Add aged rum, fresh lime juice, orange curaçao, orgeat, and simple syrup to a cocktail shaker filled with ice. Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Serve

Fill an old-fashioned or double rocks glass with crushed ice. Strain the shaken mixture over the crushed ice.

Float and garnish

Carefully pour the dark rum over the back of a spoon to float it on top. Garnish with a mint sprig and a lime wheel. Serve with a short straw so the drinker can mix to taste.

Pineapple Coconut Cooler (Painkiller-style)

Combine

In a cocktail shaker, add dark rum, pineapple juice, fresh orange juice, and cream of coconut. Add ice cubes to the shaker.

Shake

Shake vigorously for 8–10 seconds until the outside of the shaker is frosty and the mixture is well combined.

Serve and garnish

Strain into a highball or tiki glass filled with fresh ice (or serve over crushed ice if preferred). Grate fresh nutmeg over the top and garnish with a pineapple wedge. Optionally add a short straw and a cocktail umbrella for presentation.

Hibiscus Tequila Sunrise

Build in glass

Fill a highball glass with ice cubes. Pour in blanco tequila and fresh orange juice. Stir once to combine.

Add hibiscus color

Slowly pour hibiscus syrup down the inside of the glass or over the back of a spoon so it sinks and creates a sunrise gradient. If you want a deeper red base, add the optional grenadine in the same manner.

Garnish

Finish with an orange slice and a maraschino cherry on a pick. Serve with a straw and encourage the guest to stir before drinking to taste.