½ oz dark rum or Captain Morgan Original Spiced Rum ¼ oz Galliano ½ oz crème de banana 2 oz pineapple juice 8 oz crushed ice
Shake well with crushed ice. Pour into highball glass or specialty glass. Garnish with pineapple flag. Add more ice if necessary.
Yellow Bird II
¼ oz Captain Morgan Original Spiced Rum ¼ oz crème de banana ¼ oz Galliano 2 oz orange juice 2 oz pineapple juice 1 oz lemon juice
Combine ingredients in a cocktail shaker. Shake well. Pour into an ice cube-filled specialty glass. Garnish with fruit flag.
Yellow Bird III
2 oz (4 Tbsp.) golden rum ½ oz (1 Tbsp.) Cointreau ½ oz (I Tbsp.) Galliano 2 tsp. lime juice
Place ingredients in blender with ½ cup cracked ice and blend at high speed 10-1 5 seconds, or just till ice is puréed. Pour into chilled sour glass and serve at once.
