1 package unsweetened raspberry flavored soft drink powder
3/4 cup sugar
1/2 cup orange juice
1/4 cup lemon juice
12 ounce pineapple juice

Dissolve raspberry drink powder and sugar in 4 quarts water. Add juices, mix well, then cover & chill in refrigerator. Makes 1 1/2 quarts of Pineapple Raspberry Cooler.

2 cups chilled buttermilk
2 cups pineapple juice
2-3 tablespoons sugar

Combine chilled buttermilk and pineapple juice; stir thoroughly. Add sugar to taste to buttermilk mixture. There is no danger of curdling. Use a larger proportion of buttermilk, if preferred.

Makes 4 Servings

32 ounces pitted, dark, sweet cherries
12 ounces pineapple juice
1/2 cup brandy
1/4 cup lemon juice
Two (4/5 quart bottles) champagne, chilled

Drain cherries, reserving 2 tbsp syrup. Combine cherries, pineapple juice, brandy, lemon juice and the reserved cherry syrup. Chill thoroughly to blend flavors. Just before serving, pour into a punch bowl; carefully add chilled champagne pouring down the side of the bowl. Makes 2 1/2 quarts of punch.

1 1/2 ounce Canadian Whiskey
1/2 ounce pineapple juice
1/2 ounce lemon juice
1/2 tsp maraschino liqueur
1 cocktail pineapple stick

Shake whiskey, pineapple juice, lemon juice and maraschino liqueur well with ice. Strain over rocks in prechilled old-fashioned glass. Garnish with pineapple stick.

1/2 cup pineapple juice
1 1/2 ounce vodka
1/2 tsp curry powder
1/2 tsp lemon juice
1 tbsp cream
2 dashes Tabasco sauce
1/2 cup crushed ice
cayenne pepper

Put pineapple juice, vodka, curry powder, lemon juice, cream, Tabasco sauce into a blender. Blend for 10 seconds at high speed. Pour into a prechilled old-fashioned glass. Dust very lightly with cayenne pepper.

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.