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Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink.
Meehan created this alternative to rum and Coke, utilizing lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through.
In this cocktail from Martin Cate of Smuggler's Cover in San Francisco, pot-still Jamaican rum, redolent of ripe banana, makes a natural combination with banana liqueur. Cinnamon syrup gives the drink a spicy depth.
This "Beachbum Berry" original is a refined (and food-friendly) interpretation of classic tropical fruit flavors.
Mai tais can come in every color of the rainbow, but according to cocktail historian Jeff Berry, the proper version has an amber hue because rum dominates the drink.
Ti' punch (pronounced as "tea paunch") is typically served as an aperitif.
Despite its exotic name—Tahitian for “out of this world”—and flavor, the Mai Tai was invented in California.
Shrub, the sweet-tart syrup favored by colonial Americans, is simply made by macerating fruit in sugar until the fruit exudes its juice, straining, then adding vinegar. Mixed with rum and soda, it makes a bracing drink, ideal for summer afternoons.
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