Blend, pour into a coupette glass, and add a small blue umbrella made of paper.

• 1 oz light rum
• 1 oz gold rum
• 1 oz 151 demerara rum
• 1 oz pineapple juice
• 1 oz lemon juice
• 1 oz lime juice
• 1 oz passion fruit syrup
• 1 tsp brown sugar
• 1 dash Angostura bitters

Dissolve the brown sugar in the lemon and lime juices in a cocktail shaker. Add the other ingredients and ice, shake, and strain into a crushed ice-filled hurricane glass or tiki mug. Mint sprig garnish.

• 1 oz Pusser's British Navy rum
• 1 oz Pusser's 151 rum
• 2 oz pineapple juice
• 2 oz orange juice
• ½ oz Coco Lopez coconut cream

Build in a rocks glass and stir well to dissolve the coconut cream. Add ice and stir again. Dust with a pinch of freshly grated nutmeg.

• 1 oz light rum
• 1 oz Malibu coconut rum
• 2 large strawberries
• 1 banana
• 2 oz pineapple juice
• 2 oz coconut cream
• ½ cup ice

Blend the strawberries and both rums briefly and pour into a hurricane or coupette glass, making sure to coat the sides of the glass. Blend the remaining ingredients until smooth and pour slowly into the center of the glass, forcing the strawberry-rum mixture to move upward, coating the inside of the glass with a “lava” effect.