I'm more of a beer guy, but I've been known to enjoy a Dark and Stormy.
Ginger beer (not a true beer, just a very gingery soda to the point of being hot - Stewarts makes a good one)
Dark rum to taste (Goslings black seal)
Ice
squeeze of lime

jager and coke... tastes like rootbeer!!!

When we stayed at The Westin Diplomat recently I went down to Barsu to have a late dinner. This establishment is primarily a sushi bar, but since I've never done sushi I opted for the pork dumplings, which were very good.

You can also order anything from Aiza at Barsu as well, which is the more formal sit-down oriental-style restaurant. Looking over their options, I came across a fairly unique-sounding Old Fashion made with Knob Creek and since this is one of my favorite bourbons, I thought I'd give it a try.

It was made with crushed marichino cherries, a liquer made of calendula and pears, and pretty healthy dose of Knob Creek. Unfortunately, I can't remember what the name of the drink was on the menu, but the receipt said "Not Your Old Fashioned Old Fashion".

I'm not sure I could have downed more than one of these in one sitting as it sent me scurrying for the safety of my room fairly quickly thereafter. But, if you ever make down that way, this is one that you really should try if you like Old Fashions. ;)

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Certainly :D

I'd have to say a quarter or third of a can... just enough to give it a nice aftertaste... (IIRC - I was kinda under the influence :p)

I sure like those "painkillers" they serve at the Soggy Dollar down in the BVI. Lots of Pusser's rum....but don't know the exact recipe. Do you know?

Tampa - This guy spends a lot of time on Anegada and has a page dedicated to food and drink of the BVI's and variations there of. I've made his recipe for a painkiller which is excellent. However, I have yet to go to the BVI's so I can't compare against the real deal.
http://www.bvipirate.com/IslandRecipes/index.html#Foods

Missy, try replacing the rum sometime with cachaça ^

Speaking of cachaça, one of my favorite mixed drinks as of late is a Caipirinha, especially as it is starting to get warm out, sooooo refreshing.

My other is asking a bartender to make any mixed drink they see fit with tequila but the drink can not be a margarita or tequila sunrise. It is amazing the lack of imagination that most bartenders have and mind you I'm not asking them if the bar/restaurant is busy. 25% immediately say they can't think of anything else, 50% take a bit longer to say they can't think of anything else, BUT there is 25% that make a real effort to be creative, lots of fun and some of the creations have been delicious.

--

Had a Dark and Stormy last week at Drink in Boston. With their own house-made ginger beer. O. M. G. If I could get my hands on their ginger beer, I'd swill Dark and Stormys all summer.

Lately, due to having smuggled a couple of liters of Havana Club Reserva Añejo back from CUN I've been enjoying this drink:
Fill short glass with sturdy rocks. Squeeze lime half into glass, put the heel into glass. Add Citronge and rum. One pass into and out of a mixing glass, relax and enjoy on the rocks. Optional: if you're using Cuban rum, light a cigar and call yourself el patron :D

And here's one I had tonight, so refreshing after a long day's work and very appetizing before dinner:
Build over ice, mix briefly and serve on the rocks.

J Walker Blue in a four ounce glass over three ice cubes^:D

Pussers Painkillers
 

Painkillers from the source

I've taken a liking to the Grog recipe.

mine is Vodka Gimlet:
Vodka
Roses Lime juice (quantity depends on how sweet you like your drink)
a dash of fresh lime juice

Tom Collins...an old school favorite!

1 shot of Gin
1 tbl fine grain bakers sugar
1.5 oz fresh squeezed lemon juice
Seltzer water
ice

stir the sugar, gin and lemon juice until the sugar is dissolved. Add ice and top off with seltzer water... Enjoy!

Kingyo

1 part Shochu
1 part water
1 shiso leaf
1 hot chili pepper

Place shiso leaf and chili pepper in glass and add ice. Pour equal parts of shochu and water into glass, stir and serve. Goes down really smooth.

I second the cachaca!

Sometimes, I like to add some cream of coconut too to give it that nutty, coconut taste. Yum.