Spiced Cranberry Rum Fizz

Incorporating the classic flavors of cranberry sauce--tart cranberries, the warm spice of orange zest, and a kick of ginger--this drink re-imagines the timeless flavors of the season.

Peachy Rum and Coconut Frozen Blended Cocktail

This rich and creamy frozen peach cocktail has a lot of spice from Angostura bitters and two kinds of rum. The dark rum float is an added boozy bonus, but if you'd like to keep the drink light, leave it off.

Navy Fizz

This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.

Apricot Rhyme

Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.

Apricot Bellini

This spin on a bellini adapted from 101 Champagne Cocktails by Kim Haasarud is a little richer, a little boozier, and a little more fun than your standard brunch drink.

Rum Shrub

For the rum, choose something dark and, if you want to replicate the Colonial experience, something funky.

Suns 'n Roses (Rum and Stone Fruit Punch)

This porch-appropriate summer sipper is rich and mellow but not too sweet, thanks to a balance of fresh and dried stone fruit, aged rum, and lemon. Adapted from a recipe created by Tommy Quimby for San Francisco's Rich Table, it captures the flavor of ripe peaches and apricots in a simple blended syrup. A little white tea adds volume and delicate floral flavor.

Silver Daisy (Sparkling Rum Cocktail)

The French 75 goes tropical in this tart rum-based rendition from Jesse Cyr of Rob Roy in Seattle. Instead of the classic lemon, this version has lime and a little orange curaçao. The drink is festively fizzy, fruity, and tart, with an underlying vanilla flavor thanks to the rum.

Fall Fruit Punch

Pears, quince, and warm-spiced allspice dram combine for this tiki-inspired fall cocktail.

Peach-Ginger Shrub

The delicate flavor of peaches is complemented by apple cider vinegar in this tangy shrub syrup. Serve it with white rum or simply add it to seltzer.