Recipes

  • BEACHSIDE SURRENDER

    2 parts Calico Jack® Chocolate Coconut Rum
    4 parts Cream Soda
    chocolate sprinkles
    crushed ice

    Rim collins glass with chocolate sprinkles and fill with crushed ice. Add rum and top with cream soda.

  • CHOCOLATE COCONUT RUMTINI

    1 packet 25‐calorie hot cocoa mix
    3 parts Calico Jack® Chocolate Coconut Rum
    2 parts Fat Free Whipped Topping

    In a glass, combine cocoa mix with 2 ounces hot water and stir to dissolve.
    Add 2 ounces cold water, as well as the rum, and whipped topping. Stir until smooth. Transfer mixture to a shaker
    filled with ice. Shake and then strain and divide between 2 martini glasses rimmed with chocolate shavings or finely
    shredded fresh coconut.

  • CHOCOLATE RUM PUNCH

    2 parts Calico Jack® Chocolate Coconut Rum
    1 part fresh lime juice
    1 part orange juice
    1 – 2 dashes bitters

    Serve chilled in Collins glass filled with ice. Top with freshly grated nutmeg.

  • DEATH BY CHOCO-COCONUT

    2 parts Calico Jack® Chocolate Coconut Rum
    1 part Half & Half
    cocoa powder & powdered sugar

    Frost the rim of the glass using a little liqueur, cocoa powder and the sugar.
    Shake the rum and half‐and half over ice and strain into cocktail glass. Top with chocolate curls.

  • HEAVENLY PIÑA COLADA

    2 parts Calico Jack® Chocolate Coconut Rum
    1 part coconut cream
    2 parts pineapple juice (crushed pineapple if blending)

    Add all ingredients in a shaker and strain into a Collins glass filled with ice. Garnish with Pineapple Wedge
    Blend: Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of
    time. Strain into a Collins glass and serve with a straw. Garnish with Pineapple Wedge.

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