Coco Bowl

December 4th, 2016

Coco Bowl

  • 3 cups Don Q Coco rum
  • 2 cups Pineapple juice
  • 1 cup Coconut water
  • 1 Whole pineapple slice and reserve 1 slice for garnish
  • 1 bunch Mint sprigs for garnish
  1. Add all ingredients directly in a punch bowl and stir well. Refrigerate for at least 2 hours prior to serving. Serve in ice-filled highball glasses. Garnish with pineapple slice and mint sprigs. Yields about 1 1/2 liters.
  2. *Garnish up to discretion

Pious Punch

December 3rd, 2016

Pious Punch

  • oz Don Q Coco rum
  • ¼ oz Agave nectar
  • ¼ oz Fresh lemon juice
  • ¾ oz Orange juice
  • ½ oz Benedictine Liqueur
  • 1 splash Ginger beer
  • 1 Orange peel for garnish
  1. Shake all ingredients and ice. Top it with ginger beer. Roll drink once from shaker to highball glass. Mist with orange peel. Garnish with orange peel.
  2. *Garnish up to discretion
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