Coffee Frappe

By: Michelle P. E. Hunt and Laura Panter

The perfect dessert alternative or late-night sipper combines vanilla and rich coffee flavours in an unforgettable taste sensation.

10 oz coffee, cold and strong
4 oz Kahlúa
1 oz vanilla vodka
2 oz milk or cream
Cocoa

1. To a pitcher, add cold strong coffee and Kahlúa. Stir to mix. Pour into a 14-cube ice cube tray (approximately ¾ oz to 1 oz per cube). Freeze for at least 2 hours, or overnight.

2. To a blender, add vanilla vodka, milk or cream and 5 cubes. Blend until slushy (about 10 seconds).

3. Pour into a Martini glass and sprinkle with cocoa, if desired.

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Coco Craze

By: The Martini Club

1 1/2 oz Bacardi Cóco Rum
5 oz pineapple juice

To a cocktail shaker filled with ice, add Bacardi Cóco Rum and pineapple juice. Shake and strain into a tall glass filled with crushed ice. Garnish with a coconut-dipped pineapple slice.

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Blue Blast Shooter

By: The Martini Club

In a cocktail shaker filled with ice, add 1/3 oz. Bacardi Vanila Rum, 1/3 oz. blue curaçao and 1/3 oz. coconut juice or coconut milk. Shake and strain into a shot glass.

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