Shake ingredients in a cocktail shaker half full of ice cubes. Strain into a cocktail glass.
Blend ingredients (all except the maraschino cherry) in a blender with about a cup of crushed ice. Pour into an old-fashioned glass and garnish with a cherry.
Pour coconut rum and peach schnapps over ice in glass and fill remaining with pineapple juice. Use as much ice as you like, as it will determine how much pineapple juice is used. You can also blend everything, including ice, together to make a smooth, frothy version of this drink. It tends to make it a bit more acidic, but is a viable option.
Combine all ingredients in a blender. Blend until smooth. Pour into a parfait glass and top with whipped cream. Garnish with a few drops of green creme de menthe and a rolled cookie, and serve.
Pour the rum, triple sec and pineapple juice into a blender with one cup of crushed ice. Blend well. Pour into a highball glass, garnish with a maraschino cherry, and serve.
Mix lemon juice, apple vodka, Sour Apple Pucker, and 99 Apples with ice in a cocktail shaker. Srain into glass. Fill with 7-up and garnish with Granny Smith apple slice.
Pour the gin into a highball glass filled with ice cubes. Almost fill with tonic water and top with grenadine syrup. Stir, garnish with maraschino cherries, and serve.