Toots makes his Hurricanes with Captain Morgan's white and Jamaican rum and Bacardi 151 and serves it in a hurricane glass over crushed ice and garnished with an orange slice and cherry.

The Hurricane was originally created in New Orleans by tavern owner, Pat O'Brien in the 1940s as a way to get rid of less popular rums. The bar where the Hurricane started allegedly was a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'."

Lime juice (2-3 slices)
1 part dark or light rum
2 parts cola

In a highball filled filled with ice juice limes and drop them in the glass. Add rum and coke and stir gently.

Toots serves his Cuba Libres with Alnwick dark rum and garnishes them with a lime

Cuba Libre means "Free Cuba" and is said to have been created in Havana, Cuba in 1901. A Cuba Libre is just a rum and coke with lime. 

The Cuba Pintada ("stained Cuba") is one part rum with two parts club soda and a splash of cola to tint the color.

The Cuba Campechana ("half-and-half Cuba") is one part rum topped with equal parts of club soda and cola.

• 8 ounces milk (pipping hot)
• 1.5 ounces dark rum
• 1 teaspoon sugar
• 1-2 dashes vanilla extract
• Dash bitters
• Nutmeg and cinnamon to garnish
  

On the stovetop heat milk, rum, sugar, vanilla, bitters. Bring to just before boiling, stirring frequently. Don't let it boil. Remove from heat and transfer to glass. Sprinkle nutmeg and cinnamon on top and enjoy.

Toots's Hot Rum Cows are made with Captain Morgan Dark Rum and served with a plate of chocolate chip cookies.

Bartender George A. Williamson and Democratic lobbyist Col. Joe Rickey created "The Rickey" using bourbon in the 1880s at Shoomaker's Resort, a Washington D.C. bar originally located near the National Theatre but later moved to "Rum Row" just around the corner from "Newspaper Row."

"The Rickey" became a worldwide sensation a decade later when it was mixed with gin. Rum shortly followed.

1 1/2 oz. Rum (light or dark)
Lime juice (about 1/2 of a lime)
Soda water
Ice

Toots's Rum Rickey is made with Bacardi Superior and the juice of half a lime. It's served in an 8 oz. highball with lime pinwheels.

This flip on a rum and coke is a delightful treat any day of the year. The Vanilla Coke adds a sweetness that makes the drink more like a dessert with a kick.