Rum

— No. 103 —

Daiquiri

The clas­sic Daiquiri might just be the most con­ve­nient and appro­pri­ate rum drink you can make on your beach vaca­tion. In fact, it’s so sim­ple it only includes three ingre­di­ents. That means you’ll want to choose a qual­i­ty rum. I just hap­pened to be in a coun­try that allowed me to pur­chase Havana Club Añe­jo 7 Años (Score!). So it was a no-brain­er to use this rum in my Daiquiri. Some­times the sim­plest drinks are the most enjoy­able. I guess that’s why it’s a …

— No. 98 —

The Six Inch Gold Blade

One of my favorite speakeasy style cock­tail bars is The Franklin Mort­gage and Invest­ment Com­pa­ny in Philadel­phia. Their cock­tail menu is the best I have come across in my trav­els. Yup, I said it… the best. They even have a sec­tion in the menu quot­ing a Howl­in’ Wolf song called “I asked for water and she gave me gaso­line.” The menu is very coura­geous and their exe­cu­tion and style is flaw­less. A few of their cock­tails are fea­tured in this mod­ern cock­tail …

— No. 49 —

Jack O’ Lantern

¾ oz Brandy ¾ oz Cap­tain Mor­gan Rum ½ oz Grand Marnier 4 bar spoons of pump­kin puree ½ fall sim­ple syrup 1 egg white Gar­nish with grat­ed nut­meg Add all ingre­di­ents in a mix­ing glass, except the nut­meg. Dry shake or use a hand frother to incor­po­rate the egg white. Add ice and shake. Dou­ble strain into a chilled cock­tail glass and gar­nish with grat­ed nut­meg.