Bacardi Pina Colada Cake

If you like both Bacardi and cake, then this is the cake for you!

Ingredients:

1 package white cake mix
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
4 eggs
1/2 cup water
1/4 cup oil
Frosting
1 (8 ounce) can crushed pineapple, in juice
1 (4 ounce) package instant coconut cream pudding mix
1/3 cup dark rum
1 (9 ounce) container frozen whipped topping, thawed

Directions for Cake:

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
4. Beat on medium speed, scraping bowl frequently, 3 minutes.
5. Pour batter into prepared pans.
6. Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
7. Cool 15 minutes.
8. Remove pans; cool completely.
9. Fill and frost layer cake.
10. Sprinkle with coconut.
11. Refrigerate cake (and any leftover cake).

Directions for the Frosting:

Combine crushed pineapple in juice, rum, and pudding; beat until well blended. Fold in whipped topping and spread on cake.

Cuban Mojito

Like many great drinks, there are many different ways to make a mojito (pronounced mo-he-toe), but his recipe, by far, is my very favorite on a warm sunny day!

Ingredients:

1 teaspoon powdered sugar
2 ounces lime juice
4 mint leaves
1 sprig of mint
2 ounces white rum
2 ounces club soda

Directions:

1. Place mint leaves into a tall mojito/tom collins glass and squeeze the juice from a cut lime over it.
2. Add the powdered sugar and then gently smash the mint into the lime juice and sugar with the back of a fork or spoon if one isn't available. Add ice (I prefer crushed) and then add rum and stir.
3. Top off with the club soda.
4. Garnish with a mint sprig.

Rainbow Shots

This is one of my favorite shots, as they are very impressive; however, pulling off Rainbow Shots successfully, takes planning and a little bit of luck. But, with practice, anyone can become a pro at making them in no time!

Ingredients:

1/2 oz grenadine
6 oz pineapple juice or orange juice
1 oz coconut rum
3/4 oz blue curacao
Crushed ice

Directions:

1.  Pour your grenadine into the bottom of a large glass or cocktail shaker and add a layer of crushed ice.

2.  Layer the coconut rum on the back of a spoon.

3.  Place a strainer on top of the glass with all the layers. Quickly pour the blue curacao around the perimeter of the glass, and then, still using the strainer, pour the shots in succession. If you've done everything correctly, you should have a spectrum of rainbow shots, running from blue to red.

Shark Attack

This is the ideal drink on this hot Labor Day weekend, plus it's so incredible easy to make!

Ingredients:
2 cups ice cubes
1/4 cup lemon slices
1/4 cup pineapple chunks
1/4 cup tequila
1/4 cup Triple Sec
1/2 cup orange juice
1/4 cup pineapple juice
1/4 cup rum
Splash grenadine
1/4 cup maraschino cherries, plus more for garnish

Directions:

In a pitcher, add all the ingredients and stir to combine. Garnish with maraschino cherries, if using. Pour into rocks glasses, garnish with maraschino cherries and serve

The Scooby Snack

This is one of my favorite drinks! It's absolutely divine!

Ingredients:

1 oz. Melon Liqueur
1 oz. Coconut Rum
1/2 oz. Pineapple Juice
1 1/2 oz. Whipped Cream

Directions:

Pour all ingredient into a stainless steel shaker over ice. Shake until well mixed and sufficiently chilled. Strain into a shot glass.

Pink Bikini

Ingredients:

1 bottle raspberry lemonade
1 3/4 cups coconut rum
1 cup amaretto liqueur

Directions:

Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well and let chill. Serve with a straw in a coconut shell.