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www.cheersonline.com 19 July/August 2015 • SUMMER STORM 5 oz. Chilled Q ginger beer 2 oz. Cruzan aged dark rum ¼ oz. Fresh lime juice 1 oz. Chilled pineapple juice 1 Pineapple slice, for garnish Fill a cocktail shaker with ice. Add rum and lime juice and shake well. Pour ginger beer into a highball glass fi lled with ice, then top with the shaken rum. Garnish with a pineapple slice. The mixologists at Cruzan created this recipe. CARIBBEAN SWIZZLE 1 ½ oz. Brugal 1888 rum ¾ oz. Ancho Reyes chile liqueur 1 oz. Lime juice 1 oz. Honey-ginger syrup 8-10 Mint leaves, gently pressed 2 dashes Peychaud's bitters 2 dashes Angostura bitters Add mint leaves to mixing glass and gently press. Add rum, liqueur, lime juice and syrup and shake with ice. Strain into a Collins glass over fresh ice and garnish with a mint sprig, lime wheel and bitters. The mixologists at Bleau Bar at the Fontainebleau Miami Beach created this recipe. PIRATE PARADISE 1 oz. Captain Morgan Grapefruit rum ½ oz. Elderfl ower liqueur ¾ oz. Lime juice ½ oz. Honey syrup 2 oz. Coconut water Combine ingredients in a mixing tin. Shake and strain over ice into a Collins glass. Garnish with ¼ of a grapefruit wheel. The mixologists at Captain Morgan created this recipe. THE HIGH TOP FLIP 3 oz. Milk 1 ½ oz. Espresso ¾ oz. Rum ½ oz. Orgeat ½ oz. Carpano's Antica 4 dashes Angostura bitters Top with soda Start by putting the espresso shot into cold milk to begin the cooling process. Combine with all other ingredients. Shake lightly but be careful not to overdilute. Pour into a Collins glass. Add soda while padding back and forth creating the foamy top. The mixologists at Mr. Espresso created this recipe. THE DIRTY BIRD 2 oz. Cruzan blackstrap rum 1 oz. Pineapple juice ¾ oz. Lemon juice ½ oz. Jeppson's Malört ½ oz. Simple syrup Combine ingredients in shaker and shake with ice. Strain over fresh ice and garnish with a lemon wheel. Nick Salazar of Villans in Chicago created this recipe. Best Rum Cocktails b 19 July/August 2015 • July/August 2015 • July/August 2015 • July/August 2015 • July/August 2015 • David Guas CHEF/OWNER OF BAYOU BAKERY, COFFEE BAR & EATERY (ARLINGTON, VA, AND WASHINGTON, DC), AND HOST OF THE TRAVEL CHANNEL'S AMERICAN GRILLED My Backyard NOLA Swingers drink was motivated by a visit from my friend Lolis Eric Elie, who knows just about all there is to know about New Orleans and its rich history and culture. In his cookbook, Treme: Stories and Recipes from the Heart of New Orleans, Elie includes a recipe with a grapefruit and honey base called N'awlins Nectar. When I hosted him at Bayou Bakery, I used his base idea and jazzed it up a bit with fresh rosemary and jalapeños to give it that NOLA spice. BACKYARD NOLA SWINGERS (Serves 8) 2 cups Wildfl ower honey 2 quarts Grapefruit juice 8 Mason jars (16-oz.) 1 bottle Dark rum (750-ml.) 8 sprigs Fresh rosemary 1 medium Jalapeño pepper, thinly sliced Stir honey and ¾ cup water together in a large container. Add grapefruit juice, and stir well; cover and chill about 1 hour. For each serving, fi ll mason jar two-thirds full with ice. Add ¼ cup rum, and fi ll jar with grapefruit juice mixture. Pour drink into a shaker, and add 1 sprig rosemary and 1 slice jalapeño pepper; cover and shake 10 seconds. Pour mixed drink back into jar; add more ice, if desired.