PASSIONATE RUM

We're suckers for flavored vodkas. Now, it's on to the rums. Late last year, Malibu Passion Fruit rum joined the ranks of its coconut, pineapple and mango cousins. We test-drove it in a Passion Fruit Cosmo, a simple recipe with only two other ingredients: tonic water and cranberry juice. The result? Sweet, sour, fizzy and fruity.

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SUNDAY BRUNCH

Tired of brunch-time mimosas? Some foodies say a good Sitras cocktail goes well with prosciutto and melon. A recipe lifted from Barbounia — a popular New York eatery — seems like a decent starting point. In a shaker with ice, combine 1 1/2 ounces of Beefeater gin, 1/4 cup of fresh grapefruit juice, 3/4 ounce of simple syrup and 1/4 ounce of Luxardo Maraschino liqueur. Pour into a rocks glass with ice, and garnish with skewered pineapple.

COOL COFFEE

Speaking of brunch, souped-up coffees don't have to be hot. For the Kahlua Iced Latte, pour 2 ounces of chilled coffee in an old-fashioned glass with ice. Add 3/4 ounce of Kahlua, 3/4 ounce of vanilla vodka and 1 ounce of milk. Stir it up for a flavorful jolt.

— Jon Waterhouse