Step 1

Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover; refrigerate 2 to 24 hours.

Step 2

To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish with a fresh pineapple or orange slice, if desired.

Step 1

Measure the tequila, lime juice, sweetened lime juice and triple sec into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds.

Step 2

Rub a lime wedge around the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lime wedge.

Step 1

Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a Collins or hurricane glass; top with splash of cola for color. Garnish with a lemon slice.

Step 1

Place mint into the bottom of a cocktail shaker and muddle for 15 to 20 seconds. Add strawberries and muddle until juicy. Pour in rum, agave, and lime juice. Add ice and shake.

Step 2

Pour into a glass and add sparkling water. Stir together using a straw.

Step 1

In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

Step 1

Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

Step 2

Garnish with a lime wedge. or be more creative.

Step 1

Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.

Step 2

In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.

Step 1

Open the Corona® bottle and drink to where beer is level with the top of the label.

Step 2

Pour in tequila, orange juice, grenadine, and lime juice. Place thumb over top of bottle, turn upside-down and back up to combine.

Step 1

Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.

Lightly muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and give it a brief shake. Strain into a highball glass over fresh ice. Top with the club soda.

Garnish with a mint sprig and lime wheel.

Recipe for 3 drinks.

Drizzle chocolate syrup in a glass.

Combine all ingredients (except the whipped cream and nutmeg) in a blender, blend with ice, pour in the glass.

Add a dollop of whipped cream, sprinkle with nutmeg or cocoa powder.

Add vodka, light rum, blue curaçao, pineapple juice and sweet-and-sour mix into a shaker with ice and shake until well-chilled. (Or blend all ingredients with ice in a blender.).

Strain into a Hurricane glass over crushed or pebble ice. (Or pour from blender into glass with no ice.)

Garnish with a pineapple wedge and cocktail umbrella.

*Sweet-and-sour mix: Mix 1 part sugar with 1 part water. Add fresh lime juice to taste.... or buy at store!

Add all the bourbon (or rye), sweet vermouth and both bitters to a mixing glass with ice, and stir until well-chilled.

Strain into a chilled coupe.

Garnish with a brandied cherry.

Add bourbon, lemon juice, simple syrup and egg white, if using, to a shaker and dry-shake for 30 seconds without ice.

Add ice and shake again until well-chilled.

Strain into a coupe glass.

Garnish with 3 or 4 drops of Angostura bitters.

Add the tequila, lime juice and simple syrup to a cocktail shaker with ice and shake until well-chilled.

Strain into a cocktail glass.

Float the red wine on top by slowly pouring it over the back of a bar spoon so it pools on the surface of the drink.

Garnish with a lime wheel.

Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.

Strain into a chilled Hurricane glass over pebble ice.

Garnish with a pineapple wedge and pineapple leaf.

In a Julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.

Add the bourbon then pack the glass tightly with crushed ice.

Stir until the cup is frosted on the outside.

Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).

Fill an Irish Coffee mug with hot water, let sit for 2 minutes, then discard the water.

Add the whiskey and sugar to the heated glass, fill with the coffee, and stir.

Top with an inch of unsweetened lightly whipped cream.

Add the rum and batter into a mug.

Fill with boiling water and stir.

Garnish with freshly grated nutmeg and a cinnamon stick.

*Hot buttered rum batter: In a large mixing bowl, add 1 pound softened butter, 1 pound brown sugar, 1 pound white sugar, 1 tablespoon ground cinnamon and 1 teaspoon each ground clove and ground nutmeg. Stir to combine, then add 1 quart of lightly softened vanilla ice cream and stir again. Transfer to a container with a lid, seal and store in the freezer.

Place desired amount of ice in a rocks glass. Pour vodka, rum, Triple Sec and juices into glass. Stir; serve with a lime slice and cherry.

STEP 1

Heat the sugar with the lemon zest and 100ml water until the sugar dissolves. Cool, pour into a jug and add the wine, lemon juice and schnapps.

STEP 2

When ready to serve add plenty of ice and the fruit and top up with the soda or tonic to taste.