• 3/4 oz. dark rum
• 3/4 oz. dry red wine
• 3/4 oz. Plymouth Gin
• 1 oz. orange juice
• Lime slice

Preparation:

Mix all ingredients, except lime slice, with cracked ice in a shaker or blender, pour into a chilled Old Fashioned glass, and garnish with lime slice.

• 1 1/2 ounces rye whisky
• 1/2 ounce dark rum
• 1/2 ounce port
• 1 dash orange bitters
• 1 dash Angostura bitter

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass.

• 2 ounces dark rum
• 3 ounces ginger beer
• 1/2 ounce lime juice

Preparation:

Combine the rum,* the ginger beer,** and the lime juice, which is optional, in a tall glass full of ice cubes. Stir. The key here is nailing the precise ratio between the spice of the ginger beer and the richness of the rum.

• 2 ounces dark rum
• 1 ounce lime juice
• 1 teaspoon maple sugar

Preparation:

Shake the rum,* fresh-squeezed lime juice, and maple sugar* well with cracked ice, then strain into a chilled cocktail glass.

• 3 large bunches mint
• 4 ounces water
• 4 ounces dark rum
• 1/4 pound superfine sugar
• 2 bottles bourbon

Preparation:

Take your punch bowl and place it on a table under a tree. Next, fill it half full of cracked, crushed, chipped, or shaved ice. In a separate crock, place about 50 fresh mint sprigs and pour over them the water, rum, and sugar. Macerate the leaves thoroughly; when infused, strain the resulting mint syrup over the chipped ice. Do not permit any of the stems or mash to seep through. Next pour on 2 bottles of the best bourbon you can afford and garnish with a small forest of mint sprigs. Now place straws around the edge of the bowl, one for each guest. At a given signal, tell them to heave to.

• 2 ounces dark rum
• 1/2 ounce pineapple juice

Preparation:

Pour the rum in an Old-Fashioned glass, with a lump of ice, then float the pineapple juice on top.

• 2 ounces dark rum
• hard cider

Preparation:

Pour the rum into a pint glass, add 1 or 2 ice cubes, and fill with hard cider. This drink, otherwise known as a Stone Wall, can also be made with, in order of authenticity, applejack, rye whiskey, or anything else in place of the rum.

• 1 ounce bourbon
• 1 ounce dark rum
• 1/2 ounce Grand Marnier
• 1/2 teaspoon superfine sugar
• 1 thin wheel of lemon(s)
• 3 or 4 ounces of boiling water

Preparation:

Put ingredients into a mug or a heavy glass and stir.

• 12 egg yolks
• 3/4 cup superfine sugar
• 3 pints bourbon
• 12 ounces dark rum
• 12 ounces peach brandy
• 3 pints milk
• 1 pint whipped cream

Preparation:

Beat yolks in a kitchen bowl for 30 minutes. (An electric mixer is a good reprieve.) Add the sugar gradually, with no letup. Then, shot by shot, pour in the three liquors, followed by the milk. Last of all, toss in the whipped cream.

• 1 1/2 ounces dark rum
• 3/4 ounce French vermouth
• 3/4 ounce lime juice
• 1/2 teaspoon superfine sugar

Preparation:

Shake the rum (five-star Haitian rum is best), vermout, lime juice, and sugar well with cracked ice, then strain into a chilled cocktail glass that has had its rim rubbed with lime juice and dipped in sugar.