RECIPES THAT INCLUDE:
How to make the Big Dipper – Pour the Pusser’s Rum, Brandy, Lime Juice, Sugar and Cointreau® Orange Liqueur into a cocktail shaker half-filled with Ice Cubes. Shake well, and strain into an Old Fashioned Glass filled with Ice Cubes. Fill with Club Soda, and serve.
How to make the Bikini Wax – Shake all ingredients except Lemon twist in a cocktail shaker with Ice. Strain into a Cocktail Glass and garnish with the Lemon twist.
How to make the Bikini – Shake Rum, Vodka, Milk, Sugar, and Juice of Lemon with Ice and strain into a Cocktail Glass. Decorate with a twist of Lemon and serve.
How to make the Big Chill #2 – Pour the Dark Rum, Kahlúa® , Coffee, Cream and Sugar into a cocktail shaker half-filled with Ice Cubes. Shake well, and strain into a highball glass 2/3 filled with Ice Cubes. Top with Vanilla Ice Cream, and serve.
How to make the Bikini Cocktail – Shake Rum, Vodka, Milk, Sugar, and Juice of Lemon with Ice and strain into a Cocktail Glass. Decorate with a twist of Lemon and serve.
How to make the Berryjito – Throw Mint, Sugar, and Strawberry (cut up) into the glass and muddle. Then fill glass with Ice. Add the Captain Morgan’s and shake to Mix it all up. Great alternative to a regular mOrange Juiceito!
How to make the Batida Abaci – Blend with 1 Collins Glass of Ice until smooth and pour into a wine glass.
How to make the Banana Daiquiri – Combine all ingredients (except for the Cherry) with 1 Collins Glass Crushed Ice in an electric blender. Blend at a low speed for five seconds, then blend at a high speed until firm. Pour contents into a champagne flute, top with the Cherry, and serve.
How to make the Bacardi Special – Shake all but Rum with Ice until cold. Add Rum and shake again. Strain into a Cocktail Glass.
How to make the Aussie Beach Blond – Combine the Rum, Cointreau® Orange Liqueur, Lime Juice, Orange Juice, Sugar, and the Juice from one Passionfruit in a blender with 1/4 Collins Glass of Crushed Ice. Blend and add further Crushed Ice where needed until slushy consistency is achieved. Pour into a hurricane glass, garnish with a slIce of Lemon, Lime and Orange, and serve.
How to make the Apple MOrange Juiceito – Add the Lime, Sugar and Mint sprigs to a highball glass and muddle with a muddler. Add several Ice Cubes and pour in the Bacardi Apple Rum. Top with Club Soda (adjust to taste), and stir. Garnish with an Apple slIce and a Lime wedge, and serve.
How to make the Apple Daiquiri – Combine ingredients in a shaker 1/3 full of Ice. Shake and strain into a chilled Cocktail Glass.
COCKTAIL
RECIPES
How to make the Bat Beast – Taste is sweet with slight alcoholic bite, then a vaguely citrusy aftertaste. Carbonation
How to make the Sherry Eggnog – Shake Sherry, Powdered Sugar, and Egg with Ice and strain into a Collins
How to make the Back Burner – Shake ingredients in a cocktail shaker with Ice. Strain into an Irish Coffee
How to make the Malibu Snapper – Pour about a quarter of the glass with Malibu® Coconut Rum and fill
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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