Martí Mojito is a flavored rum in the spirit of a Cuban family recipe, incorporating Caribbean lime and a tasty mint. For my Havana Hammock cocktail, use 1 1*2 ounces of Martí Mojito, 2 ounces of pineapple juice, 2 splashes of maraschino liqueur, 1 teaspoon of fresh-squeezed lime juice, and a scoop of crushed ice in a shaker. Strain the mixture into a highball glass half-filled with crushed ice. Having a hammock nearby isn't required but is highly recommended.


A tribute to the blended rums of the British navy, Sea Wynde is a rum that Fletcher Christian and Captain Bligh might easily recognize. To re-create this long-forgotten style, spirits blender Jim Murray traveled to Jamaica and Guyana on the trail of pot still rums from some of the same distilleries that produced rum for British rum merchants a hundred years ago. The individually selected casks were then shipped to Scotland for blending. The metal label is a nod to the pewter cups from which British sailors tossed back their daily "tot" of rum.

Sea Wynde has a rich, oily mouth feel, and smoky, complex tones of toffee and caramel. You're excused from cocktail class if you want to sip this one all by itself, but for tiki fans, I like to put it into my Keel Haul cocktail. Mix 11*2 ounces of Sea Wynde, 1 ounce of coffee liqueur, 2 ounces of sweet cream, and half a scoop of crushed ice in a blender. Pour into a grog glass and set sail for the South Seas.


Citrus goes with light rum the way Friday goes with Robinson Crusoe, so it's only natural that the world's largest rum producer, Bacardi, should make an orange-flavored rum. My only question is, What took so long? Bacardi O is going to be a staple item in my summertime bar. It has a lovely, fresh nose and an intense but squeaky-clean taste that makes it perfect for backing up the other flavors in warm-weather cocktails.