45 ml. Graasss Vodka
45 ml. Ti Connie Coffee Liqueur
45 ml. Voodoo cream liqueur
45 ml. Cream
8 ice cubes
1 scoop vanilla ice cream
2 scoops chocolate ice cream
Crush the ice cubes in a blender. Add remaining ingredients and blend for 45 seconds on the blender’s highest setting.
Pour into a hurricane glass and serve immediately. For best results, use a premium ice cream, not ice milk.
10 ml. Ti Connie Coffee Liqueur
10 ml. 151 proof rum
15 ml. Dark Elvis Dark Rum
15 ml. Cabo Coconut liqueur
Juice of ½ lemon
120 ml. pineapple juice
Combine all ingredients, and pour over cracked ice in a Collins glass.
Garnish with a strawberry or cherry to serve.
30 ml. Vodka
30 ml. Ti Connie Coffee Liqueur
30 ml. Voodoo Cream Liqueur
30 ml. Cream
Shake all ingredients with ice and pour over ice in an old fashioned glass.
30 ml. Cold Espresso
30 ml. White crème de cacao
45 ml. Vodka
Combine all ingredients in a shaker filled with ice and shake vigorously.
Strain into a chilled cocktail glass and serve.
(The cocktail should be slightly frothy.)
1 part Ti Connie Coffee Liqueur
2 parts Vodka
Pour Ingredients over ice in an old fashioned glass and serve.
2 parts Vodka Light cream
Pour vodka and coffee liqueur over ice in an old fashioned glass.
Top off with cream and serve.