1 ounce pineapple juice
1 ounce grapefruit juice
1/2 ounce lemon juice
1 1/2 ounces dry white whiskey

Shake well and pour over ice. Garnish with cherry.

2 jiggers light rum
1/2 Tbsp powdered sugar
2 Tbsp pineapple juice
dash of lime juice

Shake well with ice and strain into glass. Fill up with soda water.

1 ounce dark Jamaican rum
1 ounce light rum
1 ounce pineapple juice
3/4 ounce lime juice
Iced club soda
1 slice or chunk of fresh pineapple.
1 lime slice

Shake both kinds of rum, pineapple juice and lime juice well with ice. Strain into a tall 14 ounce glass that is half filled with ince. Fill glass with soda. Stir. Garnish with pineapple and lime slices.

1 1/2 ounces Jamaican rum
1/2 ounce brandy
1/2 ounce pineapple juice
1 ounce lime juice
1 tsp simple syrup
1 lime slice

Shake rum, brandy, pineapple juice, lime juice and syrup well with ice. Strain into prechilled tall 14 ounce glass.

1 ounce lime liqueur
1/2 ounce light rum
1/2 ounce pineapple juice
1/2 tsp fresh lime juice
1/2 ounce water
lime peel

Heat lime liqueur, rum, pineapple juice, lime juice and water until hot but not boiling. Pour into demitasse cup. Twist a piece of lime peel above drink, and drop into cup.

1 1/2 ounces light rum
1/2 ounces lime juice
1/2 tsp sugar
4 canned pineapple chunks, drained
1/3 cup crushed ice

Put all ingredients into a blender. Blend for 10 to 15 seconds at low speed. Pour into prechilled deep-saucer champagne glass.

1 1/2 ounces light rum
1/2 ounce pineapple juice
1 tsp lime juice
1 tsp grenadine
Chilled club soda
1 tsp 151 proof rum
1 papaya chunk in syrup

Shake light rum, pineapple juice, lime juice and grenadine well with ice. Strain into a tall 8 ounce glass that is half filled with glass. Add soda. Stir. Float 151 proof rum on drink. Add papaya chunk and serve.

1 pint fresh strawberries
1/2 fresh pineapple
1/3 cup superfine sugar
4 ounces dark rum
3/4 cup orange juice
1/2 cup lemon juice
1/2 cup grenandine
9 ounces kirsch

Wash strawberries; drain. Pick out 6 perfect large strawberries, blot dry and refrigerate. Hull and slice the remaining strawberries. Cut pineapple lengthwise into 1/2″ slices. Remove and discard core, peel, and any eyes from pineapple. Cut pineapple slices lengthwise into 1/2″ strips. Cut six 3/4″ sticks and 1/2 cup of 1/2″ pieces of pineapple. Wrap pineapple sticks in plastic wrap and refrigerate.

In a medium bowl combine sugar & rum. Stir until sugar is dissolved. Add 1 cup sliced strawberries and the pineapple pieces. Cover and refrigerate several hours or overnight. Just before serving stir orange juice, lemon juice and grenadine into rum fruit mixture.

Ladle mixture into 6 wine glasses. Into each glass add 1 1/2 ounces kirsch, pineapple stick and top with a whole strawberry.

Serve as a dessert drink with spoon. Serves 6.

2 ounces golden rum
1/2 ounce lime juice
1/2 ounce pineapple juice
1/2 ounce lemon juice
1/2 tsp maraschino liqueur
1 orange slice

Shake rum, lime juice, pineapple juice, lemon juice and maraschino liqueur well with ice. Strain into prechilled old-fashioned glass. Add cracked ice or ice cubes to fill glass. Add orange slices.

1 pound sugar
1/2 cup lemon juice
8 ounces pineapple juice
ice
3 bottles Claret
2 cups brandy
5 sliced oranges
1 1/3 bottles champagne, chilled
3 cups club soda, chilled

Dissolve sugar in fruit juices and pour over large pieces of ice in large 3 gallon bowl. Add wine, brandy and sliced fruit and let stand in refrigerator until guests arrive. Just before serving, add champagne and chilled club soda. Serve in punch glasses. Makes 25 glasses.