Shake and strain into a cocktail glass.

• 2 oz Flor de Caña Dry 4 light rum
• ½ oz Velvet falernum
• 1 oz grapefruit juice
• ½ oz lime juice
• 2 dashes Angostura bitters
• ¼ oz Angostura bitters

Build in a highball glass (except for the ¼ oz of bitters), add ice, and stir. Float the ¼ oz of bitters.

• 1 oz light rum
• 1 oz dark rum
• ½ oz Galliano
• 1 ½ oz pineapple juice
• 1 ½ oz orange juice
• ¾ oz lime juice
• 1 oz passion fruit syrup
• ½ oz simple syrup
• 1 dash Angostura bitters

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

• 1 lime wedge
• 1 oz light rum
• 1 oz gold rum
• 2 oz pineapple juice
• ½ oz lime juice
• ½ oz simple syrup
• 1 small egg white
• 1 dash Angostura bitters
• 1 dash Peychaud's bitters

Bruise the lime wedge in a cocktail shaker, add the remaining ingredients and ice, and shake hard to emulsify the egg white. Strain into an ice-filled highball glass. Garnish with tropical fruit.