9-Bottle Bar Recipe: The XYZ Cocktail
We’re closing out the 9-Bottle Bar’s month-long look at rum with the recipe for a drink aptly named for the occasion. The alphabet-ending XYZ Cocktail appeared in the famous Savoy Cocktail Book, by bartender Harry Craddock, first published in 1930.
The Jungle Bird is Your New Favorite Rum Drink
The Jungle Bird is a tropical rum cocktail featuring a bitter hint of Campari. It was created in the 1970s at the Kuala Lumpur Hilton.
100-Year-Old Cigar (Rum, Scotch, and Cynar Cocktail) Recipe
If you gravitate toward stirred, spirit-focused drinks, you'll love this rum and Scotch cocktail.
Spiced Rum Cocktails We Love: The Holy Water
The Holywater Cocktail: “The fire caramelizes the sugar, giving the drink depth and added richness,” says Lauren Schell of Seaworthy in New Orleans. “It’s a crucial element of balance, in addition to being eye-catching and purposefully interactive.” The Chartreuse-meets-sugar fire inside a hollowed-out lime might be simple to create but is a visual stunner while simultaneously helping to balance out the drink’s citrus notes.
Pineapple Trainwreck - Imbibe Magazine
Contrary to its name, this Pineapple Trainwreck cocktail is a perfectly balanced blend of sweetness, spice and acidity and it's utterly refreshing.
Rum Cocktail: Wipeout - Imbibe Magazine
In this rum cocktail from Death & Co.'s new outpost in Denver, three kinds of rum meet coffee and pineapple juice for the perfect bittersweet symphony of flavors.
Scorpion Reef Cocktail - Imbibe Magazine
This Scorpion Reef cocktail from Gallo Pelón Mezcaleria in Raleigh was inspired by the layers of flavor in smoked pineapple flan.
Marrakech Mule - Taste and Tipple - Ottawa Food Blogger
This drink can be served hot or chilled. If serving hot, just combine all ingredients in a teacup and stir. If serving chilled, chill the tea after brewing and short shake all ingredients over ice and strain into a coupe glass.
Mr. Howell (Daiquiri With Scotch and Maple) Recipe
This Daiquiri variation gets a little boost from rich maple syrup and an extra-savory, smoky edge from half an ounce of peaty Islay Scotch.