Mix pineapple juice, cream of coconut and rum.
Blend in fine ice.
Pour into large glass.
Garnish with pineapple slices. Insert straw for your drinking pleasure.
Put some crushed ice in a blender and add the rum, cream and juices.
Blend at high speed for 15-20 seconds.
Pour into a hurricane glass.
Decorate with a slice of pineapple and a cherry.
Enjoy!
Pour the vodka, light rum and dark rum into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a highball glass filled with ice cubes.
Add Sprite and a splash of pineapple juice.
Add a twist of lime (or lemon), and serve.
Pour pineapple juice and Southern Comfort in equal parts or to taste into the blender with ice. Mix until ice is crushed, then serve.
In punch bowl, combine chilled pineapple-grapefruit drink, lemon juice, cold water, soft drink powder and sugar.
Stir until soft drink powder and sugar are completely dissolved.
Top punch with large spoonfuls of lime sherbet.
Resting bottle on rim of the punch bowl, carefully pour in carbonated beverage.
Serve some sherbet with each cup of punch.
Serves 30 to 35.
In a large punch bowl combine pineapple juice, sprite and drink mix. Stir, and serve over ice.
Pour the crushed ice and water into a large drinking glass.
Add the orange juice and the pineapple juice. Stir and drink.
This drink can also be made quickly in a blender. Serves 1 or 2.
Cut and slice pineapple into chunks.
Blend in blender 2 to 3 minutes until smooth.
Strain and place in pitcher.
Add sugar, water and ice.
This is a very popular tropical drink.
Mix water and sugar.
Add orange juice and the pineapple grapefruit drink.
To this add bananas.
Pour into an appropriate freezer container and freeze for 1 hour before serving.
Remove from freezer; add 1 quart club soda to each 2 quarts of punch mix. Makes approximately 1 1/4 gallons.
Press thawed strawberries through a sieve.
Mix with pineapple-orange drink, tea, lemon juice and sugar.
Serve over ice.
Makes 21 (4-ounce) servings.
Mix sugar and water; heat.
Add bananas, pineapple-grapefruit drink and orange juice; freeze.
Set out to thaw (but not completely) before serving.
Add ginger ale.
Rum may also be added.
Combine pineapple juice, brown sugar, butter, cloves and cinnamon sticks in a large saucepan.
Bring to boil; simmer for 5 minutes.
Add lemon slices.
Serve hot in mugs.
Makes 1 1/2 quarts.
Slice pineapple, the peel, the core and all, into thin slices.
Combine the sliced pineapple with the cloves, sugar and ginger in a bowl large enough to hold the water.
Pour the boiling water over the mixture and stir.
Cover and refrigerate for at least 12 hours and up to a day.
When ready to serve, strain into a pitcher, discarding the pineapple solids and spices.
Peel and slice pineapple and chop coarsely. Place in a container. Make a syrup with the sugar and 1 pint of water. Pour it boiling over the pineapple; add lime juice. Stir all together and let stand covered for a couple of hours. Add the remainder of the water, strain into another container, and just before serving add a few pieces of ice to each cup or glass of punch.
Blend with crushed ice and serve.
Put all ingredients in blender; puree until creamy.
Makes 2 non-alcoholic drinks, or add rum to taste.
Garnish with pineapple stick or fresh mint.
Put ice into a rocks glass.
Pour vodka, Kahlua and Amaretto into the glass.
Top with club soda.
Drink in one shot through a straw.
Poor the apricot nectar into blender.
Add the pineapple juice.
Add the fresh lime juice and cherry syrup.
Blend all together until slushy and pour into an attractive glass.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
For each single drink: Crush frozen fruits for 20 seconds in a blender.
Add other ingredients and blend for 10 seconds.
Serve immediately.