1 jigger dry gin
1/4 jigger grenadine
1/4 jigger sweet vermouth
3 orange slices
3 pineapple slices

Muddle the orange and pineapple slices in the bottom of a shaker. Add ice and other ingredients. Shake well and strain into a glass.

1 1/3 jiggers light rum
1/3 jigger pineapple juice
1/3 jigger apricot brandy
pineapple stick or wedge

Shake well with shaved ice and strain into a glass. Serve with pineapple stick (or a pineapple wedge) and a cherry.

2 1/2 cups orange juice
18 ounces pineapple juice
1/2 cup lemon juice
1/2 cup maraschino cherry juice
12 ounces ginger ale, chilled
16 ounces frozen whole strawberries, thawed

In large punch bowl combine orange juice, pineapple juice, lemon juice and maraschino cherry juice; mix well. Refrigerate several hours or overnight, or until well chilled. To serve, add ginger ale and strawberries; mix well. Serve over ice if desired.

Servings 2 Quarts

1 jigger tropical heavy bodied rum
1 jigger Gold Label rum
1 jigger White Label rum
2 teaspoons apricot brandy
1/2 jigger unsweetened pineapple juice
1/2 jigger papaya juice
1 teaspoon sugar
1 lime, juice and skin
pineapple chunks
red cherries
green cherries
mint sprigs
powdered sugar

All ingredients are mixed extra well in a cocktail shaker. Pour unstrained into a 14 ounce zombie glass. A half jigger of 151-proof rum is floated on top. The drink is garnished with a green cherry, a small square of pineapple, a red cherry and a sprig of mint that was been dipped in powdered sugar. Serve drink with a straw.

Makes 1 Serving

2 ounces brandy
1/2 ounce pineapple juice
1 teaspoon lemon juice
1/2 teaspoon maraschino liqueur
dash Angostura bitters

Shake brandy, pineapple juice, lemon juice, maraschino liqueur, and bitters well with ice. Strain into pre-chilled cocktail glasses. Affix pineapple cube and maraschino cherry to cocktail spear and rest on rim of glass.

1 ounce light rum
2 ounces Sauterne
1 1/2 ounces lemon juice
2 ounces pineapple juice
1 teaspoon sugar
dash Peychaud’s bitters
1 cube pineapple
1 maraschino cherry

Shake rum, Sauterne, lemon juice, pineapple juice, sugar and bitters well with ice. Strain into pre-chilled tall 14 ounce glasses. Add ice to fill glasses. Affix pineapple cube and maraschino cherry to cocktail spear and rest on rim of glass.

10 sprigs mint
7 whole cloves
1 cup sugar
1 cup water
1/2 cup lemon juice
1 large can pineapple chunks
6 slices orange, with peel
2 4/5 quarts chilled Sauterne
1 bottle sparkling water
fresh strawberries

Crush 4 sprigs of mint and cloves with sugar. Add water and lemon juice to a large bowl. Add crushed mint, cloves, and sugar. Stir until sugar is dissolved. Add pineapple chunks and slices of orange. Pour mixture over block of ice in chilled punch bowl. Add Sauterne and sparkling water. Garnish with strawberries and sprigs of mint.

Makes 12 Servings

1 1/2 bottles Puerto Rican rum
6 ounces pineapple juice
10 ounces orange juice
10 ounces lime juice
1 1/2 quarts ginger ale or soda
1 pint strawberries
lemon slices
lime slices

Combine rum, pineapple juice, orange juice, and lime juice; let steep for 1 hour. Add ginger ale or soda to rum mixture. Pour rum mixture over block of ice in a large punch bowl and stir. Decorate with 1 pint sliced strawberries, lemon and lime slices.

Makes 12 Servings

4 ounces gin
1 1/2 quarts Moselle wine
Juice from 3 lemons
5 dashes bitters
1 ounce pineapple syrup
1 ounce grenadine
1 ounce maraschino
1 quart chilled soda

Combine, gin, wine, lemon juice, bitters, pineapple syrup, grenadine, and maraschino. Pour mixture into punch bowl. Add 1 quart of chilled soda. Set bowl in bed of crushed ice. Decorate punch bowl with pineapple. Serve punch in punch cups.

Makes 10 Servings

4 pineapples
1 pound fine sugar
1/2 bottle dark rum
1/2 bottle cognac
1/2 bottle peach brandy
4 quarts chilled champagne
Juices from 4 lemons
ice

Slice pineapple and sprinkle well with sugar. Add rum, cognac, brandy and lemon juice. Chill punch mixture well. Pour punch mixture into punch bowl with block of ice. Decorate with fruit as desired. Pour chilled champagne into punch bowl.