The Wayland's Bermuda Black

If you drink a Dark 'n Stormy and think, "I'd like to turn this up a notch," this is the cocktail for you, courtesy of The Wayland in NYC. Fresh ginger juice adds heat, rum adds richness, and lime juice keeps it bright.

Larchmont

One of the most highly sought-after books is The Fine Art of Mixing Drinks, a volume first printed in 1948, written not by a bartender but by a New York lawyer named David Embury who was determined to establish a system of proper rules for mixing drinks. Most of the drinks he covered were ones that were already in regular rotation in New York bars. Here's one of his originals, the Larchmont.

Daiquiri

Rum, lime, and sugar define the classic daiquiri; no garishly-colored slushies, please.

Jasper's Jamaican

Built similar to a daiquiri with a base of buttery Jamaican rum (though according to this guy, a Demerara rum from Guyana works equally well), Jasper's Jamaican is given a little shimmy by the addition of a touch of allspice liqueur. While impossible to find as recently as a year ago, St. Elizabeth Allspice Dram is lying around many well-stocked liquor stores.

Partly Cloudy

A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At the Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer.

The Hawthorne's Mojito

Do you ever get annoyed with the bits of mint and lime pulp that get stuck in your teeth when drinking a mojito? This version solves the problem by straining the lime and rum-based drink through a tea strainer while adding a bit of complexity with a dash of bitters.

Hemingway Daiquiri

This recipe makes a drink--which, just to make things even more confusing, is also known as a Daiquiri No. 3--that is much less tart than the citrus bombs the Floridita was serving, and with a potency that's more likely to put you in a pleasant mood on a late-summer day than to steer you into a long, grisly night that ends with you waking up on a fishing boat drifting somewhere south of Key West.

Three-Rum Old Fashioned

Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia shared this tiki-style drink recipe. It brings out the best in three rums with their own strong personalities.

Queen's Park Swizzle

Several months ago I spoke with Forbidden Island owner Martin Cate for an article I was writing about ice and cocktails (the article is in the September/October issue of Imbibe). While talking about swizzles--a classic style of Caribbean drink made with well-packed crushed ice, hence a slow-sipper of a drink--Martin recommended the ancestral swizzle, a true tropical drink that launched countless imitators, called the Queen's Park Swizzle.

Gramercy Tavern's Expat

Sometimes on a cold fall evening all you want to drink is a bright, sunny cocktail to remind of warmer days recently passed. This Gramercy Tavern creation draws inspiration from both the classic Hemingway Daiquiri and Audrey Saunders' Old Cuban. It's at once tart and refreshing with a touch of richness from the golden rum.