Build

45 ml white rum
20 ml fresh lime juice
20 ml sugar syrup
8 fresh mint leaves
60 ml fresh pineapple juice

Method

Gently muddle the mint with the syrup. Add the other ingredients and ice. Shake hard. Double strain into a chilled coupe. Garnish with a slapped mint sprig.

Build

45 ml white rum
25 ml blanc vermouth
10 ml orange curaçao
5 ml grenadine

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with an orange twist.

Build

60 ml white rum
30 ml fresh pineapple juice
20 ml apricot brandy
15 ml fresh lime juice

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a pineapple wedge.

Build

45 ml white rum
25 ml cognac
15 ml gin
30 ml fresh lemon juice
30 ml fresh orange juice
15 ml orgeat
10 ml dry sherry (float)

Method

Shake everything except the sherry with ice. Strain into a tall tiki glass over crushed ice. Float the sherry over the back of a bar spoon. Garnish with mint.

Build

15 ml vodka
15 ml gin
15 ml white rum
15 ml blanco tequila
15 ml triple sec
25 ml fresh lemon juice
10 ml sugar syrup
Top with cola (~30 ml)

Method

Build all spirits with the lemon and syrup in a chilled highball over fresh ice. Top with a splash of cola for colour. Stir briefly. Garnish with a lemon wedge.

Build

50 ml white rum
30 ml fresh pineapple juice
20 ml fresh lime juice
15 ml peach liqueur
10 ml honey syrup
8 fresh mint leaves

Method

Blend all ingredients with a cup of crushed ice for 5 seconds. Pour into a chilled coupe. Garnish with a mint sprig.

Build

60 ml white rum
90 ml fresh pineapple juice
30 ml cream of coconut
15 ml fresh lime juice (optional)

Method

Blend all ingredients with a cup of crushed ice until smooth. Pour into a hurricane glass or tiki mug. Garnish with a pineapple wedge and a maraschino cherry.

Build

30 ml aged rum
30 ml white rum
15 ml crème de mûre (blackberry liqueur)
15 ml banana liqueur
15 ml fresh lime juice
10 ml grenadine

Method

Shake all ingredients with ice. Strain into a hurricane glass over crushed ice. Garnish with a lime wedge and a maraschino cherry.

Build

45 ml white rum
30 ml cognac
30 ml fresh orange juice
45 ml fresh lemon juice
15 ml orgeat

Method

Blend with crushed ice for 5 seconds (or shake hard). Pour into a tall tiki glass over fresh crushed ice. Garnish with a gardenia or an edible flower.

Build

30 ml white rum
30 ml aged dark rum
30 ml overproof rum
20 ml fresh lime juice
15 ml fresh grapefruit juice
10 ml falernum
5 ml grenadine
1 dash absinthe
2 dashes Angostura bitters

Method

Shake all ingredients briefly with ice. Strain into a tall tiki glass over fresh crushed ice. Garnish with mint and a flamed lime peel.

Build

1 oz Mezcal Vago Elote
1 oz medium-bodied aged rum (e.g. El Dorado 8)
.75 oz Pedro Ximenez Sherry
.25 oz house Falernum
2 dashes Angostura bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with a clove-studded orange swath.

Build

6 cl Saint James Imperial White Rum
2 cl Saint James sugarcane syrup
8 fresh mint leaves
½ lime cut into cubes
Soda water

Method

In a long-drink glass, add the syrup, mint and lime. Muddle, then add the Saint James Rum, crushed ice and fill with soda water. Decorate by topping with a mint sprig.

Build

6 cl Saint James Royal Amber Rum
12 cl pineapple juice
4 cl coconut milk
Ice cubes

Method

Mix all ingredients in a blender. Pour into a large glass (the Poco Grande is ideal). Garnish with a pineapple wedge.

Build

2 cl Saint James Old Rum
4 cl Saint James Imperial White Rum
2 cl Saint James sugarcane syrup
12 cl tropical fruit juice

Method

Pour the ingredients directly into a tumbler. Stir and top with ice cubes. Decorate with a wedge of pineapple and a cherry.

Build

2 cl Saint James Imperial White Rum
2 cl Saint James Royal Amber Rum
12 cl aloe-vera juice
6 cl almond milk
2 cl coconut cream
Coriander leaves

Method

Combine all ingredients in a shaker with ice. Shake hard and strain into a chilled tumbler. Garnish with a coriander leaf.

Build

Saint James Imperial White Rum
2 cl Saint James cane sugar syrup
Wedge of lime

Method

Mix the lime and sugar in a tumbler. Add the rum to taste (typically 4–6 cl). If desired, add a few ice cubes; stir briefly.

Build

4 cl Saint James Imperial White Rum
2 cl Saint James cane sugar syrup
2 cl seltzer water
4 cl dry vermouth
3 cl lime juice
6 to 8 mint leaves

Method

Pour the syrup, lime juice and mint into a glass. Fill with crushed ice. Add the rum and vermouth, then top with seltzer. Stir gently and garnish with a mint sprig.

Build

4 cl Saint James Imperial White Rum
3 cl Saint James Royal Amber Rum
1 cl orgeat syrup
3 cl watermelon juice
2 cl lime juice
1 cl Triple Sec

Method

Combine all ingredients in a shaker with ice. Shake hard, double-strain into a chilled coupe over ice. Top with a slice of watermelon.

Build

60 ml Rhum J.M Blanc
22 ml fresh lime juice
15 ml simple syrup (1:1)

Method

Shake all ingredients hard with ice for 12 seconds. Double strain into a chilled coupe. No garnish needed.

Build

50 ml rum
20 ml VEDRENNE Banana Liqueur - 25%
10 ml VEDRENNE Marasquin Liqueur - 25%
20 ml lime juice

Method

Shake all the ingredients vigorously with ice. Strain into an ice-filled coupette glass.

Build

50 ml rum
15 ml VEDRENNE Raspberry Liqueur - 15%
15 ml VEDRENNE Ginger Liqueur - 25%
5 ml VEDRENNE Cane Sugar Syrup
25 ml lime juice

Method

Shake vigorously all the ingredients. Strain into a cocktail glass.

Build

20 ml rum
40 ml VEDRENNE Green Apple Liqueur - 18%
20 ml VEDRENNE Cane Sugar Syrup
lime divided into 4 pieces
fresh mint leaves
sparkling water

Method

Fill the glass with ice and add all the ingredients. Garnish with the mint sprig and a slice of apple.

Build

40 ml rum
20 ml VEDRENNE Green Melon Liqueur - 15%
15 ml VEDRENNE Coconut Syrup
30 ml fresh pineapple juice
20 ml lime juice

Method

Blend all the ingredients in a blender, serve in a tumbler.

Build

60 ml Saint James Rhum Blanc
15 ml fresh lime juice
15 ml fresh grapefruit juice
10 ml maraschino liqueur

Method

Shake hard with ice. Double strain into a chilled coupe. No sugar — Papa took it dry.

Build

45 ml Bielle Anita Blanc
45 ml Saint James Rhum Vieux
30 ml fresh lime juice
30 ml passion fruit syrup
15 ml orange juice
10 ml grenadine

Method

Shake all ingredients with ice. Strain into a hurricane glass over fresh ice. Garnish with an orange wheel and cherry.

Build

50 ml rum
20 ml lime juice
20 ml VEDRENNE Green Apple Liqueur - 18%
10 ml VEDRENNE Cane Sugar Syrup

Method

Shake all the ingredients together. Double strain in a cocktail glass. Garnish with black pepper.

Build

60 ml BIELLE Amber rum - 44%
25 ml lime juice
15 ml VEDRENNE Orange Curacao Liqueur - 25%
8 ml VEDRENNE Almond Syrup
1 mint Leaf
1 lime wheel

Method

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass filled with crushed ice. Garnish with a mint leaf sprig and a lime wheel.

Build

40 ml rum
20 ml lemon juice
20 ml VEDRENNE Banana Liqueur - 25%
5 ml VEDRENNE Cane Sugar Syrup

Method

Shake all the ingredients together. Double strain in a cocktail glass. Garnish with a slice of banana.

Build

50 ml rum
20 ml VEDRENNE Mango Liqueur - 18%
5 ml VEDRENNE Cane Sugar Syrup
20 ml fresh lime juice

Method

Shake all the ingredients. Strain into a cocktail glass.

Build

60 ml Rhum J.M Blanc
30 ml fresh lime juice
15 ml simple syrup
8 mint leaves
Soda water, to top

Method

Lightly press mint leaves with syrup in a tall glass — bruise, don't shred. Add rum, lime, and crushed ice. Top with soda. Stir from the bottom. Garnish with a mint sprig.

Build

40 ml rum
30 ml VEDRENNE Passion Fruit Liqueur - 18%
5 ml VEDRENNE Cane Sugar Syrup
6 fresh mint leaves
15 ml lime juice
60 ml sparkling water

Method

Fill the glass with ice and add all the ingredients. Garnish with the mint sprig.

Build

20 ml rum
20 ml aged rum
10 ml VEDRENNE Triple Sec Liqueur - 35%
10 ml VEDRENNE Pineapple Liqueur - 25%
10 ml VEDRENNE Almond Syrup
20 ml lime juice

Method

Shake all the ingredients. Strain into a long drink or tiki filled with ice. Garnish generously.

Build

50 ml rum
20 ml VEDRENNE Pineapple Liqueur - 25%
5 ml VEDRENNE Cane Sugar Syrup
20 ml lime juice

Method

Shake all the ingredients. Strain into a cocktail glass.

Build

50 ml Saint James Rhum Agricole Blanc
5 ml cane syrup (sirop de canne)
1 thick lime disc with peel

Method

Press the lime disc gently in a small rocks glass to release the oils. Add cane syrup, then rhum. Stir briefly. Drink at room temperature, or with a single ice cube. Chacun prépare sa propre mort.

Build

40 ml rum
20 ml VEDRENNE Chestnut Liqueur - 18%
10 ml lime juice

Method

Shake all the ingredients. Strain into a cocktail glass filled with ice.