Aged Rum

A tropical twist on the Old Fashioned, made with aged rum, demerara syrup, and bitters.

A refreshing sour cocktail made with rum, fresh lime juice, simple syrup, and egg white.

A sophisticated cocktail by Audrey Saunders combining aged rum, Champagne, and mint for a drink that bridges the Mojito and French 75.

A forgotten classic blending aged rum and dry vermouth with orange bitters — elegant and understated.

A rum riff on the Brandy Crusta with aged rum, curaçao, lemon, and a dramatic spiral lemon peel garnish.

A tropical Victorian-era cobbler with aged rum, pineapple syrup, and lime served over crushed ice.

A blended, slushy version of the tiki classic — rum, orgeat, orange curaçao, and lime over crushed ice.

Though not fully official on account of the plane breaking down, the first attempt at modern airmail was documented in 1911. It traveled from Petaluma to Santa Rosa, California and contained exactly three pieces of correspondence. The first instance of the Air Mail cocktail was documented in Esquire magazine’s 1949 edition of Handbook for Hosts. It’s not certain why the drink is named for the modern delivery method, but it can be said the Air Mail is quite like the Caribbean version of a French 75, with a splash of lime whisked into a turbulent mix of rum, honey and Champagne.