let's have drinks!

cocktailmenu

½	oz	Rum	Use dark rum
½	oz	Rum	Use high-proof 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

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

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

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

Also called Greenya Colada

1½	oz	Chartreuse (green)
¾	oz	Coco Lopez
½	oz	Lime juice
1½	oz	Pineapple juice

Can make frozen by blending with ice

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

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