Acapulco
¾ oz. Dark rum
½ oz. Gold tequila
1 ½ oz. Pineapple juice
1/3 oz. Grapefruit juice
Shake with ice.  Strain into chilled cocktail glass.

Aloha
½ oz. Dark rum
¼ oz. Dry vermouth
¼ oz. Cognac
¼ oz. Gin
½ oz. Lime juice
1 oz. Soda water
Shake with ice cubes and strain into large cocktail glass.  Garnish with lime wheel.

Ambrosia
¾ oz. Dark rum
½ oz. Curacao
2 oz. Orange juice
2 oz. Heavy cream
1 oz. Cream of coconut
8 oz. Crushed ice
Mix ingredients in blender until smooth and creamy.  Serve in a specialty glass.  Rim glass with cruched toasted coconut and orange slice.

 Anna’s Wish
¾ oz. Dark rum
½ oz. Triple sec
6 oz. Pineapple juice
Pour all ingredients over ice in a glass. Stir.

Antoine’s Lullaby
1 oz. Dark rum
1/8 oz. Port
1/8 oz. Orange curacao
¾ oz. Lemon juice
Stir ingredients with crushed ice.  Strain into sugar-rimmed cocktail glass.  Garnish with lemon twist.

Apple Pie a la Mode
¾ oz. Captain Morgan Original Spiced Rum
½ oz. Apple schnapps
2 oz. Apple juice
1 oz. Cream of coconut
1 oz. Heavy cream
2 tbsp. Apple pie filling
8 oz. Crushed ice
Mix ingredients in blender until smooth and creamy.  Serve in specialty glass.  Garnish with apple wedge or cinnamon stick.

Apple Pie Cocktail
¾ oz. Dark rum
½ oz. Sweet vermouth
1 tsp. Apple brandy
3 dashes grenadine
1 tsp. Lemon juice
Shake ingredients with ice.  Strain into a chilled cocktail glass.

Bahama Mama
½ oz. Dark rum
3 oz. Orange juice
3 oz. Pina colada mix
¾ oz. Captain Morgan Original Spice Rum
½ oz. Grenadine
Combine dark rum, orange juice, and pina colada mix in ice cube-filled specialty glass.  Float Captain Morgan and grenadine on top.  Garnish with a pineapple flag.

Bahia Cooler
¾ oz. Dark rum
½ oz. White rum
2 ½ oz. Pineapple juice
1 oz. Coconut cream
Shake ingredients vigorously. Pour into Collins glass filled with crushed ice.  Garnish with pineapple wedge.

Banana Colada
¾ oz. Dark rum
½ oz. Crème de banana
2 oz. Cream of coconut
¼ oz. Lemon juice
8 oz. Crushed ice
Mix well in blender until smooth.  Serve in specialty glass.  Garnish with banana round and maraschino cherry on pick.

Banana Daiquiri (1st)
1 oz. Dark rum
¼ oz. Triple sec
juice of ½ lime
½ medium ripe banana
1 tsp. bar sugar
8 oz. Crushed ice
Whirl all in a blender until smooth.  Pour into wineglass.

Banana Daiquiri (2nd)
¾ oz. Captain Morgan Original Spice Rum
½ oz. crème do banana
1 ¾ oz. sweet & sour mix
½ ripe banana
Blend all ingredients in a blender with a scoop of crushed ice.

Banana Slushee
¾ oz. dark rum
½ oz. crème de banana
4 oz. orange juice
½ oz. simple syrup
8 oz. crushed ice
Blend until slushy

Barbados Punch
1 oz. Captain Morgan Original Spiced Rum
¼ oz. triple sec
1 oz. lime juice
2 oz. pineapple juice
Blend with crushed ice. Garnish with lime and pineapple.

Bat Bite
1 ¼ oz. dark rum
4 oz. cranberry juice
Combine in an ice cube-filled highball glass.  Drop lime wedge into drink.

Beachcomber
1 oz. dark rum
¼ oz. triple sec
½ oz. lime juice
1 dash grenadine
Shake ingredients with ice and strain into a sugar-rimmed cocktail glass.

Berries n’ cream
½ oz. Captain Morgan Original Spiced Rum
¾ oz. wild-berry schnapps
3 oz. strawberry cocktail mix
2 oz. heavy cream
2 tbsp. Raspberries or strawberries in syrup
8 oz. crushed ice
Mix ingredients in blender until smooth and creamy.  Serve in specialty glass.  Top with strawberries, blueberries, raspberries or combination.

Black Devil
1 oz. dark rum
¼ oz. dry vermouth
Shake ingredients with ice and strain into a chilled cocktail glass.  Add splash of ice water.  Garnish with a black olive.

Black Widow
¾ oz. dark rum
½ oz. Southern Comfort
1 oz. sweet & sour mix
Shake with ice cubes.  Strain into stemmed cocktail glass.  Garnish with lemon twist.

Blue Hawaiian
1 oz. dark rum
¼ oz. blue curacao
1 oz. pineapple juice
½ oz. heavy cream
1 tsp. Coconut cream
Shake ingredients with ice and strain into a chilled cocktail glass.

Blue Passion
¾ oz. Captain Morgan Original Spiced Rum
½ oz. blue curacao
5 oz. sweet & sour mix
8 oz. crushed ice
Shake well with crushed ice and serve in a Collins glass.  Garnish with a pineapple flag.

Bolero Cocktail
1 oz. dark rum
¼ oz. apple brandy
2 dashes sweet vermouth
Stir ingredients well with crushed or shaved ice.  Strain into a chilled cocktail glass.

Bossa Nova
¾ oz. dark rum
¼ oz. apricot brandy
¼ oz. Galliano liqueur
5 oz. pineapple juice
½ oz. lemon juice
Combine ingredients in a cocktail shaker.  Shake well.  Pour into an ice cube-filled specialty glass.  Garnish with pineapple fruit flag.

Breeze Punch
1 ¼ oz. dark rum
3 oz. passion-fruit juice
1 oz. sweet & sour mix
Shake ingredients with ice.  Strain into a chilled cocktail glass.

Brown Derby
1 ¼ oz. dark rum
½ oz. lime juice
1/6 oz. maple syrup
Shake well with ice.  Strain over ice cubes in an old-fashioned glass.  Garnish with lime slice.

Calypso Cooler
½ oz. Captain Morgan Original Spiced Rum
½ oz. peach schnapps
¼ oz. dark rum
2 oz. orange juice
1 oz. grenadine
1 oz. lime juice
2 oz. lemon-lime soda
Shake all but soda well.  Pour into ice cube-filled Collins or specialty glass.  Top with lemon-lime soda.  Garnish with an orange flag.

Captain Morgan’s Daiquiri
1 oz. Captain Morgan Original Spiced Rum
¼ oz. cherry liqueur
1 oz. sweet & sour mix
Shake vigorously in crushed ice-filled cocktail shaker.  Strain into a stemmed cocktail glass.  Garnish with lime wheel.

Captain Morgan’s Margarita
1 oz. Captain Morgan Original Spiced Rum
½ oz. triple sec
8 oz. frozen limeade
8 oz. ice
Blend all ingredients until smooth.  Serve in margarita glass

Captain’s Peach Daiquiri
1 oz. Captain Morgan Original Spiced Rum
¼ oz. peach schnapps
¼ oz. lime juice
1 splash club soda
Pour rum, schnapps, and lime juice over crushed ice in margarita or daiquiri glass.  Top with club soda and stir to blend.  Garnish with thin lime wedge.

Captain’s Tropical Spiced Tea
1 ¼ oz. Captain Morgan Original Spiced Rum
5 oz. iced tea
½ tsp. Lemon juice
Combine all ingredients over ice in a highball glass.  Stir. Garnish with a lemon wedge.

Caribbean Cooler
¾ oz. dark rum
½ oz. apricot brandy
1 oz. cream of coconut
1 oz. heavy cream
8 oz. crushed ice
Whirl in a blender at low speed for 10 to 15 seconds.  Pour into a wineglass.  Garnish with grated coconut and a maraschino cherry.

Caribbean Smuggler
¾ oz. dark rum
½ oz. triple sec
1 oz. orange juice
1 oz. margarita mix
½ oz. simple syrup
3 oz. lemon-lime soda
Shake first five ingredients well.  Pour into ice cube filled specialty glass.  Top with lemon-lime soda.  Garnish with lime wheel and orange flag.

Caribe Cocktail
¼ oz. dark rum of Captain Morgan Original Spiced Rum
1 oz. pineapple juice
½ oz. lemon juice
Shake with ice cubes.  Strain into stemmed cocktail glass.  Garnish with lime wheel.

Caribbean Chat
1 oz. Captain Morgan Original Spiced Rum
¼ oz. white crème de cacao
3 oz. orange juice
1 ½ oz. club soda
Pour rum, crème de cacao, and orange juice over ice in a highball glass.  Stir.  Add soda and stir gently.

Chilly Chocolate Mint
¾ oz. dark rum
½ oz. peppermint schnapps
1 oz. cream of coconut
1 oz. chocolate syrup
1 oz. heavy cream
8 oz. crushed ice
Mix ingredients in blender until smooth and creamy.  Serve in specialty glass.  Garnish with whipped cream and maraschino cherry.

Ciao Baby
1 ¼ oz. dark rum
2 oz. frozen strawberries, in syrup
1 oz. Collins mix
½ oz. grenadine
8 oz. crushed ice
Blend all ingredients until slushy

Cinnamon Toast
1 ¼ oz. Captain Morgan Original Spiced Rum
6 oz. hot apple cider
Rim glass with sugar and cinnamon.  Add hot cider and rum.

Citrus Cooler
¾ oz. dark rum
½ oz. triple sec
2 oz. orange juice
2 oz. sweet & sour mix
1 oz. lime juice
2 oz. lemon-lime soda
Combine first five ingredients in a large ice cube filled specialty glass.  Top with lemon-lime soda.  Garnish with a lime wheel.

Co-Co Cow
1 ¼ oz. Captain Morgan Original Spiced Rum
2 oz. Half-and-Half
1 oz. cream of coconut
Blend all ingredients in a blender with a scoop of crushed ice.

Coconut Climber
¾ oz. Captain Morgan Original Spiced Rum
½ oz. mango liqueur
2 oz. cream of coconut
2 oz. Half-and-Half
1 oz. orange juice
1 tbsp. Grenadine
8 oz. crushed ice
Shake well with crushed ice.  Pour into highball glass.  Garnish with toasted coconut.

Coconut Daiquiri
1 ¼ oz. dark rum
2 oz. sweet & sour mix
1 ½ oz. cream of coconut
8 oz. crushed ice
Mix in blender until smooth.  Serve in wineglass.  Garnish with lime wheel.

Country & Western
1 ¼ oz. dark rum
1 oz. pineapple juice
1 oz. orange juice
1 oz. cream of coconut
Blend all ingredients in blender with a scoop of crushed ice.

Cuba Libre
1 ¼ oz. dark rum
juice of ½ lime
6 oz. cola
Fill Collins glass with ice cubes.   Add rum and lime juice.  Top with cola and stir.  Garnish with lime slice.

Daiquiri
1 ¼ oz. dark rum
juice of ½ lime
1 tsp. bar sugar
Shake with ice.  Strain into a prechilled cocktail glass.

Eve’s Apple Daiquiri
1 ¼ oz. Captain Morgan Original Spiced Rum
2 oz. sweet & sour mix
2 oz. frozen apple juice, undiluted concentrate
8 oz. crushed ice
Mix well in blender until smooth.  Serve in round wineglass.  Garnish with apple wedge of lime wheel.

Falling Star
1 ¼ oz. Captain Morgan Original Spiced Rum
¼ oz. lime juice
2 oz. orange juice
2 oz. tonic water
Pour rum, lime juice, and orange juice over ice in a glass.  Stir.  Add tonic and stir gently.

Florida Daiquiri
1 oz. dark rum
¼ oz. cherry liqueur
½ oz. sweet & sour mix
½ oz. grapefruit juice
1 tsp. bar sugar
8 oz. shaved ice
Shake vigorously with shaved ice.  Pour contents into large cocktail glass.  Garnish with a citrus wheel and a maraschino cherry.

Florida Freeze
1 ¼ oz. dark rum
1 ¼ oz. cream of coconut
2 oz. pineapple juice
1 oz. orange juice
6 oz. crushed ice
Blend until slushy

Florida Punch
1 oz. dark rum
¼ oz. Cognac
1 oz. grapefruit juice
1 oz. orange juice
Shake with ice.  Strain into a highball glass filled with crushed ice.  Garnish with an orange slice.

Floridita Daiquiri
1 oz. dark rum
¼ oz. cherry liqueur
½ oz. sweet & sour mix
½ oz. grapefruit juice
1 tsp. bar sugar
8 oz. shaved ice
Shake vigorously with shaved ice.  Pour contents into large cocktail glass.  Garnish with citrus wheel and maraschino cherry.

Fort Lauderdale
1 oz. dark rum
¼ oz. sweet vermouth
juice of ¼ lime
juice of ¼ orange
Shake ingredients with ice.  Strain into chilled cocktail glass.  Garnish with orange slice and maraschino cherry.

Fox Trot
1 ¼ oz. dark rum
1 dash curacao
1/3 oz. lemon or lime juice
½ tsp. bar sugar
Shake with crushed or shaved ice.  Strain into a chilled cocktail glass.

Frozen Daiquiri
1 ¼ oz. dark rum
juice of ½ lime
1 tsp. bar sugar
4 oz. crushed ice
Whirl all in a blender until smooth.  Pour into wineglass.  Garnish with lime slice.

Fuzzy Charlie
¾ oz. Captain Morgan Original Spiced Rum
½ oz. peach schnapps
2 oz. pina colada mix
4 oz. orange juice
Shake ingredients with crushed or shaved ice.  Strain over ice cubes into a Collins glass.  Garnish with an orange slice.

Fuzzy Charlie II
¾ oz. dark rum
¼ oz. crème de banana
¼ oz. cream of coconut
2 oz. pineapple juice
ginger ale
Shake rum, crème de banana, cream of coconut, and pineapple juice vigorously with ice.  Strain over ice cubes in tall glass.  Top with ginger ale.  Or blend with crushed ice to serve as frozen drink.  Garnish with pineapple spear.

Ginger Colada
¾ oz. dark rum
½ oz. ginger-flavored brandy
4 oz. pineapple juice
1 oz. cream of coconut
8 oz. crushed ice
Combine all ingredients in blender.  Blend until slushy.

Ginger Snap
¾ oz. Captain Morgan Original Spiced Rum
½ oz. ginger-flavored brandy
4 oz. eggnog
1 ginger snap
Whirl ingredients in blender.  Garnish with additional ginger snap for dunking.

Havana Beach Cocktail
1 ¼ oz. dark rum
1 ¼ oz. pineapple juice
4 dashes lemon juice
Shake ingredients with ice.  Strain into a chilled cocktail glass.

Hurricane
¾ oz. dark rum
½ oz. rum
juice of ½ lime
1 tbsp. Passion-fruit juice
Combine rums and juice.  Shake well.  Pour into a crushed ice filled specialty glass.  Garnish with lime wheel.

Hurricane II
¾ oz. dark rum
½ oz. rum
3 oz. passion-fruit or mango juice
2 oz. sweet & sour mix
Combine ingredients.  Shake well.  Pour into a crushed ice filled Hurricane or specialty glass.  Garnish with lime wheel and fruit flag.

Ice Breaker
½ oz. Myers’s Original Dark Rum
¼ oz. crème de noya
¼ oz. Cognac
¼ oz. gin
2 oz. lemon juice
1 oz. orange juice
Shake ingredients vigorously in ice cube filled mixing glass.  Pour into specialty glass.  Garnish with fruit flag.

Jamaican Blues
1 oz. dark rum
¼ oz. blue curacao
2 oz. cream of coconut
2 oz. pineapple juice
8 oz. crushed ice
Mix well in blender until smooth.  Serve in specialty glass.  Garnish with pineapple fruit flag

Key Lime Quencher
1 ¼ oz. dark rum
1 ½ oz. lime juice
3 oz. heavy cream
1 oz. cream of coconut
1 tsp. bar sugar
12 oz. crushed ice
Combine ingredients in blender until smooth.  Serve in specialty glass.  Garnish with lime wheel and sprinkle of graham cracker crumbs.

Key West Song
1 ¼ oz. Captain Morgan Original Spiced Rum
2 oz. orange juice
1 oz. cream of coconut
Blend all ingredients in a blender with a scoop of crushed ice.

Kingston
¾ oz. rum
½ oz. gin
½ oz. lime juice
3 dashes grenadine
Shake ingredients with crushed or shaved ice.  Strain into a chilled cocktail glass.

Lei Lani
1 ¼ oz. dark rum
1 oz. orange juice
½ oz. lemon juice
½ oz. pineapple juice
½ oz. papaya juice
1 dash grenadine
2 oz. soda water
Pour all ingredients except soda water into ice cube filled highball.  Stir well.  Top with soda water.   Garnish with fruit flag or pineapple wedge.

Lichee Nut Cocktail
1 oz. dark rum or Captain Morgan Original Spiced Rum
¼. Cherry liqueur
1 oz. sweet & sour mix
1 tsp. sugar
3 whole lichee nuts
8 oz. shaved ice
Blend thoroughly in blender.  Pour into specialty glass.  Garnish with lime wheel and maraschino cherry.

Lounge Lizard
1 ¼ oz. dark rum
1 oz. pineapple juice
1 oz. orange juice
1 oz. sour mix
½ oz. grenadine
Pour ingredients over ice.  Serve in old-fashioned glass.

Lounge Lizard II
1 ¼ oz. dark rum
3 oz. orange juice
1 ½ oz. cranberry juice
Pour ingredients over ice.  Serve in old-fashioned glass.

Madras
¾ oz. Captain Morgan Original Spiced Rum
½ oz. triple sec
2 oz. pineapple juice
2 oz. cranberry juice
1 oz. cream of coconut
8 oz. crushed ice
Blend until slushy.  Garnish with fresh mint.

Mai Tai
1 oz. dark rum
¼ oz. curacao
1 tsp. grenadine
juice of ½ lime
1 tsp. bar sugar
Shake with ice.  Strain over ice cubes into an old-fashioned glass.  Garnish with lime slice.

Mai Tai II
1 oz. dark rum or Captain Morgan Original Spiced Rum
¼ oz. orange curacao
1 oz. lime juice
1 tsp. sugar
Shake with ice.  Strain over ice into an old-fashioned glass.  Garnish with lime and pineapple stick.

Mai Tai Mai
1 oz. Captain Morgan Original Spiced Rum
¼ oz. apricot liqueur
3 oz. pineapple juice
1 tsp. grenadine
1 ½ oz. lemon-lime soda
Pour first four ingredients over ice in old-fashioned glass.  Stir.  Add the soda and stir gently.

Mango Daiquiri
1 oz. dark rum or Captain Morgan Original Spiced Rum
¼ oz. orange curacao
3 oz. mango juice
1 ½ oz. sweet & sour mix
8 oz. shaved ice.
Blend thoroughly in blender.  Pour into specialty glass.  Garnish with mango stick or fruit flag.

Mary Pickford
1 ¼ oz. dark rum
1 ¼ oz. pineapple juice
3 dashes grenadine
Shake ingredients with ice.  Strain into a chilled cocktail glass.

Melon Spritz
1 oz. Captain Morgan Original Spiced Rum
¼ oz. melon liqueur
4 oz. pineapple juice
1 oz. club soda
Pour rum, liqueur, and juice over ice in a glass.  Stir.  Add the soda and stir gently.

Mojito
1 ¼ oz. dark rum
juice of ½ lime
1 tsp. sugar
5 mint leaves
2 oz. club soda
Shake rum, juice, sugar, and mint leaves with ice.  Strain into a highball glass filled with crushed ice.  Top with club soda.

Morgan Madras
1 ¼ oz. Captain Morgan Original Spiced Rum
4 oz. orange juice
1 splash cranberry juice
Pour rum over ice in highball glass.  Add juices.  Garnish with an orange slice and maraschino cherry.

Myers’s Heatwave
¾ oz. Myers’s Original Dark Rum
½ oz. peach schnapps
6 oz. pineapple juice
1 splash grenadine
Pour rum and schnapps over ice in a tall glass.  Fill with juice and a splash of grenadine.  Stir.  Garnish with a pineapple wedge and a maraschino cherry.

The Myers’s Sharkbite
1 ¼ oz. Myers’s Original Dark Rum
3 oz. orange juice
1 dash grenadine
Pour over ice in an old-fashioned glass.

Myrtle Bank Punch
1 1/8 oz. dark rum or Captain Morgan Original Spiced Rum
¼ oz. grenadine
1 oz. lime juice
1 tsp. sugar
1/8 oz. cherry liqueur or Kirschwasser
Mix rum, grenadine, lime juice, and sugar into 10-oz. glass filled with crushed ice.  Top with cherry liqueur.  Garnish with fruit flag or lime wheel.

New Orleans Buck
1 ¼ oz. dark rum
½ oz. lime juice
½ oz. orange juice
4 oz. ginger ale
Shake rum and juices with ice.  Strain into a highball glass over ice cubes.  Top with ginger ale and stir.  Garnish with slice of lime.

Northside Special
1 ¼ oz. dark rum or Captain Morgan Original Spiced Rum
2 oz. orange juice
½ oz. lemon juice
1 oz. soda water
Add ingredients to ice filled 12-oz. glass.  Stir lightly.  Garnish with fruit flag.

Palm Beacher
1 oz. dark rum
¼ oz. Amaretto
6 oz. orange juice
Pour all ingredients over ice in a glass.  Stir.

Passion Colada
1 ¼ oz. dark rum
3 oz. passion-fruit nectar
1 oz. cream of coconut
8 oz. crushed ice
Mix well in blender until smooth.  Serve in wineglass.  Garnish with tropical edible flower of fruit flag.

Peach Daiquiri
1 oz. dark rum
¼ oz. triple sec
juice of ½ lime
1 tsp. bar sugar
1 peach, pitted
1 cup crushed ice
Whirl in a blender until smooth.  Pour into wineglass.

Peach Melba
½ oz. Captain Morgan Original Spiced Rum
¾ oz. raspberry liqueur
2 oz. peach cocktail mix
1 oz. heavy cream
2 peach halves
8 oz. crushed ice
Combine ingredients until smooth and creamy in blender.  Serve in specialty glass.  Top with raspberry syrup, fresh raspberries, or in syrup.

Peach Punch
¾ oz. Captain Morgan Original Spiced Rum
½ oz. peach schnapps
4 oz. orange juice
2 oz. pina colada mix
Blend until frozen.  Garnish with fresh peach.

Peachy Colada
1 oz. Captain Morgan Original Spiced Rum
¼ oz. peach schnapps
4 oz. pineapple juice
½ oz. cream of coconut
12 oz. crushed ice
Blend until slushy.

Pina Colada
1 ¼ oz. dark rum
2 oz. pineapple juice
1 oz. cream of coconut
4 oz. crushed ice
Whirl in a blender until smooth.  Pour into wineglass.  Garnish with pineapple stick and maraschino cherry.

Pink Lemonade
1 ¼ oz. rum
3 oz. cranberry juice
2 oz. club soda
juice of ½ lemon
Pour rum over ice and add cranberry juice.  Top with club soda and lemon juice.  Garnish with lemon twist.

Pink Orchid
1 ¼ oz. Captain Morgan Original Spiced Rum
2 oz. cranberry juice
2 oz. pineapple juice
Blend with crushed ice.  Garnish with fresh mint.

Pinky & the Captain
1 ¼ oz. Captain Morgan Original Spiced Rum
5 oz. grapefruit juice
Combine in an ice filled highball glass.  Garnish with pink grapefruit section or lime wheel.

Planter’s Punch
1 ¼ oz dark rum
2 oz. orange juice
2 oz. pineapple juice
¼ oz. lime juice
¼ oz. lemon juice
1 tsp. bar sugar
1 dash grenadine
Shake with ice.  Strain over ice in a highball glass.  Garnish with orange slice and maraschino cherry.

Princess Morgan
¾ oz. Captain Morgan Original Spiced Rum
¼ oz. crème de banana
2 ½ oz. orange juice
2 oz. club soda
Pour the rum, crème de banana, and orange juice over ice in a glass.  Add the soda and stir gently.

Queen’s Park Swizzle
1 ¼ oz. dark rum or Captain Morgan Original Spiced Rum
juice of ½ large lime
½ oz. sweet & sour mix
½ oz. simple syrup
Squeeze lime and drop shell into specialty glass.  Add mint leaf.  Add shaved ice and remaining ingredients.  Stir until glass is frosty.  Garnish with mint leaves.

R & B
1 ¼ oz. Captain Morgan Original Spiced Rum
2 oz. orange juice
2 oz. pineapple juice
1 splash grenadine
Pour ingredients over ice.

Roman Punch
1 oz. raspberry syrup
1 oz. lemon juice
½ oz. dark rum
½ oz. Cognac
1/8 oz. port
Place syrup and lemon juice in specialty glass.  Fill with crushed ice and add rum and Cognac.  Stir.  Top with port.  Garnish with strawberry or lemon wheel.

Rum and Coke
1 ¼ oz. dark rum
6 oz. Coke
Pour rum over ice cubes in a highball glass.  Fill with Coke.  Stir.  Garnish with lime wedge.

Rum and Ginger
1 ¼ oz. dark rum
6 oz. ginger ale
Pour rum over ice cubes in a highball glass.  Fill with ginger ale.  Stir. Garnish with a lime wedge.

Rum Collins
1 ¼ oz. dark rum
1 tsp. bar sugar
juice of ½ lemon
6 oz. club soda
In tumbler combine rum, sugar, and lemon juice with ice.  Stain over crushed ice into 14-oz. tall glass.  Top with club soda.  Garnish with lemon slice.

Rum Fizz
¾ oz. dark rum
½ oz. flavored brandy (apricot, cherry, peach, or ginger)
½ oz. sweet & sour mix
6 oz. soda water
Shake ingredients.  Pour into ice filled highball glass.  Top with soda water.  Garnish with lime.

Rum Julep
1 ¼ oz. dark rum
1/6 oz. simple syrup
2 mint leaves
In an old-fashioned glass, muddle simple syrup with mint leaves.  Fill glass with shaved or crushed ice and pour in rum.  Stir.  Garnish with mint sprig.

Rum Rickey
1 ¼ oz. dark rum
juice of ½ lime
6 oz. club soda
Pour rum and lime juice over ice in a highball glass.  Add soda.  Stir.  Garnish with lime wedge.

Rum Runner
¾ oz. Captain Morgan Original Spiced Rum
¼ oz. blackberry liqueur
¼ oz. crème de banana
4 oz. orange juice
½ oz. grenadine
8 oz. crushed ice
Blend all ingredients until slushy.  Serve in specialty glass.

Rum Sour
1 ¼ oz. dark rum
juice of ½ lemon
½ tsp. bar sugar
Shake with ice.  Strain into prechilled sour glass.  Garnish with lemon slice and maraschino cherry.

Rummy Sour
1 ¼ oz. Captain Morgan Original Spiced Rum
1 ¾ oz. lemon-lime mix
8 oz. crushed ice
Blend in blender with crushed ice.  Serve in a specialty glass.

Scorpion
¾ oz. dark rum
¼ oz. Cognac
¼ oz. almond syrup
1 ½ oz orange juice
1 ½ oz. lemon juice
½ cup crushed ice
Blend ingredients with crushed ice in blender for 15 seconds.  Pour into an old fashioned glass over ice cubes.  Garnish with orange slice and mint sprig.

Singing Orchard
1 oz. dark rum
¼ oz. raspberry liqueur
4 oz. pineapple juice
1 oz. cream of coconut
3 dashes of grenadine
Thoroughly blend first four ingredients with a large scoop of crushed ice.  Pour into large goblet and top with grenadine.  Garnish with pineapple flag or flower.

Spiced Banana Daiquiri
1 oz. Captain Morgan Original Spiced Rum
¼ oz. creme de banana
2 oz. sweet & sour mix
½ banana
8 oz. shaved ice
Blend ingredients thoroughly in blender.  Pour into specialty glass.  Garnish with banana wheel and maraschino cherry.

Strawberry Banana Colada
1 ¼ oz. dark rum
2 oz. cream of coconut
2 oz. strawberries
1 banana
8 oz. crushed ice
Mix well in blender until smooth.  Serve in specialty glass.  Garnish with strawberry and banana round on pick.

Strawberry Daiquiri
1 oz. dark rum
¼ oz. triple sec
juice of ½ lime
½ cup strawberries
1 tsp. bar sugar
1 cup crushed ice
Whirl all in a blender until smooth.  Pour into wineglass.

Strawberry Daiquiri II
1 ¼ oz. Captain Morgan Original Spiced Rum
1 ¾ oz. sweet & sour mix
3 oz. frozen strawberries
Blend all ingredients with a scoop of crushed ice.

Sunnier sour
1 ¼ oz. dark rum
¼ oz. lemon juice
1 ½ oz. grapefruit juice
½ tsp. superfine sugar
4 oz. club soda
Shake rum, lemon juice, grapefruit juice, and sugar with ice until frosty.  Strain over ice cubes in a highball glass.  Fill with club soda.  Stir.  Garnish with a grapefruit wedge.

Sunniest Sour
1 ¼ oz. dark rum
½ oz. lemon juice
3 oz. orange juice
½ tsp. superfine sugar
3 oz. club soda
Shake rum, lemon juice, orange juice, and sugar with ice until frosty.  Strain over ice crubs in a highball glass.  Fill with club soda.  Garnish with an orange wedge.

Sunny Sour
1 ¼ oz. dark rum
¼ oz. lemon juice
½ tsp. superfine sugar
Shake rum, lemon juice, and sugar with crushed ir shaved ice until frosty.  Strain into cocktail glass.  Garnish with a lemon wedge and cherry.

Top Ten
1 ¼ oz. Captain Morgan Original Spiced Rum
2 oz. cola
1 oz. cream of coconut
1 oz. heavy cream
1 scoop crushed ice
Blend all ingredients in blender.

Tropic Freeze
1 ¼ oz. Captain Morgan Original Spiced Rum
2 oz. orange juice
2 oz. pineapple juice
1 ½ oz/ cream of coconut
½ oz. grenadine
12 oz/ crushed ice
Mix well in blender until smooth.  Serve in specialty glass.  Garnish with pineapple fruit flag.

Tropical Paradise
1 ¼ oz/  Captain Morgan Original Spiced Rum
2 oz/ orange juice
2 oz. cream of coconut
¼ oz. grenadine
½ banana
8 oz. crushed ice
Mix well in blender until smooth.  Serve in specialty glass.  Garnish with pineapple fruit flag, and palm tree stirrer.

Turtledove
1 oz. dark rum
¼ oz. amaretto
4 oz. orange juice
12 oz. crushed ice
Blend until slushy

Union Jack
¾ oz. dark rum
½ oz. applejack
2 oz. sweetened lemon juice
3 dashes grenadine
Shake rum, applejack, and lemon juice with ice.  Strain into a chilled wineglass.  Top with grenadine.

Very Berry Colada
½ oz. dark rum
¾ oz. wild berries schnapps
2 oz. cream of coconut
2 oz. pineapple juice
8 oz. crushed ice
Mix in blender until smooth.  Serve in specialty or wineglass.  Garnish with 3 berries on a pick or a strawberry.

Voyager
1 oz. Captain Morgan Original Spiced Rum
8 oz. hot apple cider
¼ oz. creme de banana
Pour the cider into a mug.  Stir in the rum and the banana liqueur.

Waikiki Tiki
1/ ¼ oz. dark rum
3 oz. orange juice
2 oz. pineapple juice
Pour all ingredient over ice in a glass.  Stir.

Wrath of Grapes
1 ¼ oz. dark rum
4 oz. grape juice
1 oz. sweet & sour mix
Combine ingredients in ice cube filled Collins glass.  Shake well.  Garnish with lime wheel or fresh grapes.

Yellow Bird
½ oz. dark rum or Captain Morgan Original Spiced Rum
¼ oz. Galliano
½ oz. creme de banana
2 oz. pineapple juice
8 oz. crushed ice
Shake well with crushed ice.  Pour into highball glass or specialty glass.  Garnish with pineapple flag.  Add more ice if necessary.

Yellow Bird II
¾ oz. Captain Morgan Original Spiced Rum
¼ oz. creme de banana
¼ oz. Galliano
2 oz. orange juice
2 oz. pineapple juice
1 oz. lemon juice
Combine ingredients in a cocktail shaker.  Shake well.  Pour into an ice cube filled specialty glass.  Garnish with fruit flag.