2
2 oz light rum 2 oz coconut rum 6 oz pineapple juice (chilled/cold) 6 oz cranberry juice (chilled/cold)
Pour ice into 2 tall glasses (as desired), add all the ingredients, garnish with a cherry and enjoy!
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1
1 ½ oz Tequila ½ oz Triple Sec 1 oz fresh lime juice or lemon juice Salt (Optional)
Shake all ingredients and cracked ice into a shaker.
Rim the margarita glass or any other type of glass with salt (if desired).
Then, pour the mix into the margarita glass or any glass of choice.
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1
¼ cup sliced fresh strawberries or frozen strawberries 1 ½ oz Tequila ½ oz Triple Sec 1 oz fresh lime juice or lemon juice 1 tsp white sugar (optional) Salt (optional)
Blend all ingredients into blender for approximately 10 seconds. Add ice cubes, blend for an additional 15 seconds.
Rim the margarita glass or any other type of glass with salt (if desired).
Pour the mix into the margarita glass or any glass of choice.
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2-3
2 cups pineapple juice ¾ cup cream of coconut Ice Pineapple wedges (optional) Whipped cream (optional)
Blend the pineapple juice and cream of coconut for 15 seconds. Add ice, then blend for 30 seconds or more until smooth.
Pour into glasses, top with whipped cream, then garnish with the pineapple wedges.
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2-3
3 oz white rum 3 oz coconut cream (ex: Coco Lopez) 3 oz pineapple juice ¼ cup chopped fresh pineapple fruits or frozen pineapples 2 cups ice 2 oz golden rum Pineapple wedges (optional) Whipped Cream (optional)
Blend the white rum, coconut cream, pineapple juice, pineapple fruits and ice for 15 seconds or until smooth.
Pour into glasses stir in the golden rum (or leave the golden rum to float on top). Add whipped cream (if desired), then garnish with the pineapple wedges.
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2
1 oz rum 1 oz coconut rum 1 oz grenadine 2 oz orange juice 2 oz pineapple juice 2 cups ice (crushed) Slice of orange (optional) 1 cherry (optional) Umbrella stick (optional)
Blend all the ingredients into blender. Blend for 15 seconds or more, till drinks consistency is slushy.
Pour into glasses, add slice of orange & cherry to umbrella stick or any other stick of choice (if desired) & enjoy!
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4
¼ cup gold rum (such as Mount Gay) 2/3 cup pineapple-coconut juice (such as R. W. Knudsen) ¼ cup fresh lime juice 6 tbsp Ginger Ale Fresh lime or pineapple slice
Combine the first 3 ingredients in a large pitcher. Cover, and chill until ready to serve.
Divide rum mixture among 4 ice-filled glasses. Stir 1 ½ tablespoons ginger ale into each serving.
Garnish with fresh lime or pineapple slices, if desired.
Tip:
If you can’t find Mount Gay Rum made in Barbados just use your favorite gold or amber rum. Be sure to purchase a good-quality, low-sugar ginger ale, such as Fever-Tree, because the kick of spice works with lime to balance the sweetness.
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3
1 ½ oz vodka 1 ½ oz coconut rum (Malibu) 3 oz lemonade 1 ½ splash blue curacao
In 3 tall glasses, fill with ice (as desired), add the vodka and coconut rum, add the lemonade, splash with the Blue Curacao.
Garnish with pineapple leaf and lemon wheel, if desired.
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2
½ oz white rum ½ oz banana liqueur 2 dash Angostura bitters Champagne or sparkling wine (chilled/cold)
Combine the first 3 Ingredients into the champagne flutes, top with the Champagne.
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8
2 ¼ lb carrots 4 ½ cup water 1 ¼ cup sweetened condensed milk 1 ½ tsp vanilla ½ tsp cinnamon ½ tsp nutmeg
Clean the carrots, chop them and put into a food processor or blender, add water, blend until pureed. (it is best to do this in two batches).
Strain into a bowl using a fine strainer. You can strain a second time if you prefer less pulp in the juice.
Add the vanilla, cinnamon and nutmeg and stir well.
Add the sweetened condensed milk as desired. You can start with half a tin and add until it is sweet enough.
Chill for a couple of hours and serve over ice.
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1-2
1 - 1 ½ cup ice, depends on taste (drink should not taste diluted) 2 oz light rum 2 oz gold rum 1 oz orange curacao liqueur 1 oz orgeat syrup 2 oz lime juice 1 - 1 ½ cup ice, depends on taste 2 oz dark rum 2 pineapple wedges 2 cherries
Shake all the ingredients into a shaker except the additional 1 ½ cup of ice (set that aside).
Pour into a glass, preferably an old-fashioned glass with the 1 ½ cup of ice you just set aside. The add the mixture to the glasses.
Garnish with the pineapple and cherry.
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1
1 oz coconut rum 1 oz vanilla Schnapps 1 oz vodka 12 oz Sprite (chilled/cold)
Pour the coconut rum, vanilla schnapps and vodka into a highball glass. Add sprite, and serve.
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3
3 oz coconut rum (Malibu preferably) 3 oz melon liqueur (Midori preferably) 6 oz cranberry juice 6 oz orange juice
Mix the Melon Liqueur and Malibu Rum together into the glasses.
Slowly pour the cranberry juice on top of the remaining half portion of the glasses.
Now, float the orange juice on top and serve with ice or as desired.
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2-4
3 oz watermelon schnapps 1 oz Malibu coconut rum 3 oz triple sec 10 oz orange juice 6 oz lemonade 1 oz lemon juice
Fill the glasses with ice (as desired) and add the ingredients.
Then mix together and serve.
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1
3 - 4 fresh raspberries 2 lime wedges 5 leaves of fresh mint 2 - 3 teaspoons sugar Crushed ice
Add the berries, the fresh mint and sugar in a blender, blend thoroughly.
Pour the mixture into 8 - 12 oz glass, add the crushed ice, a splash of lime juice and club soda to fill the glass.
Then shake well and garnish with a lime wedge & additional mint. Serve and enjoy!
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1
2 ½ oz coconut water 1 ½ oz light rum 2 teaspoons fresh lime juice 2 teaspoon sugar Ice cubes
Add all the ingredients together, with the exception of the ice in a shaker glass.
Stir with a spoon until the sugar dissolves.
Pour the mixture into a stemmed cocktail glass filled with ice.
Serve and Enjoy.
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3-4
½ liter rose wine ½ cup rum ¼ cup pineapple juice ½ cup lemon juice ½ lemon (sliced into rounds) ½ lime (sliced into rounds) 1 mango (peeled and cut into chunks and divide into two) ½ cup sugar (optional)
Pour into the large glass pitcher, the wine, rum, pineapple juice, lemon juice and sugar. Stir well.
Now, add the sliced lemons, limes, and the mango.
Place the pitcher in the refrigerator and chill.
Tip:
Save some of the lemon or lime peel for garnish. Cool before serving.
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2
3 oz coconut rum 1 oz Banana Cream 1 oz pineapple schnapps or1 oz pineapple juice 6 oz orange juice 2 tsp grenadine
Pour the ingredients into cocktail glass over ice. Do not stir (grenadine will sink to the bottom).
Then, garnish with fresh fruits (optional).
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3 glasses
3 cups chopped mangoes, pureed (fresh or frozen) 7 ½ cups cold water ¾ cup fresh lime juice 2 ¼ cup sugar (dissolved in 1/2 boiling water in saucepan, over low heat)
Mix pulp with the 7½ cups of water and dissolved sugar.
Then, add the lime juice.
Serve with ice.
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2
1 ½ oz rum (Bacardi preferred) 1 ½ oz Kahlua 1 oz coconut cream 10 oz crushed ice
Blend the ingredients smoothly, pour into a martini or margarita glass. Add ice, then serve.
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4
8 oz vodka 3 cups tomato juice 5 oz canned bouillon, undiluted 2 tbsp 4 tsp Pickapeppa sauce 4 tsp Worcestershire sauce 4 dashes Pickapeppa hot red pepper sauce ½ tsp salt, if desired Lemon pepper for seasonings Celery rib (optional)
Shake all ingredients with ice in a shaker thoroughly until chilled.
Strain unto the glasses with the ice, sprinkle lemon pepper lightly on the drinks. Add celery stick if desired.
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2
4 oz amaretto almond liqueur 4 oz Malibu coconut rum Some ice
Place Amaretto and Malibu in a shaker with some ice, or directly into well-chilled cocktail glasses.
Shake well, serve while chilled.
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2
½ oz light rum 1 oz dark rum 1 ½ oz banana liqueur 1 ½ oz blackberry brandy 1 oz grenadine 1 oz lime juice 1 cup crushed ice
Put all ingredients together in cocktail shaker and shake thoroughly.
Pour into the glasses, garnish with speared orange slice and a cherry, if needed.
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5
½ cup lime or lemon juice 1 cup Jamaican white over-proof rum (Appleton or other simple syrup) 1 ½ cup white over-proof rum 1 strawberry flavored syrup (or other simple red) 1 ½ cup strawberry flavored syrup (or other simple red colored syrup) 2 cups water
Mix everything together in a punch bowl. Garnish the mixture with slices of lime and/or pieces of pineapple.
Chill in the refrigerator. The longer it stays in the refrigerator, the better it tastes, so serve after 2 hours.
Serve cold on ice.
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2
2 (75 ml) tall cocktail glasses 17 cl (165ml) Fanta (chilled) 17 cl (165ml) Sprite (chilled) 2 to 2 ½ tbsp Ribena or Blackcurrant or Grenadine syrup (this is what gives the Chapman its unique ''reddish-pink'' color) A quarter tsp Angostura aromatic bitters 7 to 10 ice cubes (or more) 1 whole cucumber 5 slices of both lemon and oranges
First, slice the lemon, orange and cucumber into rounds or quarters and set aside.
Pour into a jug or bowl, the ice cubes, add the Fanta and Sprite and mix together.
Then, add a tbsp of Grenadine syrup or Ribena or blackcurrant.
Add the Angostura aromatic bitters, mix thoroughly.
Finally, add the lemon and orange slices, cool in the refrigerator before serving. Add some more ice, serve in a cocktail glass (with a straw if desired). Use the sliced cucumber to garnish the edge of each glass.
Tips:
Don’t add the ice if not going to be taking immediately because it will make the drink taste flat quickly. The fizzy (effervescence) from the carbonated drinks (Fanta, Sprite) adds to the unique taste of the drink and if left for a while, the drinks will lose the taste, also adding to the flatness.
Add the Angostura aromatic bitters drop by drop, until you get your desired taste. To prepare Nigerian Chapman for kids you can omit the angostura bitters because it contains 45% alcohol. In the absence of Angostura bitters, use Peychaud’s bitters or Orange bitters.
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