Tropical Drinks

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BANANA COLADA

1 oz dark rum
1 oz light rum
1 very ripe banana, sliced
4 oz pineapple juice
1 oz coconut cream
1 cup crushed ice
1 maraschino cherry
1 pineapple slice

In a blender, combine the dark rum, light rum, banana, pineapple juice, and the coconut cream with the crushed ice. Blend well at high speed. Pour into a collins glass. Garnish with the cherry and the pineapple slice.

CARIBBEAN BREEZE

2 oz dark rum
½ oz creme de bananes
1 tsp Rose's lime juice
6 oz pineapple juice
2 dashes orange bitters
½ tsp grenadine
Crushed ice
1 maraschino cherry
1 pineapple slice

In a shaker half-filled with ice cubes, combine the rum, creme de bananes, Rose's lime juice, pineapple juice, orange bitters, and grenadine. Shake well. Strain into a collins glass almost filled with crushed ice. Garnish with the cherry and the pineapple slice.

DISCOVERY BAY

1½ oz brandy
½ oz Cointreau or triple sec
2 oz lemon sherbet
2 oz ginger ale

In a shaker half-filled with ice cubes, combine the brandy, Cointreau, and lemon sherbet. Shake well. Strain into a highball glass almost filled with ice cubes. Tope with the ginger ale.

HAWAIIAN COCKTAIL

2 oz gin
½ oz Cointreau or triple sec
1 oz pineapple juice

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

HULA HOOP

1½ oz gin
1 oz orange juice
½ oz pineapple juice

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

JAMAICAN FIZZ

2½ oz dark rum
1½ oz pineapple juice
1 tsp superfine sugar
4 oz club soda

In a shaker half-filled with ice cubes, combine the rum, pineapple juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.

LAZY AFTERNOON

1 oz dark rum
1 oz light rum
½ oz cherry brandy
4 oz pineapple juice
Crushed ice
1 maraschino cherry
1 pineapple slice

Pour the dark rum, light rum, cherry brandy, and pineapple juice into a highball glass almost filled with crushed ice. Stir well and garnish with the cherry and the pineapple slice.

MAI TAI

1 oz light rum
1 oz anejo rum
1 oz Cointreau or triple sec
½ o lime juice
2 tsp orgeat syrup
2 tsp grenadine
Crushed ice
1 orchid or paper parasol

In a shaker half-filled with ice cubes, combine the light rum, angejo rum, Cointreau, lime juice, orgeat syrup, and grenadine. Shake well. Strain into an old-fashioned glass half-filled with crushed ice. Float the orchid or parasol on top. Serve with 4 short straws.

PINA COLADA

2 oz light rum
5 oz pineapple juice
1½ oz coconut cream
1 cup crushed ice
1 maraschino cherry
1 pineapple slice

In a blender, combine the rum, pineapple juice, and coconut cream with the crushed ice. Blend well at high speed. Pour into a collins glass and garnish with the cherry and the pineapple slice.

RASTA'S REVENGE

1 oz gin
½ oz dark rum
½ oz ruby port
½ oz orange juice
½ oz lime juice
½ tsp superfine sugar

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

SACRIFICE

1 oz dark rum
1 oz light rum
½ oz white creme de cacao
1 tsp coconut cream
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
2 dashes orange bitters
1 cup crushed ice
1 orange slice
1 maraschino cherry

In a blender, combine the dark rum, light rum, creme de cacao, coconut cream, pineapple juice, cranberry juice, orange juice, and orange bitters with the crushed ice. Blend well at high speed. Pour into collins glass. Garnish with the orange slice and the cherry.

SHARPLES

1½ oz dark rum
½ oz peppermint schnapps
Crushed ice

Pour both of the ingredients into an old-fashioned glass almost filled with crushed ice. Stir well.

STRAWBERRY DAIQUIRI

2 oz light rum
½ oz Cointreau or triple sec
6 overripe strawberries
1 oz lime juice
½ tsp superfine sugar
1 cup crushed ice

In a blender, combine all of the ingredients with the crushed ice. Blend well. Pour into a collins glass.

TAHITI CLUB

1 oz light rum
1 oz dark rum
1 oz pineapple juice
½ oz lime juice
½ oz lemon juice
1 tsp maraschino liqueur

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into an old-fashioned glass almost filled with ice cubes.

TIDAL WAVE

1 oz light rum
½ oz dark rum
½ oz gin
½ oz vodka
½ oz tequila
2 oz pineapple juice
1 oz orange juice
1 tsp grenadine
1 cup crushed ice

Put all of the ingredients into a blender. Blend well. Pour into a collins glass. Stand well away from drinker!

YELLOW BIRD

1½ oz light rum
½ oz Galliano
½ oz Cointreau or triple sec
½ oz lime juice

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a cocktail glass.

ZOMBIE

1 oz light rum
1 oz anejo rum
1 oz dark rum
½ oz apricot brandy
2 oz orange juice
1 oz pineapple juice
1 oz lime juice
1 tsp superfine sugar 1 cup crushed ice
2 tsp 151 proof rum
1 orange slice
1 maraschino cherry
1 mint sprig

In a blender, combine the light rum, anejo rum, dark rum, apricot brandy, orange juice, pineapple juice, lime juice, and sugar with the crushed ice. Blend well at high speed. Pour into a collins glass. Float the 151 proof rum on top. Garnish with the orange slice, cherry, and mint sprig.