Soca del Mango
1.5 oz Faraday Rum
.5 oz ginger liqueur
2 oz fresh squeezed lime
1 oz mango purée
1 oz basil infused simple syrup
Build all ingredients into a shaker. Shake and strain over ice into a hurricane glass. Garnish with a lime twist and a slapped basil leaf.
Recipe courtesy of Cody Getchius, Jumpin Jay’s Fish Cafe, Portsmouth, NH.
1 ½ oz Koloa Spice Rum
1 oz Coco Real
1 oz Pineapple Juice
1 oz Orange Juice
3 dashes Li Hing Mui
Shake all ingredients together and strain into a glass.
Recipe by Hyatt Regency Maui Resort and Spa.
1.5 oz of Rhum Barbancourt 8 year
1 oz of Lemon Juice
0.5 oz of triple sec
0.5 oz of pineapple juice
A dash of red Chile cinnamon syrup
Mix all ingredients and strain into a rocks glass.
Recipe from Rhum Barbancourt.
1.5 parts Flor de Caña 12 (SRP: XX)
Splash of premium Sparkling Water
Pour 1.5 parts of Flor de Caña 12 in a glass. Add premium sparkling water. Add the orange peel to the glass as a garnish.
Recipe by Flor de Caña.
1.5 ounce Bacardi Rum
.75 oz Pandan Simple Syrup
.25 oz Lime Juice
2 oz Vita CoCo Coconut Water
Pineapple Frond and sugarcane stick for garnish
Combine Rum, pandan syrup, and lime juice with ice and shake. Strain into highball glass over fresh ice. Top with Vita Coco coconut water. To make the pandan Simple syrup, brew 1 cup of pandan tea, and let it steep for 10 minutes, then pour into a blender with the loose leafs, along with 1 cup of spinach an 1 cup of sugar, blend thoroughly and strain.
Courtesy of Jazz Moralez, Beverage Manager at Finch & Fork (Santa Barbara, CA). Photo credit is Finch & Fork.
1.5 oz Santa Teresa 1796
.75 oz Lime Juice
.75 oz Monin Guava Syrup
.75 oz Coco Lopez Coconut Cream
Cinnamon stick and lime wheel for garnish
Combine all in tin. Add ice. Shake. Strain.
Recipe by Santa Teresa 1796.
2 oz. Hercules Mulligan
5 oz. Hard Apple Cider
Combine in a rocks glass over ice and gently stir together. Garnish with an apple fan.
Recipe by Hercules Mulligan Rum & Rye.
Sweet Liberty’s Passionista
1 oz. Appleton Signature
.5 oz. Santa Teresa 1796
.5 oz. Tempus Fugit dark crème de cacao
.25 oz. Simple syrup
.5 oz. Passionfruit puree
.25 oz. Lime juice
3 Dashes saline solution
Add all ingredients to tin. Shake and fine strain into a nick & nora glass. Garnish with an edible flower.
Recipe by Sweet Liberty. Photo Credit: Michael Pisarri.
1.5 oz Don Papa 7
.75 oz Honey Syrup (1:1 Honey/Hot water)
.25 oz Lime Juice
Muddle raspberries in a shaker and add ingredients. Shake and double strain into Collins glass. Top with Champagne, spray rose water over the cocktail. Garnish with remaining raspberries.
Recipe by Don Papa. Created by @tomasmoves.
Mount Gay Rum Rum Skies
2 oz Black Barrel Rum Skies
4 oz Tonic Water
Add all ingredients except tonic into the glass and stir. Add ice, finish with tonic and garnish with grapefruit wheel.
Recipe by Mount Gay Rum.
Cuba Libre Royale
1.5 oz. Matusalem Ron Gran Reserva 15
.5 oz. Fabbri cola Syrup
1 oz. sparkling water
1.5 oz. Brut Champagne
2 ice cubes
Garnish with a Lime
Shake all ingredients except champagne. Top with champagne.
Recipe by Matusalem Ron Gran Reserva 15.
1 oz El Dorado 15
0.5 oz Lemon Hart 151
0.5 oz Batavia Arak
0.75 oz Durian syrup
0.5 oz Pineapple juice
0.25 oz Giffard banane du Bresil
0.25 oz Lime juice
Whip shake. Dump into a footed pilsner. Garnish with pineapple fronds.
Recipe courtesy of Death & Co bartenders.