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A Honeyed Highball

This tall refresher uses a base of Drambuie for its honey notes.
Rum, Lime, and Mint, But This is No Mojito

To a Mojito-style combination of ingredients, we add cucumber and a whisper of absinthe.
A Hot Beer Cocktail

Warmed oatmeal stout makes the base of a great winter cocktail.

Rum for the Holidays

Aged rum and apricot liqueur aren't your typical holiday cocktail ingredients.
A Bit of Panama, a Bit of France

This rum-based cocktail also contains a touch of cognac.
The Mojito Grows Up

The Old Cuban is a sophisticated Mojito variation made with dark rum and champagne.
El Presidente: A Cuban Classic Cocktail

This Cuban cocktail with rum, vermouth, and grenadine or curacao has unclear origins.
The Improved Cuba Libre

Fancy up your Rum and Coke with a couple of other ingredients.
A New Use For Coconut Rum

Sure, orange juice and coconut rum go together. But throw some Benedictine and ginger beer into the mix and you've got a more sophisticated sipper.
Coconut Cream and the Pina Colada

When making a Pina Colada it is helpful to know the difference between coconut water, coconut milk, coconut cream, and cream of coconut.
The Classic Ramos Gin Fizz and a Modern Variation

The New Orleans classic drink the Ramos Gin Fizz gets an update from a French bartender.
Tall, Dark, and Tasty

Over a tall, refreshing cocktail, we discuss the difference between dark rum and aged rum. Lime BumbooBy John Deragon1 1/2 ounces Zacapa 23 Rum1/2 ounce orange liqueur1 ounce lime brown sugar syrup*1 ounce waterLime wedge for garnishNutmeg for garnish*To make lime brown sugar...
Blast from the Past

Discovering cocktails from the 1950s