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1½ oz Rum
¾ oz Dry curacao Use blue curacao
¾ oz Cream of coconut
2 oz Pineapple juice

2 oz Cognac
½ oz Dry curacao
¼ oz Maraschino liqueur
¾ oz Lemon juice
2 dash(es) Angostura bitters

Garnish with sugar rim = “crusta.”

Variation of the Brandy Crusta, signature drink of the Starlight Club

1½ oz Rum Captain Morgan spiced
¾ oz Dry curacao
1 oz Lemon juice
½ oz Simple syrup
Cinnamon sugar rim 1:1 ratio

From the bar that supposedly created the Moscow Mule

¾ oz Bourbon
½ oz Cognac
¾ oz Benedictine
¼ oz Dry curacao
2 dash(es) Angostura bitters

Serve over single large ice cube, garnish with orange peel

2 oz Rum Mix light and dark rum
½ oz Dry curacao
1 oz Lime juice
¼ oz Orgeat (almond syrup)
¼ oz Simple syrup

(inspired by The Aviary)

2¼ oz Tequila
½ oz Dry curacao
½ oz Agave syrup use 2:1 agave to water
¾ oz Lime juice

Agave syrup is 2:1 agave to water, salt rim optional

1 bottle(s) Tequila use one full can of tequila blanco
4 oz Dry curacao or Cointreau
3 bottle(s) Beer (IPA) use Corona Light

Mix with one can of lime concentrate and put in the fridge.

2¼ oz Tequila use Fortaleza Blanco
½ oz Dry curacao
½ oz Black pepper simple syrup mix ½ cup water to ½ cup water and ½ tablespoon crushed black pepper or ¼ cup whole peppercorns
½ oz Lime juice
1½ oz Watermelon mix 3:1 juice with simply syrup

Muddle with cucumber slices

1 cup(s) Rum use Bacardi White
1 cup(s) Rum use Bacardi Black
½ cup(s) Creme de banana
½ cup(s) Dry curacao
4 cup(s) Ice blend with one can of strawberry daiquiri mix
4 cup(s) Ice blend with one can of pina colada mix

Blend each for about 20 seconds half power then 20 seconds high power. Makes just over 6 servings. Pour pina colada first, freeze, then pour strawberry over.

2 oz Gin
¾ oz Dry curacao
¾ oz Lime juice
1 dash(es) Angostura bitters
1 dash(es) Orange bitters

Shake with ice and strain into coupe. Garnish with lime twist.