Price: $11

Inventor: Bar manager Sam Gabrielli

Ingredients: Privateer Amber rum, Giffard Banane du Brésil, lime juice

Flavor: “A little woody, a little nutty.”

Pair it with: “Anything that’s coming off our raw bar.” Gabrielli suggests Island Creek oysters. “They tend to be a little sweeter, not too briny, not too salty.” Drop by Russell House any night after 11 for $1 bivalves.

Inspiration: Last summer’s Daiquiri Time Out (DTO) craze. The rum drink is one of his three favorites. “They’re simple. You can expand on them forever. And there is just nothing like a dry daiquiri.”

Gone Fishing: Gabrielli’s daiquiri affinity
is more than skin-deep. He has a permanent declaration of his devotion on his rib cage thanks to a boozy, unsuccessful fishing trip with DTO founder Andrew Deitz. “We were striper fishing off of Quincy, and we didn’t catch or see a goddamn thing. And I was happy just to have a day off, so I was getting pretty drunk while everyone else was taking the fishing too seriously.” Gabrielli asked Deitz if he’d pay for a tattoo of the DTO logo, and he took the bait. “Within 10 minutes we had an appointment… And now sometimes, when I take my shirt off, I get free daiquiris.”

Hot Topic: Those looking for an alternative that’s smoky and spicy should check out one of summer’s most-ordered drinks, the Keyser Soze. The El Diablo variation features a housemade ginger beer (with ginger, lime juice, sugar, salt and pepper and a touch of cinnamon) and mezcal. Sriracha
brings the heat—and a nice color—to the cocktail.

Russell House Tavern, 14 JFK St., Cambridge (617-500-3055) russellhousecambridge.com