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.
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.
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.
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.
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.