Classic Rum and Fruit Hummingbird

1. Fill a blender loosely with ice. Don't pack it too tightly to avoid the risk of jamming the blades.

2. Peel one banana for each drink. Break the banana into chunks and drop the chunks into the blender.

3. Add equal mounts of rum cream liqueur, coffee liqueur and milk. Pour in one-half amount of strawberry syrup. For example, if you are using 1 ounce each of the liqueurs and milk, add 1/2 ounce of strawberry syrup.

4. Place the lid securely on top of the blender and whirl the ingredients until they are thoroughly incorporated and the ice is finely crushed. Pour into tall, chilled glasses and serve.

Sophisticated City Hummingbird

1. Fill the bottom of a tumbler with ice.

2. Pour in roughly equal amounts of champagne, dry sparkling wine or prosecco. For each cocktail, you will need about 2 ounces each of the bubbly liquors and the club soda.

3. Add a slightly smaller amount of elderflower liqueur. The measurements don't have to be exact, but if you use 2 ounces each of the liquors, you need 1.5 ounces of elderflower liqueur. Stir gently, garnish with lemon peel and serve.

Tequila Lime Hummingbird

1. Place tangerine sage leaves into the bottom of a cocktail shaker and gently bruise them with your fingertips or a wooden spoon.

2. Pour silver tequila over the muddled leaves, approximately 2 ounces per drink.

3. Add a splash of lime juice and just enough grenadine to take the bite out of the citrus. Exact proportions are not required, but keep the lime juice to less than 1 ounce and the grenadine to a couple of teaspoons to keep the cocktail from being too sweet.

4. Add a handful of crushed ice and shake until the cocktail is thoroughly mixed. Strain into a tumbler, garnish with another tangerine sage leaf and serve.