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Rainforest Cafe Cocktail Recipes

TROPICAL TOUCAN
RainForest Cafe Restaurant Recipe

1 part Malibu Coconut rum
1 part 99 Bananas liqueur
2 parts orange juice
2 parts pineapple juice
ice

Pour ingredients over ice and drizzle grenadine to finish.

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MARGARILLA COCKTAIL
RainForest Cafe Restaurant Recipe

1/2 cup of ice
1 1/2 oz Jose Cuervo gold tequila
1/2 oz triple sec or Cointreau
dash of lime juice
scoop of orange sherbert
orange slice and lime wedge for garnish

Put all ingredients in a blender and mix well. Serve in a tall glass.

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Firefly Pomegranate Tea:
2 parts Firefly Sweet Tea vodka
1 part Pama pomegranate liqueur
4 parts iced tea
juice from half of a lemon

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Firefly Sweet Tea:
2 parts Firefly Sweet Tea vodka
4 parts iced tea
juice from half a lemon

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Firefly Peach Tea:
2 parts Firefly Sweet Tea vodka
1 part Dekuyper peachtree schnapps
4 parts iced tea
juice from half a lemon

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Pink Parrot Lemonade:
1 part Skyy Infusions Citrus vodka
1 part X-Rated Fusion liqueur
1 part pomegranate syrup
1 part Mr. & Mrs. T's sweet & sour
2 parts Sprite

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Monkey Business:
1 part Bacardi rum
1 part Monin mango fruit puree
1 part Monin wildberry syrup
1 part Mr. & Mrs. T's sweet & sour

Blend with ice and serve.

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Panama Punch:
1 part Myers's Dark rum
1 part Dekuyper peachtree schnapps
1 part 99 Bananas liqueur
1 part Bacardi 151
1 part creme de cassis
5 parts orange juice
5 parts pineapple juice.

(Remember when making this, each of the spirits represents only a small portion of the drink. The drink is still 2/3 fruit juice even though it calls for 5 parts alcohol.)

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Caribbean Cooler:
1 part Bacardi Light rum
1 part Monin Mango fruit puree
2 parts Dole orange strawberry banana juice

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Rainbow Colada:
1 part Captain Morgan Original Spiced rum
1 part Dole orange strawberry banana juice
2 parts pina colada mix (2 parts coco lopez, 3 parts pineapple juice).

Blend ingredients with ice and serve.

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Island Daiquiri:
1 part Bacardi light rum
2 parts pina colada mix (2 parts coco lopez, 3 parts pineapple juice)
choice of 1 part; 1 part Monin strawberry fruit puree, or, 1 additional part pina colada mix, or, 1 part Monin mango fruit puree, or, 1 part Monin raspberry fruit puree, or, 1 part Monin wildberry fruit puree, or, 1 part Monin banana fruit puree.

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Mongoose Mai Tai:
1 part Malibu Coconut rum
1 part Myers's Original Dark rum
1 part creme de almond
2 parts orange juice
2 parts pineapple juice

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Green Python:
1 part Skyy Citrus vodka
1 part Midori Melon liqueur
1 part Malibu Coconut rum
1 part 99 Bananas liqueur
4 parts Mr. & Mrs. T's sweet & sour
4 parts pineapple juice.

(Remember when making this, each of the spirits represents only a small portion of the drink. The drink is still 2/3 fruit juice even though it calls for 4 parts alcohol.)

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Cheetah Rita:
2 parts Jose Cuervo Gold tequila
1 part Patron Citronge
3 parts Mr. & Mrs. T's sweet & sour
1 part simple syrup

Pour ingredients over ice in a salt rimmed glass and add a good drizzle of Rose's lime juice to finish.

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CHOCOLATE COVERED BANANA BLAST
RainForest Cafe Restaurant Recipe

Makes 1 serving

For the Drink:
9 oz. (1 heaping cup) ice
2 1/2 tablespoons Malibu rum
2 tablespoons chocolate sauce
1/2 banana
2 tablespoons half and half
1 cup vanilla yogurt

For the Topping:
3 tablespoons whipped cream
1 teaspoon chocolate sauce

Place ice, rum, chocolate sauce, banana, half and half and vanilla yogurt in a blender cup, and pulse until thick and smooth. Pour into a glass. Pipe a large rosette of whipped cream into the center of the drink, and drizzle with chocolate syrup.

Kitchen Notes: For a nonalcoholic option, omit the rum and increase the half and half to 1/3 cup.

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Typhoon Mailbu


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