We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This comes from Tommy Bahama Restaurant & Bar, which knows a thing or two about margaritas. The chef's eclectic, tropical cocktails are available at the bars, like the Mole Margarita. This unique margarita is a south-of-the-border taste sensation! Tanteo® Cocoa Tequila, mole bitters, Grand Marnier® and scratch sour mix are shaken and poured over ice into a glass rimmed with a savory mix of coffee, salt and sugar.
For the drink
- 2 parts Tanteo(r) Cocoa Tequila
- 1 part Grand Marnier(r)
- 2 parts Scratch Sour Mix
- 2 drops of Mole Bitters
For the rim
- 1 Teaspoon ground coffee
- 2 Tablespoons kosher salt
- 1 Teaspoon sugar
Calories Per Serving114
Tommy Bahama Macadamia Crusted Goat Cheese with Mango Salsa Recipe
Join lifestyle expert Gretchen Connelie in the kitchen for a taste of the island lifestyle – no island required! Relax at home for this cooking demo and wine pairing and log on to the Instagram LIVE “Cocktail Club” @tommybahamarestaurant Thursday, April 16, 6:00pm EST/3:00pm PST.
This Week’s Topic: Tommy Bahama Macadamia Nut Encrusted Goat Cheese. The recipe (below) is from the Tommy Bahama cookbook Flavors of California. Served warm, this appetizer combines the soft, smooth, creaminess of goat cheese with the sweet nutty flavor of the Macadamia nut. Accompanied with mango salsa then drizzled with a sweet soy glaze and served on flatbrad, it offers an abundance of palate pleasing flavors and textures. All the ingredients are from scratch, but feel free to improvise with some store bought items or substitute some ingredients with what you have in your cupboard. It’s not about perfection, it’s about fun!
Red Robin was one of the first restaurant chains to serve No-Fire Peppers, an item which can be found on many restaurant menus today under a variety of different names. The cream cheese-filled, battered and fried jalapeno peppers are called "Poppers" by their creators at Anchor Foods, a restaurant food supply company which manufactures Poppers and a variety of other appetizers for sale to restaurant chains everywhere. According to Restaurant and Institutions magazine, Poppers were the #1 food item added to restaurant menus in 1995, with restaurants purchasing over 700 million of the little suckers.
It's important when you make these that you allow time for them to freeze. The freezing stage in this Red Robin jalapeno coins recipe ensures that the breading stays on when the peppers are fried and prevents the cream cheese from oozing out too soon.
Menu Description: "Breast of chicken basted with BBQ sauce & topped with Cheddar cheese, tomato, fresh avocado, and black beans. Served with Ranch dressing & garlic cheese bread."
In 1969, Gerald Kingen bought a beat-up 30-year old bar called Red Robin in Seattle across the road from the University of Washington. The pub did a booming business with the college and local crowd, but in 1973 building officials gave their opinion of the bar: either fix it up or shut it down. Jerry not only fixed up the 1200-square-foot building, but also expanded it to three times its old size, and added a kitchen to start making food. Red Robin soon became popular for its wide selection of gourmet burgers in addition to the designer cocktails. Jerry says wanted to create a chain of restaurants that would be recognized as "the adult McDonald's and poor man's Trader Vic's."
See if I hacked your favorite burgers from Red Robin here.
Menu Description: "A premium charbroiled chicken breast with sweet teriyaki sauce, grilled pineapple, Swiss cheese, lettuce, tomatoes and mayo. Why did the chicken cross the Pacific? Now you know."
You're out there on the front line hanging over the grill. The smoke's in your eyes, the hair on your forearm is singed, and your sunburn is heading toward 2nd degree. But you don't care, because it's Saturday and you still get all of Sunday to heal. So whip out some chicken and grab the mallet or tenderizer to pound the chicken to a uniform thickness that works best when building these sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you'll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause nasty flare-ups and charring.
Menu Description: "Crank up the heat with Pepper-Jack cheese, jalapenos, fresh tangy salsa, sliced tomato, crisp lettuce and chipotle mayo."
According to Red Robin waiters, this spicy production is the second most popular choice from a list of 22 delicious designer burgers on the menu. If you like a peppery punch from your chow, this is the burger recipe to add to your grill-time repertoire. The hamburger patties on Red Robin burgers are huge, weighing in at 1/3 of a pound each, so get out your kitchen scale if you want a good clone. The restaurant chain seasons each patty with its secret spice blend, so whip that up first from the clone recipe found here. Or you can use seasoned salt such as Lawry's. Fresh salsa or pico de gallo can usually be found in the deli section at the supermarket, and ground chipotle chile pepper (smoked red jalapenos) can be found next to the chili powder in the spice aisle. It's good stuff to have on hand in your spice cabinet—it's a popular ingredient these days.
Look here for more of your favorite dishes from Red Robin, Yummm.
This is Red Robin’s signature non-alcoholic drink, and it's simple to make with pre-made lemonade, and strawberries that come frozen in sweet syrup. When added to the top of the ice filled lemonade glass the strawberries and syrup speckle the drink. Serve Red Robin's Freckled Lemonade recipe without stirring it up.
Menu Description: "Lots of fresh ground beef and red kidney beans with a perfect blend of fresh Poblano & Chipotle peppers and plenty of seasoning. Topped with Cheddar cheese, diced red onions and tortilla strips. Not too hot, but enough flavor to know you ate it."
Ah yes, nothing like a hot bowl of homemade chili on a cool day. Red Robin serves hot, chunky chili topped with cheddar cheese, onions and crunchy tortilla strips that'll warm your soul. The Top Secret Recipes hack here can be served up the same fashion, or you can use this chili as they do in the restaurant to top homemade nachos or an open-faced chili cheeseburger. If you're one of those who prefer a higher-octane, spicier chili, just use more canned chipotles, or add some of the delicious adobo sauce that's in the can with the chilies.
Do you love Red Robin? Find more cool copycats here.
Menu Description: "Marinated in teriyaki and topped with grilled pineapple, Cheddar cheese, lettuce, tomatoes, and mayo. Dude, you'll be like, ready to ride the pipeline on Oahu's North Shore after you chomp on this!"
Here's customer choice number one from Red Robin's huge burger menu. According to Red Robin servers, the beef they use for all their burgers is ground from Angus flank steak. That beef makes a great burger, but it can be hard to find. If you can't find Angus beef, pick up some ground chuck for this recipe. Make sure the fat content is at least 15 percent, since low-fat ground beef makes burgers that are too dry and short on flavor. I tested a half-dozen popular teriyaki glazes in the stores and nothing comes close to the stuff they use at the restaurant, so I've included a recipe here to make your own. Be sure to watch your marinated meat and pineapple slices closely on the grill since the sugar in the teriyaki marinade could burn over the open flame. If you're grilling outside, keep the lid open. And don't hit the La-Z-Boy until this burger's done.
Find more of my Red Robin copycat recipes here.
Menu Description: "A creamy, cheesy blend of artichoke hearts, spinach, onions, Parmesan and a hint of bacon."
Just about every casual restaurant chain has its own version of artichoke and spinach dip, and it's usually one of the top most popular picks from the appetizer menu. Red Robin is no exception, and offers a version of the popular dip that is one of the best of the bunch. The basics of the Red Robin spinach artichoke dip recipe are similar to other formulas, but they mix it up with a little bacon for a hint of smokiness. I like that. I also like that you can easily steam the artichoke hearts, spinach and onion used here in your microwave oven. Combine the tender veggies with the cheese and other ingredients in a saucepan until thick and creamy, then serve it up with your choice of tortilla chips, sliced pita bread, pita chips, bagel chips or crackers.
Click here to see if I've cloned more of your favorites from Red Robin.
Red Robin is known for great gourmet hamburgers and tasty cocktail concoctions, but the 400-plus-unit chain also serves a huge tower of onion rings that comes with a side of this creamy, sweet-and-smoky dipping sauce. An Internet search revealed a few clues about what might be mixed into this mystery Red Robin onion ring sauce, but the complete culinary conundrum was yet to be solved. A mixture of mayonnaise and barbecue sauce was a good starting point, but with so many varieties of barbecue sauce on the market, I had to figure out which came closest to the flavor of the original Campfire Sauce. So, I went back to Red Robin, obtained a sample of the barbecue sauce they use, and conducted a side-by-side taste test of all the major brands on the market. After more spoonfuls of straight barbecue sauce than any human should consume at one sitting, I finally concluded that Bull's Eye Brown Sugar and Hickory comes the closest to the sauce used at the restaurant. A little more experimentation with this sauce, some mayonnaise and a couple of other ingredients, and I eventually had an awesome re-creation of the delicious dipping sauce that can be served with home-baked onion rings, poppers, French fries, or as a really great hamburger spread. Mission accomplished.
Menu Description: "This is the aristocrat of all burgers because we crown it with a fresh fried egg. In addition, topped with three strips of hickory-smoked bacon, American cheese, crisp lettuce, tomatoes and mayo."
This delicious burger has been on Red Robin's menu since the restaurant first opened in 1969 and it's still a popular pick today. The recipe is a classic bacon cheeseburger, except for one huge difference: there's a jumbo egg stacked on top! If you've never had an egg on a burger before I encourage you to give this Royal Red Robin Burger copycat recipe a try—it's a really great burger. Red Robin serves over 36 million burgers a year and each of them is sprinkled with the secret seasoning blend called "Red Robin Seasoning." You can buy a bottle of the seasoning in the restaurant, or you can just make your own with the Top Secret Recipe I've included below.
Check out more Red Robin copycat recipes here.
The Vino Spritz
La Bocca Urban Kitchen + Wine Bar is just that—an urban wine bar. La Bocca wants to show off killer cocktails inspired by all sorts of wines. The Vino Spritz is ideal for these long, hot summer days because it has light watermelon notes. It is balanced, easy and uncomplicated. There are three La Bocca locations in the Phoenix area, in Phoenix, Tempe, and Chandler. Of course, this is also a great one you can make at home no matter where you reside during this long, hot summer.
The Vino Spritz is a blend of vodka and Pinot Grigio, with a hint of watermelon. Photo courtesy La Bocca Urban Kitchen + Wine Bar
- 1½ oz Ketel One Vodka
- 1 oz Pinot Grigio
- ¾ oz Watermelon Syrup
- ¾ oz Lemon Juice
- Place all ingredients into a shaker with ice and shake for about 10 seconds.
- Strain into a martini or rocks glass, depending on your mood.
Just realized my wife's cap has a margarita recipe on the inside.
oh man that is an awful spec. a whole oz of triple sec and then you “top with grand marnier” after you pour?? 2 ounces of sour mix.
Right? That’s a terrible build
An ounce of triple sec? That's going to be one sweet margarita.
Why would one use sour mix AND lime juice? Kind of redundant.
Used to sling drinks at a Tommys.
The recipe looks goofy but the sour mix is great, and we hand squeezed all our juices. The egg whites give it a nice little elasticity mouthfeel.
They had one of the better cocktail programs at all the corporate gigs I've worked.
Did the drink have a froth on top like most egg white drinks? If so thatɽ be weird in a Marg.
An IBA standard margarita has ratio of tequila to triple sec to lime juice in a ratio of 10:4:3. This recipe has the ratio of tequila to triple sec + grand manier to lime in 4:3:3, plus the sour mix which is going to be added citrus and sugar. And the standard marg is already plenty sweet.
This sounds like a way for the restaurant to get away with serving you less tequila.
Bartenders are making barrel-aged cocktails that smooth out the tastes by mellowing in wood
Bartenders across the city have drinkers over a barrel.
More than ever, mixologists are serving up "barrel-aged cocktails," a term that evokes the very process of making spirits bright.
Whisky and other boozes gain their flavor, character, color and, frankly, their elusive charm from aging in a barrel. Putting a cocktail back in a barrel allows the flavors of individual spirits to meld — and then get richer with the wood or smoke of the barrel.
The barrel-aged cocktail trend began in Portland, Ore., when bartender Jeffrey Morganthaler started wood-maturing his Negronis, a gin-based drink. The idea spread, and now bartenders across the city are experimenting with different variations.
Brian Bartels, the spirits director for Fedora, a restaurant and bar in the West Village, likes that each batch is different, and influenced by the spirits used, the type of wood the barrel is made out of, and the time he lets it sit.
"I'm always as curious about how they will turn out," he says.
The Daily News consumed gallons of barrel-aged cocktails to craft this definitive list. Don't miss them:
Cobble Hill's Char No. 4 is a restaurant known for its obsession with whisky, so when its bartenders use barrels, they don't skimp.
Beverage manager Allan Roth sources his wood from Brooklyn's own King's County Distillery — then ages four cocktails: a Sazerac with rye, bitters, sugar and absinthe a Manhattan with rye, vermouth and bitters a Mint Julep with bourbon, mint and simple syrup and an Old Fashioned with bourbon, bitters, orange and cherry.
Barrel-aging cocktails that use fresh ingredients requires and extra step so nothing spoils. First, bartenders steep the ingredients, such as mint or cherries, in the bourbon for a few days before straining them from the alcohol.
Roth says barrel-aging the cocktails allows the ingredients to gently commingle. With little urging, The News brought a few of the aged Manhattans into its test kitchen and discovered that the barrel-aged version is like sitting in an old easy chair. The original is a fantastic drink, but it has an edge of harshness that is gone in the matured version.
Char No. 4, 196 Smith St., charno4.com.
Unlike several others fashioning barrel-aged cocktails, Chad Walsh, the bar manager at the Dutch, a New American restaurant in SoHo, isn't trying to impart notes of char or wood into his High Priest cocktail ($14).
"It's more about giving the ingredients a chance to marry," says Walsh, who combines Buffalo Trace bourbon with cardamom pods, elderflower liqueur, and amaro for a wintry drink.
The barrel gives some exposure to air, allowing the ingredients to oxidize a bit. After a month or so in the barrel, Walsh puts it in bottles. The drink is then stirred with ice to chill it, and served up with orange peel and a dash of bitters.
There are a few bottles left of the High Priest, and Walsh will come up with a new creation for the next batch that will be ready in February.
The Dutch, 131 Sullivan St., thedutchnyc.com.
Tourists checking out this Midtown island-themed clothing store might not expect to find a serious bar next door. But Tommy Bahama puts its barrels front and center at the Marlin Bar, where six functioning 10-gallon hogsheads line the back wall of the bar, aging rums, homemade vermouth and various cocktails.
Try the Hole Mole ($18), a smoky cocktail that combines Tanteo Cocoa Tequila, Los Nahuales Mezcal, Grand Marnier and mole bitters, which have the flavor of chocolate and spice.
Bartenders leave the concoction in the barrels for about seven weeks to bring out smokiness.
"We think these cocktails give the best of both worlds," says Gretchen Connelie, the lifestyle expert for the restaurant and bar.
All the labor goes into the front of end of making the drinks, so when a customer orders, the bartender simply has to pour.
"It's the same craftsmanship, but your drink doesn't take 15 minutes to make," says Connelie. "It's more approachable."
Tommy Bahama, 551 Fifth Ave., at 45th St., tommybahama.com.
The Negroni is a classic cocktail made out of equal parts gin, Campari and sweet vermouth. David Boxwill, the bar manager at American Cut, takes it up a notch by soaking barrels in Barolo wine (and then discarding it) before adding the three Negroni ingredients.
At first, Boxwill tried aging the ingredients individually in separate barrels, but found it actually made the Campari more bitter. Aging all the ingredients together yielded a far better result, he says.
Comparing the two side by side, the barrel-aged version ($14) is a deeper, richer red than the classic, and has a sweeter, more robust taste.
"It's more well-rounded and silkier," Boxwill says. "The Barolo brings out currant, raisin and cherry flavors."
American Cut, 363 Greenwich St., americancutsteakhouse.com.
Leave Rochelle Out of It
Next time you go out to celebrate, trade in bottle service at a club for barrel service at Leave Rochelle Out of It, a bar on the Lower East Side named for a former flame of both of the bar's creative directors, Brett David and Stephen Yorsz.
Two of the bar's cocktails are barrel aged: the Breukelen ($15), featuring Old Forrester Bourbon, sweet vermouth, Averna Amaro and maraschino and the Old Pal ($15), a version of a Negroni, with Rittenhouse Rye instead of gin. For $150, you can get a barrel of either cocktail that will serve about 11 drinks, a bit of a discount.
The barrel services remain somewhat of a novelty at Rochelle's, but the by-the-glass options are popular: David and Yorsz say the Breukelen is the bar's most-ordered drink.
Leave Rochelle Out of It, 205 Chrystie St., rochellesnyc.com.
Since this cozy West Village restaurant opened three years ago, spirit director Brian Bartels has kept a rotation of barrel-aged cocktails, and the current iteration, Quinn Peaks ($15), is all about woody flavors.
Bartels uses barrels from Death's Door Gin, a Wisconsin-based distillery, to age a combination of the gin, Pisco, and pine liqueur. Bartels tested the combination periodically, and found that it kept getting better — so he left it in the barrels for five months. He says the wood flavor of the barrel heightens the pine notes from the liqueur, as well as the juniper flavors from the gin.
"You see a lot of barrel-aged Negronis and Manhattans, so we wanted to do something off the beaten path," says Bartels. "I could do these the rest of my life and each time I feel like it would yield new results."
Coconut Eggnog Martini Recipe
1 part Jim Beam®, 1 part Cruzan® Coconut Rum, 2 ½ parts coconut eggnog (recipe below). Shake all ingredients well with ice, strain into a martini glass and sprinkle with nutmeg.
Coconut eggnog: 5 egg yolks, ¾ cup sugar, 1 cup heavy cream, 2 cups coconut milk Pinch of salt, 1 tsp vanilla, ½ tsp nutmeg, Whisk egg yolks with sugar until creamy and the sugar begins to dissolve. Add cream and coconut milk. Stir in vanilla, salt and nutmeg. Chill well
The Happy Huladays cocktail offers a refreshing combination of seasonal flavors to tingle your taste buds. A mixture of Mount Gay Black Barrel Rum, cranberry ginger syrup, and lemon juice, finished with a dash of Prosecco for a sparkling touch will have you feeling the holiday spirit, one sip at a time.
The flavour of agave is king in this simple Margarita, made without the traditional orange liqueur.
Created in circa 1987/88 by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed "premier tequila bar on earth".
Tomas and Elmy Bermejo set up Tommy's in 1965 and Julio is one of their five children, all of which are involved in what is truly a family business. Julio has become a legend in the drinks industry for the Tommy's Margarita and his knowledge of tequila.
Tommy's Margarita now appears on the menus of bars all around the world and in turn, the small family restaurant where the drink was created has become something of a mecca for bartenders and bar flies wanting to experience the now famous drink in the bar where it was invented. Their journey is a well-rewarded. At Tommy's the classic Margarita trio of tequila, sugar and triple sec is enhanced by using agave syrup in place of the triple sec and the use of hand-squeezed Persian limes. The drink is served accompanied by plentiful tortillas and salsa. The bar's shelves groan with the largest selection of 100% agave spirit in the USA and drinkers are encouraged to sample how different tequilas taste in the bar's signature cocktail.
A variant of the popular Margarita cocktail. A detailed history, along with other variants can be found on our page.
There are approximately 180 calories in one serving of Tommy's Margarita.
February 26, 2021
FASHION VALLEY — Aloha shirt specialist Tommy Bahama has landed the large-scale Tommy Bahama Marlin Bar at the mall. The 7,200-square-foot restaurant-retail hybrid combines shopping and dining experience, with a store full of the brand’s apparel and home decor items alongside an eatery and cocktail bar serving an island-style menu that includes coconut shrimp, ahi poke, and a range of rum cocktails. Plenty of outdoor seating is available but online ordering is also offered for takeout or delivery on all menu items and special family meals. 7007 Friars Road, #305.
HILLCREST — Now open for outdoor dining, La Taverna’s owners hail from Rome and Sicily, which inspires its menu of housemade pasta that you can mix and match with different sauces and add-ons as well as wood-fired brick oven pizzas. There’s also a variety of vegan and gluten-free options. The Italian restaurant’s takeout menu features family-style meals for two or four people that includes salad, pizza and/or pasta, and dessert. 3650 Fifth Ave.
KEARNY MESA — Taiwanese dessert cafe Meet Fresh, a global chain that arrived in Mira Mesa in 2019, is launching its newest location with a weekend-long special event. The shop, which specializes in shaved ice, warm dessert soups, boba teas, and more, is running a buy one, get one free deal on its milk tea or winter melon tea with mini taro balls through February 28. 7501 Clairemont Mesa Blvd #303.
LITTLE ITALY — Replacing India Street fixture Indigo Grill, Allegro has opened for brunch, lunch, and dinner with a coastal Italian menu from Sicilian chef Marco Provino (Rusticucina) and the group behind Osetra Seafood & Steaks that includes a large variety of seafood dishes, including sea urchin, lobster, and Dungeness crab pasta. The restaurant features a glassed-in kitchen and an outdoor dining space filled with lemon trees and fire pits. 1536 India St.
CORONADO — Specialty market Vom Fass, a specialty oils, vinegars, spirits and wine store that operated in Hillcrest for 5 years, has relocated to a waterfront space in the Coronado Ferry Building where the gourmet store has added add a wine, whiskey, and tequila bar. 1201 First Street #101.
Tommy Bahama Mole Margarita - Recipes
Recipe courtesy of Tommy Bahama
Add butter to a sauce pot and sauté onions and garlic for 3-5 minutes on medium heat. Add chipotle and spices and cook for 5 additional minutes over medium heat. Add chicken broth and cook for 15 minutes. Then add coconut milk and salt and bring to a boil then reduce to a simmer for 15 more minutes. Remove from heat and place sauce in a blender with the cover over the top. Mix well until incorporated. Reserve in a clean container and reheat when you are ready to serve.
¼ cup olive oil
2 cups yellow onion, small diced
1 tbsp garlic, pureed
4 cups Basmati rice
6 cups water
4 cups unsweetened coconut milk
1 cup sliced almonds, toasted
½ tbsp kosher salt
8 tbsp unsalted butter
Put sliced almonds on a sheet tray and place in a 375°F preheated oven. Cook for 5 minutes or until lightly browned. Remove almonds from oven and hold until rice is finished cooking.
Heat olive oil blend in a heavy sauce pot, then sauté onions and garlic for 2 minutes. Add rice and sauté for 1 more minute stirring well to coat with oil. Add the coconut milk and water to the rice in the pan and stir well. Bring to a slight boil then remove from heat and cover pan with aluminum foil. Place in a preheated 350°F oven for approximately 50 minutes. Remove from oven, fold in almonds, salt, pepper, and butter until melted and reserve held warm until you are ready to serve.
Tommy's World Famous Coconut Shrimp
Recipe courtesy of Tommy Bahama
1 1/4 cups beer
1 2/3 cups flour
1/4 cup sugar
1 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup shredded coconut
1 lb peeled and deveined raw medium shrimp
Oil for deep fat frying
1 recipe Asian slaw (recipe follows)
Mango chutney or chipotle mayonnaise for dipping sauce
Put beer, 1 cup flour, eggs, sugar, salt, and pepper in large bowl and mix well to form a batter. Transfer to shallow dish. Place remaining flour in another shallow dish and the shredded coconut in a third shallow dish. Dip shrimp in the dish of flour to coat well, shaking off any excess. Then dip in batter, allowing to drain for a second, then into the shredded coconut, pressing gently so that the coconut adheres to the shrimp. Set aside. Heat oil in deep pan until hot enough to brown a small cube of bread in about 30 seconds. Cook the shrimp in small batches in hot oil for about 3 minutes or until golden brown and opaque. Remove from oil, drain paper towels and set aside and keep warm. Put a generous spoonful of Asian slaw in center of each serving plate. Arrange shrimp around the slaw and serve at once with a small ramekin of mango chutney.
1 large red onion, peeled and cut into very thin wedges
8 oz. green cabbage, shredded
3 jicama, peeled and cut into matchsticks
1 tbsp. finely chopped cilantro
1/2 cup olive oil
4 tbsp fresh lime juice
Large pinch salt
Large pinch black pepper
Put onion wedges in a bowl of ice water and leave to stand for 20 minutes. Drain and tip into a medium mixing bowl. Stir in cabbage, jicama, and cilantro and mix evenly. Add olive oil and lime juice and salt and pepper to taste. Toss to coat the salad well. Cover and keep in a cool place until needed.
Bahama Mama Cocktail
Recipe courtesy of Tommy Bahama
2 oz Cruzan light rum
2 oz Myers dark rum
3 oz DeKuyper banana liqueur
4 oz Malibu coconut rum
12 oz pineapple juice
4 oz orange juice
4 dash grenadine syrup
Pour all the ingredients into a cocktail shaker, and shake well. Pour into a pina-colada glass filled with crushed or cubed ice, and garnish with a fresh wedge of pineapple.