10. Etsu Japanese Gin

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Coming in at the foot of this list is not a bad gin by any measure, just one that gets outgunned by stronger competition. Etsu Japanese Gin is produced at the Asahikawa Distillery in Hokkaido, Japan’s northernmost and coldest major island, using a cane spirit base run through copper pot stills. The botanical bill is a solid eight-strong lineup: juniper, yuzu, green bitter orange peel, coriander, licorice, green tea leaf, angelica root, sansho pepper and cherry blossoms. At 43% ABV and priced in the $30 to $60 range, it’s an accessible entry point into the category, and the sansho pepper gives it a faintly electric quality that keeps things interesting. It earned an 89 on our Critics’ Score, which is respectable, but the botanicals feel a touch tentative compared to what the rest of this list is doing.

9. Komasa Gin Sakurajima Komikan

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Komasa Gin Sakurajima Komikan comes from Komasa Jyozo, a producer better known for its shochu, and that heritage shows in the best possible way. The “Sakurajima Komikan” in the name refers to the tiny mandarin oranges grown on the slopes of Sakurajima, the active volcano looming over Kagoshima Bay, and this is very much a gin built around that particular citrus note. Bottled at 45% ABV and available in the $30 to $60 range, it sits in the flavored gin category, which will raise an eyebrow or two among purists, but the score of 91 suggests critics were won over regardless.

8. Tenjaku Gin

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Tenjaku Gin is one of the few London Dry-style entries on this list, produced by Minami Alps Wine & Beverage and bottled at 43% ABV. The London Dry classification means the botanical character has to stand on its own without any post-distillation additions, and at a price point in the $30 to $60 range, Tenjaku makes a compelling case that Japanese producers can work within classic Western frameworks without losing their identity. It scores a 92, tying two other bottles on this list, and lands here on the strength of its more traditional profile.

7. Nikka Coffey Gin

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The name is the story here. Nikka Coffey Gin is distilled in a Coffey still at the Yoichi Distillery, the same facility Masataka Taketsuru built in Hokkaido after apprenticing in Scotland. That continuous distillation process gives the spirit a richer, rounder texture than most pot-still gins in this category. Bottled at 47% ABV and priced in the $30 to $60 range, it also scores a 92, and the Coffey still pedigree is enough to push it ahead of Tenjaku in the rankings. Nikka’s whisky reputation doesn’t hurt either.

6. Sakurao Japanese Dry Gin

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Sakurao Japanese Dry Gin might be the most aggressively local gin on this list. Produced at the Sakurao Distillery in Hiroshima, it packs nine botanicals into its recipe, and almost all of them are sourced from specific Hiroshima prefectural regions: green lemon and sweet orange from Hiroshima proper, yuzu from Akitakata, dai dai citrus and hinoki cypress also from Hiroshima, Fuchu green tea, Yamagata aka shiso (red perilla), Jinseki ginger and then, almost as an afterthought, imported juniper and coriander to satisfy the gin requirement. Both steeping and vapor distillation methods are used, which gives the distiller precise control over how each botanical comes through. At 47% ABV, also priced in the $30 to $60 range and scoring a 92, this one edges out its tied competitors on sheer botanical ambition.

5. Yuzu Gin

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Yuzu Gin from the Kyoya Distillery does something none of the other bottles on this list attempt: it builds on a base of sweet potato shochu fermented in terracotta jars. That substrate alone makes it a category outlier, and the infusion of sansho peppers, oranges, lemon and yuzu into that earthy, slightly funky foundation produces something that reads less like a conventional gin and more like a citrus-forward shochu that decided to crash a gin party. Bottled at 47% ABV and priced between $60 and $100, it’s the first bottle on this list to cross into the higher price bracket, which the 93 Critics’ Score justifies comfortably.

4. 135 East Hyogo Dry Gin

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135 East Hyogo Dry Gin is produced at the Kaikyo Distillery and named for the 135th meridian east, the line of longitude that runs through Hyogo Prefecture and serves as the basis for Japan Standard Time. At 42% ABV, it’s the lowest-proof bottle in the top half of this list, and it earns a 94 on our Critics’ Score. The London Dry classification means it’s playing the same structural game as Tenjaku, but critics clearly found more to love here. Priced in the $30 to $60 range, it’s also one of the better value propositions in the entire ranking.

3. Matsui ‘The Hakuto’ Gin

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Matsui “The Hakuto” Gin takes its name from the white rabbit of Japanese folklore, and the botanical bill reads like someone raided both a Japanese tea garden and a fruit market on the same afternoon: juniper berry, coriander seeds, orange peel, yuzu peel, Japanese sansho pepper, gyokuro, cherry blossom, black pepper, nashi pears and Japanese green tea. That’s ten botanicals pulling in multiple directions at once, and the fact that Matsui Shuzo makes it cohere at 47% ABV is genuinely impressive. Priced in the $30 to $60 range and tying 135 East at 94, it lands at No. 3 on the strength of that botanical complexity and the sheer audacity of the nashi pear inclusion.

2. Ki No Tea Gin

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Ki No Tea Gin is the product of a collaboration between the Kyoto Distillery and Hori-Shichimeien, a specialist tea grower and blender, and the result is one of the most tea-forward gins produced anywhere. The botanical roster includes super-premium Uji tencha and gyokuro teas alongside juniper, orris, akamatsu pine, yuzu and lemon, and the decision to use tea at this quality level rather than as a background note reframes the entire gin. At 45.1% ABV and priced between $60 and $100, it earns its 95 Critics’ Score with a profile that is probably the most distinctly Japanese thing on this entire list. The Kyoto Distillery has built its reputation on taking local ingredients with the same seriousness that a Champagne house applies to its grapes, and Ki No Tea is the clearest expression of that philosophy.

1. Roku Gin Sakura Bloom Edition

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The top spot goes to the bottle with the biggest name behind it, and on this occasion, the corporate muscle and the critical score happen to align. Roku Gin Sakura Bloom Edition is made by Suntory at its Liquor Atelier distillery in Osaka, the first release in the brand’s Seasonal Festival Collection, and it is specifically engineered to evoke the brief, almost unbearably beautiful window of the cherry blossom season (Hanami). Bottled at 43% ABV and priced at around $39, it also happens to be one of the most accessible bottles in the top five. Tying Ki No Tea at 95 on our Critics’ Score, it claims the top position on price and availability, two factors that matter when a gin is this good. Suntory has the resources to execute seasonal concepts with precision, and the Sakura Bloom Edition uses them well. This is a gin that earns its occasion.

Japanese gin has matured rapidly into a category with real depth. The bottles on this list cover everything from shochu-based outliers to obsessive regional botanical sourcing to tea-forward collaborations with century-old growers, and almost all of them are available for under $100. That’s a remarkable situation for any spirits category, and a very good reason to start working through this list from the bottom up.

1. Coconut Cartel Blanco

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Coconut Cartel is the rare “coconut” rum that does not read like sunscreen or syrup. It is cut with fresh coconut water, but it doesn’t veer into the flavored rum category. This is still a classic white rum but with a tropical twist.

In a daiquiri, that subtle coconut nuance rounds the edges of sharp lime without turning the drink sweet. You still get a clean, bright classic, just with a slightly softer landing and a faint tropical accent that feels intentional.

2. Rhum Barbancourt Haitian Proof White Rum

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Higher proof rums change the balance of a daiquiri in a good way. They stay firm as the ice melts, so the drink keeps its definition instead of turning thin halfway through.

Barbancourt’s Haitian Proof expression brings bright, cane-driven energy and enough strength to keep lime and sugar in check. If your daiquiris tend to taste a little too soft or sweet, this is an easy fix.

3. Trovador Inspirado Silver Rum

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Trovador Inspirado Silver Rum is built from a blend of rum traditions. Cuban-style rum provides the smooth backbone, Dominican rum adds richness and vanilla tones, and Mexican pot-still rum contributes a grassy, tropical character.

In a daiquiri, that blend creates a layered cocktail. You get the easy drinkability of a Spanish-style rum with just enough spice and cane brightness to keep the lime feeling vivid.

It’s a rum that doesn’t dominate the drink but quietly adds complexity.

4. Worthy Park Overproof Jamaica Rum

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If you want a daiquiri that turns heads, go Jamaican overproof. Worthy Park brings that unmistakable tropical fruit funk and a blast of power that makes the cocktail feel alive.

This is not a subtle pour, and it should not be treated like one. Keep your ratios disciplined, shake hard, and let the aroma do the work. The payoff is a daiquiri that tastes like ripe fruit, lime oil, and intensity.

5. Clément Canne Bleue

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Clément Canne Bleue is agricole, which means it drinks like fresh cane and minerals rather than caramel and baking spice. In a daiquiri, that translates to a drink that feels sharper, greener, and more aromatic, even when the build is identical.

It is the best choice on this list when you want the cocktail to taste “alive,” with grassy lift and a dry, clean finish that keeps you coming back for another sip.

6. Tiki Lovers White

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Tiki Lovers White Rum leans in the opposite direction: bold, high-proof, and built for cocktails. The blend pulls from Jamaican, Barbados, and Trinidad rums, combining fruity pot-still intensity with cleaner column-still structure.

At 50% ABV, it keeps its presence even after shaking and dilution. Jamaican esters bring banana and cooked fruit notes, while the Trinidad component keeps the drink bright and crisp.

Tiki Lovers White Rum makes for a daiquiri that has energy and a touch of funk.

7. Probitas White Blended Rum

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If there’s a modern bartender’s daiquiri rum, it’s Probitas. The blend combines rums from Foursquare in Barbados and Hampden Estate in Jamaica, bringing together clean structure with just enough tropical funk.

That balance is what makes it such a strong Daiquiri rum. The Barbados component keeps the drink crisp and focused, while the Jamaican element adds a layer of ripe fruit and subtle fermentation character that keeps the cocktail interesting.

The result is a daiquiri that feels fuller and more aromatic without drifting away from the classic template.

Frequently Asked Questions

How Do I Make a Daiquiri?

A classic Daiquiri is not a frozen drink poured from a blender. It’s a simple recipe made from just three ingredients. Click here to find the best recipe.

Why Don’t My Daiquiris Taste Right?

The rum can only do so much. Common mistakes that home bartenders make can really affect the final product even if you are using the best rums around. Click here to learn about the biggest mistakes home bartenders often make that ruin their Daiquiris.

Choose your rum based on the drink experience you want: clean and classic, grassy and sharp, or unapologetically funky. The template stays the same, but the personality changes completely.

(Photo: Unsplash/Marta Smith)

The daiquiri is one of the simplest cocktails in existence. Rum, lime and sugar. That’s it. Which is exactly why so many people mess it up.

Using the perfect rum is ideal, but it isn’t the only thing that makes or breaks a delicious daiquiri. More often than not it comes down to adjusting small details that make a world of difference.

Why the Daiquiri Is So Unforgiving

The classic daiquiri is not a frozen blender drink. It’s a short, shaken cocktail typically made with rum, fresh lime juice and simple syrup.

There are no bitters to mask imbalance. No egg white to soften texture. No liqueur to hide excess acidity. Every ingredient is exposed.

Here are the biggest mistakes you might be making when you make a daiquiri at your home bar.

Limes Are Not Consistent (But Don’t Use Bottled Lime Juice)

The most common mistake when making a daiquiri at home isn’t using the wrong rum, nor is it shaking technique.

It’s not tasting the lime juice before you build the drink. This changes everything from the sweetness to mouthfeel of the daiquiri. The quality and taste of the lime juice makes or breaks this cocktail. And that single oversight is why so many homemade daiquiris taste either painfully sharp or oddly flat.

Fresh limes vary wildly in acidity. Bottled lime juice is more consistent, but consistently worse, tasting dull and metallic compared to fresh juice.

Professional bartenders will sometimes use something called Super Juice, which is not to be confused with bottled lime juice. Nothing beats fresh lime juice, but super juice is a time saver, lasts longer and is more efficient than squeezing citrus all night. It’s basically a pumped-up version of citrus juice designed to taste consistent, requiring a few extra steps and ingredients such as citric and malic acid.

Unlike super juice, real limes vary. Some are bright and piercing, others are mellow and slightly sweet. Seasonal changes, ripeness and storage all affect how acidic a lime will be.

The daiquiri lives or dies based on brightness. If the citrus is flat, the entire drink feels lifeless.

If you blindly measure ¾ ounce of lime juice without tasting it, you’re gambling with the balance of the entire cocktail.

The daiquiri lives and dies by balance. Too acidic and it’s harsh. Not acidic enough and it’s cloying. The margin for error is small.

The easy fix is to taste the juice and ask yourself:

• Is it aggressively sour?
• Is it slightly sweet?
• Does it feel sharp or soft?

If the lime is intensely acidic, you may need slightly more simple syrup. If it’s softer and less tart, you may want to scale back the sugar or increase the lime just a touch.

You don’t need to overhaul the recipe. You just need to adjust by a quarter-ounce or even a bar spoon at a time.

Keep it Cold

Nobody likes an over-diluted, warm cocktail. Just like with a martini, temperature is key to success. Room-temperature rum and a warm glass make it harder to hit the ideal chill without over-diluting.

If you want next-level results, chill your glass in the freezer ahead of time. Some bartenders even keep their white rum lightly chilled to maintain tighter control during shaking.

There are no hard fast rules to making a perfect daiquiri, but using a great recipe and learning to adjust when needed will result in your perfect daiquiri.

When all those pieces click into place, the daiquiri becomes one of the most precise and satisfying cocktails you can make at home.

Simple doesn’t mean casual; it means precision.

(Photo: Jessica Gleman)

There’s a reason the martini has endured for more than a century. Few cocktails are as clean, as direct or as unforgiving — which is exactly why so many home bartenders get it wrong.

The most common mistake when making a martini at home isn’t the gin-versus-vodka debate. It’s not the vermouth ratio. It’s not even the ever contested preference of shaking versus stirring.

It’s temperature.

Specifically: not chilling everything properly.

A martini is essentially ice-cold pure alcohol in a glass. When done right, it should arrive crystal-clear, bracingly cold and silky in texture. When done wrong, it tastes thin, sharp and diluted before you even take your second sip.

Here’s where most people slip up.

The Glass Isn’t Cold Enough

If you’re pouring a martini into a room-temperature glass, you’re sabotaging the drink before it even hits the rim.

A warm glass immediately starts melting the carefully controlled dilution you achieved while stirring. That frost-kissed clarity turns cloudy faster. The texture loosens. The drink loses its snap.

The fix is simple: Put your martini glass in the freezer at least 15-20 minutes before you plan to use it. If you’re entertaining, chill them earlier and leave them there. A properly chilled glass should feel icy to the touch and may even develop a light frost.

That first contact between liquid and glass should preserve the temperature, not fight it.

The Spirit Should Be Chilled, Too

This is the step most people overlook.

Gin and vodka are often stored at room temperature. That works fine for many cocktails, but a martini is not “many cocktails.” It contains very little non-alcoholic ingredient to help drive temperature down.

When you start with freezer-cold gin or vodka, you’re already ahead. The spirit is thicker, silkier and more viscous. It stirs down more gently and reaches that ideal serving temperature faster without over-diluting.

Store your martini base spirit in the freezer. High-proof alcohol won’t freeze solid, but it will become luxuriously cold. That temperature control is what separates a bar-quality martini from a disappointing one.

Ice Isn’t the Hero; Temperature Control Is

Many home bartenders compensate for warm ingredients by over-stirring. The result? Too much dilution. The drink becomes watery instead of silky.

If your glass is frozen and your spirit is freezer-cold, you need less stirring to reach the perfect chill. That means better structure, more pronounced flavor, and a finish that lingers instead of fading.

What a Properly Cold Martini Tastes Like

When everything is properly chilled, a martini should appear almost syrupy yet delicately smooth and clean. The botanicals in gin snap into focus. Vodka feels rounded and smooth rather than harsh. Vermouth integrates instead of sticking out.

If that sounds like your martini — congrats! You’re doing it right.

Most importantly, the drink stays cold longer, giving you time to actually enjoy it because nobody likes a room temp martini.

The martini is simple. That’s what makes it difficult.

Preferences are great and really help you home in on what your flavor profile is, but before you adjust ratios or debate olives versus twists, fix the temperature. Chill the glass. Chill the gin or vodka. Respect the cold.

Do that, and suddenly the martini you make at home tastes like it came from a serious cocktail bar.

Don’t believe us? Try using the chilled method, and make another one using room temperature ingredients and see for yourself.

What’s the Best Martini Recipe?

Give this classic martini recipe a try for the optimal results.

Rémy Martin XO — Lunar New Year Limited Edition

(Photo: Remy Martin)

For cognac lovers, Rémy Martin’s Lunar New Year release features bespoke artwork by Chinese artist Xue Song, who reimagines the brand’s iconic Centaur leading a herd of horses, symbolizing strength, perseverance and future success.

Tequila Don Julio 1942 — Year of the Horse Edition

(Photo: Don Julio)

This limited edition honors the Chinese Zodiac with specially designed bottle artwork that blends Mexican heritage and the Lunar Zodiac Horse motif. This bottle is great for tequila lovers especially for those who want to celebrate in fashion by setting their mouth ablaze with a spicy margarita.

Kavalan Triple Sherry Cask — Year of the Horse Gift Set

(Photo: Kavalan)

If you want to impress a whisky lover who already thinks they’ve seen everything, start here. Taiwan’s world-renowned single malt gets a Lunar New Year makeover. The Year of the Horse edition celebrates prosperity and cultural heritage with elegant artwork of a golden horse stepping over blooming peonies on the bottle and packaging.The inclusion of a branded glass turns this into a complete and beautiful gift.

Crystal Head Vodka — Year of the Horse Limited Edition

(Photo: Crystal Skull Vodka)

Crystal Head’s iconic signature skull bottle gets a red and gold equine redesign honoring the Horse. Crystal Head’s Lunar New Year bottles are unapologetically visual and make use of the traditional colors associated with the holiday. Inside is a four-times-distilled, additive-free vodka made from Canadian corn.

Johnnie Walker Blue Label — Year of the Horse Edition

(Photo: Johnnie Walker)

This Year of the Horse edition takes one of Scotland’s most iconic blended whiskies and marries it with a design that represents tradition and modern art. The art featured on the bottle and box was created in collaboration with Hong Kong-born, London-based fashion designer Robert Wun. What is inside the bottle remains the famous and ever-classic Johnnie Walker Blue Label Blend.

Wine works, but this Valentine’s Day, pair with cocktails for added nuance and precision. Acidity can be dialed up to lift cream-heavy dishes. Bitterness can cut richness. Effervescence can reset the palate between bites and can cool heat. Every element can be adjusted with intention. When done well, a cocktail doesn’t compete with the food. It frames it.

Whether you plan on taking your date out to a fancy dinner or cooking up your own gourmet menu then this cocktail pairing guide will help you.

Steak Dinner – Manhattan or Boulevardier

(Photo: Unsplash/Loija Nguyen & Drew Beamer)

Spirit-forward cocktails match the richness of red meat while bitterness and structure keep the pairing balanced. Whiskey is the go to with hearty red meats with its charred backbone.

A classic Manhattan mirrors the robustness of beef with its spiced rye whiskey forward depth but the vermouth softens the edges while bitters sharpen the finish, creating a drink that stands alongside the steak rather than fading behind it.

For something slightly more assertive, reach for a Boulevardier. Campari’s bitterness cuts through fat and plays beautifully with char and black pepper. It’s especially strong next to steak au poivre or anything with a caramelized crust.

Sushi Dinner – Highball or Tom Collins

(Photo: Unsplash/Bladimir Garcia & OurWhisky Foundation)

Sushi is a dinner that requires restraint in its cocktail pairing. Spirit-forward drinks will steamroll delicate fish and sweet cocktails will muddle the brine and umami.

A classic Highball — ideally with Japanese whisky — delivers exactly what sushi calls for: subtle structure and controlled effervescence. The carbonation refreshes between bites, while the spirit adds quiet depth without dominating the plate.

If you want something brighter, reach for a Tom Collins. The lemon cuts through the fatty tuna and salmon, while the bubbles cleanse the palate after soy sauce or something fried like tempura.

Pasta Dinner – Negroni or Aperol Spritz

(Photo: Unsplash/Nicholas Grande & Vlady Nykulyak)

Italian food is all about comfort. It’s carbonara glossed in egg and pecorino romano. It’s spaghetti bolognese bright with tomato and olive oil. It’s decadent cream sauces that cling to every bite. Pasta needs something to compliment its varied rustic flavors without overshadowing or weighing down the meal.

A Negroni is pasta’s secret weapon. Bitter Campari slices through fat and stands up beautifully to tomato sauces. The gin’s botanicals echo herbs like basil and oregano, while sweet vermouth rounds everything out. With cured meats or richer ragù, it’s especially strong.

If your dinner leans lighter — think pomodoro, primavera, or linguine alle vongole — an Aperol Spritz keeps the mood bright. Its gentle bitterness and bubbles refresh the palate without overwhelming delicate flavors.

Oysters and Seafood – Martini or Gimlet

(Photo: Unsplash/Mitili Mitili & Aleksandar Andreev)

Oysters don’t ask for much. A squeeze of lemon. Maybe a flick of mignonette. They’re clean, saline, and quietly luxurious. The same goes for scallops, shrimp cocktail, or a beautifully grilled piece of fish. Seafood is all about highlighting elegant subtle flavors and the cocktail pairing should match that energy. Clean spirits and bright citrus enhance brine and cut through richness without masking delicate flavors.

A classic Martini, finished with a lemon twist, is as close to perfect as it gets with oysters. The cold, structured gin sharpens brine and amplifies minerality, while the dry profile keeps everything crisp and focused. If you want to highlight the briny ocean flavors then amp it up with a Dirty Martini.

If you want a touch more brightness, reach for a Gimlet. Lime adds acidity that flatters shrimp, scallops, and lighter fish preparations without overwhelming their natural sweetness.

If you’re planning a menu this year, don’t just think about what’s on the plate. Think about what’s in the glass.

For Patriots Fans: Foxborough Cider Shandy – (Serves ~ 8-10)

(Photo: Jessica Gleman)

Shandies are perfect for football parties: they’re refreshing, easy to sip, and crowd-friendly. Traditionally, a shandy mixes beer with a lighter beverage like cider or lemonade to lower alcohol and boost drinkability. This version gives a little more backbone and makes it a cross between a rum boilermaker and a classic shandy.

For a New England spin, this version pairs crisp apple cider with beer and flavors that nod to New England’s autumnal and spirited tailgate culture. Think crisp apple notes with cranberry tartness and a satisfying lager finish — perfect for a kickoff.

Click here to access the full recipe with ingredients and instructions.

For a lower ABV version to help keep the party long lasting then skip the rum and make a basic cider shandy which is as simple as mixing chilled cider with a light beer in a pitcher

For Seahawks Fans: 12th Man Coffeehouse Punch – (Serves ~8-10)

(Photo: Jessica Gleman)

This riff on a Dirty Black Russian takes cues from Seattle’s love of coffee and gives it big-game energy. Rich coffee, cola sweetness, and whiskey warmth make for a deep, dark drink that still feels familiar, especially to fans who love a good whiskey & cola.

Click here to access the full recipe with ingredients and instructions.

Conejito Caliente – Halftime Hot Chocolate (Serves ~10-12)

(Photo: Pexels/Abner Velázquez)

Warm up during the halftime show with this hot chocolate that takes inspiration from Bad Bunny’s Puerto Rican roots and global energy. Served hot from a slow cooker, this rich, milk-based chocolate drink is designed to warm everyone back up without stopping the party.

Click here to access the full recipe with ingredients and instructions.

(Photo: Charles “Duck” Unitas/Unsplash)

Rum as a spirit has long been connected with fruity cocktails and college drinks made with either flavored or spiced rum with pirates adorning the bottle. These associations are common because of the pervasive belief that rum is a cheap sweet beverage that is only good in a tropical cocktail or a Coke. But is rum actually sweet compared to other spirits? 

The Myth 

The basis for the misconception of rum being particularly sweet mostly likely comes from what rum is actually made from. Sugar is the base for all rum in one form or another, from fresh cane juice to molasses to sugar syrup. While it’s completely true that rum must be made from sugar, it is false that the resulting distilled spirit would be sweet. 

Another reason why rum is believed to be sweet is that many people’s first encounter with the spirit is in the form of a spiced, flavored or heavily sweetened version of the spirit. Just like with any spirit, there are versions that are morphed into something new, not to say they aren’t good but they are not the original. 

Spiced rum is usually the culprit when it comes to people’s familiarity with sweet rum. Most all spiced rums have added sugar along with spices and flavorings like vanilla. These products skew the perception of what rum really is and what it should taste like. Many flavored rums also add to the sweet narrative with fruit extracts and high amounts of added sugar.

The belief that rum is sweet remains prominent due to the overwhelming amount of experiences with rum that are not indicative of the spirit itself. For example, many cocktails made with rum contain large quantities of fruit juice and simple syrups. Although the cocktails are not representative rum, the experience of drinking a sickly sweet cocktail can imprint on a person’s perception.

Rum is Made From Sugar 

(Photo: Martin Kníže/Unsplash)

Rum is made from fermented sugarcane juice or a byproduct of sugar like molasses, so for many, it makes sense that rum would be sweet. However, in a way, all spirits are distilled from sugar, sometimes just not as directly as rum. All spirits have to go through fermentation which means all spirits have some sugar present before fermentation can take place. 

For grain spirits like whiskey and some gins, the grains go through the process of malting and saccharification to turn the starches into fermentable sugars. Tequila is made from the syrupy nectar of the agave plant, and yet isn’t often affiliated with sweetness in the same way rum is. The mash build used for any spirit will start sweet before fermentation occurs.

The process of fermentation actually converts sugars into alcohol, so there isn’t much sweetness remaining after this process. Sugar is what is used to feed yeast in fermentation, the yeast eats sugar and in turn, produces ethanol. The fermented alcohol (wash) is then distilled which can remove any remaining sugar while the liquid evaporates. The result is a spirit with the unique flavors of its origin but without sugar.

This is not to say that what a consumer purchases in a store has no added sugar. Many rum producers add syrup or molasses after distillation to sweeten and color their products. 

Not All Rum Is Created Equal 

Rum, depending on where it is produced and in what style, can contain large quantities of additives like sugar syrup. This additional sweetener (dosage/dose) makes the rum less dry and more palatable for some and can hide some flaws with the distillation to make the products consistent. 

Whiskey has rules and regulations protecting the labeling of products if other ingredients are added, rum does not have these mandates everywhere which means the products can vary greatly from one another. Rum isn’t alone though, when it comes to additives tequila and gin are just as likely to have dosed products that are made to be much sweeter than the original distilled spirit. 

A few rum-producing countries have regulations that prohibit additives like sugar in rum. Barbados, Jamaica and Martinique all have rules for rums that are bottled in one of these countries of origin. Brands produced in these countries highlight the flavor characteristics of the country of origin and are generally quite dry. 

Give Rum a Chance 

Unadulterated rum isn’t any sweeter or higher in calories than that of other spirits. Rum is roughly the same calories as vodka, gin, whiskey and tequilas. The calories are basically the same across the board for spirits with the same ABV. However, this changes if the spirits have been dosed before bottling. 

Brands like Oxbow, Privateer, Mount Gay, Foursquare, Appleton, Rhum J.M, Renegade and many others produce dryer rums that showcase the product’s origin and base. For a drier rum experience look for rums that say additive-free. If you prefer some sweetness to your rum then look to brands like Don Papa or Diplomatico. Rum can be just as dry or sweet as any other spirit and can be appreciated for its unique qualities.

(Photo: Unsplash/OurWhisky Foundation)

Hosting Thanksgiving means juggling a hundred tiny tasks — monitoring the turkey, rescuing dishes, redirecting family debates — so the last thing you need is to be hand-stirring cocktails all night. Enter: a batched Old Fashioned, the stress-saving hero of the holiday. It’s classic, crowd-pleasing, and endlessly adaptable for the flavors of the season.

Below is how to batch it properly, including the crucial step most people skip when batching, adding dilution. Without the ice-stirring step, a batched Old Fashioned can hit the glass hot and boozy unless you balance it with water before it goes into the fridge.

The Golden Ratio for Batching Old Fashioneds

A standard Old Fashioned is built on three pillars: spirit, sweetener and bitters. From there the variations and flavor profiles are practically endless.

When batching, use this scalable formula:

• 8 parts spirit
• 2 parts syrup
• 20-25 dashes of bitters per 750-milliliters of spirit
• 1-1.5 parts water for dilution

Directions:

• Combine whiskey, syrup and bitters in a large mason jar or pitcher.
• Add water and stir to integrate.
• Chill at least four hours or overnight (cold cocktails taste more cohesive as the flavors settle and meld)
• To serve: pour 3-3.5  ounces over ice and garnish (the typical garnish is a citrus peel after squeezing it over the drink to express the aromatic oils)

All of the following Old Fashioned variations will follow these basic instructions.

A standard Old Fashioned cocktail pour is 3-3.5 oz. When following the recipes below, each batch should yield around 10 servings.

Why Add Water?

Water makes up for the dilution that normally occurs when preparing a cocktail by shaking or stirring. When making a single Old Fashioned, ice does the dilution while you stir it. When batching, nothing melts, so the cocktail will be far too strong unless you mimic that dilution. Even if the cocktail is served on ice, dilution is still an important step in cocktail making.

The general sweet spot is about 15-20% water by total volume. If you want a stronger, more spirit-forward drink, lean toward 15%. For a smoother, guest-friendlier version, aim for 20%.

Batched Old Fashioned Recipes

1. The Ole Old Fashioned

(Photo: Unsplash/Patrick Fore)

A crowd-pleasing, back-to-basics Old Fashioned.

Ingredients:

• 2.5 cups bourbon or rye whiskey
• 0.5 cup rich simple syrup (2:1 sugar to water ratio)
• 20-25 dashes Angostura bitters
• 15-20 dashes orange bitters
• 0.5 cup cold filtered water
• Garnish: Orange peels and optional cinnamon sticks

2. Maple Bourbon Old Fashioned

(Photo: Pexels/Nadin Sh)

This cozy, woodsy twist pairs beautifully with roasted vegetables and turkey.

Ingredients:

• 2.5 cups bourbon
• 0.5 cup Grade A maple syrup
• 25 dashes Angostura
• 0.5 cup cold filtered water
• Garnish: expressed orange peel

3. Bourbon Apple Old Fashioned

(Photo: Unsplash/Drew Beamer)

Warm, crisp and gently spiced, this riff leans into apple season without turning the drink into a cider cocktail.

Ingredients:

• 2.5 cups bourbon
• 0.5 cup apple cinnamon syrup*
• 20 dashes Angostura bitters
• 10 dashes orange bitters
• 0.5 cup cold filtered water
• Garnish: dried apple slice

*Apple Cinnamon Syrup

Ingredients:

• 1 cup apple juice (100% juice, no added sugar preferred)
• 1 cup sugar
• 1 cinnamon stick
• 1 small strip lemon peel (optional but brightens the apple)

Directions:

• Add apple juice, sugar, cinnamon stick and lemon peel to a small saucepan.
• Heat on medium until the sugar dissolves and the mixture lightly simmers (3-5 minutes).
• Remove from heat, and let steep 10 minutes.
• Strain out solids and let cool completely before using.

No Whiskey, No Problem: The Old Fashioned Works With Any Spirit

One of the quiet superpowers of the Old Fashioned is that it’s not actually tied to bourbon at all — it’s a template. Spirit + sweetener + bitters. That’s it. Which means you can build an Old Fashioned around almost anything on your bar cart.

Rye makes it spicier. Bourbon makes it softer. Mezcal adds smoke. Aged rum brings caramelized fruit. Apple brandy tastes like fall in a glass. Even tequila, Irish whiskey and barrel-aged gin slot effortlessly into the format as long as you keep the proportions balanced.

For Thanksgiving, this flexibility is a gift: you can batch one classic version for the traditionalists, one mezcal or rum version for the adventurous drinkers, and they’ll all still feel like an Old Fashioned — simple, spirit-forward and impossible to mess up.

4. Pumpkin Pie Rye Old Fashioned

(Photo: Jessica Gleman/The Daily Pour)

A fall-in-a-glass cocktail that brings warm spice without tasting like dessert. Rye’s natural baking-spice character keeps this one from getting too sweet.

Ingredients:

• 2.5 cups rye whiskey
• 0.5 cup pumpkin spice syrup*
• 20 dashes Angostura
• 10 dashes orange bitters
• 0.5 cup cold filtered water
• Garnish: a cinnamon stick or freshly grated nutmeg

*Pumpkin Spice Syrup

Ingredients

• 0.5 cup pumpkin purée
• 0.5 cup brown sugar
• 0.5 cup water
• 1 tsp pumpkin pie spice

Instructions

• Combine all of the ingredients into a sauce pan.
• Simmer gently for 10 minutes, stirring until smooth and sugar is dissolved.
• Chill and refrigerate, keeps 1 week.

5. Cranberry Spiced Rum Old Fashioned

(Photo: Unsplash/Elena Leya)

Bright, tart and spiced, this rum-based version feels like the cocktail version of a homemade cranberry sauce.

Ingredients:

• 2.5 cups aged rum
• 0.5 cup cranberry-spice syrup*
• 20 dashes Angostura bitters
• 10 dashes orange bitters
• 0.5 cup cold filtered water
• Garnish: expressed orange peel, cranberries and a cinnamon stick

*Cranberry Spice Syrup

Ingredients:

• 1 cup 100% cranberry juice (unsweetened is best)
• 1 cup sugar
• 1 cinnamon stick
• 2-3 allspice berries (or 1 small pinch ground allspice)
• 1 small strip orange peel

Directions:

• Add cranberry juice, sugar, cinnamon stick, allspiceand orange peel to a saucepan.
• Heat on medium until the sugar dissolves and the mixture lightly simmers (3-5 minutes).
• Remove from heat and let steep 10 minutes.
• Strain out solids and let cool completely before using.

6. Coffee Tequila Old Fashioned

(Photo: Pexels/Li Sun)

This riff blends tequila’s earthy backbone with roasted coffee and mole-like bitters. Perfect for an after-dinner treat.

Ingredients:

• 2.5 cups reposado tequila
• 0.5 cup coffee simple syrup*
• 20 dashes chocolate bitters
• 10 dashes Angostura bitters
• 0.5 cup cold filtered water
• Garnish: a few chocolate-covered coffee beans

*Coffee Simple Syrup

Ingredients:

• 1 cup strong brewed coffee
• 1 cup sugar

Directions:

• Add brewed coffee and sugar to a small saucepan.
• Heat on medium until the sugar fully dissolves (2-3 minutes), stirring gently.
• Remove from heat and let cool completely.
• Strain if needed and store until ready to use.

Batching Old Fashioneds turns Thanksgiving hosting from chaotic to calm. One pitcher, endless pours and a cocktail that still feels crafted and not compromised.

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