1. 1½ ounces Bacardi Superior (or quality rum)
  2. ½ ounce coconut cordial
  3. 1 ounce pineapple juice
  4. ½ ounce cucumber juice
  5. 1 teaspoon fresh-squeezed lime juice
  6. 1 dash sesame oil
  7. Pineapple leaf (or lime) for garnish
Print Drink Recipe

How to Make It

Add all ingredients to a cocktail shaker with ice. Shake well and strain into a chilled double rocks or old fashioned glass with a handful of ice. Garnish with the pineapple leaf (or a lime if you don’t have pineapple leaf handy) and enjoy.

Why We Like It

Earlier this week, I woke up to a box on my doorstep. It was from Cocktail Courier, a boozy twist on those partially-prepped meal delivery services. While it created far too much waste for me to ever subscribe—three boxes, multiple plastic bottles and at least four pieces of other random packaging—the featured cocktail was undeniably delicious.

The Venceremos is a tropical rum-based cocktail by New York bartender Gn Chan, and it won the 2016 Bacardi Legacy Global Cocktail Competition. For our purposes, I’ve simplified the recipe a bit and (while the creator might disagree) you could probably get away with using a mix of cream of coconut and simple syrup if you can’t get your hands on coconut cordial.

If you don’t mind the $40 price tag (and excessive packaging), the pros of the kits mean you don’t have to make or buy big bottles of something you need a little of (ahem, coconut cordial).

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