1 1/2 oz Amarula
1/2 oz malibu rum
1/2 oz milk
Splash of cream de cacao
Coconut flakes
Pour first 3 ingredients in shaker filled with ice. Shake well.
Pour over ice in an old fashioned glass rimmed with coconut. Splash the cream de cacao over the top.
Add a pinch of coconut to top it off, it should float! Enjoy!
1 oz. Amarula
1 oz. St. Germain Liquer
1 1/4 oz. Ginger Vodka (Skyy)
Orange slice
Chill a martini glass. Fill shaker with ice, add the Amarula, St. Germain and Ginger vodka and shake vigorously until well chilled and thoroughly mixed. Strain into a martini glass, garnish with the orange slice and enjoy the sweet, spicy and exotic flavors of this Mambo. Cheers!
1.5oz Appleton Reserve Jamaican Rum
.25oz Allspice Dram
.25oz Cherry Heering
.25oz Benedictine
.5oz Amarula
.5oz Heavy Cream
dash of Fee Brothers Aromatic Bitters
Coffee Beans
Pink Peppercorn
Long Tiki style cocktail glass
In a mixing glass muddle 2 coffee beans and 5 pink peppercorns. Add the Allspice Dram, the Cherry Heering, Benedictine, the Amarula, Heavy Cream, and Appleton Reserve Jamaican Rum.. Shake with clean ice. Strain into tall tiki style cocktail glass with crushed ice. Dash the Fee Brothers Aromatic Bitters and dust some coffee grinds on top of cocktail. Astraw
1oz Amarula
1oz Kahlua
1oz milk
Splash: Grand Marnier
orange zest
fresh espresso grinds
shake Amarula, Kahlua, and Milk in a tin with ice, until chilled.
pour into chilled martini glass
splash a hint of Grand Marnier
sprinkle a pinch of espresso grinds
and a pinch of fresh orange zest
(for looks as well as aromatic appeal, and extra flavor)
Mix with cracked ice in a shaker or a blender and serve in a chilled cocktail glass. (Hurricaine
Maybe topped with whip cream and carmel drizzle and a cherry on the top...