Floral, tropical passion fruit juice pairs with white rum and cool mint in this vibrant drink based on a Costa Rican cocktail.
An early American concoction created in 1732 by members of the State in Schuylkill Fishing Corporation, a Philadelphia men's club, this schnapps-spiked, rum-based punch—whose original purpose was to keep the fellows lubricated and refreshed—still satisfies.
Benjamin Jones of Clément rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country's national drink
Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice.
This cocktail, from Jim Meehan of PDT bar in New York City, uses Frangelico to accentuate the nuttiness of fresh coconut water.
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.
Take this custard out of the refrigerator about 10 minutes before serving.
Freshly grated nutmeg rounds out the flavor of this shaken rum-and-citrus juice cocktail from Cienfuegos, a bar in New York City.
Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era. This one uses Smith & Cross navy strength rum, "a bright and funky rum," Boelte said, "that pairs well with the flavor of the nutmeg." "Navy strength" means 57% alcohol, the proof stipulated by the British Royal Navy in the days when sailors were given a daily ration of rum. Boelte borrowed this classic Jamaican punch recipe from Erik Adkins, the bar manager at San Francisco's Heaven's Dog and Slanted Door restaurants.
Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg:Nutmeg Cocktails for the Holidays
Bartender Phil Ward, of Mayahuel in New York City, developed this cardamom-spiked cocktail to pair with white rum.
PacifiKool Hawaiian Ginger Syrup and club soda make for a zingy alternative to ginger beer in this classic rum drink.
The batter for this winter warmer can be ladled from a punch bowl into glasses.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
This cocktail was originally served at Lindy's in New York City and is named after the fluorescent green hue imparted by the crème de menthe.
Warm up with this winter classic.
The name of this flaming red wine punch translates from the German as punch glow bowl.