• 2 oz. Planteray Original Dark Rum
• Cola
• lime for garnish

DIRECTIONS

Pour rum into a lowball glass over ice. Top with cola, stir and garnish with a lime wedge.

• 2 oz. Gosling’s or Myer’s Dark Rum
• 5 oz. ginger beer
• lime wedge for garnish

DIRECTIONS

Pour the rum over ice in a highball glass and fill with ginger beer. Squeeze in the lime wedge.

• 2 oz. Planteray Pineapple Rum
• 3 oz. pineapple juice
• 1 oz. orange juice
• 1 bar spoon of simple syrup
• Float of Planteray Original Dark Rum
• Garnish: Maraschino cherry and pineapple wedge

DIRECTIONS

Fill a Mai Tai glass with crushed ice, juices, simple syrup and pineapple rum. Stir for several seconds. Float dark rum on top and garnish with fruit.

• 1 ½ oz. Planteray 3 Stars White Rum
• ½ oz. Planteray Original Dark Rum
• ¾ oz. Giffard Orgeat Syrup
• ¾ oz. fresh lime juice
• ¼ oz. Pierre Ferrand Dry Curaçao
• Garnish: sprig of mint and lime wedge

DIRECTIONS

Pour all ingredients into a mixing glass over ice. Stir and serve in a low ball glass with mint garnish.

• 1 ½ oz. Aged Jamaican Dark Rum
• ¾ oz. Campari
• ½ oz. simple syrup
• 1 ½ oz. fresh pineapple juice
• ½ oz. fresh lime juice
• pineapple wedge (thin) & lime wedge

DIRECTIONS

Fill mixing glass three-quarters full with ice, and add all liquid ingredients. Shake until chilled for about 30 seconds. Strain into a rocks glass over ice cubes or one large piece of ice, and add the garnish with fruit wedges.

• 2 oz. Planteray Pineapple Rum
• Fever Tree Natrually Light Ginger Beer
• lime for garnish

DIRECTIONS

Pour all ingredients into a lowball glass or copper mug over ice. Stir and garnish with lime wedge.

• 6 cups orange juice
• 6 cups pineapple juice
• 6 cups Don Q Light Rum
• 1 cup grenadine
• 4 cups lemon lime soda (Sprite works great)

DIRECTIONS

Combine all ingredients in a LARGE punch bowl. For presentation points, have some orange or pineapple slices with cherries to garnish the top of the punch or just on the side for guests to use at will. A Tiki glass makes it extra festive!

¾ oz. Campari

1 ½ oz. El Dorado 12 Year Old Rum

1 ½ oz. pineapple juice

½ oz. fresh lime juice

pinch of salt

dehydrated pineapple

DIRECTIONS

Combine all ingredients except garnish into a cocktail shaker. Shake and strain into a rocks glass filled with ice. Garnish with salt and pineapple.

• 3 oz. Bacardi Superior White Rum
• 2 oz. Malibu Coconut Rum
• 3 oz. crushed pineapple
• 1 scoop vanilla ice cream
• 1 ½ cups crushed ice

DIRECTIONS

In a blender, combine Bacardi and Malibu rums, crushed pineapple and crushed ice. Blend until frozen. Add ice cream to the blender and blend until well incorporated with other ingredients. Serve in a chilled parfait or piña colada glass.

• 1 oz. orange juice
• 1 oz. pineapple juice
• 1 oz. Bacardi White Rum
• 1 oz. Bacardi Dark Rum
• 1 dash Angostura bitters

DIRECTIONS

Fill a shaker with crushed ice. Pour in all ingredients and shake until chilled. Fill a highball glass with ice, and strain the mixture into the glass. Garnish with an orange wedge.