9 ounces gin
4 1/2 ounces sweet vermouth
2 tablespoons cherry brandy
8 ounces pineapple juice, sweetened
6 egg whites

Boil pineapple juice in a saucepan rapidly until only 2 tablespoons of syrup remain. Cool pineapple syrup for 3 minutes. Pour pineapple syrup, vermouth, egg whites, gin and brandy in shaker. Add ice. Shake vigorously. Pour into pre-chilled cocktail glasses. Decorate with a maraschino cherry.

Makes 6 Servings

8 ounces brandy
1 tablespoon Curacao
1 tablespoon pineapple juice
2 teaspoons maraschino or cherry brandy
1 teaspoon bitters
6 slices lemon peel

Combine brandy, Curacao, pineapple juice, maraschino or cherry brandy and bitters in mixing glass. Add cracked ice and stir well. Pour mixture into pre-chilled cocktail or champagne glasses. Add twist of lemon peel.

Make 6 Servings

1 tablespoon powdered sugar
1 jigger whiskey (large)
1 tablespoon pineapple syrup
fruits and berries in season

Mix powdered sugar, whiskey, and pineapple syrup. Pour mixture into large highball glasses. Fill glasses with shaved ice. Garnish glasses with fruits and berries in season. Serve with straws.

Makes 1 Serving

1 1/2 quart light rum
1/2 pineapple, sliced
1 pint strawberries
3/4 cup sugar syrup
1 cup lemon juice
2 cups pineapple juice
2 quarts soda

Mix rum, sugar syrup, lemon juice and pineapple juice together and chill for 2 hours. Pour mixture over ice block in a punch bowl. Add 2 quarts soda to mixture. Slice strawberries thinly. Float strawberry slices and pineapple slices in punch. Serve in punch cups.

Makes 20 Servings

8 ripe medium sized bananas
1 cup lime juice
1 cup sugar
1 fifth light rum
8 ounce 151 proof rum
44 ounces pineapple juice
12 ounces mango nectar
2 limes, sliced

Chill lime juice, light rum, 151 proof rum, pineapple juice, and mango nectar several hours before preparing recipe. Cut 6 bananas into thin slices and place in electric blender with lime juice and sugar. Blend mixture until smooth. Pour mixture over block of ice in punch bowl. Add both kinds of rum, pineapple juice and mango nectar. Stir well. Let mixture ripen in refrigerator 1 hour before serving. Cut remaining 2 bananas into thin slices. Float banana slices and lime slices on punch.

9 ounces rum or brandy
8 ounces grapefruit juice
8 ounces pineapple juice
1 teaspoon grenadine
1 tablespoon lemon or lime juice
1 tablespoon honey
1 tablespoon coconut (fresh or dried)
1 teaspoon almond extract
1 cup ice, finely cracked
1 banana (ripe)

Cut banana into small pieces. Pour grapefruit juice, pineapple juice, grenadine, lemon or lime juice, honey, coconut, almond extract, and banana pieces into an electric blender. Mix ingredients in blender for at least 1 full minute. Strain mixture into pre-chilled highball glasses. Decorate with maraschino cherry or fresh mint leaf.

Makes 6 Servings

1 1/4 ounces applejack
1/2 ounce California brandy
1 pineapple stick
3/4 ounce pineapple juice

Shake applejack, brandy and pineapple juice well with ice. Strain over ice in chilled old fashioned glasses. Add pineapple stick to drink and enjoy.