A tempting recipe for Easy Creamsicle, with Captain Morgan Parrot Bay coconut rum and Mountain Dew citrus soda.
Shake ingredients with crushed ice in a cocktail shaker.
Strain or pour completely into a highball glass, and serve.
Serve in a Highball Glass.
This is a scrumptious recipe for Crazy Parrot, with Captain Morgan Parrot Bay coconut rum, 151 proof rum, pineapple juice and cranberry juice.
Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a cocktail glass.
Garnish with a maraschino cherry, and serve.
Serve in a Cocktail Glass.
This is a adorable recipe for Chocolate Hurricane, with Captain Morgan Parrot Bay coconut rum, Godiva chocolate liqueur, orange juice and lemon juice.
Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, strain into a cocktail glass, and serve.
Serve in a Cocktail Glass.
Check out this divine recipe for Blue Parrot, with Maui Blue Hawaiian schnapps, Captain Morgan Parrot Bay coconut rum and pineapple juice.
Pour the Maui blue hawaiian schnapps and Parrot Bay coconut rum over some ice in a cocktail glass.
Fill with pineapple juice, or to taste, and serve.
Serve in a Cocktail Glass.
Check out this luscious recipe for Dave Matthews, with amaretto almond liqueur, Captain Morgan Parrot Bay coconut rum, pineapple juice and cranberry juice.
Shake amaretto, rum and juices together in a cocktail shaker.
Strain into an ice-filled cocktail glass, and serve.
Serve in a Cocktail Glass.
This is a heavenly recipe for Chocolate Ravage, with vodka, Captain Morgan Original spiced rum, Captain Morgan Parrot Bay coconut rum, triple sec, Pop-Ice, Yoo-hoo chocolate milk, sugar and honey. Also lists similar drink reci
Add ice to a blender until roughly one-quarter to one-third full.
Add one sheet worth of pop ice to the blender.
Add the vodka, Captain Morgan rums, triple sec, sugar and honey.
Adjust sugar and honey to taste if desired.
Add one tall yoo-hoo bottle to the blender.
Blend until puree consistancy, pour into cocktail glasses and serve.
Serve in a Cocktail Glass.
A nice recipe for The Captains Silver Sunrise, with Captain Morgan Silver spiced rum, Captain Morgan Parrot Bay coconut rum, orange juice and cranberry juice.
Pour ingredients over ice: Capt.
Morgan Silver - Parrot Bay - orange juice - cranberry juice.
Serve in a Cocktail Glass.
A distinctive recipe for Tie Me To The Bedpost - Hawaiian, with Absolut Citron vodka, Captain Morgan Parrot Bay coconut rum, Midori melon liqueur, sweet and sour mix and 7-Up soda.
Shake with ice and strain into an over-sized martini glass.
There should be a slight amount of foam from the 7-up.
Serve in a Cocktail Glass.
This is a mouthwatering recipe for The Marvin, with vodka, rum, gin, tequila, Captain Morgan Parrot Bay coconut rum, Bacardi Limon rum, Chambord raspberry liqueur and sweet and sour mix.
Add all liquors and sour mix to a large cocktail glass filled with ice, stir and serve.
Serve in a Cocktail Glass.
Here is a enticing recipe for El Mahon, with Captain Morgan Parrot Bay coconut rum and Snapple Lemonade soda.
Stir ingredients together in a cocktail glass over crushed ice, and serve.
Serve in a Cocktail Glass.
A tasteful recipe for Easy Creamsicle, with Captain Morgan Parrot Bay coconut rum and Mountain Dew citrus soda.
Shake ingredients with crushed ice in a cocktail shaker.
Strain or pour completely into a highball glass, and serve.
Serve in a Highball Glass.
Here is a scrumptious recipe for Crazy Parrot, with Captain Morgan Parrot Bay coconut rum, 151 proof rum, pineapple juice and cranberry juice.
Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a cocktail glass.
Garnish with a maraschino cherry, and serve.
Serve in a Cocktail Glass.
Here is a delightful recipe for Chocolate Hurricane, with Captain Morgan Parrot Bay coconut rum, Godiva chocolate liqueur, orange juice and lemon juice.
Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, strain into a cocktail glass, and serve.
Serve in a Cocktail Glass.
Here is a adorable recipe for Blue Parrot, with Maui Blue Hawaiian schnapps, Captain Morgan Parrot Bay coconut rum and pineapple juice.
Pour the Maui blue hawaiian schnapps and Parrot Bay coconut rum over some ice in a cocktail glass.
Fill with pineapple juice, or to taste, and serve.
Serve in a Cocktail Glass.
Here is a very pleasant recipe for Dave Matthews, with amaretto almond liqueur, Captain Morgan Parrot Bay coconut rum, pineapple juice and cranberry juice.
Shake amaretto, rum and juices together in a cocktail shaker.
Strain into an ice-filled cocktail glass, and serve.
Serve in a Cocktail Glass.
Check out this adorable recipe for Chocolate Ravage, with vodka, Captain Morgan Original spiced rum, Captain Morgan Parrot Bay coconut rum, triple sec, Pop-Ice, Yoo-hoo chocolate milk, sugar and honey. Also lists similar drink reci
Add ice to a blender until roughly one-quarter to one-third full.
Add one sheet worth of pop ice to the blender.
Add the vodka, Captain Morgan rums, triple sec, sugar and honey.
Adjust sugar and honey to taste if desired.
Add one tall yoo-hoo bottle to the blender.
Blend until puree consistancy, pour into cocktail glasses and serve.
Serve in a Cocktail Glass.
This is a divine recipe for Tie Me To The Bedpost - Hawaiian, with Absolut Citron vodka, Captain Morgan Parrot Bay coconut rum, Midori melon liqueur, sweet and sour mix and 7-Up soda.
Shake with ice and strain into an over-sized martini glass.
There should be a slight amount of foam from the 7-up.
Serve in a Cocktail Glass.
Here is a tasteful recipe for The Marvin, with vodka, rum, gin, tequila, Captain Morgan Parrot Bay coconut rum, Bacardi Limon rum, Chambord raspberry liqueur and sweet and sour mix.
Add all liquors and sour mix to a large cocktail glass filled with ice, stir and serve.
Serve in a Cocktail Glass.
Here is a enjoyable recipe for El Mahon, with Captain Morgan Parrot Bay coconut rum and Snapple Lemonade soda.
Stir ingredients together in a cocktail glass over crushed ice, and serve.
Serve in a Cocktail Glass.