Old Cuban

Branch out from a mojito with this bubbly, minty rum drink.

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.

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.

The Bitter Mimosa

There's serious potential for the mimosa outside of girly-drink territory. With a base of grapefruit juice and sparkling wine, this drink becomes much more complex and savory with a dose of Cynar.

Champagne Julep

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! The great heat wave of aught-nine seems to have broken in the Northwest, but that doesn't mean...

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.

Mojito

Good white rum, lime, and fresh mint: A classic mojito is a crisp and refreshing highball, not a sickly-sweet cliché.

Apricot Rum Fizz

This cocktail is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness.

Cap Haitien Rum & Honey

Let's start the weekend right—with a cocktail recipe from Paul Clarke. The Cap Haitien Rum & Honey is about as easy to prepare as it sounds: Barbancourt rum, honey, and one or two dashes Angostura bitters.

How to make Mimosas - Champagne cocktail

How to make Mimosas - 1/3 orange juice, 2/3 champagne, sparkling wine or Cava. Garnish this champagne cocktail with a strawberry - perfect finishing touch!