3 oz Tequila (Cuervo Mystico)
12 oz Apple cider
Chill both ingredients!! Mix in a tumbler and enjoy!
1/2 L Water
15 oz Cream of coconut
12 oz evaporated Milk
14 oz Condensed milk
4 Egg yolk
2-3 sticks Cinnamon
1 L White rum
Boil the cinnamon sticks in the water. Take the sticks out when the water is yellow and has the smell and taste of cinnamon. Add the evaporated milk, condensed milk and egg yolks and cook at low temperature. While it's cooking stir to avoid it sticking to the bottom of the pot. When it is boiling for a few minutes, add the cream of coconut and rum. Stir well and take off the burner. Let it cool and it will be ready. Keep it in the refrigerator and it will last for a very long time.
4 oz Malibu rum
4 oz Orange juice
Ice cubes
Mix rum and orange juice together (stirring) then pour over ice.
1 1/2 cup hot Water
1/4 cup Sugar
2 sticks Cinnamon
8 whole Cloves
6 oz frozen Lemonade concentrate
6 oz frozen Limeade concentrate
1/2 cup Light rum
In 2 qt. microproof casserole, combine hot water, sugar, spices, and concentrated juices. Stir, then cook on HI 5-6 minutes or until mixture boils. Heat rum in microproof container on HI for 30 seconds. Ignite and pour over hot beverage. Ladle into punch cups for serving.
5 parts chopped Ice
3 parts Tequila
1 part Vanilla syrup
2 parts Coconut milk
1 part blue Raspberry juice
2 parts Pineapple juice
Add blue raspberry to ice, add vanilla, pinapple, and coconut, then blend. Add tequila, blend again. Whipped cream on top optional.
1/3 part Vodka
1/3 part Grape soda, Surge
1/3 part Orange juice
lots Ice cubes
1 dash Candy fish
Fill glass with ice and fish, add vodka, grape soda and orange juice. DO NOT STIR!!!!! Serve well chilled.
1 Pineapple, fresh
1/2 cup Brandy
2 tblsp Sugar
3 cups Pineapple juice
1/2 gal White wine
1 qt Champagne
Remove rind and core form pineapple, coarsely chop fruit. Combine pineapple, brandy and sugar, marinate 6 hours or overnight. Pour pineapple juice into a ring mold and freeze. Add wine to pineapple-brandy mixture, refrigerate 30 minutes. Add pineapple juice ring and champagne just before serving.
1 scoop crushed Ice
Juice of 1/2 Lime
1 oz Pineapple juice
1 oz Orange juice
3/4 oz Banana liqueur
2 oz Dark rum
1 splash Dark rum (Lemon Hart)
Mix in shaker, top with grated nutmeg.
24 Egg
2 lb Powdered sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 oz Vanilla extract
1/2 jigger Rum
1/2 jigger Brandy
1/2 cup boiling hot Water
Beat egg whites stiff with electric beator, Add sugar gradually, add cinnamon, nutmeg and vanille, add in half of the eggs yolks blend until smooth. In Large mug fill with 1/2 batter 2 shots of 60% rum and 40% brandy (mixture) balance with boiling hot water. Stir well and sprinkle with nutmeg.
1/5 part Everclear
4/5 part Fruit punch
As many wedge Fruit as you like
Put in punch first, then add everclear. For added flavor, soak the fruit wedges in everclear about an hour ahead of time. Fruit wedges make excellent snack. Best served in ice chest or jantorial trash can for mass comsumption.