Coquito

Cocktail Ingredients:

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions:

In a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.

Yellow Bird

Cocktail Ingredients:
3/4 oz coconut rum
3/4 oz creme de banana
3/4 oz apricot brandy
4 oz orange juice

Instructions:
Shake together and pour over ice.
Garnish with cherry and orange wheel.

Wild Wendy

Cocktail Ingredients:
1 1/2 oz. Vodka
1 oz. Coconut Rum
1 oz. Orange Juice
1 oz. Pineapple Juice
1 oz. Cranberry Juice

Instructions:
Fill collins glass with ice cubes.
Add ingredients.
Shake or stir well.

Scooby Snack

Shooter Ingredients:
splash of Lemon Lime Soda add
1/2 shot of Banana Liqueur then
1/2 shot of Melon liqueur and a
splash of Pineapple Juice
1 1/2 ounce shot coconut Rum

Instructions:
Combine with ice or strain as a shot

Rum Coconut Fizz

Cocktail Ingredients:
2 1/4 oz. Light Rum
2 tsp. Creme de Coconut
2 tsp. Lime Juice
Club Soda

Instructions:
Shake well with cracked ice all but club soda.
Strain into highball glass over 2 ice cubes.
Fill with chilled club soda.
Stir gently.
Top with sprigs of mint.

Pina Colada

Cocktail Ingredients:
3 oz. Light Rum
3 tbsp. Coconut Milk
3 tbsp. Crushed Pineapple

Instructions:
Mix with shaved ice in electric blender until desired consistency.
Pour unstrained into cocktail glass.
Serve with a straw.

Nutty Colada

Cocktail Ingredients:
2 oz. Amaretto
1 oz. Gold Rum
1 1/2 oz. Cream of Coconut
2 oz. Pineapple Juice

Instructions:
Mix with shaved ice in electric blender until desired consistency.
Pour unstrained into collins glass.
Garnish with pineapple slice.

Kappa Colada

Cocktail Ingredients:
1 oz. Brandy
1 oz. Cream of Coconut
2 oz. Pineapple Juice
Syrup

Instructions:
Mix with shaved ice in electric blender until desired consistency.
Pour unstrained into cocktail glass.
Serve with a straw.

Kahlua Colada

Cocktail Ingredients:
1 1/2 oz. Kahlua
1 oz. Rum
1/2 oz. Cream
1 oz. Cream of Coconut
2 oz. Unsweetened Pineapple Juice
1/2 oz. Lime Juice

Instructions:
Blend with 1/2 cup crushed ice until smooth.
Pour into collins glass.

June Bug

Cocktail Ingredients:
1 shot Banana Liqueur
1 shot Melon Liqueur
1 shot Coconut Rum
1 shot Maraschino Cherry Juice
1 shot Sweet & Sour Mix
1 cup Pineapple Juice
1 Maraschino Cherry

Instructions:
Mix all in glass on ice and serve