Make the Deckhand from Jordan Moton of Sullivan's Fish Camp by adding one and three quarter ounces rum, three quarter ounces each of lime juice and strawberry shrub, and a quarter ounce yellow chartreuse to a shaker with ice. Shake and strain. Garnish with a lime twist.Photo Credit: Kirk Robert
For the Sublime in the Coconut from Billy Rockefeller of The Longboard Sullivan's Island, you need a half ounce each of light rum, dark rum, banana liqueur, cachaça, lime, and spiced coconut honey liqueur, plus one ounce coconut water and a quarter ounce orange juice. Combine all ingredients and shake away!Photo Credit: Lawson Builder
Create your own Watermelon Cooler by building one and a half parts Sailor Jerry Spiced Rum, two parts watermelon juice, four leaves of muddled mint, and lime seltzer in a highball glass with ice. Garnish with mint and a watermelon wedge.Courtesy of Sailor Jerry Spiced Rum
The Ocho Old Fashioned calls for two ounces BACARDÍ Reserva Ocho, a quarter ounce simple syrup, and two dashes Angostura bitters. Add all ingredients into a rocks glass, fill with ice, and stir until well mixed and very cold. Garnish with an orange peel.Courtesy of BACARDÍ
For a perfect Piña Colada, combine one and a half ounces SelvaRey Coconut Rum, three ounces pineapple juice, one ounce cream of coconut, and a squeeze of lime in a shaking tin with ice. Shake and strain over fresh ice, and garnish with a pineapple wedge and a cherry.Courtesy of SelvaRey
Add two ounces rum, one ounce peach syrup, and a half ounce lime juice to a shaker to make the Dark & Peachy from Julep. Shake hard. Fill a Collins glass with ice and fresh-cut peaches. Strain over the ice and top with ginger beer. Garnish with a dehydrated lime. Courtesy of Julep
To create the historic Fredrico cocktail from Mauna Kea Resort, blend one and a quarter ounces BACARDÍ light rum and Jack Daniel’s each, plus two ounces each of passion fruit, guava, and orange juices with ice. Pour into a tropical cocktail glass and garnish with a fresh pineapple wedge and orchid.Courtesy of Mauna Kea Resort
Whip up the Backyard Tea for your next party by building two parts Sailor Jerry Spiced Rum, three parts black tea, and one part fresh lemonade in a rock-filled highball glass. Garnish with a lemon wedge.Courtesy of Sailor Jerry Spiced Rum
To make the Hazy Day Afternoon, mix one and a half ounces light rum, a quarter ounce lime, and a half ounce each of guava nectar, pineapple, orange juice, and simple syrup. Top with Elysian Brewing’s Contact Haze Hazy IPA, and garnish with orange.Courtesy of Elysian Brewing
Create the Golden Hour from Queensbreak at the Waikiki Beach Marriott Resort & Spa by pouring one ounce Kula white rum, three quarters of an ounce fresh lime juice, one ounce macadamia nut orgeat, a half ounce Grand Marnier, and one ounce Kula Dark Rum (to float at top of drink) over rocks. Garnish with a fresh lime wheel and mint bush.Courtesy of Queensbreak
To make the Return to Paradise from Mar Monte Hotel, combine one and a half ounces SelvaRey White Rum, a half ounce each of El Dorado 12-Year-Old rum, cinnamon syrup, and lime juice, one ounce pineapple juice, and one dash Angostura bitters in a tin; shake with ice. Double strain into a glass and fill with ice. Courtesy of Mar Monte Hotel
The Southern Smash from Millers All Day is made by mixing rum, raspberry vodka, sweet tea, lemon, and mint with ice for a boozy update on the classic raspberry sweet tea. Courtesy of Millers All Day