Ingredients

• 1 1/2 oz brandy
  1/2 cup grapefruit juice
  1 oz lemon juice
  1 tbsp honey
  1 egg

Blend all ingredients with 1/2 cup crushed ice in an electric blender at a low speed for a short length of time. Pour into a collins glass over ice cubes and serve.

Ingredients

• 3/4 oz dark rum
  1 oz white rum
  1/4 oz Tia Maria coffee liqueur
  3/4 oz chocolate syrup
  1/4 oz coconut cream
  1 1/2 oz milk
  3/4 oz cream
  chocolate

Shake liquids well over crushed ice in a shaker. Strain into a large highball glass over crushed ice, sprinkle with grated chocolate, and serve.

Ingredients

• 1 1/2 oz light rum
  1/2 oz white creme de cacao
  1 oz heavy cream
  1 tsp Blue Curacao liqueur

Combine the rum, creme de cacao, and heavy cream in a shaker half-filled with ice cubes. Shake well, and strain into a cocktail glass. Drop the curacao into the center of the drink and serve.

Ingredients

• 1 oz white sambuca
  1 oz coffee liqueur
  1 oz half-and-half

Pour the sambuca, coffee liqueur and cream into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

Ingredients

• 1 oz Blue Curacao liqueur
  1 oz grenadine syrup
  pineapple wine

Pour the blue curacao and grenadine into a highball glass. Fill with pineapple-flavored wine, to taste, and stir. Garnish with a slice of pineapple.

Ingredients

• 1 oz gin
  1 scoop vanilla ice cream
  1 dash dry sherry

Blend all ingredients in an electric blender at a low speed for a short length of time. Pour into a highball glass and serve.