Mary who?  Mary Pickford was Hollywood's first popular female star.  Nicknamed "America's Sweetheart," after acting in numerous films in the first decades of the 20th century she became a co-founder of United Artists film studio.  She also was a founder of the Academy of Motion Picture Arts and Sciences -- you know, the people who give out the Oscars.  Eddie Woelke, an American bartender in Havana, created the Mary Pickford in the 1920s when she shot a movie there.

2 ounces clear rum
1 ounce fresh pineapple juice
.25 Luxardo maraschino liqueur
.25 ounces glorious grenadine

Combine into a shaker with ice, shake with the tenacity of a lady who succeeded in early Hollywood, and strain into a martini or coupe glass (for some movie star glamour).  Luxardo maraschino cherry garnish optional.

The Mary Pickford gives you a great balance of booze, citrus, and sweetness.  I can't emphasize enough the importance of using fresh pineapple juice.  If you have to use sweetened pineapple juice, you may want to add a little rum. An intriguing variation is to combine an ounce of clear and aged rum. If you're into cocktail history, Woelke also is credited with creating the El Presidente.  Woelke was an American who plied his craft in Cuba during Prohibition.  Along with the Daiquiri and the El Presidente, the Mary Pickford shows there's a fascinating history of Americans creating cocktails in Cuba.  

Like the actress for whom it is named, if you want a cocktail that's sweet, glamorous, and strong, have a Mary Pickford.

The Mai Tai evokes Hawaii, aloha shirts, and tiki glory except ....... it doesn't come from Hawaii.  

So where is it from?  California.  Some sources point to Donn "the Beachcomber" Beach creating it in Los Angeles in the 1930s, while other sources point to Victor Bergeron (the founder of Trader Vic's restaurant chain) creating it in Oakland in the 1940s. Most everything about the Mai Tai is debatable, including how to make it.  I slightly adapted this recipe from the Employees Only bar in New York City.  

2 ounces dark rum
.75 ounces triple sec
Juice from 1/2 lime
1 ounce orgeat syrup

Combine in a shaker with ice, shake with the polar opposite of the laid back tiki vibe, and strain into a chilled glass.

Are you thinking "where's the pineapple juice?" I like pineapple juice, and many versions of the Mai Tai have it. I prefer this version because it only contains four ingredients, and you get that great balance of sweet and sour.  Also, neither of the likely original Mai Tais used pineapple juice.  Want a tiki drink with pineapple juice? Try a Jungle Bird. The phrase "mai tai" probably doesn't come from the Chinese language, where it literally means "sell a desk."  The more accepted understanding is that it comes from a Polynesian dialect and roughly translates as "the best."  

Let this new knowledge soak into your brain like the Mai Tai soaks into your soul.

One can see a lot of beautiful things in Thailand such as this Buddhist temple in Chiang Mai.

Southeast Asia meets the Northeast United States.  Mekhong is a liquor from Thailand, a country that I've had the privilege of visiting (sawadeekhap means "hello" in Thai).  Thais refer to Mekhong as a "whiskey" because of its brown color, but it's actually an infused rum. You can get Mekhong online and in some liquor stores. Thanks to what used to be the Four Seasons Hotel in Bangkok for introducing me to this wonderful variation on a classic Manhattan.

2.5 ounces Mekhong
1 ounce sweet vermouth (I love Carpano Antica)
1 dash Bangkok Betty bitters from Bitter Queens or 2 dashes Angostura bitters

Mural on the grand staircase of what used to be the Four Seasons Hotel in Bangkok.

Combine in a mixing glass with ice, stir with the dynamic grace of the Thai people, and strain into a chilled glass.

I discovered Bitter Queens at last year's Tales of the Cocktail conference.  The people are delightful and the products are top notch.  If you get the Bangkok Betty bitters, use them sparingly, as they are quite potent. If you can't get them, Angostura bitters work well in a Mekhong Manhattan. Make sure you try Mekhong on its own. I'm still convinced that I'm the only foreigner who's ever ordered it neat in a particular upscale Bangkok bar.  I learned Thais have a lot of respect for someone who speaks a little bit of the language, knows what Mekhong is, and is willing to drink it. 

Can't get your hands on Mekhong?  Use dark rum instead. Want to try other variations on a Manhattan?  Check out the Good Morning Manhattan or the Maple Manhattan.  Whatever you do, the resulting cocktail will be aroy mahk (delicious)!

The Bridge of Lions at sunrise, St. Augustine, Florida.

When I say old school, I mean really old school.  As in 1565.  That is the year in which St. Augustine became a settlement, and the small Florida city has the distinction of being the oldest continuously occupied European settlement in the United States.  As I learned during a recent vacation, the city is home to a couple of fine cocktail bars and a good distillery.  Thanks to the SheKnows website for introducing me to this drink, the proportions of which I slightly adapted.

2 ounces rum (see below)
.5 ounces Cointreau
Juice from 1/8 grapefruit

A colorful citizen of the Fountain of Youth park.

Combine in a shaker with ice, shake with the determination of the Spanish admiral who established the city (it wasn't the British who founded it) or the early Christian theologian for whom it is named, and strain into a chilled glass.  Lemon peel garnish optional.

The original St. Augustine calls for light rum, which gives it a pleasant and vaguely tart taste. For a more robust flavor use dark rum.  If you want a sweeter libation, cut back on the grapefruit juice and/or add more Cointreau.

Indulge in some relaxation and history, and have a St. Augustine!

Regardless of who holds the office of the President, there's never a bad time to have this liquid tribute to a commander in chief. Eddie Woelke, an American bartender in Havana who created the Mary Pickford, gets credit for creating the El Presidente in honor of Presidente Gerardo Machado, the Cuban president at the time (obviously this occurred well before Fidel Castro took over).  In terms of its genesis, the El Presidente is like the Daiquiri, which a different American created in Cuba.

1.5 ounces clear rum (Cuban if you have it)
.75 ounces dry vermouth
.75 ounces triple sec (preferably Cointreau)
1 dash of glorious grenadine

Combine in a mixing glass with ice, stir with the pomp and circumstance of a state dinner, and strain into a chilled glass.  Orange peel garnish optional.

Technically this recipe is for the El Presidente #2.  Originally it consisted of equal parts clear rum and a particular vermouth, but the recipe evolved over time.  If the cocktail is too sweet for you, add more vermouth and/or cut back on the triple sec. Speaking of triple sec, try to use Cointreau or another clear triple sec because of its lack of color. Unlike the El Presidente #2, the El Presidente #1, which pertains to a prior Cuban president, essentially is a Manhattan that substitutes aged rum for bourbon or rye. 

Now that you have the proper cocktail, raise your glass and toast your favorite President!

This is what George Costanza from Seinfeld meant when he emphatically insisted on having "Serenity now!"  Of course, he didn't get what he wanted.

Want to relax?  Take the edge off?  Has someone told you to "chill the (rhymes with duck) out" and you know they're right?

When (not if) you answer yes to any of these questions, have a Tranquilo.  I adapted this from a cocktail at the Sanctuary Cap Cana resort in Punta Cana, Dominican Republic, which is the site of many blissful moments for me and my far better half. 

2.25 ounces light rum
Juice from 1/4 lime
.75 ounces glorious grenadine

Combine in a shaker with ice, shake with the rhythm of rolling waves hitting the beach at sunset, and strain into a chilled cocktail glass.

The Tranquilo is a simple cocktail, so I guess in this instance simplicity equals serenity. You can use a gold or dark rum instead of light rum. Regardless of the rum you use, psychologically speaking the Tranquilo will get you to where you want to go.  Isn't that the point of cocktails? 

Powerful serenity, your Dominican name is mamajuana.

Mama what?  Yes, you read the word correctly.  No, it has nothing to do with the drug that's legal in some parts of the United States and the rest of the world.  And no, it has nothing to do with the great Genesis song "Mama."

So what the hell is mamajuana?  It is a libation indigenous to the Dominican Republic.  You infuse dark rum with a combination of herbs, roots, and bark, and then you mix in some red wine and honey.  I'm a big believer in trying the local libation(s) wherever I travel, so I must thank the Sanctuary Cap Cana resort for introducing me to mamajuana. It is very tasty and very potent. 

There are many types of mamajuana, each with its own slightly different recipe. You can get some mass produced brands that are pretty good (look online), but not as good as the stuff I had in the Dominican Republic.  If you're in that country, stick with the stuff at resorts.  My friend Sonia, who has traveled extensively in the Dominican, advised that homemade mamajuana can contain all sorts of impurities and be very dangerous.  Don't be concerned about mamajuana served at resorts.  After all, killing and sickening customers is a bad business model.

Relax with a soothing and strong cocktail at the Castle pool at Sanctuary Cap Cana.

Sometimes you just want a drink that brings you to a state of inner peace.  Think Zen like calm without meditation (and with a little collateral liver damage).  The Sanctuary is adapted from a cocktail at the wonderful Sanctuary Cap Cana resort in Punta Cana, Dominican Republic.  Want some refuge from the trials and tribulations of life? Of course you do.

2 ounces light rum
1 ounce Cointreau
Juice from 1/4 a lime
2 dashes grapefruit and hops bitters from Bittered Sling

Combine in a shaker with ice, shake like a palm tree swaying in a stiff breeze coming off the ocean, and strain into a chilled glass.

The main pool at Sanctuary Cap Cana. Yes, the place really is that beautiful.

This cocktail is perfect for warm weather ...... or when you're dreaming of warm weather.  The grapefruit and hops bitters really bring the Sanctuary together.  If you can't get them, use two dashes of Bittered Sling's orange and juniper bitters or orange bitters.  

Sanctuary Cap Cana introduced me to Barcelo Imperial, a great Dominican rum.  During a recent trip I extensively sampled many Barcelo rums.  It reinforced the belief that I mentioned in connection with the In The Dominican -- Brugal is good, Barcelo is better. My wife and I can say that the name of the resort is very appropriate. Many thanks to Carlos and Emilio at the Castle rooftop bar, as well as the other nice people there who tolerated my attempts to speak Spanish. 

Go have a Sanctuary, and enter your personal sanctuary.

What's a Rumara?  It's just a combination of the two key ingredients in this cocktail I created -- rum and maraschino liqueur.  Putting these types of booze together might seem strange, but the result is great.

All hail this trans Atlantic triumvirate!

2.25 ounces dark rum (right now I'm drinking Barcelo Imperial)
.75 ounces Luxardo maraschino liqueur
2 dashes orange bitters

Combine in a shaker with ice, stir with the grace of a cool breeze coming off the Caribbean or Mediterranean, and strain into a chilled cocktail glass.

I know what some of you are thinking -- maraschino liqueur?  You mean like those eyeball searingly red cherries?  Rest assured, I wouldn't do that to Den followers. Maraschino liqueur bears no resemblance whatsoever to those Frankencherries.  The liqueur has a nutty, vaguely sweet flavor.

The orange bitters can make a big difference.  The first time I made a Rumara I used Angostura orange bitters (which are almost sweet), and the second time I used Regan's orange bitters (which are definitely not).  Use whatever bitters you prefer, or whatever you can get your hands on.   

Dare to expand your liquid horizons, make yourself a Rumara, and imagine that you're looking at a beautiful sunset on the horizon.

Welcome to the Jungle (Bird).

What do Axl Rose (of Guns N' Roses) and avians (you know -- birds) have in common?  They're both sort of related to the Jungle Bird.  This cocktail dates back to the late 1970s (not exactly a high point of cocktail culture) at the Aviary bar in Kuala Lumpur, Malaysia.  I've never been in Malaysia unless you count its airspace between Thailand and Singapore.  Thanks to Mens Journal magazine for introducing me to this drink.

1.5 ounces dark rum
.75 ounces Campari
1.5 ounces pineapple juice
Juice from 1/4 lime
.5 ounces super simple syrup

Combine in a shaker with ice, shake like you're a bird flapping its wings (or Slash flailing on his guitar), and strain into a chilled glass.

You might be thinking -- Campari in a tiki drink?  Yes, it looks weird.  Even though I like the sharp taste of Campari in cocktails such as the Negroni or Amaro Amore, I was hesitant to use it here.  Turns out there's no reason to question the recipe.  

This probably goes without saying, but to erase any doubt, use fresh pineapple juice.  If for some reason you only can get your hands on canned pineapple chunks, I suggest leaving out the simple syrup.  Now go give 'em the Bird!