Place sugar, butter, vanilla extract, and spices into a mug and mix. Pour in the syrup, rum, and juices before topping with hot water. Finish with a cinnamon stick and star anise!

Cheers to the festive season! Shake and double strain your cocktail into a coupe glass and top with a dusting of cinnamon.

Christmas has arrived! Heat all ingredients in a pan on a medium heat and serve warm with an orange peel twist or wheel.

Muddle the lime in a tall glass with the syrup and add crushed ice and Hawksbill rum. Stir and then add the mint leaves and more crushed ice. After another stir, top with a splash of ginger beer. Garnish with a mint sprig.

Refreshingly good! Simply build in a highball glass with cubed ice and finish with a fresh lemon wedge and mint spring.

We're feelin' all nostalgic! Add your Mango rum and coke to a glass with ice and simply top with a scoop of your favourite vanilla ice cream.

Shake all the ingredients with ice and then pour into a tall glass filled with ice and then garnish with a pineapple wedge.

Throw everything into a blender and then pop into the freezer for 2-4 hours to allow everything to set. This will make you 4-6 drinks that you can enjoy from a coupe glass like a slush!

Shake up a Storm with our own variation on one of New Orlean’s best-loved rum cocktails.

Build everything together in a glass with plenty of crushed ice and top with pineapple leaves and plenty of mint! We say peel your lime before juicing it to prevent any food waste too.

Shake up our fruity take on a rum classic and then double stain into a coupe glass. Top with some lime zest and enjoy all summer long!

Double shake all the ingredients (wet first and then dry) and then pour into a Hurricane glass over ice. Garnish the drink with some fresh pineapple leaves.

Fresh and fruity cocktails? Yes please! Shake up a storm with our new Mai Tai and garnish with some fresh pineapple. Perfection.

Build all the ingredients in a glass with ice and garnish with a mint spring and lime wedge.

Shake & strain into a tall glass, like a hurricane glass or ice cream float serve and garnish with toffee crunch or honeycomb.

Shake everything together (wet, then dry) and double strain into a rocks glass; tiki style!

Blend all of the ingredients together and then pour into a Hurricane glass or if you’ve got a sweet tooth, pour into your favourite Easter egg, add a whipped cream, a straw and enjoy! Recipe makes 1-2 shakes.

Cheers to a Hawksbill take on a classic! Stir everything together (without ice) and then strain into a class and garnish with some fresh pineapple.

We're summertime sippin' Hawksbill-style with our version of everyone's favourite summer cocktail, piña colada.

Shake rum, coffee and vanilla syrup together and strain into a latte glass. Separately shake 25ml double cream with 10ml vanilla syrup until thickened. Pour over back of spoon and then garnish with cinnamon and coffee beans.

Muddle the lime over sugar in the bottom of a tall glass and mix the sugar and lime together until a paste is made. Add crushed ice, rum and stir and top with ginger ale.

Check out our own take on this time-honoured cocktail recipe.

Shake all ingredients together and double strain into a rocks glass. Garnish with lemon peel.

Shake and strain into a Collins glass. Top with soda and garnish with an orange slice.

Build all of the ingredients together in a large wine glass. For the syrup, you'll need: 1 cup sugar, flat champagne, sliced overly ripe pear, thumb of ginger, cinnamon stick and need to simmer all together a low heat until the sugar has dissolved.

Build all the ingredients together in a flute glass. To make the ginger syrup, peel some ginger and chop into tiny cubes then immerse in sugar. Leave for a couple of days and sugar will have drawn liquid out of ginger and formed a syrup. You can use some flat prosecco to thin it out.

Keep it simple with this classic rum cocktail and allow the delicate spices to shine through.

Shake all ingredients together and strain over crushed ice in a rocks glass. Add a splash of soda and a mint sprig to garnish.