Cane & Table is the Caribbean-ish second act of Neal Bodenheimer and Kirk Estopinal, two bartenders who first shook up the New Orleans cocktail scene with Cure in 2009. While that Freret staple riffed compellingly on the standards (an herbaceous Negroni made with mezcal, say, or an agave Old Fashioned flavored with apple, all-spice, and cinnamon), C&T in the French Quarter plunges deep into the world of top-shelf rum and the tropical drinks that love it. Avant-garde and approachable in equal measure, the menu is laid out like a compass, with “refreshing,” “heady,” “adventurous,” and “classic” options landing at its north, south, east, and west points. The shipwrecked interior follows suit, drumming up old-salt vibes in the thick of NOLA’s gnarliest bar district. Recent tipples include an Herbsaint-spiked piña colada and a clarified milk punch made with rum, hibiscus, and tropical fruit. Yo-ho-ho!

1113 Decatur St., New Orleans, LA; 504-581-1112.