The sister bar to hotspots Harlem Public and At The Wallace, The Honeywell is now serving its laid-back vibes, stylish cocktails, and light bites in its backyard garden everyday. Just make a reservation on their website, and treat yourself to an inventive signature cocktail like The Yard Work — made with BACARDÍ Reserva Ocho Rum, Suze flower liquor, celery bitters, simple syrup, and lemon.

Self-dubbed as Harlem’s Queen of Soul Food, this uptown mainstay is a destination for classic Southern dishes like fried chicken, slow-cooked collard greens, and baked mac and cheese. Along with family-style food packages, cocktails are now sold to-go, in small and large sizes. Headlining the beverage program is the South Carolina BACARDÍ rum punch, a just-sweet-enough cocktail to provide much-needed relief on a humid Manhattan afternoon. More to love about this spot: the family that owns Sylvia’s has awarded more than $475,000 to Harlem-based and nearby college students, via the Sylvia and Herbert Woods Scholarship Foundation.

This nostalgic speakeasy, paying homage to the first Black-owned and operated bar in New York City, has been a Harlem hotspot since opening a decade ago. Now, it’s offering food and drink via outdoor dining and a robust pickup or takeout menu. Classic cocktails made with premium spirits are the way to go here, like a D’USSÉ Sidecar or Sazerac, ideally paired with a swingy jazz playlist.

A new takeout window at this East Village lounge lets passersby easily pick up cocktails on the way to the park or while running errands (why not?). Drinks are sold in small, medium, large and extra large, depending on your refreshment needs. BACARDÍ rum punch is a menu staple, and new for summer is the frozen passion fruit D’USSÉ colada. 

Named for the last hour before the end of Carnival in Trinidad and Tobago, this stylish rum bar and restaurant brings together West Indian flavors and “best night of the year” vibes. Try mixologist Darnell Holguin’s signature piña colada, made using BANKS 5 or BANKS 7 rum, pineapple juice and Coco Lopez, shaken and served in a tiki glass. Or It Was All A Dream, which blends BACARDÍ Reserva Ocho Rum, passion fruit, condensed milk, fresh orange juice and mamajuana in a citrus-forward cocktail.

A dim sum-steakhouse hybrid unlike any restaurant in the city, this downtown Manhattan emporium is the place to go when only a feast will do. Along with globally influenced dumplings, stuffed with gyro-style lamb or pastrami, the extensive takeout menu includes dry-aged prime cuts and jumbo lobster. Order a Sour Diesel cocktail — D’USSÉ Cognac, lemon juice, peach schnapps, grapefruit juice, agave syrup — with your meal for an extra kick of flavor. 

Specializing in jerk-rubbed and deep fried seafood, Wray’s Caribbean flavors trickle through the drink menu. The best bets here are cocktails like the floral-fruity St. Royale made with D’USSÉ Cognac, ST~GERMAIN, peach schnapps, and cranberry juice. It feels ready-made to be enjoyed under a palm tree on the sand. 

The Brooklyn mainstay for Nashville-style hot chicken now has outdoor seating for guests to dig into the perfectly crispy, piquant house specialty. A refreshing, icy punch is the ideal pairing to chase down those fiery flavors, including the Brownstone Punch, a favorite from Peaches’ original restaurant. 

At this must-try restaurant in the heart of brownstone Brooklyn, a meal of Southern-style favorites, like chicken and sausage gumbo, cornmeal-crusted cornfish, and shrimp and grits is a treat. Toast the meal with house cocktails, like the Jackpot Punch made with BACARDÍ Lime, blackberry, lime, and orange juice or the aptly named Brownstone Punch, a boozy concoction mixing BACARDÍ Coconut, BACARDÍ Superior, and BACARDÍ Black, with pineapple, orange, and cranberry juice. Takeout cocktails are sold in 8- or 16-ounce sizes.