Build

40 ml rum
30 ml VEDRENNE Apricot Liqueur - 15%
10 ml fresh lemon juice
100 ml lemon soda

Method

Shake all the ingredients with ice except the lemon soda. Pour in a glass and top up with the soda.

Build

50 ml rum
20 ml VEDRENNE Blue Curacao Liqueur - 25%
20 ml coconut cream
90 ml pineapple juice

Method

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

Build

50 ml Bourbon (or aged rum)
25 ml Crème de Mûre
25 ml Fresh lemon juice
1 fresh egg white
Garnish: 3 drops bitters on foam, lemon zest

Method

Dry-shake all ingredients (no ice) for 10 seconds to whip the egg white into a stable foam. Add ice and shake again hard for 10 seconds. Double-strain into a chilled coupe. Drop 3 dashes of aromatic bitters on the foam and draw a line through with a cocktail pick.

Build

60 ml White rum (lightly aged works too)
15 ml Apricot Brandy liqueur
30 ml Fresh pineapple juice
15 ml Fresh lime juice
7 ml Cane (demerara) syrup
Garnish: lemon twist, dash of Angostura

Method

Shake all ingredients with ice hard for 12 seconds. Double-strain into a chilled coupe. Express a lemon twist over the top and add a single dash of Angostura on the surface.

Build

20 ml Orange Colombo
20 ml Vermouth de Forcalquier
30 ml dark rum
3 drops cocoa bitter

Method

Stir all ingredients with ice. Strain over a large cube in a rocks glass. Garnish with an orange twist.

Build

20 ml aged rum
15 ml Gin XII Café
15 ml pineapple juice
15 ml lemon juice
5 ml orgeat (almond syrup)
Banana puree

Method

Swizzle all ingredients with crushed ice. Garnish with a pineapple frond.

Build

40 ml rum
20 ml Douce
40 ml pear puree
20 ml cinnamon syrup
20 ml lime juice

Method

Shake with ice. Double-strain into a coupe. Garnish with a pear slice.