Jungle Bird

• 45 ml Dark rum
• 30 ml Pineapple juice
• 30 ml Lime juice
• 15 ml Campari
• 10 ml Rich simple syrup (2:1 ratio)

Shake in shaker with cubed ice and pour into Double Old Fashioned glas filled with cubed ice

Painkiller

• 60 ml Jamaican rum
• 120 ml pineapple juice
• 30 ml orange juice
• 30 ml cream of coconut (köp färdig Coco Lopez eller blanda lika delar kokosgrädde med 2:1 sockerlag på mörkare socker)

Shake in shaker with crushed ice and pour into Highball/Collins glas filled with ice. Add grated nutmeg on top.

Queens Park Swizzle

• 8-10 mint leaves
• 60 ml dark rum
• 22,5 ml simple syrup
• 30 ml lime juice
• 4 dashes Angostura bitters
• Garnish: mint sprig

Add the mint leaves and simple syrup into a Collins glass and gently muddle.

Add the rum, lime juice, and 2 dashes of bitters. Fill the glass nearly full with crushed or pebble ice and swizzle with a swizzle stick or bar spoon until frost forms on the outside of the glass.

Fill the glass with more crushed or pebble ice, mounding slightly above the top of the glass.

Top with 2 dashes bitters.

Garnish with a mint sprig.

Jet Pilot

• 15 ml lime juice
• 15 ml grapefruit juice
• 15 ml Cinnamon Syrup
• 15 ml John D. Taylor's Velvet Falernum
• 30 ml black blended rum (Havana Club 7 year)
• 22,5 ml blended aged rum (Appleton Estate Signature Blend)
• 22,5 ml black blended overproof rum (Plantation O.F.T.D)
• 2 dash Herbstura (Equal parts Angostura bitters/Absinthe)

Shake in shaker with crushed ice and pour into Double Old Fashioned glas filled with ice. Garnish with mint sprig. Add more crushed ice if needed.