Honey Bee

This is the rum answer to the Bee's Knees. Do it the same way as the more popular gin cocktail, with honey syrup, so that the honey dissolves when you shake it. Use equal parts hot water and honey to make this syrup and use a little more of it than the recipe calls for because its diluted. This drink is tart and sweet and very rewarding.

• 2 oz. light rum 
• 1/2 oz. lemon juice
• 1/2 oz. honey (1 oz. honey syrup)

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Corn And Oil (Smuggler's Cove Recipe)

Corn And Oil is a recipe from Martin Cate's book on Smuggler's Cove rum drinks. According to Kate this is a traditional Barbados recipe and must be done with Barbados blended and aged rum. There's not much else to it: John D. Taylor falernum and Angostura bitters. The trick is to make a swizzle in an Old Fashioned glass. This must be done with lots of crushed ice to get that frosted glass you can see in the photo above. See the recipe below.

• 2 oz. blended and aged Barbados rum
• 1/2 oz. falernum (homemade falernum used)
• 2-4 dashes Angostura bitters

Build drink in a double Old Fashioned glass and pack to the top with crushed ice. Stir until frost forms on the outside of the glass.

London Cocktail

Broker's gin is a quintessential London dry gin. It is strong, dry and spicy, and it sports a bowler cap. The London cocktail tries to capitalize on zippy flavors of a spicy dry gin and a dry maraschino liqueur and orange bitters to be especially stiff tasting.

Keep calm and carry on.

• 3 oz. London dry gin (Broker's used)
• 1/2 tsp. maraschino liqueur
• 5 dashes orange bitters (Hella used)
• 1/2 tsp. sugar
• lemon twist

Combine all ingredients except twist in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with the lemon twist. 

Hawaiian Cocktail

Another cocktail that is almost a tiki--the only exception is that this one is made with gin and few fruit juices so it falls slightly short. Rather it is a fitting cocktail expression of Hawaii. Use either a dry or "wet" gin here, it won't matter since there's so much sweetness from pineapple and triple sec.

• 2 oz. gin
• 1/2 oz. triple sec
• 1/2 oz. pineapple juice

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Harlem Cocktail

There's so much about this drink that makes sense. Real crushed pineapple (and juice from a fresh pineapple) maraschino liqueur, and gin. It's urban, its tropical, it served in a rocks glass for easy toasting. What's not to like? Plus, New York gets so many cocktails from the NY Sour to the Manhattan. Why not Harlem?

• 2 oz. gin (Strange Monkey used)
• 1 1/2 oz. pineapple juice
• 1 tsp. maraschino liqueur
• 1 tbsp. fresh pineapple chunks

Combine all ingredients in a shaker with ice. Shake and strain into a chilled Old Fashioned glass. (Pineapple chunk garnish optional.)

Sevilla

I'm doing a lot of pink egg white drinks lately. Sevilla is a dessert-like drink with a whole egg, a rich rum if you have it, and port. If done right, the foam will be very tall, and no ice will be necessary to keep the drink cool. It's like fruity rum ice cream when really cold.

• 2 oz. light rum (Buzzard Point rum used)
• 2 oz. ruby port
• whole egg
• 1/2 tsp. sugar

Shake all ingredients with ice in a cocktail shaker to chill. Remove ice by straining into another container. Return liquid ingredients into the shaker and shake vigorously to create foam. Pour into a chilled wine glass. 

Elk's Own

I'm betting this is the official drink of one of those funny fur hat-wearing men's clubs of bygone days. Its fruity and strong with a flashy pink foam and pineapple spear. Most unusual, it is made with rye.

• 2 oz. rye 
• 1 oz. ruby port
• 1/2 oz. lemon juice
• egg white
• 1 tsp. sugar
• pineapple spear

Combine sugar, rye, egg white, lemon juice and port in a shaker and shake vigorously. Add ice and shake to chill. Strain with gated finish into a chilled cocktail glass. Garnish with the pineapple spear.