In a cocktail shaker without ice, combine 1 oz light rum, 0.5 oz orange curaçao, 0.5 oz orgeat syrup, 0.75 oz fresh lime juice and 0.25 oz simple syrup. Dry shake briefly (10 seconds) to emulsify the orgeat.

Add a scoop of crushed ice to the shaker, then add 1 oz dark rum. Shake vigorously for 10–12 seconds to chill and slightly dilute.

Strain the contents into the prepared glass over the crushed ice. Float the dark rum on top by pouring it gently over the back of a spoon if desired.

Garnish with a mint sprig and a lime wheel. Serve with a short straw and a stirrer so the guest can mix the floater rum in.

Mojito

In a sturdy highball glass, add 10 fresh mint leaves and 0.75 oz simple syrup. Gently muddle the mint and syrup with a muddler or the back of a spoon — press just enough to release the oils, do not shred the leaves.

Add 0.75 oz fresh lime juice and 2 oz white rum to the glass. Fill the glass about two-thirds with cracked ice.

Stir briskly for 10–15 seconds to chill and integrate flavors. Top with 2 oz club soda and gently lift/stir once to combine.

Garnish with a mint sprig tucked into the drink and a lime wedge on the rim. Serve with a straw.

Baja Margarita

Prepare the glass by running a lime wedge around the rim and dipping it into coarse salt or Tajín. Fill the glass with ice and set aside.

In a cocktail shaker, add 2 oz tequila blanco, 1 oz fresh lime juice, 0.75 oz orange liqueur and 0.5 oz agave nectar. If you want a spicy Baja note, add 2 thin jalapeño slices to the shaker (muddle slightly for more heat).

Fill the shaker with ice cubes and shake vigorously for 12–15 seconds until well chilled.

Strain into the prepared salt-rimmed glass over fresh ice. Garnish with a lime wheel and optionally a jalapeño slice on top.