Ingredients

30ml Cashew Feni

30ml Cabo Coconut liqueur

30 ml Pineapple Juice – top up

Method

Add ice to a high ball glass
then add Feni & Coconut rum

Top up the drink with fresh pineapple juice.

Garnish with dehydrated pineapple or a fresh pineapple slice.

Ingredients

40ml Gilmore Select 18 Whiskey

30 ml Lime Juice

30ml  Sugar syrup

2 dash Angostura bitters

15ml Egg white

Method

Add all the ingredients to the cocktails shaker.

Add Ice Cube and shake well.

Strain the drink over cubed ice.

Garnish with Star Anise.

Ingredients

40ml Old Oak Whisky or Rock Whisky or Gilmore 18 Select

2 teaspoons Water

8 to 12 Mint leaves

1 bar spoon Powdered sugar

2 dash – Angostura Bitters

Method

Add a bar spoon of sugar to your rock glass.

Add 2 Dashes of angostura bitters.

Tap mint leaves and add to your rock glass and then add whiskey.

Add rushes ice and churn well.

Garnish with mint sprig

Ingredients

Method

Add ice to your highball glass.
Add 20ml of Peachy and 20 ml of Vodka. 
Top up the drink with 90 ml of orange juice and 90 ml of cranberry juice

Garnish with slice of orange

Ingredients

1 part Gilmore 18 Select

1 part sour apple schnapps

1 part Cranberry Juice

Garnish: 1 slice Apple

Glass: Coupe

Method

Add all the ingredients to a shaker filled with Ice and shake.

Strain into a coupe glass and garnish with an apple slice.

Ingredients

0.5 oz Cabo White Rum with Coconut Liqueur

0.5 oz Blue Coracao

0.5 oz Peachy Swirl Liqueur

0.5 oz Vodka

Pineapple Juice

1 splash Lemonade

Method

In a pint glass with ice combine the rum, Curacao, Peachy Swirl and Vodka.
Top with the pineapple juice and stir.
Add a splash of Lemonade and garnish with a cherry.

Ingredients

2 oz Swirl Sambuca

4 oz cola

Method

Pour both ingredients into a highball glass filled with ice cubes.
Stir and serve.

Ingredients

1 oz Swirl Sambuca

½ oz grenadine syrup

Milk

Method

Fill with milk

Garnish with a cherry on the rim of the glass

Ingredients

6 oz Champagne

1 oz Swirl Triple Sec Liqueur

Method

Pour both ingredients into a slightly chilled red wine glass.

Stir briefly and serve.

Serve in: Champagne Glass

Ingredients

1 oz Swirl Triple Sec Liqueur

1 ½ oz Lime Juice

5-6 oz Lemonade

Method

Pour the Swirl Triple Sec into a highball glass half-filled with ice cubes.
Add the lime juice,
fill with lemonade and serve.

Serve in: Highball Glass

Ingredients

1 ½ oz Swirl Triple Sec Liqueur

1 ½ oz Jazz Blue Curacao

Soda

Method

Mix Swirl Triple Sec liqueur and Jazz Blue curacao together in a highball glass and fill up with soda.

Serve in Highball Glass

Ingredients

60 ml Jazz Blue

Ice

Slice of lemon

Lime Soda

Method

To the preparation of sweet fresh lime soda splash 60ml of Jazz Blue.
Stir Well & Pour over the rocks in a tall Glass.
Garnish with a slice of lime.

Ingredients

30 ml Cabo Coconut Rum,

3 Limes

1 tsp Sugar,

30 ml Club soda,

4 mint

Method

Mixing: Muddle lime wedges, mint leaves, sugar with a splash of club soda.
Fill glass with ice and add the Cabo Rum and 1 oz club soda.
Shake all ingredients together.
Try not to shake too hard so you don’t flatten the soda.

Serving: Serve a Cabo Mojito in a high ball glass.

Ingredients

60 ml Cabo Coconut Rum

90 ml Cranberry Juice

30 ml Orange Juice

Method

Mixing: Pour Cabo Rum over ice in a whisky sour glass,
add orange & cranberry juice,
splash with Key Largo Schnapps.

Stir and serve Cabo Bomber in a sour glass

Ingredients

60 ml Cabo Coconut Rum

90 ml Mango Juice

Ice

Method

Mixing: Fill the glass with ice.
Add Cabo & Mango Juice, Stir.

Serving: Serve Mango Cabo in a high ball glass

Ingredients

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

Method

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.

Ingredients

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

Method

Combine all ingredients, and pour over cracked ice in a Collins glass.

Garnish with a strawberry or cherry to serve.

Ingredients

30 ml. Vodka

30 ml. Ti Connie Coffee Liqueur

30 ml. Voodoo Cream Liqueur

30 ml. Cream

Method

Shake all ingredients with ice and pour over ice in an old fashioned glass.

Ingredients

Ingredients

30 ml. Cold Espresso

30 ml. White crème de cacao

45 ml. Vodka

45 ml. Ti Connie Coffee Liqueur

Method

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.)

Ingredients

INGREDIENTS

1 part Ti Connie Coffee Liqueur

2 parts Vodka

Method

Preparation

Pour Ingredients over ice in an old fashioned glass and serve.

Ingredients

1 part Ti Connie Coffee Liqueur

2 parts Vodka Light cream

Method

Pour vodka and coffee liqueur over ice in an old fashioned glass.

Top off with cream and serve.

Ingredients

180ml Pineapple Juice

60ml Cabo Coconut Rum

Method

Blend and serve on crushed ice in a hurricane glass with a pineapple wedge.