Put the ice cubes in a cocktail shaker and add the blue Curacao and grapefruit juice. Shake well.
Strain into a cocktail glass and top with sparkling wine. Serve decorated with the star fruit.
Pour all ingredients (except lime wedges) into a cocktail shaker, with ice, and shake.
Strain into two margarita glasses, garnish with lime wedges and serve.
et with gummy worm.
Blue Lagoon: Boil water, add jello and
Using lime slices, moisten the rims of four margarita or cocktail glasses. SEt aside lime slices for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.
In a blender, combine the remaining ingredients; cover and process until blended. Pour into prepared glasses. Garnish with reservedlime slices. Serve immediately.
Blend sour mix, pineapple juice, tequila, Blue Curacao, lime juice, and ice together in a blender until smooth.
Rub rim of margarita glass with lime wedge and dip in granulated sugar.
Process tequila, blue Curacao, lime juice, sweet and sour mix, pineapple juice, and ice in blender until smooth.
Pour into margarita glass.
Garnish with lime wedge or a cherry, if desired.
Place the ice in a blender and add the vanilla rum, Grand Marnier, blue curacao, and pineapple juice.
Blend until the ice is a slushy consistency and pour into two large martini glasses.
Garnish with pineapple slices.
In a 12 ounce glass, put ice, then add in this order:
Pineapple juice, sweet and sour, blue curacao (preferably Bols), vodka.
Then the Puerto Rican rum (\"It's a better taste,\" Harry says.).
Stir gently, garnish with pineapple slice and vanda orchid. Serve with aloha.
Pour the Malibu coconut rum into a pina colada glass over ice. Add the pina colada mix and blue curacao; serve unstirred to see color difference, stir when ready to drink. It's very pretty. Serve with whipped cream on top if you wish.
Shake all ingredients with ice and fine-strain into a chilled Cocktail (Martini) glass.
Garnish with a twist of lemon peel.
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.
Preheat oven to 350\u00b0F
With a mixer on medium speed, cream together cream cheese and butter until light and fluffy.
Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.
The dough will be stiff.
Roll 1-tablespoon portions into balls and place slightly apart on baking sheets.
Flatten each ball with a fork.
Bake until crackers are golden brown, 12 to 15 minutes.
Blend with ice till smooth. Pour into parfait glasses. Top with whipped cream and drizzle with Blue Curacao. Garnish with a cherry.
teak over salad; top with blue cheese, bacon and remaining croutons
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
Rim each cocktail glass with lemon juice then sugar. Decorate with a cocktail cherry and a few mint leaves. Mix the rum and curacao with crushed ice and pour into cocktail glasses. Top with pineapple juice and champagne.
Mix in a glass filled with ice and stir well. Garnish with a pineapple slice.
Take 2 plates, put lemon juice on one plate and grated coconut on the other. Dip the rim of a cocktail glass in the lemon juice, then press rim in coconut and allow to dry.
Put rum, vodka, Blue Curacao, pineapple juice and coconut cream into a cocktail shaker with the crushed ice. Shake vigorously.
Strain cocktail through a sieve into the prepared glass. Garnish with coconut flakes and serve immediately.
To rim the glasses, pour the Blue Curacao into a shallow bowl and the sugar into a separate shallow bowl. Dip the edge of each glass into the curacao and then the sugar.
In a cocktail shaker, combine the peach juice, cream, cassis, brandy, and ice and shake vigorously for about 20 seconds. Strain into the prepared glasses.
To finish, use a straw to collect some Blue Curacao and drip it down the inside of the glasses. Repeat several times and serve garnished with mint.
Put the coconut cream, egg yolk, Blue Curacao, Cognac and a few ice cubes in a cocktail shaker and shake well. Strain into a cocktail glass and serve decorated with the starfruit and mint.