Rim the glass with chipotle salt instead of just salt. This adds a nice heat that really works well with the citrusy drink.
It’s a lovely sipping drink, and I recommend it highly.
The real key here is to use enough rum and other ingredients so that you still have a rich, flavorful drink after adding the hot water.
The quintessential Tiki drink.
This drink is a sidecar with a little rum in place of some of the brandy. That’s not a bad thing; it brings a bit of a tropical flare to the drink without pushing it all the way into Tiki-ville.
Angostura bitters and sugar cube balance this elegant drink.
A decadent combination of apple brandy and herbal liqueurs.
Fernet Branca is a really great example of what the bitter, clove-heavy liqueur can bring to a drink.
The Caipirinha is the best-known Cachaça drink, but you can use it as a substitute in most rum cocktails and get something delicious.