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2¼ oz Rum use dark rum
¾ oz Honey syrup use 2:1 ratio
¾ oz Lime juice
3 oz Wine (sparkling) or Champagne
2 dash(es) Orange bitters

Express with orange peel

½ oz Rum Use high-proof rum
½ oz Rum Use dark rum
½ oz Coconut liqueur
¼ oz Coffee liqueur
½ oz Lemon juice
4 oz Pineapple juice

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

2 oz Rum used aged rum
¾ oz Amaro
½ oz Chartreuse (green)
¼ oz Falernum
2 dash(es) Orange bitters
2 dash(es) Peychauds bitters

Express and discard orange peel. Garnish with cocktail cherry.

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

2¼ oz Rum use Bacardi Anejo
¼ oz Amaro use Amaro Montenegro
¾ oz Lime juice
½ oz Prickly pear syrup
3 dash(es) Rhubarb bitters

From Death & Co.

2 dash(es) Absinthe
¾ oz Rum use Appleton Estate
¾ oz Rum use El Dorado 12 yr
½ oz Grenadine
½ oz Lime juice
1½ oz Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne. No garnish.

From Death & Co.

½ oz Rum recipe calls for Appleton
¼ oz Apricot liqueur
¾ oz Lemon juice
1½ oz Sherry use Lustau Amontillado
½ oz Simple syrup recipe calls for cane syrup
1 dash(es) Angostura bitters

Shake with ice and strain into coupe with no garnish.

2¼ oz Rum use white rum
¼ oz Maraschino liqueur use Luxardo
½ oz Grapefruit juice
¾ oz Lime juice
¼ oz Simple syrup can omit if double the maraschino

Garnish with lime wheel on rim

3 oz Rum Use mix of light and dark rum
½ oz Cointreau
½ oz Grenadine
½ oz Lime juice
1½ oz Passionfruit puree Can substitute pineapple juice
½ oz Simple syrup Not really necessary

2¼ oz Rum use Jamaican overproof
½ oz Falernum
½ oz Cinnamon syrup
½ oz Grapefruit juice
¾ oz Lime juice
1 dash(es) Angostura bitters

Few drops of absinthe to rinse the glass first, optional.

1½ oz Rum Can sub 1 oz aged plus ½ oz blackstrap
¾ oz Campari Can sub ½ Campari plus ¼ Aperol
½ oz Lime juice
¾ oz Pineapple juice Most recipes call for more like 2 oz
½ oz Simple syrup Use demerara (2:1)

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

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 pina colada mix
4 cup(s) Ice blend with one can of strawberry daiquiri 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.

3 oz Rum Mix light, dark, demerara rum
¾ oz Grapefruit juice
1 oz Honey syrup
¾ oz Lime juice
¾ oz Seltzer or soda water

1½ oz Rum use aged rum like Bacardi 8
½ oz Lime juice
½ oz Simple syrup
3 oz Wine (sparkling) or Champagne use Champagne
2 dash(es) Angostura bitters
6 Mint leaves muddle very softly

2 oz Rum Use dark rum
1 oz Coco Lopez
1 oz Orange juice
4 oz Pineapple juice

¾ oz Cognac use Martel Blue Swift
1½ oz Rum use Appleton
¾ oz Creme de banana
½ oz Milk (almond or macadamia)

3 oz Rum Mix light and dark rum
¾ oz Creme de banana
½ oz Grenadine
½ oz Lime juice
1½ oz Pineapple juice
¾ oz Creme de cassis

A lost classic

½ oz Port Use a tawny port
½ oz Rum Use a dark rum
1½ oz Rye whiskey
1 dash(es) Angostura bitters
1 dash(es) Orange bitters

Serve up, chilled into coupe with no garnish

1 dash(es) Absinthe
4 oz Rum Mix light, dark, overproof rum
½ oz Falernum
¼ oz Grenadine
¾ oz Lime juice
1 oz Pineapple juice