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.

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.