
Caribbean Heat
Swap out the expected simple syrup for a “bitter blend”—a 50-50 combination of Italian amaro and French aperitif wine.
- story: Punch Staff
- photo: James Tran
Swap out the expected simple syrup for a “bitter blend”—a 50-50 combination of Italian amaro and French aperitif wine.
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Garret Richard updates the ultramarine midcentury classic.
The industry veteran shares his trick to perfecting the rum Old-Fashioned.
Tom Lasher-Walker's perfected rum Old-Fashioned calls on Brugal 1888.
Paul McGee reworks the quasi-tiki rum sour from Chicago. Canned peaches included.
Paul McGee reworks this Chicago-born, tiki-adjacent recipe with a split rum base.
The Clover Club head bartender shares his trick to perfecting the rum Old-Fashioned.
Tom Macy's perfected rum Old-Fashioned calls on Brugal 1888.
Unequaled in its breadth of styles and complexity, it’s finally rum’s turn to be taken seriously.
Shaking with a swath of grapefruit peel adds brightness to this winning recipe.