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

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

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

180ml Pineapple Juice

60ml Cabo Coconut Rum

Method

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