In punch bowl, combine pineapple juice, rum and daiquiri mix; stir to dissolve daiquiri mix.
Carefully pour carbonated beverage down side of bowl.
Mix gently.
Float lime slices atop punch. Makes 18 five ounce servings.
Puree cantaloupe, sugar, and champagne vinegar in a blender. Stir in lime zest. Chill, covered, 4 hours to 2 days. Strain.
In a cocktail shaker half-filled with ice, combine 2 fluid ounces cantaloupe shrub, rum, and lime juice. Shake until very cold. Strain into an ice-filled wine glass or water goblet. Garnish with slices of cantaloupe and lime.
Combine rum, lime juice, maraschino liqueur, and grapefruit juice in a cocktail shaker. Add ice and shake until chilled. Strain into a chilled cocktail glass.
Garnish with a lime wheel.
Combine light rum, lime juice, and simple syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
Thaw strawberries enough to cut in chunks.
Place in blender. Add mix and rum.
Cover and blend.
While blender is running, add ice cubes, a few at a time, blending until ice is melted.
Pour into trays or 1/2 gallon plastic container.
Cover and freeze several hours or overnight.
It will not freeze firm.
Spoon into cocktail or sherbet glasses.
Garnish with fresh strawberries. Store, covered, in freezer to use as needed.
Makes 5 cups.
In a blender or food processor container, process cranberry juice cocktail, strawberries, sugar and lime juice until blended. Serve over crushed ice.
Makes 1 serving.
Shake well with cracked ice and strain into 3 ounce cocktail glass.
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Fill a PARTY MUG with ice.
Pour in the daiquiri mix and rum.
Twist on the CROSS BLADE and place the mug onto the power base.
Blend on LOCK or pulse until smooth.
Twist off the blade and twist on a comfort lip ring. Enjoy!
Variations:
Strawberry Daiquiri - add a handful of fresh or frozen strawberries before blending.
Diva Daiquiri - add 1oz. coconut rum before blending.
Purple Haze - add 1/2 oz. Blue Curacao before blending.
Derby Daiquiri - add 2 Tbls. fresh orange juice before blending.
alt.
Add eggs, fruit cocktail and vanilla and mix all
Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.
Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
In large punch bowl, combine orange juice concentrate, pink lemonade and daiquiri mix.
Stir in water, nectar and Schnapps. Chill until needed.
At serving time, add lemon-lime soda and some ice cubes.
Garnish with strawberries, if desired.
In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in daiquiri mix, rum and food coloring, if desired.
Fold in whipped cream. Pour into prepared crust.
Chill or freeze 4 hours or until firm. Garnish as desired.
Refrigerate or freeze leftovers.
In a large bowl, combine daiquiri mix, sweetened condensed milk, and whipped topping. Mix until smooth and creamy.
Add thawed strawberries and blend into mixture.
Fill pie crusts and refrigerate for approximately 4 hours or freeze until set.
Make the Recipe #299834 (vodka water) by the pitcher. This is used as the base of this drink.
fill cocktail glass with ice.
Add 1 oz Citron Vodka.
pour 1 oz or so vodka water inches.
top with a splash of the Cranberry Pomegranate Juice.
Enjoy with someone you love ;).
nd simple syrup in a cocktail shaker. Shake shake shake...shake
Mix together daiquiri mix, Eagle Brand milk and cream cheese. Fold in Cool Whip.
Divide and spoon into graham cracker crusts. Refrigerate 1 hour or until set.
lice of bacon around each cocktail weenie and secure with toothpicks
Mix corn syrup and rum in punch bowl, stirring to blend.
Stir in daiquiri mix.
Just before serving, add soda water, then carefully slide in ice ring.
Add lime slices.
Makes about 25 punch cup servings.