2 oz Dark Rum 1 oz Pineapple Juice 4 oz Club Soda 1 tsp Superfine Sugar Shake rum, pineapple juice, and superfine sugar in a shaker with ice and strain into a collins glass over crushed ice. Add club soda and stir.

2 measures/ 3 tbsp gin juice of half a lemmon 5ml/1 tsp sugar dash of Angostura bitters still mineral water Mix all ingredients (except water) in a tumbler with plenty of ice. When sugar is dissolved top up the glass with mineral water form the refrigerator. Add lemon twist and straws.

2 ounces Dark Rum 1 ounce Orange Juice 1/4 ounce Falernum Dash of Bitters Shake with ice. Strain into a cocktail glass. Garnish with an orange twist.

2 measures/3 tbsp gin 1/4 measure/ 1 tsp sugar syrup juice of a lime 2 dashes Angostura bitters Beat all the ingredients together (as if you were making an omelette) in a large container with ice. When the mixture is foaming strain it into a tall glass.

2 ounces Dark Rum 1 ounce Campari 1/2 ounce Falernum Stir with ice. Strain into a cocktail glass. Garnish with a lime twist. Note: If you don’t have Falernum, you “can” substitute Grenadine, although it isn’t quite the same thing. Created by: Robert Hess (2000)

2 measures/3 tbsp gin juice of half a large lemon 5ml/1 tsp superfine sugar soda water Shake gin, juice, and sugar with ice until the sugar is disolved. Pour into a frosted, tall glass half-filled with ice. and top off with soda. Add two straws.

2 1/2 ounces Damrak Gin 1/2 Lychee juice (or  substitute with Lychee liqueur) splash of Cointreau 1 lychee fruit As served at the Bambudda Lounge in San Francisco.

1 ounce Gin 1 ounce Lemon Juice 1/2 ounce Cointreau 1 tsp Simple Syrup Shake with ice. Strain into a cocktail glass.

1 1/2 ounces rum 1/2 ounce lime juice 1/2 ounce sweet vermouth Splash white creme de cacao Splash grenadine Shake with ice. Strain into a cocktail glass. Garnish with a lime twist.

1 1/2 ounces white rum 3/4 ounces dry vermouth 1 splash red curacao Stir with ice. Strain into a cocktail glass. Garnish with a orange twist.