TIJUANA
EXPRESS

A rummy chocolate sundae

1½ ounces dark rum

½ ounce dark crème de cacao

Whipped cream for topping

Combine rum and liqueur in mixing glass. Add ice and shake. Strain into glass and top with whipped cream.

TOWER OF
BABEL

May have you speaking in tongues

½ ounce rum

½ ounce vodka

½ ounce gin

½ ounce Cointreau

½ ounce Chambord

1 ounce coconut water

1 ounce pineapple juice

Combine ingredients in mixing glass. Add ice, shake, and pour with ice into glass.

TROPICAL
BREEZE 1

One drink, four fruit juices

1½ ounces Mount Gay rum

½ ounce orange juice

½ ounce pineapple juice

½ ounce cranberry juice

2 drops lemon juice

Pour ingredients into ice-filled highball glass and stir.

TROPICAL
BREEZE 2

More honeydewy

2 ounces light rum

½ ounce melon liqueur

½ ounce pineapple juice

½ ounce lemon juice

Pineapple spear for garnish

Pour liquid ingredients into ice-filled highball glass. Stir and garnish.

TWO-FOR-ONE

Light and dark rums plus chocolate

2 ounces light rum

2 ounces dark rum

½ ounce crème de menthe

½ ounce Cointreau

½ ounce Van Gogh chocolate liqueur

Chocolate stick for garnish

Combine ingredients in mixing glass. Add ice and shake. Strain into martini glass or pour with ice into rocks glass, and garnish.

VERY BERRY
BERRY

A crush of currants and raspberries

2 ounces light rum

¼ ounce crème de cassis

¼ ounce Absolut Kurant vodka

¼ ounce Chambord

Raspberry for garnish

Combine liquid ingredients in mixing glass. Add ice and stir to chill. Strain into glass and garnish.

VIRGIN SKIES

With a rum from the U.S. Virgin Islands

2 ounces Cruzan Single Barrel Estate rum

½ ounce Midori

½ ounce pineapple juice

½ ounce grapefruit juice

Splash of cranberry juice

Pineapple spear for garnish

Combine rum, liqueur, pineapple juice, and grapefruit juice in ice-filled rocks glass and stir. Top with cranberry juice and garnish.

WHITE
ISLAND

With Kahlúa and cream

2 ounces gold rum

½ ounce Kahlúa

½ ounce heavy cream

Combine ingredients in mixing glass. Add ice, shake, and strain into ice-filled glass.

THE
WINDSURFER

Sweeps you away. Tia Maria is a Jamaican coffee liqueur said to have been formulated on the island in the mid-1600s.

1½ ounces light rum

1 ounce Tia Maria

1 ounce heavy cream

Combine ingredients in mixing glass. Add ice, shake, and strain into glass.

ZOMBIE

Be. Afraid.

1½ ounces light rum

1 ounce Jamaica rum

1 ounce apricot brandy

2 ounces orange juice

1 ounce unsweetened pineapple juice

1 teaspoon superfine sugar

½ cup crushed ice

1 ounce Bacardi 151

Pineapple spear for garnish

Maraschino cherry for garnish

Combine light rum, Jamaica rum, brandy, juices, sugar, and ice in blender. Blend at low speed for one minute, then strain into frosted glass. Float Bacardi on top and garnish.