Mezcal Mai Tai

1 oz dark rum

1 oz mezcal

1 oz fresh lime juice

1/2 oz triple sec

1/2 oz agave syrup

1/4 oz orgeat (we used Giffard)

 

Combine all ingredients in a shaker or mixing glass, fill with ice and shake vigorously until well-chilled. Stain into a double old fashioned glass filled with crushed ice. Garnish with a spent lime wheel.

Queen's Park Swizzle

8-10 mint leaves

pinch sugar

2 1/4 oz white rum

1/2 oz lime juice

1/2 oz grapefruit juice

3/4 oz Clement Canne Sirop or cinnamon simple syrup

5-6 dashes Angostura bitters

 

In a chimney glass, combine mint leaves with a small pinch of sugar. Muddle mint leaves to release their oils. Add in rum, lime juice, grapefruit juice and simple syrup. Fill glass with finely crushed ice and swizzle until a frost forms on the outside of the glass. Top off with additional crushed ice and 5-6 dashes of Angostura Bitters

Blue Bird

1 1/2 oz Selvary white rum

1/2 oz blue curacao

1/2 oz Suze

2 oz pineapple juice

1/2 oz lime juice

1/4 oz simple syrup

1/2 oz dark Jamaican rum

 

Combine all ingredients, except dark rum, in a mixing glass or cocktail shaker and fill with ice. Shake vigorously until well-chilled, then strain into a tall glass filled with crushed ice. Float dark rum on top and garnish with a lime wheel and a few cherries before serving.

Pineapple Plantation

2 oz Plantation Dark

1/4 oz Plantation Pineapple Rum

1/2 oz Frangelico

1/4 oz Triple Sec

1 oz pineapple juice

3/4 oz lemon juce

1/4 oz simple syrup

 

Combine all ingredients in a mixing glass or cocktail shaker and fill with ice. Shake until cold, then strain into a large old fashioned glass filled with crushed ice or a poco grande. Garnish with pineapple and pineapple fronds.