Good news! You don't have to be a pirate to drink these.
If you want more of a party-appropriate crowd-pleaser, try this bright, fruit-forward punch. We make it with aged rum, white tea, and lemon juice, and sweeten it with a syrup flavored with fresh peach or nectarine, dried apricots, and vanilla bean. Conveniently, you can make the punch six hours before serving it.The classic daiquiri—made with just rum, lime juice, and sugar—is a far cry from hyper-sweet frozen versions.
But, in place of fresh pineapple juice, a homemade pineapplelends its tart, vinegary notes to a mixture of white rum, orgeat, and piney, bitter IPA. The shrub needs to sit for two weeks in the fridge before you use it, but it'll keep for months, so consider whipping up a big batch to have on hand.In this riff on Irish coffee, we swap out the traditional whiskey for spiced rum, which balances the coffee's bitterness with its caramel sweetness.
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