Bahama Mama: Collins or other tall glass with cracked
ice. 1/2 oz. dark rum, 1/2 oz. coconut liqueur, 1/4 oz. 151 proof
rum, 1/4 oz. of coffee liqueur, juice of 1/2 lemon and 4 oz. of pineapple
juice. Garnish with a strawberry or cherry.
Blue Hawaiian:
Large stemmed-glass. 1 1/2 oz. white rum, 1 oz. blue Curacao, 1 oz.
coconut cream and 5 oz. pineapple juice. Mix in a blender. A slice
of pineapple with a cherry for garnish.
Hawaiian Punch: Highball glass with ice. 1 oz. Southern
Comfort, 1/2 oz. vodka, 1/2 grenadine and fill with orange juice.
Shake and strain. garnish with a slice of orange.
Mai Tai: Collins glass with ice. 1 1/2 oz.
rum, 1/2 oz. almond liqueur, 1/2 oz. triple sec, 1/2 oz. sweet and
sour, a splash of orange and pineapple juice and grenadine. Top with
Bacardi 151 Rum.
Mango
Cooler: 3 oz. cold mango nectar, 1 1/2 oz. vodka,
1/2 oz. cold lemon juice 1 1/2 oz. cold orange juice and 1/2 oz. Cointreau.
Pour ingredients into a large glass and garnish with an orange and
mango slice if in season.
Outrigger: Old-fashioned glass with ice. 1
oz. of Peach flavored-brandy, 1 oz. lime juice and 1 oz. pineapple
juice. Shake and strain.
Planter's Punch: Collins glass with ice. 1
1/2 oz. of dark rum, 1/2 oz. of grenadine, 2 oz. of sweet and sour
and 2 oz. of O.J. Shake and strain. Garnish with a flag (cherry sworded
through the orange rind).
Polynesian Cocktail: Cocktail glass. 1 1/2
oz. vodka, 3/4 oz. cherry flavored brandy, juice of 1 lime. Rub rim
of glass with lime and dip into powdered sugar. Shake and strain.
Polynesian Paradise: Saucer
Champagne glass. 1 1/2 oz. golden rum, 1 tsp. brown sugar, 3/4 oz.
lime juice, 1/2 oz. sweet vermouth and 1/4 oz. triple sec. Put ingredients
in blender with 1/3 cup of crushed ice and blend at low speed about
10-15 seconds until smooth.
Pineapple
for Four: 1 large chilled pineapple, 1/2 cup pineapple
sherbet, 6 oz. light rum, 3 oz. orange juice, 1 1/2 oz. lime juice
and 1/2 oz. maraschino liqueur.
Drink Recipes- Dallas Bartenders
Take a pineapple that measures at least 7 inches
from the base to the top, not including the stem. Cut a half inch
from the top of the fruit and remove the cap. Cut around the rind,
1/2 inch from the rim of the pineapple and work the knive downward.
Be careful not to cut too close to the rind since this will be the
drinking vessel, otherwise it may leak. Slice diagonally downward
across the interior of the pineapple to gouge out the meat. Discard
the hard material keeping the softer pineapple pieces for the drink.
The drink cavity should hold 2 liquid cups so test it to make sure
it is large enough.
Take 1/2 cup of the fresh small pineapple dices
and put into blender. Add the sherbet, rum, orange juice, lime juice
and maraschino liqueur. Blend 5 seconds and pour into the pineapple.
Place the pineapple into a deep bowl or dish with finely crushed
ice. Place 2 to 4 colored straws into the pineapple. A second round
may be prepared and blended just before refilling.
Scorpion
Bowl for Two: 5 1/2 oz. of light rum, 1/4 oz. of
gin, 1/4 oz. of brandy, 1 1/2 oz. of white wine, 2 oz. of seet and
sour, 1 oz. of orange juice and 1 oz. of Orgeat. Add ice, refrigerate
for 1 hour and serve in a bowl with 2 straws.
Singapore Sling: Collins glass filled with
ice. 1 oz Gin, 1/2 oz Cherry Brandy, 2 oz Fill with sweet/sour and
soda, then top with cherry brandy; garnish with a cherry.
Tahiti Club: Old fashion glass. 2 oz. light
rum, 1 tbsp. lemon juice, 1 tbsp. lime juice, 1 tbsp. pineapple
juice and 1/2 tsp. Maraschino. Shake with ice and strain over ice
cubes. Garnish with a slice of lemon.
Tiki Dream: Sugar-rimmed
highball glass. 3/4 oz. melon liqueur and 4 1/4 oz. cranberry juice.
Garnish with a watermelon wedge.
Zombie: Fill Collins glass with ice. Blend
or shake. 1/2 oz. rum, 1/2 oz. Triple Sec, 1/2 oz creme de almond,
1/2 oz. dark rum floated on top, 1 oz each of sweet/sour, orange
juice and pineapple juice. Garnish with a cherry.
Use unsweetened pineapple juice. Pour all
ingredients except club soda into a punch bowl with a block of ice.
Stir and garnish with slices of pineapple and orange. Refrigerate
for an hour. Before serving, add club soda and stir gently.
Bahama Mama: Collins or other tall glass with cracked
ice. 1/2 oz. dark rum, 1/2 oz. coconut liqueur, 1/4 oz. 151 proof
rum, 1/4 oz. of coffee liqueur, juice of 1/2 lemon and 4 oz. of pineapple
juice. Garnish with a strawberry or cherry.
Blue Hawaiian:
Large stemmed-glass. 1 1/2 oz. white rum, 1 oz. blue Curacao, 1 oz.
coconut cream and 5 oz. pineapple juice. Mix in a blender. A slice
of pineapple with a cherry for garnish.
Hawaiian Punch: Highball glass with ice. 1 oz. Southern
Comfort, 1/2 oz. vodka, 1/2 grenadine and fill with orange juice.
Shake and strain. garnish with a slice of orange.
Outrigger: Old-fashioned glass with ice. 1
oz. of Peach flavored-brandy, 1 oz. lime juice and 1 oz. pineapple
juice. Shake and strain.
Polynesian Cocktail: Cocktail glass. 1 1/2
oz. vodka, 3/4 oz. cherry flavored brandy, juice of 1 lime. Rub rim
of glass with lime and dip into powdered sugar. Shake and strain.