CHOCOLATE BABY

45 ml Dark Creme de Cacao
top up with coke

Pour over ice in a highball glass

PARIS PEACH

60 ml Peach Tree
8 ml Pernod

Pour over ice in a cocktail glass

JELLY BEAN

30 ml Ouzo
dash of raspberry cordial
top up with lemonade

Pour over ice in a highball glass

CHOC MINT

15 ml White Creme de Menthe
30 ml Dark Creme de Cacao
50 ml Cream

Shake and strain into a champagne glass

PIRATE'S PLUNDER

30 ml Tia Maria
30 ml Bacardi Light
30 ml Coconut Cream
20 ml Malibu
90 ml Pineapple Juice
slice of pineapple

Blend until smooth and serve in a highball glass.

TROPICAL COCKTAIL

15 ml Rubis
30 ml Peach Tree
30 ml Vodka
60 ml Pineapple Juice
5 strawberries
dash of cream

Blend until smooth and serve in a highball glass.

THE GREEK TIGER

Ice Cubes

Four parts fresh Orange Juice

One part Ouzo

A slice of lime

A twist of lime peel

Place four ice cubes in a cocktail shaker and add the orange juice and ouzo.  Shake well and strain into a cocktail glass.  Squeeze the slice of lime over the drink and decorate it with a little lime peel.

THE GRASSHOPPER

Ice Cubes

One part Green Crème de Menthe

One pagrt Crème de Cacao

One part thin cream

Place three ice cubes in a cocktail shaker and add all the other ingredients.  Shake well and strain into a cocktail glass.  Serve ungarnished or with a sprig of mint.

GOLDEN CADILLAC

Ice cubes

One part Galliano

One part Crème de Cacao

One part thin cream

Place three ice cubes in a cocktail shaker and add the Galliano, crème de cacao and fresh cream.  Shake well and strain into a cocktail glass.  Serve ungarnished.

MEXICAN RUIN

Crushed Ice

One part Tequila

One part Coffee Liquer

Place a scoop of crushed ice in a cocktail mixing glass.  Add the tequila and coffee liquer and stir well.  Strain the mixture into a cocktail glass and serve.