Similar Recipes
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Smoked-Rosemary Rum Punch
Holding fresh rosemary over the flame of your gas stove (or a candle) lends savory, woodsy flavors to this rum punch. Gold rum adds a rich, velvety sweetness, while overproof rum contributes earthy, musky complexity.
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The Prescription Julep
Okay, so maybe this drink isn't really medicine of the FDA-approved variety; I still believe in the Prescription Julep's curative properties, and dose myself with it liberally each summer to keep an assortment of seasonal malaises at bay.
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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.
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Twelve Mile Limit
Rum, rye, and brandy are a triple threat in this boozy but balanced cocktail.
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MacKinnon
The base for the drink is Drambuie, the Scottish herbal honey-and-whisky liqueur, but before you write it off as too sweet, look at the citrus and soda--that will tone down the sugar a few notches. Plus, there's a slider of rum to help level out flavor, and to bring the horsepower up to the necessary level.
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(Not Exactly A) Painkiller
First things first: this is not a Painkiller. This may resemble that drink that originated some 40 years ago at the Soggy Dollar Bar in the British Virgin Islands, but the Painkiller was adopted as the mascot drink by Pusser's Rum around a decade after its birth (the drink's birth, that is.)
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Smoky Sage Punch
If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch.
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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.
Painkiller
Yes, it's kinda fruity, and yes, you're venturing into umbrella-drink territory; but we're at the dawn of summer—it's okay to put on your flowered shirt and relax a little bit. A Painkiller can help you shake out whatever winter stiffness remains, and prepare you for the long, hot months ahead.
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Remember the Maine
A rye Manhattan with cherry liqueur, a trace of absinthe, and a great backstory.
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Maple syrup, paprika, and sage make an unexpectedly delicious combination in this rum based cocktail by Ian Scalzo of Bourbon and Branch in San Francisco.
Serve With
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Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews
Inspired by Thai grilled beef salad, this salad replaces the meat with smoky grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-lime vinaigrette.
My Favourite Quinoa Salad
My all time favourite Quinoa Salad. Garlic Ginger Asian Dressing, lots of colourful veggies, finished with crushed wasabi peas - best part!
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
Blackened Chicken Salad w/ Green Goddess Ranch — Ethan
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Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette
This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes and oranges for some contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chile and cumin-spiked orange vinaigrette.
Nectarine Salad with Chicken & Carrot Ginger Dressing
This nectarine salad is summer on a plate--ripe nectarines, crunchy summer radishes, sweet corn, basil, and mint. We definitely eat a lot more seasonally in Beijing, where the growing season really does directly affect what we see at the local market.
Grilled Vegetables Platter
Grilled Vegetables makes a great healthy meal OR colourful starter - it's like your own homemade vegetable antipasto, but it costs a fraction of what you pay at delis, tastes much better and it's preservative free!
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Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing
The base is delicious no matter what you do with it, and it all comes down to the texture of those three main ingredients: crisp tofu, creamy avocado, and juicy grapefruit.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
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The Crisper Whisperer: Squash and Quinoa with Cilantro-Lime Dressing
It's a bright, beautiful bowl of roasted dumpling squash, baby spinach, and quinoa, tossed together with a zingy cilantro-lime dressing and a few crunchy pepitas. Is it a salad? Sure, you could call it that if you feel like it, and even serve it chilled. But if you're in the mood for a warming main at dinner, you could also serve it hot.