50ml White Rum

50ml Advocaat

50ml White Creme de Cacao

2 Teaspoons grated coconut

Shake ingridients with ice until a frost forms

Strain into a chilled cocktail glass

37.5ml Light Rum

12.5ml Dry vermouth

12.5ml Creme de Peche

Dash of fresh

Lime juice

Shake ingredients with ice and strain into a frozen Martini glass

Garnish with a lime wedge

37.5ml White Creme de Cacao

37.5ml Orange Juice

10ml Galliano

Stir ingredients without ice and pour over crushed ice into a wine goblet

50ml White Rum

25ml Blue Curacao

100ml Pineapple Juice

50ml Cream of Coconut

Crushed Ice

Blend ingridients for 20-30 seconds, pour into a collins glass

Garnish with a pineapple wedge

50ml of Zubrowka Bison grass Vodka

Handful of fresh mint leaves

3 white sugar cubes

3 lime wedges

Apple juice

Muddled together the sugar, lime and mint, add the Zubrowka, add and a splash of fresh apple juice

Shake and serve in a highball over crushed ice with a sprig of mint for garnish

Sent in by Karl Belizaire

50ml Golden rum

25ml Grand Marnier*

Stir ingridients with ice, strain and serve into a cocktail glass

*Dark rum can also be used

15ml Kahlua

15ml Baileys Irish Cream

15ml Grand Marnier

Layer the ingridients in the above order into a shot glass

40ml Golden Rum

20ml Apricot Brandy

Dash of fresh limejuice

Dash of brown sugar syrup

6-7 fresh mint leaves

Soda

Muddle mint, lime and sugar syrup in a Boston glass, add Rum and Apricot Brandy and shake

Strain over crushed ice into a hi-ball glass and top with soda

Garnish with a fresh mint sprig

37.5ml Absinthe

1 bar spoon of Gomme

2 bar spoons of passion syrup

25ml Fresh lemon juice

12.5ml Apple schnapps

50ml Fresh Apple juice

Dash of Orange bitters

Shake ingredients and strain over crushed ice into a tumbler

Garnish with some red currants and a lemon wedge

50ml Campari

50ml sweet red vermouth

Build ingredients over ice into a tumbler and stir a little to chill before serving/drinking

Garnish with an orange slice