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.

• 1 ½ oz light rum
• 1 oz créme de banane
• ½ oz Kahlúa
• 1 oz coconut cream
• ½ small banana
• 1 large strawberry
• ½ cup ice

Blend and pour into a coupette glass.

• 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.

• ¾ oz light rum
• ¾ oz vodka
• ¾ oz blue curaçao
• 3 oz pineapple juice
• 1 oz coconut cream

Shake violently and strain into a tiki mug or coupette glass. Maraschino cherry and parasol garnishes.