Perla Negra

This drink from Jim Kearns of New York City’s Slowly Shirley looks eerie but tastes ethereal. Made with a base of smooth aged rum and funky Batavia Arrack, it gets a hit of bright acidity from tart calamansi puree and orange juice, mellow sweetness from honey and a spicy kick from ginger. It gets its spooky hue from activated charcoal, which allegedly helps flush toxins out of your system—but mostly it just looks cool. Topped with hibiscus liqueur and an orchid, it’s a hauntingly delicious sipper.