This subterranean tikki spot on Hubbard is doing more exciting things with rum than anywhere else in the city. Cocktail master Paul McGee uses blends of rum in his traditional tiki drinks and his own creations like the "Tropic of Thistle" made with aged Puerto Rican rum, aged Caribbean rum, Batavia Arrack, Cynar, Luxardo Amaro Abano, lime, cane syrup and mint.

Logan Square cocktail temple Billy Sunday has embraced rum in drinks like their "Bijou," made with rhum agricole, Vermouth di Torino, centerbe, and angelica bitters.

The mad geniuses at Sable in the Hotel Palomar have been championing rum since their opening with their fan-favorite cocktail: "Tenser’s Transformation," made with Cruzan Blackstrap, Cynar, Averna, raspberry, and lemon.

Brand new drinking restaurant the Dawson offers a blend of rums in their "Small Axe": El Dorado 12 yr rum, Appelton vx rum, Smith and Cross rum, falernum, lime, bitters, with a Nardini amaro float. Hint: There’s a bonus bar on the second floor if you’re looking for quieter evening.

Escape the Gold Coast and tuck below Rush Street at The Drawing Room for some rum. Their expertly crafted cocktails like "The Aldehydes Abound," made with Neisson Rhum Blanc, Merlet Crème de Fraise de Bois, Tio Pepe Fino, and lime bitters, are an experience.

Check out this lounge below Mercadito in River North to grab some tacos and their killer "Giusette's Raft," made with Flor de Cana 4 yr rum, lime orgeat, and angostura bitters.

The masters at Gilt Bar make some of the most dangerous Dark and Stormy’s in town – come to the dark side, of rum that is.

CH Distillery likes rum so much they make it on site. Look for their upcoming daiquiri cocktail when they uncork the magic from the bourbon barrels.