Tropical Paradise Transport Cocktail Recipes

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PEACH PARADISE COCKTAIL

One sip, and you'll be transported to a tropical beach. This delightful cocktail features a peach base and just the right hint of ginger and a touch of evaporated milk that adds a creamy finish. For the peach puree (step #1), I used half of a 15-ounce can of sliced peaches, and it worked out well.

Provided by Northwestgal

Categories     Beverages

Time 5m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 10



Peach Paradise Cocktail image

Steps:

  • Place the drained peaches and grated ginger in food processor (or blender). Pulse until smooth and thoroughly blended.
  • For each cocktail: add ice, the pureed peach mixture, evaporated milk, rum, pineapple juice, orange juice and grenadine to a cocktail shaker, and shake well. Pour into glass.
  • Top each cocktail with a teaspoon of honey, and stir well.
  • For garnish, add a peach slice and 2 maraschino cherries to an umbrella skewer; add to cocktail and serve immediately.

7 ounces canned peaches, drained (reserve 1 peach slice for garnish)
1 tablespoon fresh ginger, grated
ice cube
1 teaspoon evaporated milk
3 ounces rum
3 ounces pineapple juice, prepared
3 ounces orange juice, prepared
1 teaspoon grenadine
1 teaspoon honey
1 maraschino cherry (for garnish)

TROPICAL PARADISE

Make and share this Tropical Paradise recipe from Food.com.

Provided by Mommy Diva

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 7



Tropical Paradise image

Steps:

  • blend with ice and pour into a 5oz cocktial or martini glass and serve.
  • Garnish with an orchid, or slice of fresh mango.
  • Enjoy! ;).

Nutrition Facts : Calories 97.5, Sodium 0.5, Carbohydrate 0.4, Sugar 0.1

1 1/2 ounces bacardi rum
1/4 ounce lemon juice, fresh
1 1/2 ounces peach liqueur, like Peachtree
2/3 ounce mango liqueur
1 dash mango nectar
1 slice mango
1 edible orchid, for garnish

TROPICAL PARADISE TRANSPORT COCKTAIL

Nothing can whisk me away faster to a tropical isle than the combination of pineapple and coconut. One sip and I am transported to turquoise seas and cloudless aqua skies, lying on a hammock under shady palm trees with just a hint of a tropical breeze. This wonderful cocktail recipe originally came from bon appetit. Containing a few changes to make it a bit easier, I have eliminated 2 coconuts and making simple syrup. Coconut water is easy to find in your grocery store. The blue agave nectar is used in exact amounts to sub for the simple syrup. I hope you will enjoy this cocktail. Cheers

Provided by Bev I Am

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 11



Tropical Paradise Transport Cocktail image

Steps:

  • In a large cocktail shaker mix agave nectar, coconut milk, light rum, gold rum, lime juice, pineapple juice and coconut water; fill with ice and shake vigorously 20 times.
  • Do not stain; pour into 2 ice filled glasses.
  • Garnish with lime slice and maraschino cherry.

Nutrition Facts : Calories 216.1, Fat 6.1, SaturatedFat 5.3, Sodium 5.5, Carbohydrate 8.6, Fiber 0.3, Sugar 5.4, Protein 0.8

1/4 cup blue agave nectar
1/4 cup canned unsweetened coconut milk
1/4 cup light rum
1/4 cup golden rum
1/2 cup coconut water
2 tablespoons fresh lime juice
2 teaspoons fresh lime juice
1/4 cup pineapple juice
ice cube
2 lime slices
2 maraschino cherries

TROPICAL PARADISE BARS

Make and share this Tropical Paradise Bars recipe from Food.com.

Provided by dale7793

Categories     Bar Cookie

Time 57m

Yield 1 pan

Number Of Ingredients 10



Tropical Paradise Bars image

Steps:

  • For crust: Chop 1/4 cup (50 mL) nuts.
  • Mix with flour, margarine and brown sugar.
  • Press into bottom of a 9-inch (23 cm) square baking pan.
  • Bake in preheated 350° F (180° C) oven 12 minutes.
  • For Filling: Drain pineapple well.
  • Beat cream cheese, egg, sugar, vanilla and drained pineapple.
  • Pour over partially baked crust.
  • Top with remaining walnuts and coconut.
  • Bake about 35 minutes until golden brown.
  • Cool on wire rack.

1/2 cup chopped walnuts
1 cup whole wheat flour
1/3 cup margarine
1/4 cup lightly packed brown sugar
1 (19 ounce) can crushed pineapple
1 (8 ounce) package cream cheese
1 large egg
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup sweetened flaked coconut

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