No disrespect to rum and Coke, that energizing insta-cocktail, but there are other, finer ways to enjoy rum. In the better bars, a modern tiki-cocktail revival is going on: Think no canned juices, higher-quality booze and fewer hangovers. Here’s how to mix it up.

RECIPE
THE COCONUT
When Thomas Waugh makes this tiki-inspired cocktail at ZZ’s Clam Bar in New York City, it turns heads. The blowtorch he uses to ignite the cinnamon stick has a lot to do with it, but the intoxicating aroma of the cinnamon smoke is just as attention-getting. There aren’t many drinks you can almost taste before sipping, but this is one of them.

INGREDIENTS
1 coconut
½ oz. honey syrup (see directions)
2 oz. Angostura 1824 rum
½ oz. canned unsweetened coconut milk
½ oz. Coco López cream of coconut
½ oz. fresh lime juice
1 dash Angostura bitters
1 cinnamon stick

DIRECTIONS
Drill two holes in top of coconut so a cinnamon stick and a straw can fit in them. Make honey syrup by combining two cups honey with one cup boiling water. Let cool. Pour liquid ingredients over ice into a shaker and shake well. Strain and funnel into the prepared coconut. Fill a medium-size bowl with crushed ice to use as a base to prop up the coconut. (Waugh uses banana leaves as well.) With a torch or lighter, ignite the tip of the cinnamon stick until it burns and releases its aromatic smoke.