A close relative of the Bitter Mai Tai.
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
Brad Farran's Beastie Boys-inspired winter daiquiri.
Originally created by bartender Don Lee during his tenure at NYC cocktail bar PDT, this buttered rum is used for the base of his Cinema Highball.
This rum and amaro-based sipper by Maxwell Britten of Maison Premiere recalls the richness of an Old Fashioned, crossed with the anise undertones of a Sazerac.
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.
The Sidereal achieves broad appeal with its strawberry, Thai basil and coconut cream base that's then shaken with three types of rum.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.