• 1/2 liter water
• 15 oz cream of coconut
• 12 oz evaporated milk
• 14 oz condensed milk
• 4 egg yolks
• 2 – 3 cinnamon sticks
• 1 liter white rum

Preparation:

Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon. Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it’s cooking stir to avoid it sticking to the bottom of the pot. When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner. Let it cool and it will be ready. Keep it in the refrigerator and it will last for a very long time.

• 2 ounces white rum
• 1/2 ounce lemon juice
• 1 teaspoon superfine sugar
• 1/2 an egg whites

Preparation:

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

• 2 ounces cognac
• 1 ounce white rum
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon grenadine

Preparation:

Shake the rum* and other ingredients well with cracked ice, then strain into a chilled cocktail glass.

• 2 ounces white rum
• 1 ounce lime juice
• 1 1/2 teaspoons grenadine

Preparation:

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

• 2 ounces Drambuie
• 1/2 ounce white rum
• 1/2 ounce lime juice
• 1/2 ounce lemon juice
• club soda

Preparation:

Shake ingredients well with cracked ice in a chilled cocktail shaker, then strain into Collins glass with 2 or 3 ice cubes in it and top off with cold club soda or seltzer.

• 1/2 tablespoon honey
• 1/2 tablespoon water
• 2 ounces white rum
• 1/2 ounce lemon juice

Preparation:

Put the honey and warm water in a cocktail shaker and stir it until the honey is thoroughly dissolved. Add the white rum* and lemon juice, then shake viciously with cracked ice and strain into a chilled cocktail glass.

• 2 ounces white rum
• 1/2 ounce lime juice
• 1/2 teaspoon superfine sugar
• 1 dash Angostura bitters

Preparation:

Shake well with cracked ice: strain into a chilled cocktail glass. You can also use Cointreau instead of curaçao.

• 3 ounces white rum
• 1 teaspoon green creme de menthe
• 3/4 ounce lime juice
• 1 teaspoon superfine sugar
• 3 dashes Angostura bitters
• Spring of mint

Preparation:

Shake the ingredients (use rum from Trinidad if you have it) briefly with cracked ice, then strain into a Collins glass 3/4 full of shaved or finely crushed ice and swizzle. (How do you swizzle? You stick a barspoon or, of course, swizzle stick — paddle-side down — into your drink and spin it between your palms, moving it up and down, until the glass frosts up.) Then slip in that sprig of mint and serve it forth. This one is also good in bulk: Just pour the ingredients, multiplied by eight or so, into a pitcher full of shaved ice, swizzle away until the pitcher frosts, and pour ‘em out into ice-filled glasses as above.

• 1 1/2 ounces white rum
• 1/2 ounce orange curacao
• 3/4 ounce French vermouth
• 1 dash grenadine

Preparation:

Stir ingredients well with cracked ice, then strain into a chilled cocktail glass. It should pour a delightfully clear, deep orange color.

Batiste

Recipes:
• 2 ounces white rum
• 1 ounce Grand Marnier

Preparation:

Shake well with cracked ice, then strain into a chilled cocktail glass. Add the juice of half a lime and a twist of lemon peel and you have a Prince George.