1 ounce creme de cassis
1 ounce pineapple juice
1/2 brandy
1/3 cup crushed ice
1 orange slice

Put creme de cassis, pineapple juice, brandy and crushed ice in a blender. Blend at low speed 10 – 15 seconds. Pour into prechilled deep-saucer champagne glass. Add orange juice.

1 jigger Bacardi rum
1 jigger pineapple juice
1 tsp grenadine
1 tsp maraschino liqueur

Fill a large glass with shaved ice and pour mixed ingredients over. Serve with straws.

1 1/4 ounces Jamaican rum
1 1/4 ounces Jamaican coffee liqueur
3 ounces pineapple juice
2 tsp lemon juice
cola
1 pineapple slice

Shake rum, coffee liqueur, pineapple juice and lemon juice well with ice. Strain into a pre-chilled, tall 14 ounce glass. Add ice to fill glass to 1″ from top. Add cola. Garnish with a pineapple slice. Serve with a long straw.

4 ounces Plantation Paradise Daiquiri Mix
5 ounces gin or vodka
4 ounces ice cubes

Pour mix, gin or vodka and ice cubes into blender. Blend and serve.

2 1/2 ounces light rum
2 ounces pineapple juice
1/2 ounce lemon juice
1 tsp 151 proof rum
1 tsp sugar
Dash Angostura bitters
Iced club soda
1 pineapple chunk
1 papaya chunk in syrup

Shake rum, pineapple juice, lemon juice, 151 proof rum, sugar, and bitters well with ice. Strain into a tall 14 ounce glass. Add a splash of soda and ice to fill glass. Garnish with pineapple and papaya chunks fastened onto a cocktail spear.

2 ounces gin
1/2 ounce white creme de menthe
3 ounces pineapple juice
1 ounce lemon juice
Iced club soda
1 cocktail pineapple stick
1 green cocktail cherry

Shake gin, creme de menthe, pineapple juice, and lemon juice well with ice. Strain into a tall 14 ounce glass. Add a splash of soda and ice to fill glass. Stir. Garnish with pineapple stick and a cherry.

2 ounces light rum
1 tsp 151 proof rum
2 ounces pineapple juice
1/2 ounce lemon juice
1/2 ounce Falernum
Iced bitter lemon soda
1 lemon slice

Shake both the light rum and 151 rum along with pineapple juice, lemon juice, and Falernum well with ice. Strain into a tall 14 ounce glass. Add 2 ice cubes. Fill glass with bitter lemon soda. Add lemon slice.

1 1/2 ounces rum
1 1/2 ounces guava nectar
1/2 tsp sugar
1/2 ounce maraschino liqueur
1/2 ounce lemon juice
1/2 ounces pineapple juice
Iced club soda
1 guava shell (canned)
1/2 lemon slice

Shake, guava nectar, sugar, maraschino liqueur, lemon juice and pineapple juice well with ice. Strain into a tall 14 ounce glass that has been half filled with ice. Add soda and stir. Garnish with guava shell and lemon slice.

2 1/2 ounces light rum
1 ounce frozen concentrated pineapple juice, thawed but not diluted
1/2 ounce lime juice
1 tsp sugar
Iced club soda
1 thin slice of fresh pineapple
1 lime slice

Shake rum, pineapple juice, lime juice, and sugar well with ice. Strain into a tall 14 ounce glass. Add a splash of soda and ice to fill glass. Garnish with pineapple and lime slices.

1 1/2 ounces light rum
1/4 cup banana
1/4 cup pineapple juice
1/2 ounce lime juice
2 dashes Peychaud’s bitters
1/2 cup crushed ice
Iced bitter-lemon soda

Put rum, sliced banana, pineapple juice, lime juice, bitters and crushed ice into a blender. Blend for 10 to 15 seconds at high speed. Pour into a tall 14 ounce glass. Let foamy cap of drink settle somewhat then add two ice cubes. Fill glass with bitter lemon soda.