Donn Beach Daiquiri riff.
Rice pudding in cocktail form.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.