Hawaiian Punch

1 oz Pineapple Juice
1 oz Orange Juice
1 oz Vodka
Splash of Grenadine

Mix all of the ingredients together and pour into a glass filled with ice. 

Piña Colada

Ice cubes
1/2 cup rum
1/2 cup coconut cream
1/4 cup coconut milk
1/4 cup pineapple chunks
Sliced pineapple, for garnish, optional
Maraschino cherry, for garnish, optional

Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree. Serve with a slice of pineapple and maraschino cherry, if desired.

Miami Vice

5 oz Rum
Package of frozen piña colada mix
Package of frozen daiquiri mix

Mix the pina colada mix with 2.5 oz of rum and set aside. Mix the daiquiri mix and 2.5 oz of rum together and put aside. Grab a glass and put both into the glass either one on top of the other or side by side without mixing too much of them together. 

Fishbowl
6 oz Orange Curacao
6 oz Peach Schnapps
3 oz Raspberry Rum
30 oz Sprite
1 Lime
1 Lemon
6 Stemmed Cherries

Fill your Fish Bowl half full of ice. Add Orange Curacao, Peach Schnapps and Raspberry Rum. Add Sprite. Cut up limes and lemons and add to fish bowl.  Add Cherries. Add a bunch of straws.

Corona-Ritas

In a pitcher, combine equal parts (use the limeade can to measure): Frozen limeade concentrate, water, Sprite and Tequila. Add one Corona upside down. Stir and serve.

Mai Tai
1 ½ oz Bacardi Light Rum
¾ oz Triple Sec
¾ oz Orgeat Syrup
3 oz Orange Juice
3 oz Pineapple Juice
Splash Barcadi 151 Rum
Splash Dark Rum
Pineapple Wedge
Maraschino Cherry

Fill a 16 oz glass with ice. Add the light rum, triple sec, orgeat, orange juice and pineapple juice; and then stir. Splash the 151 and dark rum on top. Do not stir. Add the pineapple wedge and maraschino cherries on top for a garnish.

Coconut Martini
1 ½ oz Vanilla Vodka
1 oz Coconut Rum
½ oz Cream of Coconut
Splash of Pineapple Juice
Pineapple wedge or coconut flakes to garnish

Serve in a hallowed out coconut or a martini glass.

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