Bartender Axe Linares knows a thing or two about Venezuelan rum, which is why this drink features two of them: a reserve dark rum and an aged white sipping rum from Diplomatico. 

Ignoring the instructions to sip, however, he shakes it into this cocktail, allowing the rum’s smooth texture to brush up nicely against the subtle astringency of sweet-smelling cloves, Angostura bitters and other island spices.

The cocktail isn’t on the regular menu at Ricardo’s, but it’s a daily special, which Linares will suggest to rum-loving patrons looking for a drink that’s not too sweet.

Diplomatico Mai Tai
Makes 1 cocktail

½ oz. fresh lime juice
½ oz. falernum
1 oz. Diplomatico Reserva Exclusiva dark rum
1 oz. Diplomatico Planas white rum
Dash of Angostura bitters
Sprig of mint and slice of orange, to garnish

—

1. Combine the lime juice, falernum, rums and bitters in a cocktail shaker with ice.

2. Shake and strain into a glass of fresh ice.

3. Garnish with a sprig of fresh mint and a slice of orange.

Linares sweetens this cocktail with falernum, a spice-infused rum syrup with almonds that he makes himself at Ricardo’s using a secret recipe. If you can’t find falernum in stores, you can make your own at home from recipes online. But if you’re thirsty right now, better just go see Linares, maybe during one of Ricardo’s three daily happy hours, from noon to 1 p.m., 4 to 6.p.m., or 9 to 10 p.m., when all drinks are two-for-one.

1. The Diplomatico Reserva Exclusiva is a dark rum while the Planas is a white rum.
   If you can’t find Diplomatico, you can substitute other dark and white rums.

2. If you like a sweeter drink, add more falernum or simple syrup.

3. Linares crushes his ice by hand with a pestle in a cocktail shaker. He’ll forgive you if don’t do the same.