• 1 oz vodka
• 1/2 oz triple sec
• 1/2 oz lime juice
• 1/2 oz cranberry juice

Preparation:
Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

• 1 1/2 parts 151 proof rum
• 1 part Malibu® coconut rum
• 5 parts pineapple juice

Preparation:
Shake or serve up with ice in a highball glass.

• 10 cans evaporated milk
• 24 egg yolks
• 3 1/2 cups sugar
• 2 tsp nutmeg
• 2 tsp vanilla extract
• 1 cup water
• 2 – 3 cups Captain Morgan® spiced rum

Preparation:

Put first five ingredients in large pot (or double boiler perferred). Mix with mixer thoroughly in pot before heat. Cook on medium to low heat, stirring constantly.( this is the hard part, this cooking process takes about 45 to 1 hour.) This is a Panamian version of egg nog. Cook until it becomes thick. Be patient. It will thicken like gravy.

Remove from heat. Add the 1 cup of water and the rum, (this depends on how stout you like your “egg nog”. Scoop the liquid into decorated mason jar. Very important… Make sure you strain the liquid BEFORE you put into the jars.

Refriderate and this makes a wonderful Ron Ponche for friends and family. Sip this Ron Ponche like you would any baileys or liqueur.

• 2 L water
• Tea
• Lemons
• Honey

Preparation:

Prepare the tea, add the lemon in slices and boil for 2 minutes.
Take off the lemon slices and add the honey. Take it to the freezer and add some ice cubes to serve

• 1 jigger sambuca
• 1 shot gold tequila
• 3 dashes Tabasco® sauce

Preparation:

Layer the tequila over sambuca. Add tabasco sauce.

• One pint of red or white wine
• 2 heaping tablespoons of sugar
• Piece of lemon or orange rind
• Small stick of cinnamon

Preparation:

1. Put red or white wine into a saucepan.
2. Add sugar, rind, and cinnamon.
3. Heat the saucepan and stir until the sugar is dissolved.
4. When the wine boils, strain it through some cheese-cloth and pour it into glasses, and serve hot.

• 20 oz frozen raspberry in syrup
• 12 oz frozen lemonade cocentrate
• 46 oz pineapple juice
• 64 oz chilled 7-Up® soda

Preparation:

Place raspberries and lemonade in blender, process till smooth. Strain into punch bowl. Discard seeds. Stir in pineapple juice. Just before serving, add 7-Up.

• 2 oz Malibu® coconut rum
• 1/2 oz amaretto almond liqueur
• 4 oz pineapple juice
• 1 splash grenadine syrup

Preparation:

Pour ingredients into a highball glass over ice. Garnish with a lime wheel.

• 1 cup milk
• 1 chocolate bar
• 1 oz chocolate Liqueur
• 2 tbs. sugar

Preparation:

Prepare the chocolate with the milk and the sugar and put in the freezer till is cold, then add the liqueur.

• 1 oz Le Tourment Vert
• 1 oz tonic water
• 1 oz 7-Up® soda
• 2 lemon wedges

Preparation:

Build all ingredients in a tall glass filled with ice. Squeeze the 2 lemon wedges. Garnish with a lemon.