Dark or white rum may be substituted for any of the rums in this recipe from LA’s Tiki-Ti bar.
Source:
Saveur
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Spirits
We based this rum cocktail on one from Ray Buhen’s Tiki-Ti, a Los Angeles bar that opened in 1961.
Source:
Saveur
Julian Cox, a bartender at the Los Angeles restaurant Rivera, gave us the recipe for this colorful cocktail, which takes its smoky flavor from puréed chipotle chiles in adobo and its sweetness from ginger syrup.
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Saveur
Tomatillos give this bloody mary—based on one served at Whist at the Viceroy Hotel in Santa Monica, California—its green hue.
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Saveur
In this incarnation of the bloody mary, served at the St. Regis Hotel in Singapore, chiles and lemongrass lend fiery and citrusy notes.
Source:
Saveur
This classic version has been the signature cocktail at the King Cole Bar at New York City’s St. Regis Hotel since 1934.
Source:
Saveur
Old Bay seasoning gives this drink, served at the Old Ebbitt Grill in Washington, D.C., a savory kick.
Source:
Saveur
This drink is one of our favorites to make with Rittenhouse rye whiskey.
Source:
Saveur
Our contributing editor Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.
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Saveur
The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers’ market.
Source:
Saveur
We got the idea for this refreshing drink from the New York City mixologist Dale DeGroff.
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Saveur
The recipe for this bloody mary is based on one in the Esquire Drink Book (Harper and Row, 1956).
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Saveur
This bloody mary is chock-full of chopped vegetables and flavored with fresh herbs.
Source:
Saveur
PacifiKool Hawaiian Ginger Syrup and club soda make for a zingy alternative to ginger beer in this classic rum drink.
Source:
Saveur
