The Perfect 10
By John Lermayer of The Regent Cocktail Club
1 1/2 ounces 10 Cane Rum
1/2 ounce Licor 43
1/2 ounce agave
3/4 ounce lemon juice
2 ounces muddled pineapple
Combine and shake ingredients, then strain. Serve in large coupe and sprinkle nutmeg and cinnamon on top.
The Cayman Transfer
By Tom Hiller of the Living Room at W South Beach
3/4 ounce Santa Teresa Claro rum
3/4 ounce Rhum Agricole Blanc
3/4 ounce fresh lime juice
1/2 ounce fresh grapefruit juice
1/3 ounce simple syrup
1/2 ounce Luxardo Maraschino Liqueur
Dash of Angostura bitters
Mix all ingredients in shaker with ice, shake well. Pour into a tall glass with ice. Lime wheel and edible flower garnish.
By Alex Toth of Wynwood Kitchen & Bar
1 ounce Appleton Estate Jamaica Rum
1 ounce cachaça?
1 1/2 ounces coconut Rum?
3/4 ounce pineapple juice?
3/4 ounce orange juice
1 ounce guanabana nectar?
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a tall glass with fresh ice. Mint sprig garnish.
The Miami Rum Renaissance Festival takes place April 15-21