PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Flor de Caña Extra Seco rum o 2 ounces cream of coconut (Coco López suggested) o 2 ounces pineapple juice o 1 cup crushed ice Garnish o Tillen Farms Merry Maraschino cherry o pineapple wedge Method: 1. Combine all in a blender. 2. Blend until smooth. 3. Pour into a hurricane glass. 4. Garnish with at least a cherry and pineapple wedge. Remarks: A simple drink to make, though some machinery is involved. It originated in Puerto Rico at the Caribe Hilton’s Beachcombers Bar in the 1950’s. La Piña was later to officially become the cocktail of the island. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ½ ounces Mount Gay XO rum o 1 ½ ounces Lillet Rouge o 2 dashes Hella Orange bitters or to taste Garnish: o lemon twist. Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve over ice in a cocktail glass. 3. Garnish with lemon twist. Remarks: The internet is full of palmettos. Some call for dry vermouth and some call for sweet. So many palmettos, so little time. Try our version. We think you'll find that it’s a good place to start. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 pieces pineapple o 1 ½ ounces Mount Gay Eclipse rum o ½ ounce green Chartreuse o ½ ounce light Crème de Cacao o ½ ounce fresh lime juice Garnish o 2 pieces pineapple Method: 1. Muddle pineapple in a cocktail shaker. 2. Add ice and remaining cocktail ingredients and shake to chill. 3. Strain into an ice-filled cocktail glass. 4. Garnish with pineapple. Remarks: This is a fun drink. Sweet but not overly. The Chartreuse sees to that. . . .

PH factor:  9.5 Recipe Ingredients: Cocktail o 1 ounce Flor de Caña Extra Seco rum o 1 ounce Finlandia vodka o ½ ounce Cointreau o 2 ounces cream o 4 ounces orange juice Garnish o orange wheel (optional) Method: 1. Shake cocktail ingredients over ice. 2. Strain into a hurricane glass. 3. Add one large ice cube. 4. Garnish with an orange wheel if using. Remarks: And now for something else that's completely different. This is a fun and tasty cocktail. One that's perhaps not as sweet as you might have imagined. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 5 mint leaves o 1 ½ ounces Mount Gay Eclipse rum o 4 ounces Lindemans Kriek Lambic o 1 ounce fresh lime juice o 1 ounce agave nectar Garnish o mint sprig Method: 1. Lightly muddle mint in a cocktail shaker. 2. Add ice and remaining cocktail ingredients except the lambic and shake to chill. 3. Pour all into a highball or Belgian beer glass and top with lambic. 4. Garnish with mint sprig. Remarks: A great cocktail to explain to someone why they should mix drinks with lambic. It is light, tasty, and refreshing. . . .

PH factor:  8.5 Recipe Ingredients: Cocktail o 1 ounce Mount Gay Eclipse rum o 1 ounce Mount Gay XO rum o ½ ounce Grand Marnier o 1 ounce fresh lime juice o ¼ ounce orgeat syrup o ¼ ounce agave syrup Garnish o mint sprig Method: 1. Shake cocktail ingredients over ice. 2. Serve over ice in a collins glass. 3. Garnish with mint sprig. Remarks: Beachcomber Don and Trader Vic both take credit for the Mai Tai cocktail. We would too if we weren't so late to the game. This cocktail is based on a Trader Vic recipe. . . .

PH factor:  9.0 Recipe (Serves Two) Ingredients: Cocktail o 4 ounces Flor de Caña Extra Seco rum o 2 ounces Aperol o 4 ounces pineapple juice o 2 egg whites (optional but suggested) Method: 1. Shake cocktail ingredients without ice. 2. Add ice and shake again to chill. 3. Fine strain into two cocktail glasses. Remarks: The combination of Aperol and pineapple is one we haven’t had before. It does take some getting used to. At least three sips. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Flor de Caña Extra Seco rum o 1 ounce Plum Gekkeikan wine o ½ ounce fresh lemon juice o 1 splash grenadine o 1 pinch sea salt o 1 teaspoon loose leaf black tea Garnish o lemon twist Method: 1. Shake cocktail ingredients over ice. 2. Strain into a cocktail glass. 3. Garnish with lemon twist. Remarks: The Japanese word kawahori which means mosquito eater is also the root of koumori or bat. The region in Japan from which the plums used to make Plum Gekkeikan are sourced is also famous for its koumori population. Dō itashi mashite. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 2 ounces Flor de Caña Extra Seco rum o 2 ounces Lillet Rouge Garnish o lemon twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a martini glass. 3. Garnish with a lemon twist. Remarks: The Lillet Rouge makes this an interesting alternative to wine with dinner. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Flor de Caña Extra Seco rum o 1 ½ ounces Lillet Blanc o 1 splash Grand Marnier o 1 dash of grenadine Garnish o orange twist Method: 1. Stir cocktail ingredients over ice in a mixing glass. 2. Serve up in a cocktail glass. 3. Garnish with orange twist. Remarks: Perhaps named for Presidente Gerardo Machado who guided Cuba through the Prohibition era. . . .

PH factor:  8.0 Recipe Ingredients: Cocktail o 1 ½ ounces Flor de Caña Extra Seco rum o 1 ½ ounces coconut cream o 1 ½ ounces fresh orange juice Garnish o banana wheel o pineapple spear o Tillen Farms Merry Maraschino cherry Method: 1. Blend cocktail ingredients with ice until smooth. 2. Serve up in a cocktail glass. 3. Garnish with banana, pineapple spear, and cherry. Remarks: If you like your coconut cocktails to not be overly coconutty, this semi-tropical cocktail might be just what you’ve been looking for. . . .

PH factor:  9.0 Recipe Ingredients: Cocktail o 1 ½ ounces Flor de Caña Extra Seco rum o ½ ounce Sambuca Romano o ½ ounce fresh lemon juice o ½ teaspoon grenadine Garnish o lemon twist Method: 1. Shake cocktail ingredients over ice. 2. Serve up in a cocktail glass. 3. Garnish with lemon peel. Remarks: Surprisingly pleasant. It moves Sambuca out the "evening with coffee" time slot and into the bright light of day. . . .