- 1.5oz dark rum
- 1oz triple sec
- 0.5oz lime juice
- 1.5oz orange juice
- 2oz Rum
- 1/2 or 1oz Lime juice (usually about one lime's worth of juice)
- 1 tsp. simple syrup, add more to taste.
Shake/strain
- 0.5oz coffee
- do. Cointreau
- do. Brandy
- 2oz whiskey
- Juice and shell of half a lemon
- 4-6oz ginger ale (I use Reed's Spicy Ginger Brew (Red Label))
Squeeze lemon juice into a collins glass, then drop the juiced shell of lemon into the drink. Add ice, then pour whiskey over ice. Top with ginger ale, and stir.
- juice of half a lime
- 1.5oz orange juice
- 0.75oz brandy
- 0.75oz light rum
- 0.75oz dark rum
- 1/4oz triple sec
- lime wedge for garnish
- 1.5oz ground white sugar
- 1/2 lime
- 4oz Santa Cruz rum
- 1/8oz curaçao
- 1/8oz raspberry syrup
- 1.5oz light rum
- 0.75oz lemon juice
- 0.25oz raspberry syrup
Shake and strain. Garnish with lime squeeze
- 1.5oz dark rum
- 0.5oz lime juice
- 2 dashes angostura bitters
- 2oz dark rum
- 1oz lime juice
- 1 teaspoon of honey
- 1 dash angostura bitters
Shake and strain. Garnish with lime squeeze.
- 2oz dark rum
- 0.75oz sweet vermouth
- 0.5oz orange juice
- 1 dash angostura bitters
Shake and strain.
- 1.5oz light rum
- 0.75oz lemon juice
- 0.5oz cointreau
Shake and strain.
- 2oz rum of choice
- Soda water
Stir with ice. Top with soda water. Garnish with lemon twist.
- 1.5oz Cognac
- 0.75oz Cointreau
- 0.75oz lemon juice
Shake and strain.
- 1oz Rye
- 1oz Cointreau
- 1oz Lemon juice
Shake and strain.
- 2oz dark/gold rum
- 0.75oz lime juice
- 0.25oz cointreau
- 0.25oz falernum
- 4oz Black Seal Rum
- 4oz Barbados Rum
- Juice of 2 lemons
- 5oz pineapple juice
- 5oz orange juice
- 2oz Bermuda falernum
- 6 dashes Angostura Bitters
- 1oz bourbon
- 1oz gin
- 4oz chilled ginger ale
- 1 lime
- 1 dash Angostura bitters
- 2oz rye or bourbon
- 0.5oz cointreau
- 1oz Italian vermouth
- 1/2 lime
Shake and strain.
- 1oz Jamaican Rum
- 1oz Cointreau
- 1oz Blood Orange
- 1 Lime
- 1 teaspoon ginger, fresh, grated
- 3 slices Orange
- 0.5oz lemon juice, fresh squeezed
- 1oz Cointreau
- 2oz rye whiskey, Templeton
Muddle: lemon juice, 3 orange slices, ginger. Add cointreau and whiskey, shake/strain into ice filled glass, garnish with orange slice.
- 1.5oz Fernet Branca
- 1oz Lemon juice
- 1oz Orgeat
- 1⁄4oz Falernum, Velvet Falernum
- 1⁄4oz Orange bitters, Angostura orange
- 4ds Bitters, Angostura
- 1spg Mint (large, as garnish)
- 1sli Orange (as garnish)
Build in Collins glass filled with crushed ice, swizzle until frost forms, garnish.
- 2oz of Partida Reposado Tequila (or Espolon)
- 0.75oz lime juice
- 0.75oz Velvet falernum
A few dashes of angostura orange bitters, shake and strain, Orange Peel twisted over the drink for the oils, then use to garnish
- 2oz Whiskey
- 0.75oz Sweet Vermouth
- Dash of Angostura Bitters
Stir over ice, strain, garnish with cherry.
- 2oz water (yes, water)
- 1.5oz gold rum
- 1.5oz lime juice
- 1oz dark rum
- 1oz grapefruit juice
- 1oz simple syrup
- 0.5oz Cointreau or triple sec
- 0.25oz falernum
- 2 dashes Angostura bitters
- 1 dash Pernod or pastis
Shake on ice and strain into a highball glass filled with crushed ice. Garnish with fruits and serve with straw.
- 2oz 17-year J. Wray Nephew Jamaican rum
- 1oz lime juice
- 0.5oz French Garnier orgeat
- 0.5oz Holland DeKuyper orange curacao
- 0.25oz rock candy syrup
Shake and strain into an old-fashioned glass filled with crushed ice, garnish with a sprig of fresh mint.
- 2oz premium aged rum (Appleton Estate 12-year or El Dorado 12-year)
- 0.75oz fresh lime juice
- 0.5oz orange curacao
- 0.25oz rock candy syrup (2 parts rock candy, 1 part water)
- 0.25oz orgeat almond syrup
Shake vigorously on crushed ice, pour unstrained into double old-fashioned glass, garnish with a squeeze of lime juice and fresh mint sprig.