3.17.2017

1 oz. Blue Chair Bay® Key Lime Rum Cream

• .5 oz. Blue Chair Bay® Coconut Rum

• .5 oz. silver tequila

• .5 oz. orange cognac

• .5 oz. fresh lime juice

• 1 oz. cream of coconut

• 1 cup ice

Blend all ingredients together in a blender. Pour into cocktail glass. Garnish with a lime wheel.

3.17.2017

1 oz. Captain Morgan
1 oz. Coconut Rum
1 oz. Midori
1 oz. Blue Curacao
Splash of Lime

Splash of Simple Syrup (Optional)
Splash of Pineapple Juice

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3.17.2017

From Feast at Lele.

Rum, Pineapple Juice, Coconut Cream, Banana, Irish Cream Liqueur.

3.17.2017

From Monkeypod Kitchen. Add lime juice, orgeat, orange curaçao and light rum to mixing glass. Shake with 1 cup cubed ice about 30 seconds and pour into highball glass. Float dark rum. Top with honey-liliko'i foam and garnish with pineapple half moon.

3.17.2017

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• 2 ounces gold tequila (Cuervo 1800)

• 1/2 ounce tequila (Cuervo white)

• 1/2 ounce triple sec (Bols)

• 1 splash orange Curacao (Bols)

• 1 1/4 ounces Rose’s Lime Juice

• Crushed ice

• Juice of 3 lime wedges

3.17.2017

Basically, make a strawberry daiquiri​, add some to the bottom of a tall cocktail glass, invert the glass to make swirl marks on the sides.  Now make a Pina Colada and gently pour it into the previously marked glass.

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3.17.2017

Pour 3 ounces of coconut cream, 6 ounces of pineapple juice and 1 1⁄2 ounces of white rum into a blender or shaker with crushed ice, and blend or shake very well until smooth. Pour into chilled glass, garnish with pineapple wedge and/or a maraschino cherry.

3.17.2017

Mama's Fish House.  

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• 1 oz amber rum

• 1 oz dark rum

• 1 oz fresh lime juice

• 1/2 oz orgeat syrup

• 1/2 oz of Cointreau

• garnish with mint (a lime if you like)

3.17.2017

Put 10-12 stemmed mint leaves, 8-10 lime slices, splashes of simple syrup, Rose's lime juice and sweet & sour mix in a shaker cup. Muddle well. Add 1.5 oz of your favorite rum. Shake, pour it into a glass and top with club soda and garnish.

3.17.2017

1/2 oz. Tequila

1/2 oz. Rum

1/2 oz. Triple Sec

1/2 oz. Vodka

1/4 oz. Gin

1/4 oz. Grenadine

1 1/4 oz. Pineapple Juice

1 1/4 oz. Cranberry Juice

1 1/4 oz. Margarita mix

3.17.2017

Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass.

Garnish with a slice of pineapple and a maraschino cherry.

3.17.2017

From Pat O'Brien's.  Passion Fruit Juice, Fresh Lemon, Dark Rum