Mojito

• 1.5 oz Light Rum

• 2 bar spoons Raw Cane Sugar

• .75 Lime Juice

• 10-12 Mint Leaves attached to sprigs

• Sparkling Mineral Water

• Collins Glass (10 oz)

  Place mint, sugar, and lime juice in Collins glass. Muddle to express mint into sugar lime mix, but not chopping mint. Pour in about 2 oz sparkling water and stir till sugar dissolves. Add rum. Fill glass with medium cube ice. Top with sparkling water.

• Garnish: Mint Sprigs

La Floridita Daiquiri

• 1.5 oz Aged Light Rum

• .75 oz Lime Juice

• 1 tsp Maraschino Liqueur

• 1 tsp Simple Syrup

• 1 cup- Ice

  Blend all ingredients in blender, pour into martini glass or large coup.

Hemingway Daiquiri

• 2 oz Light Rum

• 1 oz Grapefruit Juice

• .5 oz Lime Juice

• .5- Simple Syrup

  Shake all ingredients with ice and double strain into coup glass.

Daiquiri

• 2 oz Light Rum

• 1 oz Lime Juice

• .5 oz Simple Syrup

  Shake all ingredients with ice and double strain into coup glass.

Mai Tai

• 2 oz Medium Bodied Jamaican Rum

• 1 oz Lime Juice

• .5 oz Orange Curacao

• .25 oz Orgeat Syrup

• .25 oz Simple Syrup

  Shake all ingredients with small broken ice. (Crushed ice dilutes the drink too quickly.)

  Double Rocks Glass, Short Tiki Mug

  Garnish: Expressed mint sprig, 1/2 Lime Shell

• Notes: The 2 oz of rum can be divided into a blend of 2 rums, but should always include some type of Jamaican. Dark Jamaican/Rhum Agricole Vieux, or Black Jamaican/Barbados are popular combinations.