This perfectly tropical cardamom and cinnamon-spiced coconut-rum drink is served in a coconut shell at New York tiki restaurant Hurricane Club. Get the recipe for The Hurricane Club’s #77
A spicy mango syrup and a touch of saline solution are teamed with the usual rum and Campari in this modern take on the classic tiki cocktail Jungle Bird.
The ultimate vacation drink, this rum-based pineapple cocktail is enriched with cream of coconut and half-and-half. Get the recipe for Frozen Piña Colada »
Benjamin Jones of Clement rum distillery in Martinique shared his recipe for this cool, bracing cocktail, his country’s national drink.
Smoky mezcal and sweet dark rum combine to form a unified spirit in this Cuban-inspired cocktail from Jason Asher of Counter Intuitive. Bittersweet Campari and fruity Cherry Heering add balance while cinnamon syrup adds a spicy, warming bite. Get the recipe for Walking Stick »
Leo Robitschek of Eleven Madison Park crafted this cocktail in honor of our 21st birthday, inspired by SAVEUR’s global influence. “While your average 21-year-old is spending their birthday getting a little too familiar with Jagermeister and Miller High-Life—not that there’s anything wrong with that—SAVEUR has already been around the world,” he says. “She’s sampled the best, and is hungry for more. Here, a perfect blend of some lesser-seen players: spicy rye, robust and savory-spiced velvet falernum, ancient and unapologetically vegetal green Chartreuse, and Linie aquavit, a spirit that, amazingly enough, has actually sailed around the world, aging in oak sherry casks to the rhythm of the rolling waves. Coconut, lime, and pineapple tie the package together; a somewhat more civilized yet totally delicious way to celebrate one’s twenty-first year.” Get the recipe for If You Like Piña Colada »
