BAHAMA MAMA
1 ½ oz coconut rum
½ oz triple sec
splash Cream of Coconut
orange juice
pineapple juice
dash grenadine
Shake over ice, serve in a Hurricane glass, garnish with an orange slice and cherry.
BEACHCOMBER
1 ½ oz rum
½ oz triple sec
½ oz lime juice
Shake with ice and pour into a chilled cocktail glass.
BLUE HAWAII
1 oz Blue Curacao
1 oz rum
splash sour mix
pineapple juice
Shake and pour over ice into a tall glass.
DAQUIRI
1 ¼ oz rum
sour mix
splash simple syrup
fruit
fruit juice or pureed fruit
Blend with crushed ice in blender. Garnish with a bit of whipped cream and a lime wedge.
GOOM BAY SMASH
1 oz Myers or Spiced Rum
1 oz coconut rum
½ oz Crème de Banana
splash of orange juice and pineapple juice
Blend and serve in a Hurricane or Tall glass. Garnish with flag.
HURRICANE
¾ oz rum
¾ oz dark rum
¾ oz apricot brandy
splash grenadine
splash sour mix
Shake with ice and serve in a Hurricane glass. Garnish with flag.
KAPU-KAI
1 oz 151 Demerara rum
½ oz lime juice
½ oz simple syrup
Shake with ice and strain into a cocktail glass.
LEILANI VOLCANO
4 oz light rum
2 oz pineapple juice
juice of 1 lime
1 oz papaya juice
1 tsp sugar
Shake with ice, then pour over ice into a large Tiki mug or Hurricane glass.
MAI TAI (Trader Vic’s Original)
1 oz Jamaican rum
1 oz Martinique rum
½ oz Orange Curacao
¼ oz Rock Candy (or simple) syrup
¼ oz orgeat syrup
juice of 1 lime
Squeeze lime over ice. Add remaining ingredients with shaved ice. Shake and serve in a double old-fashioned glass. Garnish with half of lime shell and a fresh mint sprig.
MENEHUNE JUICE
2 oz light rum
¼ oz Rock Candy (or simple) syrup
¼ oz orgeat syrup
juice of 1 lime
Prepare like Mai Tai.
PINA COLADA
1 ¼ oz rum
splash Cream of Coconut
splash pineapple juice
Shake with ice and serve in a Hurricane or decorative glass. Blend with ice cream for frozen variation. Garnish with fresh pineapple wedge and/or a cherry.
PLANTER’S PUNCH
1 ½ oz rum
¾ oz triple sec
splash sour mix
splash pineapple juice
splash orange juice
dash grenadine
dash dark rum
Shake all but dark rum and pour over ice into a Hurricane glass. Float dark rum on top. Garnish with an orange slice and cherry.
RUM RUNNER
1 oz rum
½ oz blackberry brandy
½ oz crème de banana
splash orange juice
splash pineapple juice
splash grenadine
splash Myers rum
Shake all but the Myers and serve on the rocks in a tall glass. Float the Myers on top. Garnish with an orange slice and cherry.
SCORPION BOWL
6 oz Puerto Rico rum
1 oz brandy
6 oz orange juice
4 oz lemon juice
1 ½ oz orgeat syrup
Blend with 2 cups crushed ice and pour into Tiki bowl. Add ice cubes to fill. Garnish with a gardenia and add straws. Serves 2 to 4. Ready, set, go!
SINGAPORE SLING
30ml Gin
15 ml Cherry Brandy
120 ml Pineapple Juice
15 ml Lime Juice
7.5 ml Cointreau
7.5 ml Dom Benedictine
10 ml Grenadine
A Dash of Angostura Bitters
Garnish with a slice of Pineapple and Cherry
ZOMBIE
2 oz light rum
1 oz dark rum
1 oz apricot brandy
splash 151 rum
splash simple syrup
splash pineapple juice
Blend light and dark rums, brandy, simple syrup and pineapple juice with ice. Pour into Collins or Hurricane glass. Float 151 on top.