• 1 oz cranberry juice
• 1 oz gin
• 1 oz triple sec

Mix all three ingredients with ice in a chilled cocktail glass, and serve.

Serve in a Cocktail Glass.

• 1 oz Captain Morgan Original spiced rum
• 1 splash pineapple juice
• 1/2 oz Bacardi orange rum
• 1/8 oz Chambord raspberry liqueur

Shake all ingredients together in a cocktail shaker.
Strain into a double-shot glass, and serve.

Serve in a Shot Glass.

• 1 cantaloupe melon
• 1 honeydew melon
• 2 oz Skyy melon vodka

Cut up both melons and add to blender.
Blend well and strain.
Add Skyy melon vodka to a cocktail shaker half-filled with ice cubes.
Add about 2-4 oz of the blended melon juice.
Shake well, and strain into a cocktail glass.
Add a melon ball for garnish, and serve.

Serve in a Cocktail Glass.

• 1 splash Bacardi 151 rum
• 1 splash pineapple juice
• 1/2 oz Malibu coconut rum
• 1/4 oz DeKuyper Razzmatazz liqueur
• 1/4 oz peach schnapps
• 6 oz Smirnoff Ice

Place 2 highball glasses next to each other, one right side up, and one upside down.
Stack a shot glass on on in between the two highball glasses.
Combine the Malibu rum, peach schnapps, and pineapple juice in a cocktail shaker half-filled with ice cubes, and shake well.
Fill the right side up tall glass half way with Smirnoff Ice.
Pour the contents of your cocktail shaker into the shot glass.
Add a splash of Razzmatazz and 151 to the shot glass.
Next step is optional; either light the top of the shot with a match, or blow fire at it with 151 in your mouth.
Then, knock the shot glass into the tall glass and serve.

Serve in a Highball Glass.

• 1 oz Campari bitters
• 1 oz Midori melon liqueur
• 1 oz extra dry vermouth
• 1 oz grenadine syrup
• 1/2 oz absinthe herbal liqueur
• 1/2 oz lemon cordial
• 2 oz cranberry juice
• 2 oz vodka
• 4 oz orange juice

Pour the extra dry vermouth, 1-oz only of vodka, Campari bitters and 1-oz only of orange juice into a cocktail shaker with 5 ice cubes.
Shake for 10 seconds.
Add the remaining 3-oz of orange juice, 1-oz only of cranberry juice, lemon cordial and stir.
Strain into a jug.
Add the absinthe and ignite.
Allow the flame to extinguish by itself.
Take the ice leftover from the cocktail shaker, place in a plastic bag, and crush with a blunt object like a hammer handle.
Place back into the cocktail shaker, add the Midori melon liqueur, the remaining 1-oz of vodka and the remaining 1-oz of cranberry juice.
Shake for 15 seconds.
Fill a highball glass half-way with the entire contents of the cocktail shaker.
Add the mixture from the jug, and top with grenadine.
Stir, garnish with a lemon slice and serve with a straw.

Serve in a Highball Glass.

• 1 oz Stoli Vanil vodka
• 2 oz ginger ale

Stir ingredients gently together in a chilled cocktail glass with a small amount of crushed ice, and serve.

Serve in a Cocktail Glass.

• 1 oz 99 Bananas banana schnapps
• 1 oz Malibu coconut rum
• 1 oz Malibu mango rum
• 1 oz Stoli Vanil vodka
• 1 splash grenadine syrup
• 2 oz orange juice
• 2 oz pineapple juice

Combine all ingredients (except grenadine) together over ice in a cocktail shaker.
Shake and strain into a hurricane glass filled with ice.
Float grenadine on top, and serve.

Serve in a Hurricane Glass.

• 1 oz tequila
• 1 splash fresh lime juice
• 2 oz cranberry juice

Shake the tequila, cranberry juice and the lime juice in a cocktail shaker half-filled with ice cubes.
Strain into a salt-rimmed cocktail glass with a lime wedge, and serve.

Serve in a Cocktail Glass.

• 1 oz sweet and sour mix
• 1 splash grenadine syrup
• 2 oz whiskey

Pour all three ingredients into a cocktail shaker half-filled with ice cubes.
Shake well, strain into an old-fashioned glass half-filled with ice cubes, and serve.

Serve in a Highball Glass.

• 1 1/2 oz Blue Curacao liqueur
• 1 1/2 oz Grand Marnier orange liqueur
• 1 splash orange juice
• 3 oz vodka

Stir ingredients together in an old-fashioned glass filled with ice cubes, and serve.

Serve in a Cocktail Glass.