Boracay Cafe

1 Bottle Rhum (375ml)

1 Can Condensed milk (168ml)
1 Sachet Coffee (2 grams)
Add: Cubes of Ice
Combine all ingredients in a pitcher.
Rhum Cola
1 Bottle Rhum (375ml)
1 Bottle Cola (355ml)
Add: Cubes of Ice
Fill an 8 oz Highball glass with 3 or 4 ice cubes, pour in 1 jigger of 5 Years.
Fill glass with cola, stir and serve. Garnish with a slice of dayap or lemon.
Cuba Libre
1 Bottle Rhum (375ml)
1 Bottle Cola (355ml)
4 Pieces squeezed calamansi
Add: Cubes of Ice
Combine all ingredients in a pitcher.
Vodka Tonic
1-1/2 Jigger Vodka
Juice of 1 lime (or 1/2 lemon)

Combine ingredients in a Collins glass or an 8 oz. Highball glass filled with

3 or 4 ice cubes. Fill with tonic water. Stir gently and serve garnished with a
slice of lemon or dayap.
Planter's Punch
1 1/2 Jigger Rhum
1 oz Orange Juice
2 teaspoons Sugar
1 teaspoon Grenadine
Juice of 1/2 lemon or 1 lime
Combine all ingredients in a Pilsner or Collins glass with 3 or 4 ice cubes.
Fill with soda water, stir and serve. Serve garnished with a slice of orange
and red cherry.
Pineapple Sling
1 1/2 oz Rhum
1/4 oz. Lemon Juice
1 teaspoon Sugar
2 teaspoons Brandy
1/4 oz. Pineapple Juice
3 drops Grenadine
Shake together all ingredients and strain into an 8 oz. Highball or Collins
glass filled with 3 or 4 ice cubes. Stir in soda water. Serve with a straw and
garnish with a slice of lemon and cherry.
Fruit Punch

1 Gal. Pineapple-Orange Juice

3/4 bottle Rhum 750 ml
2 pcs Fresh Apples (skinned and cut into small cubes)
2 pcs. Fresh Oranges (thinly sliced)
1 pc Fresh Lemon (thinly sliced)
6 bottles 7-up or Sprite
20 pcs. sliced Red Cherries
1 small can Pineapple chunks
1/2 oz. Grenadine
6 mugs Cubed Ice
Mix all ingredients in a standard punch bowl and gently stir occasionally.
Serve in Punch glasses or Old fashioned glasses with few pieces of
ingredients.
Pia Colada
1 1/2 oz Rhum
2/3 oz. Creme de Cacao (or 1 oz. coconut cream or evaporated milk)
2 oz. Pineapple Juice
2 scoops of crushed ice
2 dashes Grenadine
Shake well all ingredients and pour into a Viva Grande or large bowled
glass. Serve with a straw and garnished with a slice of pineapple and red
cherry.
Rhum Bloody Mary
1-1/2 oz. Rhum

Juice of 1 lime or calamansi

Chilled Tomato Juice
1 teaspoon Worchestershire Sauce
3 dashes Hot Sauce
Salt and Pepper
Moisten tip of Roma Grande glass and dip in a saucer of iodized salt. Mix
all ingredients in a separate container, stir well and pour into salted tip
Roma Grande glass with 4 or 5 ice cubes. Serve garnished with celery and
dayap.
Casablanca
1 1/2 oz. White Rhum
2 oz. Pineapple Juice
1 oz. Coconut Cream or Evaporated Milk
2 scoops Crushed Ice
Blend all ingredients lightly and pour into a Champagne glass. Serve
garnished with a rolled dayap peel, pineapple and cherry.
Orange Blossom
1 1/2 oz White Rhum
Juice of 1/2 Fresh Orange
1 teaspoon Sugar
Extract juice of 1/2 fresh orange. Add sugar, White rhum and some cracked
ice, then shake well. Pour into cocktail glass and serve garnished with a
slice of fresh orange and red cherry.

 Whalebone
1 oz Dark rhum
1/4 oz. Grenadine
1/2 oz. Lemon Juice
2 oz. Soda Water
Juice of 1/2 Lime or Calamansi
Pour all ingredients over cracked ice and stir. Serve garnished in an 8 oz.
Highball glass with a slice of pineapple, shell or half of a calamansi and red
cherry.
007
1 1/2 Jiggers Gin
1 Bottle 7-Up
Half-fill an Old-fashioned glass with cracked ice and pour in London Gin.
Fill glass with 7-Up. Garnish with a slice of lemon.
Tom Collins
1 1/2 Jiggers Gin
1 Jigger Kalamansi Juice
1 Jigger Simple Syrup
1 Bottle Soda Water
Fill a Collins or 10 oz. Highball glass with 4 to 5 cubed ice and pour in
London Gin, Kalamansi juice and simple syrup. Fill glass with soda water
and stir gently. Garnish with a red cherry and serve with a straw.

To make your simple syrup, boil one cup sugar in one cup water and let
cool.
Tropical Punch
1 1/2 Bottles Gin 375ml
1 1/2 Liter Pink Pineapple Grapefruit Juice
1/2 Jigger Grenadine
1 Liter 7-Up
1 pc. Fresh Apple (diced)
1 pc. Fresh Orange (thinly sliced and cut in halves)
1 pc. Fresh Lemon (thinly sliced and cut in halves)
1/2 Can of Fruit Cocktail (drained)
4 Mugs cubed ice
Pour all ingredients into a punch bowl in the following order: Pink Pineapple
Grapefruit Juice first, followed by all fresh fruits and fruit cocktail,
grenadine, cubed ice, 7-Up and finally, London Gin. Stir gently. Serve in
punch cups with few bits of fruit ingredients.
Pink Lady
1 1/2 Jiggers Gin
3/4 Jigger Evaporated Milk
1/2 Jigger Grenadine
A dash of kalamansi
A dash of simple syrup
1 Egg white

Pour all ingredients in a shaker with 4 to 5 cubed ice and shake briskly.
Strain into a Champagne or Martini Glass. Garnish with one red cherry.
Tequila Sunset
1 1/2 Jiggers Tequila
1/2 Jigger Grenadine
1/2 Jigger Rhum
1 Small can Pineapple Juice
Fill a Viva Grande or Poco Glass with 4 to 5 cubed ice and pour in London
Gin. Fill glass with Pineapple Juice and stir gently. Counter-stir once or
twice to stop liquid movement or wait till liquid is still. Gently pour in
grenadine followed by Tanduay Rhum. Garnish with a cherry and a slice of
pineapple. Serve with a straw. Long Island Tea
1/2 jigger vodka
1/2 jigger light rum
1/2 jigger gin
1/2 jigger tequila
1/2 jigger sugar syrup (optional)
juice of 1/2 lemons
1 splash cola
Combine all ingredients (except cola) and pour over ice in a
highball glass. Add the splash of cola for color. Decorate with a
slice of lemon and serve.

Cherry Chocolate Milk Royal

Cherry Chocolate Milk Royal was contributed and created by

Aaron Turpin on Christmas Eve several years ago, from a limited

ingredient list. It tastes just like regular chocolate milk only better.

4 oz vodka
12 oz ice cold milk
3 tbsp Hershey's chocolate syrup
4 maraschino cherry with stems
1/2 - 1 oz whipped cream
1 tsp chocolate sprinkles
2 tbsp maraschino cherry juice
In a large, milkshake-shape glass (16-oz+), pour the vodka, cherry
juice, 3 cherries, chocolate syrup and cold milk. Stir the mixture
carefully with a chopstick being careful not to spill until the syrup
has dissolved. Add a flexible straw. Top with whipped cream from
a can. Garnish with chocolate sprinkles and one of the cherries,
and serve immediately
Mango Margarita
2 oz tequila
1/2 oz triple sec
6 oz fresh mango juice with pulp
Combine in blender with about half a cup of crushed ice. Grind
only to broken/crushed state. Pour into a margarita glass. Garnish
with lime and/or mango slice, and serve.

Shirley G's Punch of Happiness

750 ml white rum
250 ml vodka

1 gal of combined pineapple, orange and mango fruit juice

lots of ice cubes
Pour ingredients into large pot, stir, serve. As punch disappears
continue to add more rum.