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- 1 1/2 oz Bacardi Vanila or Coco
- 1 oz whipping cream
- 1 oz coconut milk
- 1/2 oz Simple Syrup (equal parts sugar and hot water stirred until dissolved and cooled)
- Dash vanilla extract
- Toasted Coconut
Combine all ingredients (except for the toasted coconut) in an electric blender. Blend the drink on a low speed for 1 to 2 minutes. Pour into a chilled champagne flute or saucer. Garnish with toasted coconut. To toast coconut, place non-stick pan over medium heat. Add coconut, tossing gently until nut brown. (Dessert created by Jessica Stand, Food and health writer)
- 1 oz Bacardi Razz
- 1/2 cherry liqueur
- 1/2 oz White Creme de Cacao
- 1 oz whipping cream
- Thinly sliced almonds, toasted
Combine all ingredients in cocktail shaker. Add ice and shake well. Strain into chilled cocktail glass. Garnish with toasted almonds. (Dessert created by Jessica Stand, Food and health writer)
MORE COCKTAILS:
Holiday Cranberry Punch
Eggnog
Chestnut Eggnog
Kentucky Eggnog
Gingerbread Apple Crisp
Nutcracker Sweet
COOKING WITH SPIRITS:
Pomegranate Rummy Game Hens
Royal Hot Chicken Wings
Pear & Squash Soup with Cognac
Champagne Granita
Vegetarian Chili Bee
More Rum Cocktails
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