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 Posted: Mon Aug 25, 2008 9:51 pm
Key to Cocktail Measurements
Our cocktail collection recipes are based on the imperial standard used predominantly in the United States. Here are the international equivalents.
Ounce or Pony
1 oz (ounce) equals 3/4 shot, jigger or pony
1 oz (ounce) equals 3 cl (centiliters)
1 oz (ounce) equals 30 ml (milliliters)
1 oz (ounce) equals 2 tbsp (tablespoons)
Shot or Jigger
1 shot equals 1 1/2 oz (ounces)
1 shot equals 4.5 CL (centiliters)
1 shot equals 45 ml (milliliters)
1 shot equals 3 tbsp (tablespoons)
Cup
1 cup equals 8 oz (ounces)
1 cup equals 24 CL (centiliters)
1 cup equals 240 ml (milliliters)
Bottle
1 bottle equals 750 ml (milliliters)
Dash or Splash
Universal terms for small amounts. There are approximately 36 dashes in one ounce. When a recipe calls for a variable amount of dashes, for example 2 - 4 dashes grenadine, this indicates that you are seasoning to taste. A splash is slightly larger than a dash, but considered to be less and 1/2 oz.
Fill
Usually designated to nonalcoholic mixers, such as juices or sodas. To fill you pour liquid into cocktail glass until it reaches the appropriate watermark.
Float
Universal term for layering 1/4 oz to 1 oz spirit on top of a prepared beverage. Best method is to pour liquor over the back side of a spoon or along rim of glass.
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Posted: Mon Aug 25, 2008 9:53 pm
Bushwacker recipe
4 oz cream of coconut
2 oz Kahlua® coffee liqueur
1 oz Bacardi® black rum
1 oz dark creme de cacao
4 oz milk
Combine ingredients with two cups of ice in a blender. Blend until smooth, and serve up in two 12 oz cups
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Posted: Mon Aug 25, 2008 9:55 pm
Painkiller recipe (lol)
2 oz Mozart® White chocolate liqueur
1 oz Bacardi® black rum
1 dash coconut syrup
1 dash orange liqueur
Mix well in a shaker with three or four ice cubes. Strain into an old-fashioned glass, garnish with a pineapple piece, and serve
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Posted: Mon Aug 25, 2008 9:56 pm
Pensacola Bushwacker recipe
4 oz cream of coconut
2 oz Kahlua® coffee liqueur
1 oz Bacardi® black rum
1 oz creme de cacao
4 oz half-and-half
vanilla ice cream
Pour all ingredients into a blender (ice cream optional) with two cups of ice, and blend until mixed. Serve in a hurricane glass.
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Posted: Mon Aug 25, 2008 9:57 pm
Rum Runner #2 recipe
7/8 oz blackberry brandy
7/8 oz banana liqueur
1/2 oz black rum
1/2 oz 151 proof rum
5/8 oz grenadine syrup
1 oz lime juice
Blend with crushed ice, pour into a highball glass, and serve
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Posted: Mon Aug 25, 2008 9:57 pm
The World's Best Pina Colada
6 oz Bacardi® black rum
8 oz Coco Lopez® cream of coconut
8 oz pineapple juice
1 pineapple wedge
Combine rum, cream of coconut and pineapple juice in a regular sized blender. Blend on low speed, and fill with ice. Blend on high speed until ice is grainy. Pour into a hurricane glass, garnish with a pineapple wedge, and serve.
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Posted: Mon Aug 25, 2008 9:59 pm
A Little Dinghy recipe
2 shots Captain Morgan® Parrot Bay coconut rum
2 shots Malibu® coconut rum
cranberry juice
pineapple juice
orange juice
Pour the shots into a glass of ice, and fill the glass with equal parts orange juice, cranberry juice, and pineapple juice. Garnish with a pineapple wedge, an orange slice, and an umbrella.
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Posted: Mon Aug 25, 2008 10:00 pm
Captain Creamsicle recipe
2 oz Captain Morgan® Original spiced rum
vanilla ice cream
orange sherbet
Add captain morgan's to a blender. Add equal parts vanilla ice-cream and orange sherbert to taste, and blend well. Pour over ice in a medium glass, and serve.
NOTE: Orange juice can be substitued for sherbert.
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Posted: Mon Aug 25, 2008 10:01 pm
Laura's Surprise recipe
1 banana
5 - 6 strawberries
1/2 can crushed pineapples
1 cup crushed ice
1 cherry
1 - 2 shots Captain Morgan® Original spiced rum
1 slice orange
Add banana, strawberries, pineapple, ice, and captain morgan's into a blender and mix until slushy. Pour into a glass, top with a cherry and an orange slice on the side of the glass.
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Posted: Mon Aug 25, 2008 10:02 pm
Lesbian Lover recipe
12 oz Zima
1 1/2 oz Captain Morgan® Parrot Bay coconut rum
Pour zima into a frozen pilsner. Add a shot of coconut rum and enjoy.
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Posted: Mon Aug 25, 2008 10:03 pm
Monet Carribean Frost recipe
1 1/2 shots Captain Morgan® Parrot Bay coconut rum
1/2 shot Cruzan® dark rum
3/4 shot vanilla syrup
1 splash Pepsi® cola
fill with orange juice
Add rums and vanilla to an ice-filled brandy snifter. Add a splash of cola and fill with orange juice. Pour mixture into blender and half blend so it isn't too thick. Pour back into a brandy snifter and serve
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Posted: Mon Aug 25, 2008 10:03 pm
Parrot Bay Breeze recipe
1 1/2 oz Captain Morgan® Parrot Bay coconut rum
3 oz pineapple juice
2 oz cranberry juice
Combine ingredients in a highball glass over crushed ice. Stir well, and serve
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Posted: Mon Aug 25, 2008 10:04 pm
Parrot Bay Pinada recipe
1 1/2 oz Captain Morgan® Parrot Bay coconut rum
5 oz pineapple juice
Combine in a tall glass over ice, and stir well
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Posted: Mon Aug 25, 2008 10:06 pm
Parrot Bay Sunset recipe
1 1/2 oz Captain Morgan® Parrot Bay coconut rum
4 oz orange juice
1 oz cranberry juice
Combine in a tall glass over ice, stir well, and serve.
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Posted: Mon Aug 25, 2008 10:07 pm
Parrot Perch recipe
1 1/2 oz Captain Morgan® Parrot Bay coconut rum
1/2 oz Bols® triple sec
1 banana
3 oz orange juice
1 oz banana syrup
Pour liquor, juice and syrup into a blender. Add a sliced banana and ice. Blend for 45 seconds or until smooth. Serve in a hurricane glass
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