There are plenty of drinks you can enjoy by the pool, but if you’re looking for something complex, tropical, and different, small batch rum should be in your glass.
Made in El Salvador, Ron de Cihuatan’s Cinabrio bottling is a delightful and versatile expression that can be sipped alone or in simple cocktails. With tasting notes of plum, pistachio, caramelized orange peel, starfruit, toasted oak and fresh guarapo. Cinabrio is named after the mineral Ancient Mayans used to create red pigment, the rum itself is aged in American Oak ex-Bourbon barrels for 12 years.
- 1 1/2 oz. Cihuatán Cinabrio
- 3 mango slices
- Sparkling water
Preparation: In a shaker, add the mango, lemon and rum, crush the ingredients well, then add ice and shake well. Strain the mixture into a glass with fresh ice and add the sparkling water. Decorate and serve.
This Haitian rhum is made from freshly juiced sugarcane to create a dry and complex spirit that can be sipped neat, on the rocks, or mixed into classic cocktails like an old fashioned. Infused with flavors of bitter orange peel, clove, allspice, vanilla, bitter almond, cinnamon, and a blend of wood and bark essences native to Haiti.
Parliament of Owls
Cocktail by Ty Williams at Sisters Brooklyn
- 2 oz. Boukman Rhum
- 1/2 oz. Pasubio Vino Amaro
- 1/4 oz. Tamworth Tamarind Cordial
- 1/4 oz. Demerara syrup
Preparation: Stir over ice, strain into rocks glass over ice. Garnish with a Thyme sprig or Kumquat.
Rum from three different parts of the Caribbean are blended and aged in American Oak ex-bourbon barrels that add depth and flavor to this award winning eight year old rum. Using a traditional pot column still, Diablesse is gentle on the palate with gentle fruity notes of banana, butterscotch, and peppery oak.
Diablesse Mama Dlo
- 1 1/4 oz. Diablesse Caribbean Golden Rum
- 1/2 oz. Créme de Peche
- 1/2 oz. Vanilla & Black Pepper Honey Syrup
- 3/4 oz. Pressed Apple Juice
- 3/4 oz. ml Lemon Juice
Preparation: Add all ingredients to a boston tin and shake with ice. Fine strain into a martini or coupe glass and garnish with a flower and sliced vanilla pod.
For Vanilla & Black Pepper Honey Syrup: make a one to one ratio honey syrup adding a vanilla pod and one teaspoon of freshly cracked black pepper.
This Philippine made golden rum is distilled from freshly pressed cane juice before being aged in American oak barrels. The result is a semi-sweet rum with notes of pineapple, vanilla, and a hint of sea salt.
- 2 oz. Kasama Rum
- 4 oz. Sweetened Hibiscus Tea
- splash of Sparkling Water
- Pineapple Chunk
Preparation: In a mixing tin muddle pineapple add ice, rum, and tea. Shake until cold, strain into a coupe glass and top with sparkling water. Garnish with a hibiscus or hibiscus stamen.