Rum

With its winning combination of coconut, pineapple, and rum, this piña colada recipe is creamy, just sweet enough, and utterly refreshing.

This mai tai stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.

If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth again …

Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

Mince pies, basically rich tarts filled with dried fruits and spices soaked in alcohol, were once a status symbol because only the rich could afford these delicacies. The combination of fruits and spices is often diverse, but raisins, currants, and candied lemon, citron, and/or orange peel are standard. Some old recipes also contain prunes, dates, figs, or candied ginger. Spices are usually cinnamon, cloves, mace, and nutmeg. There is always grated apple or pear and sometimes also lemon or orang.…

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Creamy, nutmeg-spiced eggnog is one of my favorite holiday indulgences, and has been since I was a child. Now I’ve turned my favorite holiday cheer into a compelling ice cream.

A tart and fragrant rum refresher bursting with lime and pineapple juices and brightened by fresh strawberry. This cocktail gets nice foam on top without any eggwhite—the fresh pineapple froths up beautifully.

This watermelon cocktail, inspired by the song by the Fania All-Stars, is a thirst quencher that makes us dream of dancing the night away to live salsa music.

This cocktail works as an afternoon pick-me-up or an after-dinner drink. Shake the can of coconut milk before using.

This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

This luscious drink gives hot chocolate a run for its money. Really caramelizing the sugar keeps the drink from tasting cloyingly sweet. Add a glug of good rum or skip it as desired.

This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn’s Hunky Dory is wonderfully savory from the combination of nutty Amontillado sherry and earthy turmeric.

Here is my super bougie restyling of an everyday Ghanaian hot chile condiment. My bet is that once you’ve made it, you’ll be shouting at your West African friends because no one told you about it before. Until now, you thought XO sauce solved everything. Until now, you thought sambal belacan was the only smoked fish dip the world needed. But now, you’ve realized: I Shito, therefore I am. This recipe is luxurious, it is decadent, it is rich and textured for lavish enjoyment. Right here is where hot pepper sauce dreams comes true.

The national drink of Martinique.

Keep it simple and light with this large-format play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.

Hibiscus punch with ground ginger, roasted pineapple, and fresh lime. Rum optional.

In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.

This riff on the Negroni cocktail is made with rum and a rich blend of oloroso and Pedro Ximénez sherries. 

This traditional Trinidadian cocktail sings with the island’s most beloved ingredients and flavors. White rum meets citrus, spice, and creamy dairy—don’t skip the nutmeg on top.

There's nothing better than puffy yeasted buns saturated in rum syrup, especially when it's inspired by the citrusy Mai Tai cocktail.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.