Mai Tai
1 oz dark rum (we used both Meyer’s and Gosling’s, at least until the latter ran dry)
1 oz light or añejo rum (there was definitely some Bacardi… the rest is foggy)
1 oz Orgeat or, when it came from the bar-left station, Orzata.
½ oz triple sec / Cointreau / blue curaçao (yes, I used each of those at least once)

Shake, strain into an ice-filled red or blue plastic cup.

Trinidad Sour
As before, but replacing the rye with either Scotch (we had about 3 oz of bourbon, but plenty of single malt…) or (my preference) pisco.

Piña Colada
2 oz white or añejo rum (we used each)
2 oz coconut cream
4 oz pineapple juice

Shake and strain over an ice-filled red or blue plastic cup. For bonus points, hit it with a splash of Averna for aromatics and appearance.

(Noticing a trend on the “glass”ware?)

We also did several punches on Saturday afternoon:

Fish House Punch
As before.

Planter’s Punch
(Rodolphe did this one to someone else’s recipe, so I need to check with him and update this later.)

Margarita
As before.

Pisco Punch
I did this vaguely approximating the recipe Dave Wondrich has in Imbibe! (note that there’s a Kindle version of that, which I have on the iPhone: very handy), and it seemed to be the hit of the three. I didn’t have the fore-thought to marinade pineapple in simple or gum syrup the night before, so I went with pineapple juice instead.
6 oz simple syrup
4 oz pineapple juice
12 oz lemon juice
24 oz pisco (roughly 12 of which was Capel and the other 12 something much nicer whose name I don’t recall without some help from Ro)