Rum

There’s a simple structure behind all sours, a family of citrus-based cocktails. For a twist on the classic, try a Daiquiri, Up-Rocks.

Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

This classic Caribbean cocktail combines crushed ice with spirits and citrus, "swizzled" into something between a julep and a grown-up snow cone. Frosty and tropical, it's the quickest way to channel island time.

Refreshing and a little bit inebriating; if you’ve got kids running around, pick up a box of Rocket Pops so there’s no confusion!

This tiramisu recipe is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed.

You’ll have enough honey syrup that you can easily scale up this cocktail for a crowd. Created in partnership with Chef Watson.

This makes you feel like you’re on vacation no matter where you are.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

This recipe deviates from a classic milk punch, leaving some of the milk solids in, lending a heavier, silkier feel.

Ruby port gives this milk punch a bright pink hue.

The lemony sugar syrup that results from muddling citrus zest and sugar is called an oleo saccharum, literally, “oily sugar.”

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

This potent punch is dangerously crowd-pleasing.

Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.

This drink is named for the Honolulu neighborhood where Town, Chef Kenney's restaurant, is located.