The guest’s round.

What goes in.

• 2 ozAppleton V/X rum
• ¾ ozPassion fruit syrup
• ¾ ozLime juice
• ½ ozPineapple juice
• ¼ ozMaraschino liqueur
• ¼ ozCampari

Make it happen.

1. Shake all six ingredients with ice for about 10 seconds.
2. Strain into a tiki mug filled with crushed ice. Finish with pineapple leaves, an edible orchid and a cocktail umbrella.

What goes in.

• 2 ozManzanilla sherry
• 1 ozLime juice
• ½ ozMartinique sirop de canne
• 1Lime wheel, to garnish

Make it happen.

1. Shake the sherry, lime juice and cane syrup with ice until cold.
2. Double-strain into a coupe. Float the lime wheel on top. For two small “Snaiquiris,” split the drink between two cordial glasses and skip the garnish.

What goes in.

• 1½ ozRye whiskey
• ½ ozJamaican rum
• ½ ozSelect aperitivo
• 2Jalapeño slices
• ½ ozPassion fruit liqueur
• ¾ ozFresh pineapple juice
• ¾ ozFresh lemon juice
• ½ ozMango–gochujang oleo saccharum

Make it happen.

1. Steep the jalapeño in the rye, rum, aperitivo and passion fruit liqueur for 20 minutes, then strain.
2. Shake the infused mixture, juices and oleo briefly with a little crushed ice. Pour into a footed Collins glass, add more crushed ice and a pineapple frond.

For the oleo: layer 1 cup mango, 1 cup sugar and 1 oz gochujang in a covered container without stirring. After 24–36 hours at room temperature, blend and fine-strain. Refrigerate; the source specifies up to 14 days.