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As served at The Masters

2¼ oz Gin or vodka
¼ oz Grenadine
¾ oz Lemon juice
1½ oz Pineapple juice
1½ oz Wine (sparkling) or Champagne

½ oz Rum Use high-proof rum
½ oz Rum Use dark rum
½ oz Coconut liqueur
¼ oz Coffee liqueur
½ oz Lemon juice
4 oz Pineapple juice

1½ oz Rum
¾ oz Dry curacao Use blue curacao
¾ oz Cream of coconut
2 oz Pineapple juice

A swizzle for the 21st century, Marco Dionysos’s tall, frosty cocktail rejiggers the traditional Caribbean Rum Swizzle with green Chartreuse, a lime-colored, herbal French liqueur. And though a seemingly odd combination of ingredients, Chartreuse’s aromati

1½ oz Chartreuse (green)
½ oz Falernum
¾ oz Lime juice
1 oz Pineapple juice

1½ oz Rum Can sub 1 oz aged plus ½ oz blackstrap
¾ oz Campari Can sub ½ Campari plus ¼ Aperol
½ oz Lime juice
¾ oz Pineapple juice Most recipes call for more like 2 oz
½ oz Simple syrup Use demerara (2:1)

2¼ oz Tequila
¾ oz Chartreuse (yellow)
½ oz Jalapeno simple syrup 1 cup water to 1 cup sugar and 1-3 sliced jalapenos.
¾ oz Lime juice
1½ oz Pineapple juice

2 oz Rum Use dark rum
1 oz Coco Lopez
1 oz Orange juice
4 oz Pineapple juice

Also called Greenya Colada

1½ oz Chartreuse (green)
¾ oz Coco Lopez
½ oz Lime juice
1½ oz Pineapple juice

Can make frozen by blending with ice

3 oz Rum Mix light and dark rum
¾ oz Creme de banana
½ oz Grenadine
½ oz Lime juice
1½ oz Pineapple juice
¾ oz Creme de cassis

From Applebees seasonal secret menu

1½ oz Sour apple liqueur
1½ oz Cranberry cocktail
1½ oz Pineapple juice
3 oz Wine (red)
½ oz Wine (sparkling) or Champagne Use more?

1 dash(es) Absinthe
4 oz Rum Mix light, dark, overproof rum
½ oz Falernum
¼ oz Grenadine
¾ oz Lime juice
1 oz Pineapple juice