Ingredients:

• 1 ½ ounces absinthe

• 1 sugar cube

• Water, to drip

Instructions:

• Pour the absinthe into a stemmed glass.

• Place a slotted absinthe spoon over the rim of the glass and set a sugar cube on top of the spoon. (The sugar is optional. For an unsweetened version, omit the spoon and sugar cube.)

• Using an absinthe fountain or water carafe, slowly pour or drip 4 ½ to 6 ounces of ice-cold filtered water over the sugar cube into the glass.

• When the mixture is completely cloudy, the drink should be ready. Stir, taste for strength and sweetness, and adjust with more water or sugar if necessary.

Ingredients:

• 1 ounce Appleton Reserve rum

• ½ ounce Smith & Cross Jamaican rum

• ½ ounce Averna amaro

• ¾ ounce lime juice, freshly squeezed

• ¾ ounce orgeat

Instructions:

• Add all ingredients into a shaker with one ice cube and shake until the ice melts and mixture is frothy.

• Pour into a rocks glass filled with crushed ice.

Garnish:

• Garnish with a lime wheel and grated nutmeg.

Ingredients:

• ¾ oz blood orange cordial

• 1½ oz tequila

• ½ oz raspberry liqueur

• ½ oz lemon juice

Instructions:

• Add all ingredients to a cocktail shaker

• Fill with ice and shake for 10 seconds

• Strain into a chilled rocks glass filled with ice

Glass:

• rocks

Garnish:

• fresh raspberries

Ingredients:

• 1 ½ ounces cognac

• 1 ounce dark creme de cacao

• 1 ounce cream

Instructions:

• Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.

• Strain into a chilled cocktail glass or a coupe glass.

Garnish:

• Garnish with freshly grated nutmeg.

Ingredients:

• 2 ounces unaged white rum (Saint Rhum)

• ½ ounce fiery ginger syrup (Liber & Co)

• ½ ounce fresh lime juice

• ½ ounce pineapple juice

• 2 dashes Angostura bitters

• 1 ounce soda water

Instructions:

• Add all ingredients except soda water to a cocktail shaker.

• Add ice and shake hard for 10 seconds.

• Strain into a goblet filled with ice.

• Top with club soda.

Garnish:

• Garnish with pineapple wedge.

Ingredients:

• 2 ounces dark rum

• 1 ounce coffee liqueur (such as Kahlúa)

• 1 ounce dark creme de cacao

• 2 ounces whole milk

• 1 ounce cream of coconut (such as Coco Lopez)

Instructions:

• Add the dark rum, coffee liqueur, dark creme de cacao, whole milk, cream of coconut and a cup of ice into a blender and blend until combined and frothy.

• Pour into a Hurricane glass.

Garnish:

• Garnish with freshly grated nutmeg.

Ingredients:

• ¾ oz Rio Red Grapefruit Cordial (Liber&Co)

• 1 ½ oz tequila

• 1 oz orange juice

• ½ oz lime juice

• 5 drops saline

• 2 oz club soda

Instructions:

• Add all ingredients to a cocktail shaker

• Add ice and shake hard for 20 seconds

• Strain into a chilled rocks glass

Glass:

• rocks or cantarito pot

Garnish:

• orange wheel

Ingredients:

• 1 ½ ounces vodka (or citrus vodka)

• 1 ounce Cointreau orange liqueur

• ½ ounce fresh lime juice

• ¼ ounce cranberry juice

Alternate: (Pictured)

• 1 ½ ounces vodka, preferably Stolichnaya Citron

• ¾ ounce Cointreau orange liqueur

• ½ ounce fresh lime juice

• 1 ounce cranberry juice

Instructions:

• Combine all ingredients in a mixing tin and shake with ice.

• Strain into a chilled couple.

• Express the orange peel and discard.

Garnish:

• lime wedge or orange peel

Ingredients:

• 1 ½ ounces aged rum

• ¾ ounce 151 proof rum

• ¼ ounce Demerara Gum Syrup

• 1 ½ ounces Tropical Passionfruit Syrup

• 2 ounces lime juice

• ¼ ounce lemon juice

• ¼ ounce maraschino liqueur

Instructions:

• Add all ingredients except 151 proof rum to a cocktail shaker.

• Add ice and shake hard for 20 seconds.

• Strain over crushed ice in a rocks glass.

• Top with a float of 151 proof rum.

Garnish:

• Garnish with a mint and a cinnamon stick.

Ingredients:

• 2 ounces white rum

• ½ ounce maraschino liqueur

• ¾ ounce lime juice, freshly squeezed

• ½ ounce grapefruit juice, freshly squeezed

Ingredients:

• Add the rum, maraschino liqueur, lime juice and grapefruit juice into a shaker with ice and shake until well-chilled.

• Strain into a coupe glass.

Garnish:

• Garnish with a lime wheel.

Ingredients:

• 1 tablespoon lime juice (½ a lime)

• 2 ounces light rum 

• 2 ounces dark rum

• 2 ounces passion fruit juice

• 1 ounce orange juice

• 1 tablespoon simple syrup

• 1 tablespoon grenadine

Instructions:

• In a cocktail shaker filled with ice, squeeze the juice from half a lime.

• Pour the remaining ingredients (except the garnishes) into the shaker.

• Shake well, until the outside of the shaker tin becomes frosty.

• Strain into a hurricane glass filled with fresh ice.

Garnish: 

• orange slice

• maraschino cherry

Ingredients:

• 1 ounce melon liqueur (Midori)

• 1 ounce orange liqueur (Cointreau)

• 1 ounce lemon juice (fresh)

Instructions:

• In a cocktail shaker filled with ice, pour the melon and orange liqueurs and lemon juice.

• Shake well.

• Strain into a chilled cocktail glass.

Garnish: 

• honeydew melon slice or ball

Ingredients:

• 1 ounce overproof Jamaican rum

• ¾ ounce overproof demerara rum (such as Plantation OFTD)

• ¾ ounce gold rum

• ½ ounce grapefruit juice, freshly squeezed

• ¾ ounce lime juice, freshly squeezed

• ½ ounce cinnamon syrup

• ½ ounce falernum

• 1 dash absinthe

• 1 dash Angostura bitters

Instructions:

• Add all ingredients into a blender with a cup of crushed ice and blend on high until combined but not smooth, about 5 seconds.

• Pour into a double old fashioned glass.

Garnish:

• Garnish as desired.

Ingredients:

• 1 ½ ounces blackstrap rum

• ¾ ounce Campari

• 1 ½ ounces pineapple juice

• ½ ounce lime juice, freshly squeezed

• ½ ounce demerara syrup

Instructions:

• Add the rum, Campari, pineapple juice, lime juice, and demerara syrup into a shaker with ice and shake until well-chilled.

• Strain into a rocks glass over fresh ice.

Garnish:

• Garnish with a pineapple wedge.

Ingredients:

• ¾ ounce gin

• ¾ ounce green Chartreuse

• ¾ ounce maraschino liqueur

• ¾ ounce lime juice, freshly squeezed

Instructions:

• Add the gin, green Chartreuse, maraschino liqueur and lime juice into a shaker with ice.

• Shake until well-chilled.

• Strain into a chilled coupe glass.

Garnish:

• a brandied cherry 

Ingredients:

• ⅛ cup granulated sugar (for rimming)

• 1 lemon wedge (for rimming)

• 2 ounces vodka

• 1 ounce lemon juice (fresh)

• ½ to ¾ ounce simple syrup (to taste)

Instructions:

• Rim a cocktail glass with sugar: Place the sugar in a shallow dish. Wipe a lemon wedge around the glass to wet the surface, then dip it into the sugar

• Set aside to dry while you mix the drink.

• In a cocktail shaker filled with ice, pour the vodka, lemon juice, and simple syrup.

• Shake well.

• Strain into the rimmed glass.

Garnish:

• lemon twist

Ingredients:

• 1 ½ ounces vodka

• 4 ounces cranberry juice

• 1 ounce orange juice

Instructions:

• Pour the ingredients into a highball glass filled with ice.

• Stir well.

• Squeeze lime wedge into glass.

Garnish:

• lime wedge

Ingredients:

• 1 ounce Jamaican rum (Appleton Estate 12)

• 1 ounce Martinique rhum (Denizen Merchant's Reserve 8)

• 1 ounce fresh lime juice

• ½ ounce orange curaçao (Clement Creole Shrubb)

• ½ ounce orgeat

Instructions:

• Combine Jamaican rum, Martinique rhum, orange curaçao, orgeat and fresh lime juice in a shaker

• Shake and strain over crushed ice

Garnish:

• spent lime shell and a mint sprig

Ingredients:

• 1 ounce Midori

• 1 ounce vodka

• ½ ounce lemon juice, freshly squeezed

• ½ ounce lime juice, freshly squeezed

• Soda water, to top

Instructions:

• Add the Midori, vodka and lemon and lime juices to a Collins glass with ice.

• Stir to combine, then top with the soda water.

Garnish:

• lemon wheel

Ingredients:

• 1 ounce white rum

• ½ ounce creme de peche

• 1 large fresh pineapple chunk, about ¼ cup

• ¾ ounce lime juice, freshly squeezed

• ½ ounce honey syrup

• 8-12 large mint leaves

Instructions:

• Add all ingredients into a blender with 3/4 cup of ice and blend for about 20 seconds.

• Pour into a Collins glass.

Garnish:

• Garnish with a mint sprig and a pineapple wedge.

• Serve with a straw.

Ingredients:

• 3 mint leaves

• ½ ounce simple syrup

• 2 ounces white rum

• ¾ ounce lime juice, freshly squeezed

• Club soda, to top

Instructions:

• Lightly muddle the mint with the simple syrup in a shaker.

• Add the rum, lime juice and ice, and give it a brief shake.

• Strain into a highball glass over fresh ice.

• Top with the club soda.

Garnish: 

• mint sprig

• lime wheel

Ingredients:

• 2 ounces gin

• 1 ounce orange juice

• ¼ ounce grenadine

• Dash of absinthe

Instructions:

• Swirl a dash of absinthe in a chilled cocktail glass to coat it, then dump out any excess liqueur.

• In a cocktail shaker filled with ice cubes, pour the gin, orange juice, and grenadine.

• Shake well.

• Strain into the prepared glass.

Garnish:

• orange slice or a burnt orange peel

Ingredients:

• 1 ounce vodka

• 1 ounce coffee liqueur

• 1 ounce Baileys Irish cream

• 1 ½ ounces heavy cream

Instructions:

• Add the vodka, coffee liqueur, Baileys and cream to a shaker with ice and shake until well-chilled.

• Strain into a chilled fizz glass or coupe.

Garnish:

• Garnish with freshly shaved chocolate with optional whipped cream.

Ingredients:

• 2 ounces Pusser’s rum

• 4 ounces pineapple juice

• 1 ounce orange juice, freshly squeezed

• 1 ounce cream of coconut

Instructions:

• Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with cubed ice and shake vigorously but briefly to combine.

• Strain into a hurricane glass or snifter over crushed ice.

Garnish:

• Garnish with freshly grated nutmeg and a pineapple wedge.

• Serve with a straw.

Ingredients:

• 2 ounces tequila

• 2 ounces fresh grapefruit juice, plus wedges for garnish

• 2 ounces sparkling water

• ½ ounce lime juice

• ¼ ounce agave nectar or simple syrup, or to taste

• Coarse sea salt, for the rim of the glasses

• Ice

 ** Traditionally grapefruit soda is used rather than fresh juice and sparkling water.

Instructions:

• Salt the rim of the glass by rubbing a grapefruit wedge around the edge and dipping it onto a small plate of salt.

• Mix the tequila, grapefruit juice, sparkling water, lime juice, and agave nectar into the glass. Fill the remainder of the glass with ice. Adjust sweetness to taste. 

• Garnish with grapefruit wedge.

Ingredients:

• 2 ounces vodka

• 1 ounce melon liqueur

• 4 to 5 ounces pineapple juice 

Instructions:

• Pour the vodka and melon liqueur into an old-fashioned glass filled with ice.

• Fill with pineapple juice.

Garnish:

• lemon, pineapple chunk, and maraschino cherries on a cocktail skewer

Ingredients:

• 2 ounces light rum

• 1 ½ ounces cream of coconut

• 1 ½ ounces pineapple juice

• ½ ounce lime juice, freshly squeezed

Instructions:

• Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.

• Strain into a chilled Hurricane glass over pebble ice.

Garnish: 

• pineapple wedge

• pineapple leaf

Ingredients:

• ¾ ounce Crème de Noyaux (Tempus Fugit)

• ¾ ounce White Crème de Cacao (Tempus Fugit)

• 1 ½ ounce heavy cream

Instructions:

• Add all ingredients to a shaker filled with ice.

• Shake until very cold.

• Strain into a coupe, and grate fresh nutmeg on top.

Garnish: 

• nutmeg

Ingredients:

• 2 ounces rum (preferably Demerara)

• ½ ounce falernum

• ¼ ounce orange curacao (preferably Pierre Ferrand)

• ¾ ounce lime juice

Instructions:

• Add all ingredients to a mixing glass.

• Add ice and shake until chilled.

• Strain into a chilled coupe glass.

Garnish:

• Garnish with a lime wheel.

Ingredients:

• 1 ½ ounces gin

• ½ ounce lemon juice, freshly squeezed

• ½ ounce Tropical Passionfruit Syrup

• ¼ ounce Almond Orgeat Syrup

• ¼ falernum

Instructions:

• Add all ingredients to a cocktail shaker.

• Add ice and shake hard for 10 seconds.

• Strain into a chilled rocks glass.

Garnish:

• Garnish with edible flower and orange twist

Ingredients:

• 1 ½ ounces vodka

• 3 ounces cranberry juice

• 1 ½ ounces grapefruit juice, freshly squeezed

Instructions:

• Add the vodka, cranberry juice and grapefruit juice into a highball glass with ice and stir.

Garnish:

• lime wheel

Ingredients:

• 1 ½ ounces vodka

• ¾ ounce ​peach schnapps

• ½ ounce crème de cassis (or substitute Chambord)

• 2 ounces ​orange juice (or ​pineapple juice)

• 2 ounces ​cranberry juice

Instructions:

• In a cocktail shaker filled with ice cubes, pour all of the ingredients.

• Shake well.

• Strain into a highball glass.

Garnish:

• orange slice

• maraschino cherry

Ingredients:

• 1 oz Dark Jamaican Rum

• 1 oz Demerara Rum

• 1½ oz Lime Juice

• 1½ oz Orange Juice

• 1½ oz Passion Fruit Syrup (Liquid Alchemist)

• 3 oz Club Soda

Instructions:

• Add all ingredients except club soda to a cocktail shaker

• Add ice and shake hard for 10 seconds

• Strain into a highball glass filled with ice and top with club soda 

Garnish:

• Garnish with orange peel snake and mint.

Ingredients:

• 1 ½ ounces gin

• 1 ounce Bénédictine

• 1 ounce lime juice

• ½ ounce cherry liqueur

• ¼ ounce simple syrup

• Ice cubes

• 2 ounces club soda

Instructions:

• Pour the gin, Bénédictine, lime juice, cherry liqueur, and simple syrup into a cocktail shaker filled with ice cubes.

• Shake well.

• Strain into a highball glass over fresh ice.

• Top with club soda.

Garnish: 

• ​lemon slice

• maraschino cherry

Raffles Alternative

Ingredients:

• 1 ½ ounces gin (preferably dry gin)

• ½ ounce cherry brandy or cherry heering

• ¼ ounce Cointreau

• ¼ ounce Bénédictine

• 4 ounces fresh pineapple juice (preferably fresh pineapple juice)

• ½ ounce lime juice (preferably fresh lime juice)

• ⅓ ounce grenadine

• 1 dash of Angostura bitters

• Ice cubes

Instructions:

• Combine all ingredients (except for the garnishes) into a cocktail shaker.

• Shake until chilled.

• Strain into a chilled tall glass (like a Hurricane glass, highball glass, or Collins glass) filled with fresh ice. 

Garnish:

• pineapple or cherry

Ingredients:

• 2 ounce whiskey

• ½ ounce simple syrup

• ¾ ounce lemon juice

Instructions:

• Add all ingredients to a shaker tin, then add ice.

• Shake well and strain into a rocks glass over fresh ice (the bigger the cubes, the better).

Garnish:

• orange slice skewered with a brandied cherry

Ingredients:

• 2 ounces vodka

• 1 ounce coffee liqueur

• 1 splash heavy cream

Instructions:

• Add the vodka and Kahlúa to a rocks glass filled with ice.

• Top with the heavy cream and stir.

Ingredients:

• 1 ½ ounce Wray & Nephew Overproof Rum

• 4 ounces Ting Grapefruit soda

Instructions:

• Add ice to a Collins or highball glass, add the rum, soda, and stir.

• Squeeze the lime wedge on top and drop in the glass.

Garnish:

• Garnish with a lime wedge.

Ingredients:

• 1 ounce vodka

• 1 ounce Chambord

• 1 ounce ​lemon-lime soda

Instructions:

• Build the ingredients in a chilled old-fashioned glass with ice.

Garnish:

• berries

• mint

Ingredients:

• 1 ½ ounces Jamaican rum (Appleton 12 or Signature)

• 1 ½ ounces Puerto Rican rum (Flor de Cana 7 Year or Bacardi 8)

• 1 ounce overproof 151° rum (Hamilton 151)

• ½ ounce Real Grenadine (Liber & Co)

• ½ ounce Cinnamon Syrup (Liber & Co)

• ¾ ounce fresh lime juice

• ¼ ounce fresh grapefruit juice

• ½ ounce falernum

• 2 dashes absinthe

• 1 dash aromatic bitters

Instructions:

• Combine all ingredients in a cocktail shaker.

• Add ice and shake until chilled.

• Strain over crushed ice into a chilled glass, highball or tiki mug.

Garnish:

• Mint and lime