ready to rum

Of the many certifiable classics in the canon of cocktails, it’s hard to beat a classic Daiquiri.

Marred by many years of mishandling at the hands of overzealous barkeeps, the Daiquiri has always been a very simple drink: rum, lime juice, sugar. Fruit need not make its way into the concoction; why muddy up something so sound?

If variation is a must, opt instead for a Bacardi Cocktail, a classic in its own right. In this case, Grenadine is doing the pinch-hitting for sugar, and when made well, the bright snap of lime juice is tamed by the natural sweetness of the pomegranate. In fact, you could argue that they are soul mates.

I tend to favor my drinks dry and bright, but if you require more sweetness in yours, you can always up the Grenadine. If bubbles are what you’re after, ditch the lime and Grenadine all together, and take it with tonic; if you’re not a sailor, at least you’ll feel like one.

-Brooks Reitz


“Bacardi Cocktail”

Combine the following ingredients in a shaker:

1.5 ounces Bacardi Light Rum

.5 oz. Fresh Lime Juice

.25 oz. Jack Rudy Small Batch Grenadine

Add ice, shake and strain into a stemmed cocktail glass.


“Rum & Tonic”

In a tall Collins glass, combine:

1.5 oz. Mount Gay Rum

.5 oz. Jack Rudy Small Batch Tonic

Add ice, top with soda water and stir

Garnish with a lime, to fight scurvy, of course.


Pictured above, from left: Jack Rudy Cocktail Co.’s Small Batch Grenadine, Brooks Reitz himself, The Mariposa Confetti Highball glass

About Julia Reed

Julia Reed is a columnist at Garden & Gun magazine and a contributing editor at Elle Décor. She also contributes to The Wall Street Journal, Architectural Digest, and The New York Times, and makes frequent appearances on MSNBC. She is the author of five books, including But Mama Always Put Vodka in the Sangria, Adventures in Eating, Drinking and Making Merry and One Man’s Folly, The Exceptional Houses of Furlow Gatewood.

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