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 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

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

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.