The Mai Tai is the Polynesian tiki classic — white and dark rum, lime, orange liqueur, and orgeat syrup over crushed ice. Exotic, layered, and complex, with nutty almond sweetness underlying the rum's warmth. A proper cocktail for serious rum enthusiasts.

Ingredients:
- White Rum 30ml
- Dark Rum 30ml
- Fresh Lime Juice 15ml
- Orange Liqueur 15ml
- Orgeat Syrup 15ml
Instructions:
Shake all ingredients with ice and strain into a glass filled with crushed ice. Garnish with mint leaves.
The Rum Mojito is Cuba's greatest cocktail contribution — white rum, fresh lime, mint leaves, and sugar muddled together and topped with soda. Herbaceous, citrusy, and ice-cold, it's the definitive summer rum cocktail. Muddle gently — bruise the mint, don't destroy it.

Ingredients:
- White Rum 50ml
- Fresh Lime Juice 30ml
- Mint Leaves 8-10 leaves
- Sugar 2 teaspoons
- Soda Water to top up
Instructions:
Muddle mint leaves and sugar in a glass. Add lime juice and rum, then fill the glass with ice and top with soda water. Stir gently.
The Zombie layers light rum, dark rum, apricot brandy, pineapple and orange juice, and grenadine for a deep, complex tiki cocktail that's fruity, powerful, and dangerously easy to drink. Originally limited to two per customer at Trader Vic's — and for good reason.

Ingredients:
- Light Rum 30ml
- Dark Rum 30ml
- Apricot Brandy 15ml
- Pineapple Juice 90ml
- Orange Juice 30ml
- Grenadine 15ml
- Fresh Lime Juice 15ml
Instructions:
Shake all ingredients with ice and strain into a tall glass. Garnish with fruit.