1 oz spiced rum
3 oz apple sauce
4 oz sweet and sour mix
1/4 oz triple sec
12 oz crushed ice
Pour all ingredients into a blender, and blend until slushy. Pour into a tall glass; highball, hurricane, or collins, and serve.
4 oz light rum
4 oz grapefruit soda
4 oz lemonade
In a shaker combine ice, lemonade and rum. Pour over chilled grapefruit soda in a hurricane glass. Top with cherries and lemon wedge.
1 oz Crown Royal(R) Canadian whisky
1 oz DeKuyper(R) Watermelon Pucker schnapps
3 oz sweet and sour mix
Shake and pour over ice. Tastes exactly like a Jolly Rancher.
1 1/2 oz whiskey
1/2 oz dark creme de cacao
1/2 oz Pernod(R) licorice liqueur
1 oz cream
1 pinch nutmeg
Shake ingredients in a cocktail shaker with ice cubes. Strain into a collins glass filled with ice and sprinkle fresh-ground nutmeg on top.
16 oz vodka
1 1/2 oz Captain Morgan(R) Original spiced rum
1 1/2 oz Captain Morgan(R) Parrot Bay coconut rum
1 1/2 oz triple sec
1 sheet Pop-Ice(R)
15 ozbottle Yoo-hoo(R) chocolate milk
1 cup sugar
1/2 cup honey
One glass of Chocolate Ravage will knock you down. The recipe was shared generously by Jon and Brandon. You can find the Pop-Ice at Walmart in the juice isle in a cardboard box for about $2. Chocolate Ravage has a chocolatey taste (due to Yoo-hoo chocolate milk) so your guests are sure to love it.Add ice to a blender until roughly one-quarter to one-third full. Add one sheet worth of pop ice to the blender. Add the vodka, Captain Morgan rums, triple sec, sugar and honey. Adjust sugar and honey to taste if desired. Add one tall yoo-hoo bottle to the blender. Blend until puree consistancy, pour into cocktail glasses and serve.
1 part Bacardi(R) white rum
3 parts apple juice
Mix 3 parts of apple juice to 1 part of rum in a glass or cup.
1 - 2 oz Grand Marnier(R) orange liqueur
5 oz lemon iced tea
Combine the Grand Marnier and iced tea in a tall glass. Add ice and/or lemon wedge to drink for extra flavor. The iced tea washes out most of the liquor flavor… so add as much Grand Marnier as you wish.
5 oz orange juice
1 1/2 oz Malibu(R) coconut rum
1/2 oz peach schnapps
3 - 5 drops lime juice
Pour orange juice into highball glass. Add rum and schnapps. Shake well. Add lime juice to mixture. Place lime wedge on edge of glass.
1 oz coconut rum
1 oz amaretto almond liqueur
1 oz Hpnotiq(R) liqueur
3 - 5 oz pineapple juice
3 - 5 oz sweet and sour mix
Pour coconut rum, ameretto, and equal parts pineapple juice/sweet and sour into mixing tin with ice. Shake. Strain into pre-iced hurricane glass. Float hpnotiq. Garnish with 2 lime wedges and a pineapple cube. serve.
3 oz Knob Creek(R) bourbon whiskey
1 oz Martini & Rossi(R) sweet vermouth
2 dashes Angostura(R) bitters
1 stemmed maraschino cherry
This recipe is for a single classic, premium Manhattan. It makes a rather large, potent double that has sipping-good flavor. Knob Creek is perfect for a Manhattan. Its slightly sweet flavors stand out in this drink. Any premium sweet vermouth may be substituted. It isn't a Manhattan without bitters. Chill martini-type cocktail glasses. (Three ice cubes and a shot or two of water will get the job done quickly.) Put several ice cubes (not crushed) in a pitcher, or a large glass tumber. Add bourbon, vermouth, and bitters per the recipe. Gently swirl or stir for at least 20 seconds. Do not hurry this, and absolutely do not shake it. Strain into chilled cocktail glass. Add stemmed maraschino cherry.