A tasty recipe for Original Zombie made with Bacardi® light rum, Bacardi® dark rum, creme de almond, triple sec, sweet and sour mix, orange juice and Bacardi® 151 rum. Ingredients:1 […]
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Zombie #2
A delectable recipe for Zombie #2 made with light rum, creme de almond, sweet and sour mix, triple sec, orange juice and 151 proof rum. Ingredients:1 oz light rum1/2 oz […]
ViewWet and Wild Lip Tickler
A tasty recipe for Wet and Wild Lip Tickler made with Bacardi® 151 rum, Midori® melon liqueur, creme de almond, triple sec and orange juice. Ingredients:1/2 oz Bacardi® 151 rum1 […]
ViewA Joy of Almond
A luscious recipe for A Joy of Almond made with Kahlua® coffee liqueur, amaretto almond liqueur and creme de almond. Ingredients:1 oz Kahlua® coffee liqueur1/2 oz amaretto almond liqueur1/2 oz […]
ViewOrange Scorpion
A tempting recipe for Orange Scorpion made with light rum, Grand Marnier® orange liqueur, creme de almond, triple sec and orange juice. Ingredients:1 oz light rum1 oz Grand Marnier® orange […]
ViewCuban Breeze
A tantalizing recipe for Cuban Breeze made with vodka, creme de almond and pineapple juice. Ingredients:1 oz vodka1 oz creme de almond6 oz pineapple juice Method:Pour vodka and creme de […]
ViewMelon Pousse Cafe
A tempting recipe for Melon Pousse Cafe made with creme de almond, white creme de cacao and Midori® melon liqueur. Ingredients:1 part creme de almond1 part white creme de cacao1 […]
ViewMai Tai #4
A luscious recipe for Mai Tai #4 made with spiced rum, white rum, creme de almond, triple sec, orange juice, pineapple juice and lime juice. Ingredients:1/2 oz spiced rum1/2 oz […]
ViewKris Kringle
A tasty recipe for Kris Kringle made with creme de almond, root beer schnapps and half-and-half. Ingredients:1/2 oz creme de almond1/2 oz root beer schnapps1/4 oz half-and-half Method:Combine creme de […]
ViewSigTau Scorpion
A delightful recipe for SigTau Scorpion made with rum, creme de almond, gin, pineapple juice, orange juice and ice. Ingredients:1 jigger rum1 jigger creme de almond2 jiggers gin6 oz pineapple […]
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