1 shot Vodka
1 shot Rum
1 shot Gin
1/2 shot Tequila
1/2 shot Triple sec
4 oz shaved or crushed Ice
2 oz Cream or half-and-half
4 cubes Sugar
1 shot Creme de Cacao
1-2 drop Vanilla extract (optional)
In a large blender cup, add ice, sugar cubes, creme de cacao, vanilla extract (optional), and the cream or Half & Half. Mix for no more than 5-10 seconds. Then add the alcoholic beverages in no particular order, then hit the frappe or whip button on the blender for 15-20 seconds or until you can see that all the ingredients are well-blended but before you over-blend and start the ice melting too fast. Serve in a tall pre-chilled Tom Collins or similar tall iced-tea glass. No garnish required serve with a large-diameter straw.
1 oz Irish cream
1 oz Coffee liqueur
1 oz Tequila Rose
Fill with Cream
layer over ice, Taste before serving
1 shot Kahlua
1 shot Cherry vodka
2 shots chilled Espresso
4-6 oz Chocolate milk (Hershey's)
Stir. Nothing more simple.
1 oz White Creme de Menthe
1 oz Kahlua
Milk
Blend the creme de menthe and the kahlua together, then top up the rest of the glass with ice cold milk. Also nice with ice cubes.
1/3 part Pisang Ambon, cold
2/3 part cold semi-skimmed Milk
2-3 Ice cubes
Put the milk into a glass and put the Pisang ambong into it also. Shake and serve it cold with ice cubes.
2 oz Bailey's irish cream
2 oz Creme de Cacao
5 oz Cream
Ice
Pour both liquors into glass with ice. Add cream and shake well. Serve with large straw.
3 cl Pisang Ambon
Milk
Take the pisang ambon in the glas, and then the milk. Then shake it… Enjoy…!
1/2 oz Vodka (Absolut)
1/2 oz Coffee liqueur (Kahlua)
1/2 oz Amaretto
1/2 oz Root beer schnapps
1/2 oz Dark Creme de Cacao
Fill with Cream
Shake well and drink up!
1 part Bailey's irish cream
1 part Frangelico
1 part Milk
Serve over ice
Light rum
Dark rum
Kahlua
Half-and-half
Cream of coconut (Coco Lopez)
Ice
Put all contents in a blender and blend until smooth. Ice-cream can be substituted for the half-and-half