A variation of the Daiquiri made in the US after tourists returning from Cuba began asking for ‘Bacardi’ cocktails, referencing the popular brand. Real grenadine was a prestige ingredient and distinguished the drink from the Daiquiri they experienced in Cuba.
Add all ingredients to a shaker with ice and shake hard for ~10 seconds. Strain into chilled coupe, without garnish.
Barbados is regarded as the birthplace of rum. In the 18th century rump punch was an everyday drink rather than a specialty cocktail.
Build in a rocks glass over fresh ice, add all ingredients and gently stir. Garnish with a lime wheel or twist, sprinkle of nutmeg is optional.
A Brazilian twist on a classic daiquiri.
Add ingredients to shaker with ice and shake hard for 10-12 seconds. Strain into coupe or Nick & Nora glass. No garnish is needed, but a thin lime wheel is acceptable.
Caipirinha is the most famous Brazilian cocktail and a delicious treat on a hot day.
Cut lime into 8x wedges, de-seed. Add lime & sugar to rocks glass. Muddle gently, don’t pulverize peel (too bitter), fill with cracked or small ice, add Cachaça and stir briefly.
The Barbadian national drink. Unlike many classics, this one wasn’t created in a hotel bar. It was a local drinking custom that later entered the books.
Build in a rocks glass over fresh ice, add rum, falernum, lime juice, and stir gently. Garnish with a lime wheel or wedge.
This is the classic version, not the frozen fruit kind.
Add ingredients to shaker with ice and shake hard for 10-12 seconds. Strain into coupe or Nick & Nora glass. No garnish is needed, but a thin lime wheel is acceptable.
Highball cocktail made with dark rum and ginger beer served over ice and garnished with a slice of lime. Gosling Brothers has registered a version of the name that uses one apostrophe ('N), while the International Bartenders Association uses two apostrophes ('N'). Because of Gosling Brothers' threats of litigation, some sources use other variations on the name, such as "safe harbor", to offer similar drinks.
Fill a highball with ice to the top. Add ginger beer and float the rum gently over the top. Light squeeze of lime or express a lime peel.
Found in the 1937 notebook of original Don the Beachcomber recipes, kept by bartender Ricardo Santiago.
Add everything to shake with fresh ice. Shake very hard for 8-10 seconds. Strain into a large glass over fresh ice, ideally a double old fashioned (rocks) glass.
Classic Cuban cocktail from the early 1900s, popular in Havana. Named in honor of Cuban president Menocal.
Stir all ingredients with ice until very cold, 20-25 seconds. Strain into a chilled coupe. Garnish with an expression of orange peel, discard or drop in.
Falernum appeared in Barbados in the early 20th century as a lime-forward spiced sugar, meant to pair with rum.
Add sugar and lime juice to shaker and stir until dissolved. Add rum, falernum, and ice, shake hard for 10 seconds and strain into a coupe glass.
Also known as the Papa Double, the drink is linked to Earnest Hemingway and the Havana bar El Floridita in the early 20th century. It is believed Hemingway loved daiquiris, but was advised to avoid sugar, and as a result would ask for double rum, no sugar in his drinks.
Add all ingredients to shaker with ice and shake hard for ~10 seconds. Double strain into a chilled coupe glass. No garnish needed, but some modern takes include a thin lime wheel.
Believed to have been created in Havana, Cuba, during the 1920s, likely by bartenders Fred Kaufman or Eddie Woelke.
Add all ingredients to shaker with ice and shake briskly for 8-10 seconds. No heavy dilution needed. Strain into chilled coupe glass. Traditionally the cocktail is not garnished, but a maraschino cherry is common in modern presentations.
