1 dash Campari(R) bitters
1 dash gin
2 ozfresh orange juice
4 ozchilled Champagne
Pour campari, gin and orange juice into a champagne flute. Top with champagne, garnish with a twist of lemon and orange peel, and serve.
2 oz Captain Morgan(R) Parrot Bay mango rum
4 oz Welch's(R) Mango Twist fruit juice
1 1/2 oz Bacardi(R) 151 rum
6 oz peach soda
Tastes sweet with just a little bitter kick from the Bacardi 151, so if you don’t like the bitterness try 3 oz Parrot Bay and 1/2 oz Bacardi 151. Pour the rum and fruit juice into a blender, on top of 6 – 8 ice cubes. Blend the mixture until it is smooth. Then pour the contents into a 16 ounce glass or beer mug and pour peach soda into the glass until full. If you can’t get peach-flavored soda then orange or another fruit-flavored soda will do in a pinch. Toss in a straw.
1 1/2 oz Dark rum
1/2 oz Kahlua
1 oz Light cream
1/8 tsp grated Nutmeg
In a shaker half-filled with ice cubes, combine the rum, Kahlua, and cream. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
1/2 oz Galliano(R) herbal liqueur
1/2 oz banana liqueur
1 1/2 oz white tequila
1/2 oz cream
2 tsp grenadine syrup
Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.
3/4 oz White chocolate liqueur (Godet)
Layered on 3/4 oz Creme de Noyaux
Layer 3/4 oz. of Godet on top of 3/4 oz. of Creme de Noyaux. Serve in a cordial or shot glass
2 oz amaretto almond liqueur
4 oz ouzo anise liqueur
Shake Amaretto and Ouzo with ice in a shaker. Strain into a highball glass. Juice or blend 2 strawberries and pour on top of drink and let it seep down into the cocktail. Garnish with a strawberry.