Soak the crushed pineapple in the white wine for two or three hours. Pour into a cocktail shaker and add all other ingredients except the pineapple wedges. Chill mixture thoroughly in the refrigerator. Stir and strain into 6 cocktail glasses. Garnish with pineapple wedges.
Pour the Aperol, gin, pineapple juice and coconut cream into a shaker and shake well. Strain into a glass and garnish with pineapple, cocktail cherry and lemon twist.
Puree the chopped pineapple in a food processor. Freeze for 30 mins. Cut a slit in each baby pineapple wedge and use to decorate the rims of 8 wine glasses.
Spoon the pineapple puree into the glasses and add 2 tbsp Aperol to each. Top with wine and garnish with mint.
Fill a tall glass with crushed ice. Mix tequila and pineapple juice. Add lemon juice to taste then pour over ice. Drizzle passion fruit liqueur over the back of a spoon into the glass. Garnish with a slice of lemon.
Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add the pineapple juice, vodka, orange liqueur, and lime juice. Cover and shake vigorously, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.).
Scatter some turbinado sugar onto a small plate, wet the rim of the glass and dip into sugar. Strain the drink into the chilled glass. Skewer the pineapple and cherry and drop into the cocktail. Cheers.
Drain pineapple and save syrup.
Combine the syrup with the jelly or preserves, ketchup, cloves, cinnamon and salt.
Heat to boiling.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Pour the rum, brandy, juice, grenadine and crushed ice into a cocktail shaker and shake vigorously. Place the remaining ice cubes into a cocktail glass and pour in the alcohol mixture. Decorate with the mint, pineapple and cherry.
Mix liqueur, rum and pineapple juice and pour into a champagne flute. Top with champagne. Thread cherries and pineapple chunks onto a cocktail skewer and place in the glass. Garnish with lemon balm.
half fill a 14 oz tumbler with ice and pour over the vodka, curacao, coconut syrup and pineapple juice.
if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is condensation on outside of the cocktail shaker.
tip the liquid and ice back into the tumbler garnish with 3 cherries ona cockatil stick and a little umbrella if youve got one. Drink in only fools and horses style!
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.
Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
Top each cocktail with a teaspoon of honey, and stir well.
For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.
Pour the pineapple juice, coconut milk, vodka, and lime juice into a cocktail shaker. Add ice and shake vigorously. Strain into a highball glass. Serve decorated with thin strips of lime zest and a slice of pineapple.
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.
In a cocktail shaker, combine the southern comfort, bourbon, amaretto, orange juice, lemon juice with ice cubes and shake vigorously.
Place the crushed ice in a highball glass and fill with the cocktail. Garnish with a slice of pineapple, a slice of lemon, and maraschino cherries.
Place coconut ice cream, rum, pineapple juice, grenadine and coffee liqueur in a cocktail shaker with ice cubes. Shake well until ice cream melts. Strain into a tall glass and serve decorated with pineapple wedges and coconut strips.
Put the rums, coconut milk, cream and passion fruit juice into a cocktail shaker and shake vigorously. Divide the crushed ice cubes between two glasses and pour the cocktail over the ice. Decorate with the cherries and pineapple wedges and serve.
Puree the banana in a blender, then mix with the whisky, lemon juice and ice cubes in a cocktail shaker. Strain into a cocktail glass, then pour over the strawberry syrup. Garnish with the star fruit, maraschino cherry and pineapple leaf on a skewer.
Melt jelly in slow cooker. Stir in seasonings until blended.
Drain pineapple chunks and cocktail franks. Discard juice. Stir into slow cooker.
Cover and cook on low 1-2 hours.