If the classics are feeling a little rote, livening up your tequila cocktails is easy with this sweet and spicy elevated ...

The Hotel Nacional Special is a classic Cuban cocktail that dates to the 1930s and is made with rum, apricot liqueur, ...

If life won’t give you a Caribbean getaway, make rum punch—a balanced concoction made with dark rum, fresh fruit juice, ...

syrup (see Note) 60 mL (¼ cup) lime juice. 2 Tbsp dark rum (optional) NOTE You can use any candied fruit syrup for this recipe or use the reserved syrup from the cake method.

In a small saucepan, bring the maple syrup and water to a simmer with the ginger over moderately high heat. Remove from the heat and let steep for 15 minutes. Pick out and discard the ginger. Stir ...

In a small saucepan, combine the ginger, lime juice and sugar and bring to a boil. Boil for 2 minutes. Let cool to warm, then puree in a blender.

James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert. Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker.

The Berry Patch combines muddled strawberries, almond syrup, lime juice and sparkling coconut, and the Hibiscus Fresca is a mix of hibiscus syrup, spiced orange syrup, almond syrup, lemon and lime ...