Recipes Drinks Cocktails Improved Rum Cocktail Be the first to rate & review! This drink was inspired by cocktail historian David Wondrich's 2007 book Imbibe!, a salute to pioneering 19th-century bartender Jerry Thomas that includes recipes for "Plain," "Fancy," "Improved" and "Evolved" drinks. Latin Cocktail Party Recipes By Joaquín Simó Joaquín Simó Joaquín Simó is a New York-based bartender, spirits expert, Food & Wine book editor, consultant, and former partner of Pouring Ribbons, an innovative cocktail bar in Manhattan. His award-winning career began more than a decade ago in Boston dive bars and eventually brought him to New York, where he helped open the renowned bar Death & Company and now works with Alchemy Consulting. Food & Wine's Editorial Guidelines Updated on December 23, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 drink Ingredients Ice 2 ounces aged rum 1/2 teaspoon maraschino liqueur Dash of absinthe 1/2 teaspoon Rich Simple Syrup Dash of Angostura bitters Dash of Peychaud’s bitters 1 lemon twist, for garnish Directions Fill a pint glass with ice. Add the aged rum, maraschino liqueur, absinthe, Rich Simple Syrup, Angostura bitters and Peychaud's bitters and stir well. Strain the drink into an ice-filled rocks glass and garnish with the lemon twist. Rate it Print