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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

With its striking scarlet hue and manicured lemon twist studded with a mint plume, the Banana Blossom is the perfect encapsulation of Erika Flowers’ ability to blend the dramatic with the approachable.

1½ oz Rum Infused with hibiscus
¾ oz Creme de banana
¼ oz Demerara syrup
¾ oz Lime juice
2 dash(es) Angostura bitters

1½ oz Bourbon
½ oz Rum Use dark rum
¾ oz Creme de banana
½ oz Cinnamon syrup
¼ oz Lime juice Optional

Blend with ½ fresh or frozen banana and 1 cup ice.

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

Faced with an abundance of leftover Champagne at Cold Storage, bartender Marissa Barlow re-purposed the wine by turning it into a syrup. “I had simultaneously been trying to re-create the flavor of my favorite treat as a kid in a cocktail—Daiquiri ice sorb

2 oz Rum
¾ oz Champagne syrup
¾ oz Lime juice

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.

At Ave in Grand Cayman, the Escape is essentially a Piña Colada Royale with a cloud-like head of tropical foam. This drink takes inspiration from that cocktail, but is easy to shake up at home and serve as a mini cocktail.

1½ oz Rum
1 oz Coco Lopez
½ oz Lime juice
½ oz Pineapple juice
1½ oz Wine (sparkling) or Champagne

Combine the rum, coconut cream and juices in a cocktail shaker filled with three cubes of ice. Briefly, yet vigorously, shake to chill. Strain into a tiny snifter glass and slowly top with Champagne by pouring in one stream in the center of the cocktail to

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.

Another Trader Vic classic!

1 oz Cognac
½ oz Gin
1½ oz Rum
2 oz Lemon juice
1 oz Orange juice
½ oz Orgeat (almond syrup)
½ oz Sherry To float on top over crushed ice

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

¾ oz Rum
¾ oz Rye whiskey
¾ oz Campari (cacao infused) Infuse with cacao and dark cherries
¾ oz Vermouth (sweet)
2 dash(es) Cherry bitters Optional to sub for infusion
2 dash(es) Chocolate bitters Optional to sub for infusion

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)

1½ oz Bourbon
½ oz Rum Use overproof
½ oz Creme de banana
3 dash(es) Angostura bitters

Stir with ice, serve in old fashioned glass over single cube, express lemon zest

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 Black
1 cup(s) Rum use Bacardi White
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.

1½ oz Rum Use Havana 3yr white
1 oz Lime juice Use clarified lime mint cordial
1½ oz Seltzer or soda water
1 oz Simple syrup Use clarified lime mint cordial

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

Spawned in the late aughts at LAB—London’s influential high-energy, high-volume bar—this spin on a classic has had a cult following since its creation in 2005.

1 oz Rum Use overproof rum
¾ oz Chartreuse (green)
¼ oz Falernum
1 oz Lime juice

Combine all ingredients in a cocktail shaker with ice and shake until chilled. Strain into a coupe or cocktail glass.

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