A Captain's Paradise recipe Combine them how ever you want in whatever you want. I always pour the orange juice first then the rum but its up to you. This actually makes a great punch too. The ratios can be changed depending on how strong you want it, but I find this has a relatively solid balance. Both guys and girls will really enjoy this. Serve in: Highball Glass | Capri Sun recipe 1 1/2 oz Captain Morgan® Parrot Bay pineapple rum 1 1/2 oz DeKuyper® Island Blue Pucker schnapps 1 splash cranberry juice 1 1/2 oz 7-Up® soda 1 1/2 oz pineapple juice Fill glass with ice. Pour Parrot Bay Pineapple Rum and Island Blue Pucker. Add equal parts of 7-up & pineapple juice in that order, top off with a splash of cranberry juice. Cherry to garnish. Serve in: Highball Glass |
Champagne Hula recipe 1 oz Whaler's® Pineapple Paradise rum 1 oz pineapple juice 1/2 oz Grand Marnier® orange liqueur 2 oz Champagne 1 dash grenadine syrup 1 slice strawberry Pour the Whaler's Pineapple Paradise rum into a cocktail shaker half-filled with ice cubes. Add the Grand Marnier orange liqueur, pineapple juice and grenadine. Shake well and strain into a champagne glass. Top with Champagne. Garnish with a strawberry slice on the rim, and serve. Serve in: Champagne Flute | Drunken Parrot recipe 2 oz Captain Morgan® Parrot Bay pineapple rum 2 oz Captain Morgan® Parrot Bay coconut rum 1 oz Captain Morgan® Original spiced rum 10 - 20 oz orange-pineapple juice 2 - 6 tbsp powdered sugar 5 - 10 drops vanilla extract Fill blender 2/3 full of ice. Add all other ingredients. Blend to smoothie consistency. Pour into a highball glass, and garnish at will. Serve. Serve in: Highball Glass |
Firecrotch recipe 2 oz Malibu® pineapple rum 2 oz mango juice 1 oz cranberry juice 1 splash Sprite® soda 1 squeeze fresh lime juice Stir ingredients together in a collins glass filled with ice cubes. Rim with lime and serve. Serve in: Collins Glass | Hawaiian Death recipe Put rum over ice, fill half way with punch, fill with 7-up. Serve in: Collins Glass |
L.A. Sunset recipe 1 1/2 oz Jagermeister® herbal liqueur 1 1/2 oz amaretto almond liqueur 1 1/2 oz triple sec 1 1/2 oz pineapple rum 0.15 oz Amaretto Di Saronno® liqueur 5 1/2 oz pineapple juice 3 1/2 oz full pulp orange juice Add the Jagermeister, amaretto, triple sec, pineapple rum, and the Di Saronno (0.15 oz is an estimate, just use a small amount, mainly for color) to a collins glass. Swirl the ingredients together until mixed. Fill the remaining volume of the glass with pineapple juice and full pulp orange juice poured in the center of the glass. If poured correctly the ingredients should mix so that the drink has an overall yellow/orangeish-brown color with the brown occupying the lower three-quarters of the collins glass. No extra mixing should be necessary. The pulp of the Orange Juice should swirl in the brown region of the drink giving it an overall "smoggy" appearance, not unlike a Los Angeles Sunset. Serve in: Collins Glass | Miramar recipe 3 oz Ocean Spray® cranberry juice 1 oz Captain Morgan® Parrot Bay pineapple rum 1 can pineapple juice 1 package cranberries or raspberries Fill ice cube tray with pineapple juice, drop in one berry (for aesthetics), let freeze. Mix 1 oz. pineapple juice, 3 oz. cranberry juice, ice & shake. Strain and pour in a martini glass. Top off with pineapple ice cubes. Serve in: Highball Glass |
Noonermaker recipe Shake ingredients in a cocktail shaker with ice. Pour into a highball glass. Serve in: Highball Glass | South Texas Snow recipe 2 oz Malibu® coconut rum 2 oz Malibu® pineapple rum 3/4 oz 99 Bananas® banana schnapps 8 oz Sprite® soda Fill up a blender with ice. Add the Malibu, Malibu Pineapple, and 99 Bananas and blend. Last, add Sprite. You don't have to add all of it, you can add it to taste, depending on how strong you want your drink. This can also be served on ice, but then it would be Melted South Texas Snow. Serve in: Hurricane Glass |

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Popular drink recipes in this category...
1. A Captain's Paradise
2. Champagne Hula
3. Drunken Parrot
4. Firecrotch
5. Miramar