Mexicano
2 oz. light rum
2 tsp. orange juice
2 tsp. kummel (a sweet, colorless liqueur flavored
with caraway seed, cumin and fennel)
3-4 dashes of Angostura bitters
Fill mixing glass with ice.
Add rum, juice, kummel and bitters.
Shake.
Strain into a rocks glass filled with ice.
Monkey Wrench
3 oz. light rum
4 oz. grapefruit juice
Fill a highball glass with ice.
Pour in the rum and grapefruit juice.
Stir.
Navy Grog
½ oz. light rum
½ oz. dark rum
¼ oz. Falernum (or sugar syrup if preferred)
½ oz. guava nectar
½ oz. pineapple juice
½ oz. orange juice
1 oz. sour mix
Fill mixing glass with ice.
Add all ingredients.
Shake.
Pour into a chilled highball glass or hurricane glass.
Garnish with a lime slice and a sprig of mint.
Pago Pago
1½ oz. gold rum
½ oz. pineapple juice
½ oz. lime juice
2-3 drops green Chartreuse
2-3 drops white crème de cacao
Fill mixing glass with ice.
Add all ingredients.
Shake.
Strain into a rocks glass filled with ice.
Palmetto
1½ oz. light rum
½ oz. sweet vermouth
2 dashes orange bitters
Fill a rocks glass with ice.
Add rum, vermouth and bitters.
Stir.
Garnish with a twist of lemon.
Panama
1 oz. Myer’s dark rum
½ oz. white crème de cacao
½ oz. cream
Fill mixing glass with ice.
Add Myer’s rum, crème de cacao and cream.
Shake.
Strain into a rocks glass filled with ice.
Sprinkle nutmeg on top.
Parisian Blonde
1 oz. light rum
1 oz. curacao
1 oz. heavy cream
½ tsp. powdered sugar
Fill mixing glass with ice.
Add all ingredients.
Shake.
Strain into a chilled cocktail glass.
