half-fill a mixing jug with ice.
Add all ingredients and stir until well-chilled.
Strain into a tumbler over fresh ice.
Garnish with a lime twist.
Fill a glass with ice.
Pour the ingredients over the ice and stir gently to combine.
Place ice in a tumbler (if you want the cocktail chilled; this one is very good when served with the tea still a little warm).
Add the dark/aged rum, ruby port and Licor 43 to the tumbler.
Add the brewed and cooled Assam black tea.
Add a dash of honey syrup and gently stir.
Half fill a mixing jug with ice.
Add all ingredients and stir until well-chilled.
Strain into an old fashioned glass.
Zest the orange peel over the drink and drop it in.
Fill a hurricane glass with ice.
Pour in the dark rum, white rum and coconut rum.
Add the orange and pineapple juices.
Finish with a splash of grenadine.
Garnish the glass with an orange wheel.
Half-fill a cocktail shaker with ice.
Add all ingredients and shake until well-chilled.
Strain into a tumbler.
Garnish with lemon twist, maraschino cherry and sprig of mint. (optional)
Add ice to a cocktail shaker.
Add all ingredients and to the shaker and shake until chilled.
Strain into a chilled cocktail glass.
Fill a highball glass with ice.
Add the ginger beer to the glass.
Layer the dark rum on top of the ginger beer and give it a swirl.
Garnish with a lime ledge.
Fill a hurricane glass with ice.
Pour over the tequila and orange juice over the ice.
Float dark rum over the top.
Half fill a cocktail shaker with ice.
Add the rum, pineapple and orange juices along with the cream of coconut to the shaker.
Shake briefly but vigorously to combine.
Strain into a hurricane glass over crushed ice.
Garnish with grated nutmeg and a pineapple wedge.