Combine all ingredients into a shaker and dry shake vigorously. Add ice and shake until it frosts. Strain into chilled coupe glass. Garnish with a dash of bitters.

Combine all ingredients in a cocktail shaker with ice, shake until metal frosts. Strain into chilled coupe glass, garnish with lime wheel and a couple drops of bitters.

Muddle 2 cucumber slices and 2 basil leaves in a Collins glass with simple syrup. Add Hibiscus Coconut Rum and fresh lime juice. Top with soda, garnish with remaining cucumber slice and basil leaf.

Muddle eight mint leaves (save the other two for use as a garnish), lime, Hibiscus Coconut Rum and syrups in a cocktail shaker, add ice and shake until metal frosts. Pour entire contents into double old fashioned glass, top with soda and garnish with mint and a few raspberries.

*This cocktail is adapted from the recipe book, Liquid Vacation: 77 Refreshing Drinks from Frankie’s Tiki Room in Las Vegas. Arguably one of the best tiki cocktail books in print.

Combine all ingredients in a copper mug or Collins glass, add ice and garnish with lime wedge.

Combine all ingredients in a cocktail shaker with ice, shake until metal frosts. Strain into chilled coupe glass, garnish with lime wheel and a couple drops of bitters.

Prepare and heat your favorite chai tea, add to Hibiscus Coconut Rum in your favorite mug. Relax and enjoy.