Shake the tequila, Malibu and Metz over ice. Strain and pour into a highball glass. Stir in a few tablespoonfuls of whipped cream.
30 ml coffee liqueur
30 ml rum
tbsp condensed milk
1 tsp cinnamon, ground
2 tbsp whipping cream
Pour into glass and sprinkle cinnamon on top.
30 ml Creme de Cacao
30 ml caramel liqueur
140 ml vanilla ice cream
50 ml whipping cream
2 ounces Sweet & Sour mix
2 ounces Sierra Mist Soda
4 ounces of Raspberry puree
Pour Baileys and Kahlua into Irish coffee glass, fill glass with hot coffee and top with whipped cream.
Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor into glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.
Stir well before adding whipped cream.
Moisten rim of glass with lemon juice: dip in sugar Pour Kahlua and Grand Marnier in glass Fill, almost to the top, with coffee Top with Whipped Cream and grated chocolate
Rim glass with lime and grated coconut. Shake all ingredients (except dark rum) and strain into a wine goblet filled with crushed ice. Garnish with a slice of lime, and sprinkle dark rum on top using a barspoon. Serve with short straws.