S.O.S.
★★★★★
Pour the rum, lime juice, and maple syrup into an ice-filled highball glass. Place a spent lime shell on top of the drink and fill it with the Aperol. Stir the lime shell and Aperol into the drink, top with fizz and serve with a straw.
Origin: Eamon Rockey
Coolers, collinses, highballs, fizzes, and swizzlesFizzyHot outsidePreprandialTart
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Mackinnon
★★★★★
- 2 oz Drambuie
- ½ oz light rum
- ½ oz lime juice
- ½ oz lemon juice
- fizz water
Shake the first four ingredients and strain into an ice-filled highball glass. Top with fizz water.
Coolers, collinses, highballs, fizzes, and swizzlesFive-star cocktailsFizzyHot outsideProhibition era and vintage
Rum Swizzle
★★★★★
- 2 oz light or dark rum
- ½ oz lime juice
- 1 tsp simple syrup
- 2 dashes Angostura bitters
- fizz water
Combine the first four ingredients in a highball glass. Add ice and stir. Top with fizz water and serve with a swizzle stick.
AntiqueBermudaCheap (potentially)Coolers, collinses, highballs, fizzes, and swizzlesFizzyHot outsideStandards
Apparent Sour
★★★★★
- 1 ½ oz Aperol
- ¾ oz St-Germain
- ¾ oz lime juice
Shake and strain into a cocktail glass. Rosemary sprig garnish.
BitterExpensiveFive-star cocktailsGentleHerbaceousHighbrowPreprandialRedTartThe 16 Greatest Cocktails in Creation
