Build in an ice-filled highball glass or tiki mug and swizzle. Garnish with a paper umbrella and serve with a swizzle stick.

Origin: So, I wanted to combine absinthe and pineapple juice in a swizzle, and did so, naming it after my young son Felix who won’t be allowed to try this drink for 25 more years.

• 1 ½ oz Jamaican dark rum
• ¾ oz light rum
• ½ oz Cointreau
• ½ oz Velvet falernum
• ⅛ tsp absinthe
• ½ oz lime juice
• 1 dash Angostura bitters

Shake and strain into a crushed ice-filled rocks glass. Cherry garnish.

• 2 oz Hayman’s Old Tom gin
• ¾ oz pineapple juice
• ¾ oz lime juice
• ¼ oz orgeat
• 1 generous tsp maraschino
• 1 modest tsp absinthe

Shake and strain into a cocktail glass.

• 1 oz dark rum
• 1 oz gold rum
• 1 oz triple sec
• ¼ oz apricot liqueur
• 2 oz pineapple juice
• ½ oz orange juice
• ½ oz lime juice
• ½ oz orgeat
• ½ tsp simple syrup

Shake and strain into a tiki mug or highball glass half-full of crushed ice.