Shake and strain into an ice-filled hurricane glass. Garnish with cherries and tropical fruit.

• 2 oz light or dark rum
• ½ oz lime juice
• 1 tsp simple syrup
• 2 dashes Angostura bitters
• fizz water

Combine the first four ingredients in a highball glass. Add ice and stir. Top with fizz water and serve with a swizzle stick.

• ¾ oz light rum
• ¾ oz añejo rum
• ½ oz dark rum
• ¼ oz coconut rum
• 2 oz orange juice
• 3 oz pineapple juice
• ¼ tsp grenadine
• 1 dash Angostura bitters

Shake and strain into a coupette glass. Maraschino cherry and orange slice garnishes.

• 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.