Build

30ml 15 yr Rum @famille_naud
30ml Vermouth Blanc
20ml Lemon Juice
20ml Mandarine Juice
20ml Cane Syrup (1:1)
2ml Elderflower

Method

Double shake, double strain and garnish with mandarine round

Build

20ml Angostura White Rum
20ml Condensed Milk
10ml Campari
3 drops of Soy Sauce
10ml Rose Liqueur infused with Lychee

Method

Stir too ingredients with ice and pour into glass, then float infused Liqueur on top. Garnish with crownless lychee and mint.

Build

22.5ml Gin
22.5ml Vodka
22.5ml White Rum
22.5ml Tequila
22.5ml Blue Curaçao
22.5ml Lemon Juice
15ml Sugar Syrup

Method

Top with Lemonade In a shaker, throw everything in with some ice and shake for 10-15 seconds. Strain into a tall glass with ice and garnish with a lemon wheel. Enjoy!

Build

50ml Spiced Pineapple Rum
15ml Spiced Apple Liqueur Mead
10ml Falernum
25ml Lime Juice
50ml Pear Nectar

Method

Shake it all up. Strain into a glass of choice over crushed ice. Garnish with a pear or apple fan, dehydrated lime wheel and cinnamon powder.

Build

30ml 12 Year Old Rum
10ml Banana Liqueur
10ml Coconut Syrup
3 dashes Aztec Chocolate Bitters

Method

Stir all ingredients with plenty of ice and strain into a chilled old fashioned glass. Garnish with salted caramel chocolate rasps and some dried banana chips.

Build

30ml JM VSOP Rhum @rhumjmofficiel
15ml Funky Jamaican Rum
30ml Banana Liqueur
22ml Fresh Lime Juice
7ml Simple Syrup

Method

Add all ingredients to a shaking tin and then add ice. Shake well, strain into a coupe and garnish with lime.

Build

60ml Beach House Spiced Rum
30ml fresh Victoria Pineapple Juice
15ml fresh Lime Juice
10ml Honey Syrup
1 barspoon Pimento Liqueur
1 dash Absinth
3 dashes Angostura Bitters

Method

Shake with crushed ice. Open pour in ceramic Flamingo. Top with more crushed ice. Garnish abundantly!! 🍸🍸

Build

60ml Mates ‘Gold’ Rum
15ml 151-proof Demerara Rum
45ml Pink Grapefruit Juice
30ml Lime Juice
15ml Cinnamon Syrup
10ml Macadamia Syrup
2-3 dashes Nut Bitters

Method

Shake all with crushed ice. Dirty dump. Top work more. Garnish with passiflora.

Build

30ml White Rum
45ml Dark Rum
30ml Espresso
90ml Pineapple Juice
45ml Coconut Cream
30ml Vanilla Ice Cream
2 dashes Angostrua Bitters

Method

Blend all ingredients and pour into a highball glass. Garnish: Dehydrated Lime

Build

45ml Compagnie des Indes Jamaican Navy Strength Rum @compagniedesindes
10ml Pineapple Liqueur
10ml Creme de Banane
5ml Demerara Syrup
2 dashes Tiki Bitters

Method

Stir down over ice and strain into Nick & Nora. Orange zest for garnish.

Build

90ml Rum
30ml Fresh Lime Juice
30ml Fresh Orange Juice
30ml Agave
60ml Ginger Beer

Method

Garnish: Dragonfruit basket adorned with edible penta flowers🌸

Build

45ml VSOP Rhum
60ml Coconut Water
15ml Lime Juice
15ml Honey Syrup
3 dashes Chartreuse Elixir Bitters
2 dashes Angostura Bitters

Method

Shake with crushed ice / Dump in glass / Served garnished! Inspired by David Wondrich and Jim Meehan’s 2008 ‘Chien Chaud’, as found in the PDT book p89!🍸🍸

Build

30ml Coconut Rum
20ml White Chocolate liqueur

Method

Method: Shake Garnish: Dehydrated Mango, chocolate sauce

Build

37ml Coconut Rum
22ml White Rum
15ml Simple Syrup
22ml Lime Juice

Method

Place 5-6 Watermelon chunks in shaker and muddle well. Add in other ingredients except egg White and shake with ice briefly. Add egg white and shake a lot more. Double strain into glass and garnish with watermelon slice.

Build

15ml Simple Syrup
22.5ml Fresh Lime Juice
60ml Coconut Rum

Method

Top with Soda Water

Build

45ml Rum
30ml Capi x Industry Beans Cold Brew Martini
22.5ml Maidenii Sweet Vermouth @maidenii
2 dash Angostura Bitters

Method

Stir with ice. Double strain into a coupe. Garnish with dehydrated citrus