Here is a heavenly recipe for Banana Colada, with gold rum, pineapple juice, coconut cream, banana, maraschino cherry and pineapple.
Blend 4 first ingredients with 1/2 cut cracked ice at high speed in 15-25 seconds.
Pour into a chilled highball glass.
Garnish with cherry and pineapple slice.
Serve in a Highball Glass.
This is a very pleasant recipe for King Burro, with coffee liqueur, light rum, coconut cream, milk and banana.
Combine the coffee liqueur, light rum, coconut cream, milk and banana in a blender with half a cup of crushed ice.
Blend until smooth.
Pour into a hurricane glass, garnish with a slice of banana and serve.
Serve in a Hurricane Glass.
A sweet recipe for Peachy Colada, with spiced rum, peach schnapps, coconut cream and pineapple juice.
Pour the spiced rum, peach schnapps, coconut cream and pineapple juice into a blender with two cups of crushed ice.
Blend until slushy, pour into a hurricane glass, and serve.
Serve in a Hurricane Glass.
This is a distinctive recipe for Key Lime Quencher, with dark rum, lime juice, heavy cream, coconut cream and sugar.
Combine all ingredients with 12-oz.
(1 1/2 cups) of crushed ice in a blender.
Blend until smooth.
Pour into a 16-oz hurricane or specialty glass.
Garnish with a lime wheel, sprinkle with graham cracker crumbs, and serve.
Serve in a Hurricane Glass.
Check out this tasty recipe for Jamaican Blues, with dark rum, Blue Curacao liqueur, coconut cream and pineapple juice.
Pour the dark rum, blue curacao, coconut cream and pineapple juice into a blender with 1 1/2 cups of crushed ice.
Blend until smooth.
Pour into a hurricane glass, garnish with a pineapple piece, and serve.
Serve in a Hurricane Glass.
A adorable recipe for Jamaican Bahama Mama, with white rum, orange juice, pineapple juice, coconut cream, spiced rum and grenadine syrup.
Pour the white rum, juices and coconut cream into a cocktail shaker half-filled with ice cubes.
Shake well and pour into a hurricane glass.
Float spiced rum and grenadine on top, and serve.
Serve in a Hurricane Glass.
A enticing recipe for Guava Colada, with dark rum, guava juice and coconut cream.
Pour the rum, guava juice and coconut cream into a blender with one cup of crushed ice.
Blend until smooth.
Pour into a hurricane glass.
Garnish with a kiwi wheel, a tropical edible flower or a pineapple flag, and serve.
Serve in a Hurricane Glass.
This is a scrumptious recipe for Fuzzy Charlie, with dark rum, creme de bananes, coconut cream, pineapple juice and ginger ale.
Pour the dark rum, creme de bananes, coconut cream and pineapple juice into a cocktail shaker half-filled with ice cubes.
Shake well.
Strain into a highball glass almost filled with ice cubes, and top with ginger ale.
Garnish with a pineapple spear, and serve.
Serve in a Highball Glass.
Check out this tasty recipe for Four Wheeler, with dark rum, coconut cream, orange juice and pineapple juice.
Pour all ingredients into a blender with one scoop (half a cup) of crushed ice.
Blend well.
Pour into a highball glass, and serve.
Serve in a Highball Glass.
This is a delightful recipe for Florida Freeze, with dark rum, coconut cream, orange juice and pineapple juice.
Pour all ingredients into a blender with 3/4 cup of crushed ice.
Blend until slushy.
Pour into a highball glass, and serve.
Serve in a Highball Glass.
Here is a adorable recipe for Flip a Pack, with 151 proof rum, Midori melon liqueur, coconut cream, pineapple juice and whipped cream.
Combine all ingredients with crushed ice in a blender.
Keep adding ice and blending in stages until slurpee-consistancy.
Pour into a hurricane glass.
Top with whipped cream, and serve.
Serve in a Hurricane Glass.
This is a great recipe for Daytona Daydream, with spiced rum, pink grapefruit juice, coconut cream and grenadine syrup.
Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a highball glass filled with ice cubes.
Garnish with a slice of lime, and serve.
Serve in a Highball Glass.
A delightful recipe for Country and Western Cocktail, with dark rum, pineapple juice, orange juice and coconut cream.
Pour all ingredients into a blender.
Add half a cup of crushed ice, and blend well.
Pour into a red wine glass, and serve.
Serve in a Red Wine Glass.
Check out this tempting recipe for Coconut Climber, with spiced rum, mango liqueur, coconut cream, half-and-half, orange juice and grenadine syrup.
Pour all ingredients into a cocktail shaker half-filled with crushed ice.
Shake well.
Strain into a highball glass almost filled with ice cubes.
Garnish with toasted coconut, and serve.
Serve in a Highball Glass.
Check out this distinctive recipe for Coco-Mocha Alexander, with spiced rum, coffee brandy, coffee, coconut cream and cream.
Pour all ingredients into a blender with one cup of crushed ice.
Blend until smooth.
Pour into a wine glass, and serve.
Serve in a White Wine Glass.
Here is a enticing recipe for Coco Loco, with dark rum, light rum, vodka, creme de bananes, pineapple juice, coconut cream and sugar syrup.
Pour the rums, vodka, creme de bananes, pineapple juice, coconut cream and sugar syrup into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a chilled highball glass.
Garnish with a pineapple wedge, and serve.
Serve in a Highball Glass.
Check out this very pleasant recipe for Chilly Chocolate Mint, with dark rum, peppermint schnapps, coconut cream, chocolate syrup, heavy cream and whipped cream.
Pour the dark rum, peppermint schnapps, coconut cream, chocolate syrup and heavy cream into a blender with two cups of crushed ice.
Blend until smooth and creamy.
Pour as much of the mixture as you can into a hurricane glass, leaving a little room at the top.
Top with whipped cream and a maraschino cherry, and serve.
Serve in a Hurricane Glass.
Check out this adorable recipe for Chamborlada, with Chambord raspberry liqueur, light rum, dark rum, pineapple juice and coconut cream.
Pour the Chambord raspberry liqueur, light rum, dark rum, pineapple juice and coconut cream into a cocktail shaker half-filled with ice cubes.
Shake well.
Pour the Chambord raspberry liqueur into a the bottom of a large wine glass.
Slowly strain the contents of the cocktail shaker on top of the Chambord, by means of the back of a teaspoon or otherwise, in order to create a second layer.
Float a small, further amount of Chambord on top, and serve.
Serve in a White Wine Glass.
This is a nice recipe for Chambord Colada, with Chambord raspberry liqueur, white rum, pineapple juice and coconut cream.
Pour all ingredients into a highball glass.
Stir vigorously, and serve.
Serve in a Highball Glass.
This is a delicious recipe for Caribbean Cooler, with dark rum, apricot brandy, coconut cream and heavy cream.
Whirl all ingredients together in a blender at low speed for 10 - 15 seconds with 1 cup of crushed ice.
Pour into a wine goblet.
Garnish with grated coconut and a maraschino cherry, and serve.
Serve in a Wine Goblet.
This is a delectable recipe for Boston Freeze, with dark rum, cranberry juice and coconut cream.
Pour dark rum, cranberry juice and coconut cream into a cocktail shaker with one cup of crushed ice.
Shake well, until smooth.
Pour all contents of the shaker into a wine glass.
Garnish with 3 cranberries on a toothpick or a maraschino cherry, and serve.
Serve in a White Wine Glass.
A sweet recipe for Big Chill #1, with dark rum, coconut cream, orange juice, cranberry juice and pineapple juice.
Pour the rum, coconut cream and juices into a cocktail shaker with one cup of ice (8 oz).
Shake well, Strain into a pilsner glass.
Garnish with a pineapple wedge and a maraschino cherry, and serve.
Serve in a Beer Pilsner.
A tasteful recipe for Barrow Blues, with Blue Curacao liqueur, light rum, anejo rum, pineapple juice and coconut cream.
Pour the blue curacao, light rum, anejo rum, pineapple juice and coconut cream into a cocktail shaker half-filled with ice cubes.
Shake well, strain into an old-fashioned glass almost filled with ice cubes, and serve.
Serve in a Old-Fashioned Glass.
A scrumptious recipe for Sacrifice, with dark rum, light rum, white creme de cacao, coconut cream, pineapple juice, cranberry juice, orange juice, orange bitters and crushed ice.
Pour the rums, creme de cacao, coconut cream, juices and bitters into a blender with one cup of crushed ice.
Blend well at high speed, and pour into a collins glass.
Garnish with a slice of orange and a maraschino cherry, and serve.
Serve in a Collins Glass.
Here is a great recipe for Lizbuth, with light rum, amaretto almond liqueur, coconut cream, pineapple juice and half-and-half.
Pour the rum, amaretto, coconut cream, pineapple juice and half-and-half into a blender with 6 ice cubes.
Blend well and pour into a collins glass.
Garnish with a maraschino cherry, and serve.
Serve in a Collins Glass.
This is a delicious recipe for Azuluna, with light rum, Blue Curacao liqueur, pineapple juice, coconut cream and crushed ice.
Pour the rum, blue curacao, pineapple juice and coconut cream into a blender with a cup of crushed ice.
Blend well at high speed and pour into a collins glass.
Serve in a Collins Glass.
A heavenly recipe for Almond Cooler, with dark rum, coconut cream, orange juice, pineapple juice, grenadine syrup, bananas and ice cubes.
Blend all except ice for 10-15 seconds.
Add the ice cubes and blend for another 10 seconds to break up the ice cubes slightly.
Serve in a Poco Grande or Hurricane glass garnished with a slice of orange and a Marichino cherry.
Serve in a Hurricane Glass.
This is a exquisite recipe for Tropicolada, with white rum, creme de bananes, melon liqueur, coconut cream, pineapple juice and whipping cream.
Blend briefly with a glassful of crushed ice in a pina colada glass.
Garnish with a slice of pineapple and a cherry, add straws, and serve.
Serve in a Pina Colada Glass.
Check out this mouthwatering recipe for Strawberry Colada, with white rum, strawberry liqueur, strawberry puree, coconut cream, pineapple juice and whipping cream.
Blend briefly with a glassful of crushed ice in a pina colada glass.
Garnish with a slice of pineapple and a cherry, add straws, and serve.
Serve in a Pina Colada Glass.
This is a exquisite recipe for Raspberry Colada, with white rum, Chambord raspberry liqueur, coconut cream, pineapple juice and whipping cream.
Blend briefly with a glassful of crushed ice in a pina colada glass.
Garnish with a slice of pineapple and a cherry, add straws, and serve.
Serve in a Pina Colada Glass.
Check out this delicious recipe for Waikiki Beach, with white rum, amaretto almond liqueur, coconut cream, pineapple juice, whipping cream and passion-fruit juice.
Rim a wine goblet with egg white and sweet grated coconut.
Shake ingredients, strain into the glass, and serve.
Serve in a Wine Goblet.
Here is a enjoyable recipe for Zico, with cachaca, white rum, papaya juice, coconut cream and lime juice.
Shake well over crushed ice in a shaker, and strain into a large highball glass over crushed ice.
Serve.
Serve in a Highball Glass.
Check out this appetizing recipe for Pinky Colada, with white rum, grenadine syrup, coconut cream, milk, cream and pineapple juice.
Shake well over ice cubes in a shaker, and strain into a large highball glass over crushed ice.
Garnish with an amarelle cherry, and serve.
Serve in a Highball Glass.
This is a tempting recipe for Italian Colada, with Italian brandy, white rum, amaretto almond liqueur, pineapple juice, coconut cream and cream.
Shake well over ice cubes in a shaker, and strain into a large highball glass over crushed ice.
Garnish with an amarelle cherry, and serve.
Serve in a Highball Glass.
This is a delectable recipe for Golden Colada, with dark rum, white rum, Galliano herbal liqueur, orange juice, pineapple juice, coconut cream and cream.
Shake over crushed ice in a shaker, and strain into a large highball glass over crushed ice.
Garnish with a pineapple chunk and a stemmed cherry, and serve.
Serve in a Highball Glass.
Check out this enticing recipe for French Colada, with white rum, cognac, creme de cassis, pineapple juice, coconut cream and cream.
Shake over ice cubes in a shaker, and strain into a large highball glass over crushed ice.
Add pineapple chunks, and serve.
Serve in a Highball Glass.
This is a tasty recipe for Flying Kangaroo, with white rum, vodka, Galliano herbal liqueur, orange juice, pineapple juice, coconut cream and cream.
Shake well over ice cubes in a shaker, and strain into a large highball glass with crushed ice.
Add pineapple chunks, and serve.
Serve in a Highball Glass.
A delicious recipe for Colada Brazil, with cachaca, white rum, pineapple juice, coconut cream and cream.
Blend ingredients together with crushed ice in a shaker or blender.
Pour into a large highball glass over crushed ice, and serve.
Serve in a Highball Glass.
A mouthwatering recipe for Choco Colada, with dark rum, white rum, Tia Maria coffee liqueur, chocolate syrup, coconut cream, milk, cream and chocolate.
Shake liquids well over crushed ice in a shaker.
Strain into a large highball glass over crushed ice, sprinkle with grated chocolate, and serve.
Serve in a Highball Glass.
This is a delectable recipe for Bellevue, with white rum, pineapple juice, coconut cream, lime juice and limes.
Shake over ice cubes in a shaker.
Strain into a large highball glass over crushed ice, and serve.
Serve in a Highball Glass.
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