Build

50 ml aged rum
15 ml fresh lime juice
Top with cola (~120 ml)

Method

Build in a chilled highball over fresh ice. Add lime, then rum, then top with cola. Stir gently. Garnish with a lime wedge.

Build

60 ml aged dark rum
Top with ginger beer (~120 ml)
10 ml fresh lime juice

Method

Build in a chilled highball over fresh ice. Add lime juice and rum, then top with ginger beer. Stir gently. Garnish with a lime wedge.

Build

50 ml calvados
20 ml fresh grapefruit juice
20 ml Swedish Punsch (substitute aged rum + a pinch of brown sugar)

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a grapefruit twist.

Build

30 ml aged rum
30 ml cognac
10 ml peach liqueur
20 ml fresh lemon juice
15 ml sugar syrup
60 ml chilled water or tea

Method

Stir all ingredients with ice in a small punch bowl (or build in a wine glass). Garnish with a lemon wheel and grated nutmeg.

Build

45 ml aged rum
20 ml Campari substitute
45 ml fresh pineapple juice
15 ml fresh lime juice
15 ml sugar syrup

Method

Shake all ingredients with ice. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.

Build

60 ml aged dark rum (Pusser's-style)
120 ml fresh pineapple juice
30 ml fresh orange juice
30 ml cream of coconut

Method

Shake all ingredients with ice. Strain into a chilled rocks glass or tiki mug over crushed ice. Grate fresh nutmeg over the top. Garnish with a pineapple wedge.

Build

60 ml aged rum (preferably Demerara-style)
25 ml fresh lime juice
15 ml sugar syrup
8-10 fresh mint leaves
3-4 dashes Angostura bitters

Method

Lightly muddle the mint with the syrup in the bottom of a highball. Add rum, lime and crushed ice. Swizzle vigorously with a swizzle stick (or bar spoon) until the glass frosts. Top with more crushed ice. Float Angostura over the top. Garnish with a mint bouquet.

Build

60 ml aged rum
5 ml sugar syrup (or 1 sugar cube)
2 dashes Angostura bitters
1 dash orange bitters

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with an orange twist.

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

30 ml overproof rum (or aged rum)
15 ml triple sec
15 ml coffee liqueur (or espresso amaro)
Top with hot brewed coffee (~100 ml)
Whipped cream to finish

Method

Rim a heatproof glass with sugar (and flame the spirit, if you have the kit and skill). Build spirits in the glass. Top with hot coffee. Crown with lightly whipped cream and grated nutmeg.

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

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

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

45 ml aged rum
15 ml VEDRENNE Rhubarb Liqueur - 20%
65 ml fresh pear juice
15 ml homemade syrup bird eye chilli pepper
25 ml verjuice
Dried pear

Method

Shake all the ingredients. Strain into a high ball glass filled with ice. Garnish with the dried pear.

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.