Mach 6
Ingredients| 1 oz white creme de cacao 1 oz sweet sherry 1/2 oz white rum 2 oz pineapple juice 1 tbsp pineapple chunks 1 tsp grenadine syrup |
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Blend ingredients in a highball glass until smooth. Add three-quarters of a glassful of crushed ice and blend again briefly. Garnish with a pineapple chunk and a cherry, and serve with straws.
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Jelly Bean
Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into an old fashioned glass, and serve.
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Major Bailey
Pour gin, lemon and lime juice into a double cocktail glass. Add the sugar. Gently crush the mint, and add to the glass. Fill with crushed ice, and serve with a cherry and fresh mint sprig.
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Man Overboard
Dissolve sugar, shake and strain into a cocktail glass. Garnish with a maraschino cherry.
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Maragato Special
Shake and strain into an ice filled double cocktail glass. Garnish with a slice of orange and lime.
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Jelly Bean #2
Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into an old fashioned glass, and serve.
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Mexican Strawberry
Shake and strain into a double cocktail glass filled with crushed ice. Garnish with a sugar dipped strawberry.
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Magic Island
Blend briefly with three quarters of a glassful of crushed ice in a wine goblet. Garnish with in season fruit and serve with short straws.
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Mock Daisy Crusta
Rim a wine glass with lime/caster sugar, add a spiral of lime, and fill with crushed ice. Stir lime juice and syrups together, and strain into the glass. Add the soda and sprinkle the grenadine on top.
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Melon Ball
Shake and strain into an ice filled collins glass. Garnish with a melon ball and a slice of lime on a stick, and serve with straws.
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Mexican Chocolate
Shake and strain into a wine goblet filled with crushed ice. Garnish with a mint sprig, and serve with short straws.
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Molokai Mike
1. Shake white rum, brandy, juices and almond syrup together in a cocktail shaker. Strain into a highball glass two thirds filled with crushed ice and mix. BR BR2. Combine dark rum and grenadine with sufficient crushed ice to produce a sorbet/sherbet, and gently add to the top of the cocktail.
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