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    Christian Brothers Brandy 1.75 Liters

    Kraken Rum 1.75 Liters

    Makers Mark 46 1.75 liters

    Jameson 1.75 Liters

    Jack Daniels 1.75 Liters

    Ron Zacapa XO Solera Grand Reserve

    Emperor Norton Absinthe Dieu. San Francisco absinthe. Would like to try!

    OLD GM

    Jose Cuervo Reposado Tequila

    Jack Daniels Honey 1.75 Liters

    Spiced Pineapple Juice 1 whole pineapple, cubed 1 small knob of ginger, peeled 1 whole freshly squeezed lime juice 1 cup of ice 1/2 cup cold water 1 tsp spice mix; cloves, nutmeg, cardamom & cinnamon a pinch of sea salt & pepper Add everything in a blender and blend till smooth. Sprinkle more spice mix and serve, chilled.....hmmm and you could sneak some alcohol in this,,,what flavor?

    "A Summer Dream" cocktail! Pour 1 oz vodka, 1 oz coconut rum, 1/2 oz blue carcaceo, 1/2 cup pineapple juice into a highball glass filled with crushed ice. Stir and top with 7 Up or Fresca.

    Captain Morgan Black 1.75 Liters

    Brandy Plum Sours

    Captain Morgan Private Stock 1.75 Liters

    Fine Portuguese Brandy

    Lovely Spanish brandy

    Hurricane Cocktail 1 ounce fresh-squeezed lemon juice or lime juice (your choice) 4 ounces dark rum 4 ounces passion fruit syrup Crushed ice Orange and/or lime slice 1 Maraschino Cherry In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes. Strain into a hurricane cocktail glass, Tiki Mug, or tall Old Fashion Glass. Garnish with an orange and/or lime slices and a maraschino cherry. Serve with a long straw. 1 serving

    Bourbon Cherry Coke Ingredients 4 ounces bourbon 1 ¼ cups fresh cherries, pitted 1 teaspoon sugar 12 ounces cold coca cola Instructions In a large glass or bowl muddle together the bourbon, cherries and sugar until you have a pulp. Split them between two ice filled highball glasses and fill the glasses with cold coca cola. Serve with a straw.

    Sweet Whiskey Lemonade: 2 oz triple sec 2 oz whiskey 1 and 1/2 oz lemon juice 2/3 oz lime juice 1 tsp. granulated sugar 1/2 tsp. apricot preserves 3 oz. tonic water