1 1/2 oz Gin 1 oz Pineapple juice 1/2 tsp Maraschino Liqueur
Fill a mixing glass with ice. Add the ingredients and shake. Strain into a chilled Cocktail glass. Garnish with 2 chunks of Pineapple (skewer on a toothpick and balance across the rim of the glass. Variations in garnish are acceptable - as shown- if Pineapple isn't available)
16 oz Triple Sec 1 bottle (800ml) Rum 8 oz Maraschino Liqueur 3 cups chilled, unsweetened Pineapple juice 8 oz Club Soda 8 oz Ginger ale 4 bottles (750 ml each) Champagne or sparkling Wine
In a Punch Bowl, combine Triple Sec, Rum, Maraschino Liqueur and Pineapple juice. Stir and refrigerate for one hour. Add a block of ice and pour over with the Club Soda, Ginger Ale and Champagne or sparkling Wine. Stir again before serving.
6 oz Maraschino Liqueur 6 oz Brandy 1 tsp Orange bitters 2 Oranges 1 Lemon 4 fifths of iced Brut Champagne
Slice the Oranges and the Lemon into thin slices. Place the sliced fruit, Brandy, bitters and Liqueur into a large pitcher or other container. Refrigerate for one hour. When cold and ready to serve, add a large chunk of ice to a large Punch bowl. Pour this mixture over the ice. Top off bowl with the Champagne and stir gently before serving.
1/2 oz dark Creme de Cacao 1/2 oz Creme de Violette 1/2 oz yellow Chartreuse 1/2 oz Maraschino Liqueur 1/2 oz Benedictine 1/2 oz green Chartreuse 1/2 oz Cognac
Start by pouring the Creme de Cacao into a pousse-cafe glass. Follow by pouring each of the other ingredients, in the order given above, one at a time in layers. Do not add ice.