Mix all the ingredients together in a glass pitcher or punch bowl.
Suggestion: Garnish your rum punch with some dehydrated orange fruit slices and edible flowers.
Pour all the ingredients into a cocktail shaker over ice and mix for 15 seconds.
Strain into a cocktail glass and garnish with a slice of lime.
Add Rum, Panela Syrup and Bitters into a Rocks glass, then add a large ice cube and stir until the ice has started to melt slightly. Cut a thumb-sized piece of orange peel, and trim off as much of the white pith as possible. Squeeze the peel over the glass and rub it around the rim to release the essential oils; twist and add to the glass, or notch and set it on the side of the glass.
Note: mix equal parts water and Colombian panela sugar and heat until dissolved. Leave it to cool before using.
Add Cornish Honey into a tumbler, then add lime juice and rum.
Mix with a barspoon until partially dissolved then top up with a little water and some ice.
Shake without ice first for 15 seconds to help emulsify the egg (this is known as a dry shake), then add ice and shake again until you see frost on the shaker.
Strain into a cocktail glass.
Fill a Highball glass with cracked ice, add the rum and lime juice then top up with tonic water and give it a gentle stir.