Light rum : 2-3 oz

Lime : Juice of 1

Sugar : 2 tsp

Mint : 2-4

Soda water : Fill it

Muddle mint leaves with sugar and lime juice. Add a splash of soda water and fill the glass with cracked ice. Pour the rum and top with soda water. Garnish and serve with straw.

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Mint : 1/2 handful

Lemon juice : 3 cl

Dark rum : 1/8 L Jamaican

Club soda : 1/8 L

Angostura bitters : 8 drops

Put mint with lemon juice in a glas, mash the mint with a spoon, ice, rum & fill up with club soda. Top it with Angostura.

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Lime : 3

Mango : 1 Fresh

Mint : Sprig

White Rum : 200 ml

Ice : cubes

Soda Water : Top

Mango : Garnish with

Squeeze the juice from 1½ limes and blend with the mango to give a smooth purée. Cut the rest of the limes into quarters, and then cut each wedge in half again. Put 2 pieces of lime in a highball glass for each person and add 1 teaspoon of caster sugar and 5-6 mint leaves to each glass. Squish everything together with a muddler or the end of a rolling pin to release all the flavours from the lime and mint. Divide the mango purée between the glasses and add 30ml white rum and a handful of crushed ice to each one, stirring well to mix everything together. Top up with soda water to serve and garnish with extra mint, if you like.

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Dark Rum : 2 shots

Lime Juice : 1 shot

Sugar : Dash

Blueberries : Whole

Lemon-lime soda : Top

Muddle the blueberries with the other ingredients and serve in a highball glass. Garnish with mint and a half slice of lime.

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