No matter where you are in the country right now—no matter what town you’re in, on what time of what day—the answer to that question is almost certainly, yes. Imagine someone places an icy Mojito into your hand, condensation already beading on the glass, the bright mentholated aroma reaching up to invite you to take a sip. What are you going to say? No?

Rum is the ultimate summer spirit. There are some spirits, like gin, that can easily wear summer clothes, and others, like whiskey, that require a bit more mixological magic to get them to vibe with the sunshine, but rum doesn’t need so much as a raised eyebrow. Rum was born in the sun. Molded by it. There’s some fair disagreement about where specifically rum was invented—some say Barbados in the mid 1600s, while others point to earlier versions in both Indonesia and Brazil—but no matter where it’s from, one thing those places all have in common is that even the winters are hot.

Rum drinks have also gained a reputation for being big buckets of juice. This is understandable, but unjust. Their inextricability from tropical vacations is a double-edged sword because the bars at these places tend to use sugar as a substitute for freshness, precision or training. Fortunately for everyone, properly made rum drinks are never too sweet and are a late-summer revelation—whether it’s the bracing tartness of the traditional Mai Tai or the sultry texture of an Old Cuban, here are nine rum cocktails to get you to through the dog days of summer.

The Queen’s Park Swizzle is like the alter ego of the Mojito, its dark twin. “If the Mojito is like a lovely evening with your spouse,” we write, “the Queen’s Park Swizzle is like a beautiful stranger leading you by the hand down a dark hallway towards the sounds of a party you can’t yet see.” They share a build—rum, lime, simple syrup, and mint—but the Queen’s Park trades the Mojito’s easy brightness of light rum for the indulgent vanilla notes of an aged rum, and adds a spicy shock of Angostura Bitters on top, all supercharged by the chilling power of crushed ice. Make the recipe below and find out why it has been called “the most delightful form of anesthesia given out today.”

2 oz. aged rum

0.75 oz. lime juice

0.75 oz. demerara syrup

8-10 mint leaves

Add mint leaves to a tall glass. Add simple syrup and gently muddle mint into the syrup. Add crushed ice two-thirds or so full and agitate (either swizzle back and forth with a swizzle stick or a bar spoon, or else just stir) until the glass begins to frost. Add crushed ice to fill and decorate the top with two to three dashes of Angostura Bitters. Garnish with a mint sprig and serve with a straw.

There are two Daiquiris, and for our purposes, we can divide them into the right kind and the wrong kind—and if you believe Daiquiris to be blended concoctions of sour mix spiked with rum so cheap they don’t sell it in liquor stores, I regret to inform you that you’ve only had the wrong kind. “One is the neon slushy you’d get in Cancun that’s so sweet you involuntarily lick the air after you taste it,” we’ve warned you of previously, “and the other is one of the greatest simple cocktails of all time.” A proper Daiquiri is simply rum, lime, and sugar—find out why it’s a great litmus test of a bartender’s skill, or just make one, below.

2 oz

1 oz. fresh lime juice

0.75 oz. simple syrup

Add ingredients to shaker tin, add ice and shake hard for 10 to 12 seconds. Strain off ice into a stemmed coupe glass. Garnish with a thin lime wheel or honestly nothing at all and enjoy while reflecting that the best things are often the simplest.

The Piña Colada is a vacation in itself, “the cocktail equivalent,” we say, “of the guy at the bar wearing a Hawaiian shirt who keeps trying to strike up conversations with everyone, and whom you end up liking despite yourself.” It is as much as anything responsible for the sugary reputation of rum drinks, but with a lighter hand on the coconut and a little added lime juice, it can be transcendent. Honestly, even bad ones are pretty good, and good ones are phenomenal.

2 oz. rum

0.25 oz. lime juice

1.5 oz. pineapple juice

1.5 oz. cream of coconut

If using pebble ice: Add all ingredients to a cocktail shaker with a handful of pebble ice and “whip” to mix everything together. Dump contents into a festive glass and pack in as much more ice as will fit.

If using a blender: Add liquid ingredients and about 6 to 8 oz. ice to a blender and blend on high for about 10 seconds. Empty into a festive glass.

In both cases, garnish with pineapple leaves, an orange slice, and a little colorful umbrella, if you’ve got it.

“Across the entire classic cocktail universe,” we claim, “no drink has suffered more indignity—had more liquid crimes done in its name—than the Mai Tai.” Like the Daiquiri, you might think you know what the Mai Tai is about, but if you’re picturing a deathly sweet, over-juiced concoction, you’re picturing the wrong one. The original 1944 Mai Tai is just rum, lime, orange liqueur and almond—tart and bracing, and among the strongest of the classic cocktails. Find out what Mai Tai means (and how it became the sugar-embalmed zombie version of itself) here or make one for yourself with the recipe below.

2 oz. aged rum (Appleton Estates Signature Blend or Hamilton 86 Demerara Rum)

0.5 oz. orange curaçao (Grand Marnier)

0.5 oz. orgeat (Small Hands Foods Orgeat)

1 oz. lime juice

Add all ingredients together in a tin with crushed ice. Shake briefly, about five seconds, and empty contents into a tropical-looking 14 oz.-ish glass. Pack with more crushed ice and garnish with a juiced lime husk and a sprig of mint, making it resemble a palm tree on a small green island.

The Old Cuban—aged rum, lime, simple syrup, and mint, with Angostura Bitters and Champagne—is very often described as a combination of a French 75 and a Mojito, but we think that’s not quite right. Both of those latter cocktails are pure brightness, while the vanilla from the aged rum and the spice from the bitters in the Old Cuban “moves it from poolside to inside,” we write, “as if under a slowly twisting ceiling fan in a smoky room, long narrow beams of light through the wooden shutters.” It is the darker side of refreshing, the more alluring and seductive side, and has our vote for one of the best cocktails invented in the last 20 years.

1.5 oz. aged rum

0.75 oz. lime juice

0.75 oz. simple syrup

6-8 mint leaves

2 dashes Angostura Bitters

2 oz. sparkling wine

Add all ingredients except wine to a cocktail shaker with ice, shake well for 10 to 12 seconds and strain into a flute or stemmed cocktail glass. Top with wine and garnish with a mint leaf or sprig.

The Painkiller is one of only a handful of drinks that has been patented by a liquor company, so legally speaking, there’s only one recipe we’re allowed to say is a Painkiller, and unfortunately, it isn’t all that good. But Painkiller-adjacent recipes can be phenomenal—some incorporate lime and/or passionfruit to shock the whole thing to life, and some just use a different rum to add richness. Either way, it’s a template too good to be ignored—and it’s all the more fun when you know the sordid history of the drink, involving corporate espionage and a run in with the Royal Navy here.

2 oz. Pusser’s Rum

4 oz. pineapple juice

1 oz. orange juice

1 oz. coconut cream

Shake on crushed or cracked ice for four to six seconds and dump contents into a tall glass or tiki mug. Top with more crushed ice. Garnish with a grind of nutmeg if you have it, or a slice of orange, or pineapple leaves, or all three.

And, of course, the Mojito, the drink that’s like a beachy Cuban summer in a glass. It’s light, bright, effervescent, and fresh. There was a time when the Mojito was the bane of bartenders back in the early aughts when the drink was popular, but the craft cocktail movement hadn’t really found its sea legs yet. So that usually meant this drink felt like a chore to make during an era of Jack and cokes and vodka-sodas. But once we introduced fresh ingredients and proper technique across the world of cocktails, it was time to reclaim the Mojito’s honor.

2 oz.

0.75 oz. fresh lime juice

0.75 oz. simple syrup

10-12 mint leaves

Add all ingredients to a cocktail shaker and shake. In a tall glass, gently muddle an additional three to five mint leaves. Shake the cocktail and strain into the glass over fresh ice. Top with 1 to 2 oz. soda water. Garnish with two mint crowns (the top of the plant) twisted together to form a bushy mint explosion on top.

When the heat of the day subsides and you want that rum cocktail nightcap, there’s the Bitter Tears, the tropical take on the Manhattan that you never knew you needed. I’m proud of (nearly) every drink I’ve put on a cocktail menu over the last dozen years, but the Bitter Tears is perhaps my favorite of all of them. It is made from equal parts Japanese whisky, pineapple-infused white rum and Cynar, with a touch of salt. As such it is simple (just three ingredients), easy to make (same amount of each), easy to reproduce (infusing pineapple is dead simple), and not only unusual (see above), but if I may say, very very good. You could use , but that is the distilled essence of pineapple and so is not precisely the same. Chop up a pineapple and let it sit in rum for three days, and you have an infused pineapple rum, juicy with a non-trivial amount of acidity, and that acidity in a stirred, Manhattan-like cocktail is fascinating and delicious.

1 oz

1 oz

1 oz. pineapple-infused white rum

Small pinch of salt, or 5-7 drops of a 1:4 salt to water tincture

Add all ingredients to a mixing glass with ice and stir for 10 to15 seconds (for small ice) or 15 to 25 seconds (for bigger ice). Strain off the ice into a coupe or cocktail glass, express the oils of a grapefruit peel over the drink, and garnish with the peel.

It was at the bar La Floridita, in Havana, where Ernest Hemingway commissioned this unusual little Daiquiri variation in 1939. Lead barman Constantino Ribalaigua had created the excellent Daiquiri #3, with grapefruit and maraschino liqueur. Hemingway—both a diabetic and a savage alcoholic—didn’t like sugar in his drinks, so he threw out most of the sweetness and, just for fun, doubled the rum. This puts us in a bind, we write: “Hemingway’s version is, simply put, unacceptable,” both too tart and too strong, and “no one even considers making it his way.” Check out the three ways modern bartenders adapt this Hemingway Daiquiri, or just make our favorite, below.

1.5 oz

0.5 oz.-0.75 oz. lime juice

1 oz. grapefruit juice

0.75 oz

Combine ingredients in a cocktail shaker with ice, shake well for 10 seconds, and strain into a stemmed glass. Garnish with a Maraschino cherry.

The inventor of the tiki classic Three Dots and a Dash, Ernest Raymond Gantt, was famously secretive about his recipes, so this drink was nearly lost to time. It was tiki archaeologist Jeff ‘Beachbum” Berry, who discovered the formula in the notebook of an old bartender of Gantt’s and published it in his 2007 book Sippin’ Safari. There’s always some ambiguity in tiki recipes, but in the subsequent 17 years we’ve collectively settled into agreement about the ingredients, if not precisely the ratios. The Three Dots and a Dash features juicy orange contrasted against textured spice, grassy rum deepened with rich honey, with the lime and falernum reminding you that this is all a tropical experience. It is at turns seductive and spicy, and eminently delicious.

1 oz. aged agricole rhum

1 oz. aged demerara rum

0.5 oz. orange juice

0.75 oz. lime juice

0.25 oz. falernum

0.25 oz. allspice or “pimento” dram

0.5 oz. honey syrup

1 dash Angostura Bitters

Shake everything on crushed ice, and empty into a tall glass. Add more crushed ice to fill, and garnish with three cherries on a pick, and something to represent a “dash,” like a pineapple stick or pineapple leaf.

The Daisy de Santiago is made of rum, lime juice, a touch of sugar, and Yellow Chartreuse, served on crushed ice with a mint sprig and a sparkle of soda and it is a lovely thing indeed. It’s got the bright exuberance you’d expect but lifted by the carbonation and charmed by Chartreuse’s spice. It tastes splendiferous—not showy like a firework, but showy like a mink coat. While a Daiquiri is snappy, the Daisy de Santiago is garish. While a Daiquiri is radiant, the Daisy de Santiago is seductive. Is it better than the Daiquiri? Of course not. But we love it all the same.

1.5 oz. aged rum

1 oz. lime juice

0.5 oz. simple syrup

0.5 oz. Yellow Chartreuse

1 oz. soda water

To a tall glass, add all ingredients. Add crushed ice about halfway up and give a brief stir or swizzle, five to eight seconds, to begin the chilling process. Fill the rest of the glass with crushed ice and garnish with a mint sprig or two.

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HOUSTON — Queen Bee Distilling made Osmia Vodka, an award-winning spirit, after owners Catharine Faulconer and Kim Martin realized there were few, if any, options for glorious cocktails for those with dietary restrictions due to health conditions. They set out to create a vodka made from local honey, instead of potatoes, corn, rice or wheat. This ultra-pure and sophisticated spirit is ready for you to say, “Cheers!”

Follow Queen Bee Distilling on Instagram @queenbeedistilling and Facebook and purchase from Pour & More, Downtown Spec’s and the Queen Bee website.

For member states: Chief executive officer of Angostura Ltd Ian Forbes, left, presents Minister of Foreign and Caricom Affairs Dr Amery Browne with a specially developed bottle of Angostura Tribute rum at yesterday’s handover ceremony at the company’s Laventille headquarters.

At 50 years old, the Caribbean Community (Caricom) continues to face some “hard-hitting challenges”, Foreign and Caricom Affairs Minister Dr Amery Browne has said.

His ministry yesterday received from spirits producer Angostura Ltd 240 bottles of a specially curated rum to be presented to member states as part of Caricom’s 50th anniversary celebrations.

Speaking at a ceremony at the House of Angostura in Laventille, Browne said the handover was a fitting start to the year-long regional celebrations which will begin in T&T.

“Caricom at 50 years old continues to treat with hard-hitting challenges and we are working to increase our regional connectivity through air and sea travel, to build resilience and pursue climate justice, generate impactful levels of self-reliance with respect to agriculture, to achieve progress and sustainable development and advance the safety and security of our Caricom region which is under threat across the region,” he said.

While these are focus areas for Caricom, Browne said there should be a clear understanding that the private sector still plays an important role in Caricom’s ability to achieve these goals.

Heads of government have also focused on building a platform for the future of the region’s youth and future generations, he said.

“In this vein, as a core building block for youth engagement, Caricom has been working to create digital resilience, including artificial intelligence and data analytics, encouraging youth participation and revitalising West Indies cricket,” Browne said.

He said the flip-side to revitalising West Indies cricket was that a successful West Indies cricket team could lift and inspire an entire generation which was needed “now more than ever”.

The creation of the rum was done in collaboration with the West Indies Rum and Spirits Producers’ Association (WIRSPA), Angostura said.

Chief operating officer of Angostura Ian Forbes said the tribute rum was created by the distillery’s all-woman blending team.

“This blend is a tribute to our collective history and the vibrant culture of the Caribbean. The presentation of this blend recognises the collective success of Caricom in promoting regional integration and development,” said Forbes.

At 50 years old, the Caribbean Community (Caricom) continues to face some “hard-hitting challenges.”

Guardian Media Ltd (GML) has reported a total comprehensive loss of $3.81 million for its quarter.

There are opportunities for young people in the oil and gas sector, Energy Minister Stuart Young stated.

ALMOST 22 years ago Gregg Mannette, now vice president of Sales at Guardian Life of the Caribbean, began his career as an agent and steadily rose through the ranks.

“It has been my only full-time job, I did a couple of gigs like at MovieTowne, I worked there when it had just opened and I had other part-time things in between, but this career has been right through since high school into my tertiary level education – which I didn’t continue,” he said in an interview with Express Business.

TENILLE Clarke is no stranger to producing quality work in the public relations space or being recognised for it.

But capturing the 2024 National Female Entrepreneurship award brings immense pride.

Clarke was announced the winner of this year’s award by the National Entrepreneurship Development Company Ltd (NEDCO) in collaboration with Ministry of Youth Development and National Service.

THE newly formed LIAT 2020 made its inaugural flight to St Lucia on Tuesday, signalling the return to the skies of the inter-regional airline, whose previous owners, LIAT (1974) Ltd went bankrupt in January this year.

LIAT 1974 Ltd has been under administration since July 24, 2020 and the new entity has been formed in partnership with Air Peace, a private Nigerian airline founded in 2013.

The Finalists for Best In Class Rye Whiskey from the 2024 San Francisco World Spirits Competition.

If it seems like the sudden surge in popularity of rye whiskey is just a passing fad, think again. First distilled in 1750, several decades before the invention of bourbon, it was the dominant spirit in the fledgling United States. George Washington himself owned a rye distillery that produced up to 11,000 gallons a year, a version of which is still made at Mount Vernon today. Primarily produced in Pennsylvania and Maryland by immigrants from Ireland and Scotland, it had a stranglehold on the market throughout the early nineteenth century.

A historically spicier whiskey than its close cousin, bourbon, it slowly began to decline in popularity, and the arrival of Prohibition almost killed it. As a grain and whiskey, rye is more expensive and challenging to work with than the corn used in bourbon. As the illegal liquor market spread across the country in the 1920s, bootleggers turned their backs on rye and instead dove into corn-based bourbon and moonshine.

When Prohibition was overturned in 1933, the once-proud and dominant rye whiskey market didn’t return. Instead, cheap Canadian whiskeys calling themselves ryes appeared, and the style sank to bottom-shelf status akin to rock gut. It was a tragic end to a once-beloved whiskey style.

Luckily, the booming cocktail and craft distilling scene of the new millennium has led to a revival of this iconic whiskey. You can easily find rye-based cocktails at most bars, and store shelves are filling up with new and exciting bottles of rye whiskey. While that’s nothing but good news for drinkers, it does raise the question of what bottles are the best to search out.

Every year since 2000, the San Francisco World Spirits Competition has brought together the finest bottles of booze from around the globe in one of the most significant events of its kind. Designed to identify the finest spirits on the planet, it has become one of the premier events on the spirits’ calendar. It’s often called the “Oscars of the Spirits World.” Each bottle is blind taste tested by an esteemed panel of judges. The finest are awarded double gold medals, and out of that pool, a select group of finalists are singled out for Best in Class Awards.

Here are the five bottles vying for the Best in Class Rye Whisky Award presented in no order. The champions will be revealed at their Top Shelf Awards Gala in San Francisco on October 5-6.

River Roots Barrel Company-Rye Whiskey Single Barrel

Situated in Cleveland, Ohio, the River Roots Barrel Company team is focused on producing high-quality American whiskeys that appeal to modern drinkers yet pay homage to time-honored techniques. Their Straight Rye Whiskey, a new offering, wowed the judges with flavors of cinnamon, clove, vanilla, and caramel.

Tumblin’ Dice-Curated Small Batch Straight Rye Whiskey

It seems that every single year, the whiskeys from Tumblin’ Dice appear at the top of whiskey competitions across the globe. That is a testament to their creator, industry legend Dave Schmier. Known for his innovative and incredible blends of whiskey, he has been turning heads for decades. According to the judges, his Curated Small Batch Straight Rye Whiskey exhibited notes of dried fruit, spice, caramel, and vanilla.

Dark Arts Whiskey House-Straight Rye Whiskey Finished with Toasted Amburana Oak Staves

Dark Arts Whiskey House in Lexington, Kentucky, uses underutilized maturation and blending techniques to create liquid gold. It’s only fitting that their Straight Rye Whiskey would grab the judge’s attention. By adding toasted Ambrurana Oak staves to whiskey that has been aged at least six years, they have created a spirit that the judges called out due to its complex and aromatic nature.

Penelope Toasted Straight Rye Whiskey

Launched in 2018, Penelope Bourbon is a newcomer with a great backstory. Created by Mike Paladini and Daniel Polise to celebrate the impending birth of Paladini’s first child, Penelope, it has quickly racked up a legion of devoted fans. Focused on using innovative approaches that focus on unique focuses and high-quality ingredients, their bottles are a prime example of the new breed of whiskey brands changing the game. Their Toasted Straight Rye Whiskey was noted as sweet and inviting, with notes of honey, vanilla, and a hint of spice.

Tabby Road-Single Barrel Rye #1B 116.2 Proof

Hailing from tiny Daufuskie Island just off the coast of South Carolina, Tabby Road only just entered the whiskey game. If their Single Barrel Rye is any indication, they have a long and fruitful road ahead. It’s a high-proof rye whiskey that delivers an intense experience with each sip. It is designed to showcase the spicy and bold flavors rye is known for. The judges noted its spice, vanilla, oak, dark chocolate, caramel, and vanilla flavors.

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Flavored vodkas used to get a bad rap, but not anymore. Today, they are expertly crafted and serve as a wonderful base for mixologists and home bartenders to elevate their creations. The best flavored vodkas offer an array of sophisticated and nuanced flavors, from fresh fruits to subtle herbs and spices. Whether you prefer a classic citrus vodka or something more exotic, there’s a flavored vodka to suit every taste and occasion.

With so many choices on the market, picking the best flavored vodka can be tricky. We’ve taken the guesswork out of the equation by compiling a list of the top recommendations from expert opinions across 10 websites. Whether you want to impress guests at your next party or try something new, we’ve got you covered. Did we miss a flavor you love? Share your cocktail below!

A post shared by 44° North® Vodka (@44northvodka)

44 Huckleberry tops our list thanks to its “naturally infused taste” from Idaho’s state fruit, the huckleberry. VodkaGirl blogger Nicole Torres-Cooke tells Liquor.com it’s sweet and tart, like a blueberry. Surprisingly, this vodka is made with a Russet and Burbank potato base – after all, Idaho is known for its potatoes!

UPROXX says that using potatoes instead of grain or wheat gives this vodka a distinct and smooth texture. The huckleberry infusion captures the essence of ripe, wild berries, providing a vibrant and authentic sweetness. It balances tartness and sweetness perfectly without being overly sugary or artificial, a common issue with many flavored vodkas.

Gayot praises this huckleberry-infused vodka for its delightful tartness and wonderful aroma and taste. With a slightly lower alcohol level of 35%, it enhances the fresh berry notes, making it appealing from nose to finish.

If you want to take your Cosmopolitan to the next level, Liquor.com suggests trying Absolut Citron. Renowned bartender Tony Abou-Ganim describes it as the benchmark for flavored vodkas, saying he loves its established credibility and consistency. Infused with lemon, lime, grapefruit, and mandarin orange, it adds a zesty and vibrant twist to cocktails that can’t be beaten.

Opumo says this lemon-infused vodka adds a twist to any cocktail, making it a go-to choice for mixologists and vodka lovers. It’s perfect for anyone looking to add a splash of citrus flair to their drinks. Del Mesa Liquor also highlights that Absolut Citron contains no added sugar, which is great news for those watching their waistlines.

Mashed recommends Ketel One Botanical’s Cucumber & Mint vodka for the best Moscow Mule you’ll ever taste. This cocktail is a favorite on bar menus for its refreshing blend of fresh lime and spicy ginger beer. Adding Ketel One to the classic drink creates a spa-like experience in every glass.

If you like a twist to your cocktails, Opumo says look no further than this vodka infused with cucumber and cool mint. It’s ideal for cocktails or on its own with some soda water. It will become your new favorite.

Chicago bartender Slava Borisov tells Liquor.com there’s no better way to use Ketel One Botanical Cucumber & Mint vodka than to add a garden-fresh flavor to any Collins-type cocktail. Just mix the vodka with simple syrup, add a touch of lemon and soda water, and voila! You have a refreshing and invigorating drink that’s perfect for any occasion.

Another Ketel One Botanical that makes our list is the Grapefruit and Rose flavor. UPROXX raves about it, saying it’s flavorful and makes a great cocktail any time of day or season. You won’t need to add much to enjoy this one, as it offers bold flavors of rose petals, grapefruit zest, and other citrus notes. Perfect for those who love a vibrant and aromatic drink.

Ketel One’s approach to flavored vodka is more artisanal, as noted by bartender Tony Abou-Ganim on Liquor.com. Instead of adding liquid flavoring, the company distills the botanicals in a gin-style process, creating an elixir that’s among the best. You’ll immediately notice the wonderful grapefruit flavor, complemented by floral notes of rose.

Food & Wine believes Ketel is at the forefront of infused vodkas with its Botanical line. The Grapefruit & Rose vodka is slightly less alcoholic than regular vodka at 30% ABV, but its smooth finish pairs perfectly with club soda, creating a flavorful yet balanced drink.

Flavored vodkas from Cîroc stand out from many popular brands because they’re made from grapes instead of the usual grains or potatoes. Del Mar Liquors says this unique base gives the vodka an elevated flavor profile that has been refined through charcoal filtering.

The Barrel Tap loves the rich taste of Cîroc’s Limited Edition Pomegranate Vodka and even offers a great recipe for a Pomegranate Martini:

Pomegranate Martini

According to Opumo, Cîroc Peach is a standout flavored vodka that transports your taste buds to a sunny orchard. Infused with the essence of ripe peaches and distilled from fine French grapes, it offers a smooth and velvety texture with hints of floral notes.​

Note: This article was not paid for nor sponsored. StudyFinds is not connected to nor partnered with any of the brands mentioned and receives no compensation for its recommendations. This article may contain affiliate links in which we receive a commission if you make a purchase.

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