The Clairvoyant Missionary, a clarified milk punch, is topped with Chartreuse foam.

• Most of the bar’s signature glassware and mugs are available for purchase. • The Bamboo Room also offers a range of rum flights, from entry-level bottlings to exclusive single-barrel selections.

NICE TO KNOW

If you prefer to keep the tropical vibes going, Broken Shaker is a short walk away. For something else entirely, head to Rossi’s, a beloved cash-only dive that bills itself as “Chicago’s second-best dive bar.”

NOTABLE AND NEARBY

Located within River North’s bustling high-volume tropical bar Three Dots and a Dash, the 22-seat Bamboo Room offers a more intimate experience, with a focus on cane spirits in their various expressions. Despite its small space, the bar boasts one of the country’s largest selections of rum, with over 300 bottles from nearly every rum-producing country—from the familiar, like Jamaica and Martinique, to the less-common, like Peru and Mexico. Beverage director Kevin Beary puts the backbar to use in a tight menu of 12 technique-driven, playful cocktails that run the gamut in flavor profile (light and bright to rich and spirit-forward) and price ($18 to $800, the latter for a Mai Tai made with vintage spirits).

The Bamboo Room

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The Banana Daiquiri incorporates centrifuge-clarified banana juice, which is frozen and hand-shaved to make banana “snow.”

Around the corner on Grand Street, Fresh Kills (from Richie Boccato) has been quietly serving some of the best cocktails in Brooklyn for nearly a decade.

NOTABLE AND NEARBY

• When outdoor seating is available, the wisteria-draped garden (book ahead on Resy) might fool you into thinking you’re somewhere between Louisiana and Provence. • While Maison excels at the A-list classics, look closely and you’ll find lovingly executed takes on B-side hits, like the Yellow Parrot and the Obituary, that make the case for revival.

NICE TO KNOW

The Polynesian Spell #2 is made with amburana cachaça, Japanese whisky, pineapple, green grape and pandan.

The Banana Daiquiri incorporates centrifuge-clarified banana juice, which is frozen and hand-shaved to make banana “snow.”

Photography: Sammy Faze, Clayton Hauck, Aliya Ikhumen, Victor Mayoli, Kevin J. Miyazaki, Jaclyn Rivas