Tropical Cocktail Party!

cocktail party drinks rum tropical

This past weekend was Ivy’s 23rd birthday, woohooo!
You know what that means? Ceeeelebrate good times, come on! We’re going to show you how to throw a successful party! 

For this gathering, we served a delectable range of colourful cocktails along with some delicious appies! To avoid massive hang overs, we limited the liquor selection down to rum, yumOf course, we also bought beer for our “manly manly man” friends (who were intrigued by the sounds coming from Guinness beer cans. Turns out the sound came from a ping pong ball-like object inside, which later we learn is a “widget” to help foam the beer! You do learn lots from your friends.)

We had a party of 15, each cocktail recipe resulted in approximately 6 servings. Let’s start off with the piña colada, the fruity drink with the undetectable alcohol! A pretty dangerous drink if you don’t keep count…

This always brings back memories of cruising around Hawaii, oh, the taste of summer!


  • 2 cups of white rum (we used Malibu for this)
  • 3 cups of pineapple juice
  • 1 cup of freshly chopped pineapples
  • 1/2 can of coconut milk
  • 1 cup ice
  • 15 slices of pineapple for garnish

Toss all the ingredients into a blender and blend until smooth
Garnish with a slice of pineapple

*If it’s too much for your blender, make sure to blend half at a time to avoid spillage!

Next up, we have Ivy’s all time favourite, the minty mojito!


  • 1 cup white rum (we used Bacardi ♥)
  • 3 cups of mint leaves (because we love the mint)
  • 2 tbsp of sugar
  • 2 limes
  • 4 cups of club soda
  • 1 cup of ice

Wash mint leaves and put into a jug
Juice the limes
Combine with sugar
Muddle like there’s no tomorrow
Fill with club soda and ice

* Make sure to pick a jug that allows the mint leaves to flow through!
Many of the ladies enjoyed the Cuban Rose for its sweet and refreshing touch.


  • 2 cups of white rum
  • 1/4 cup of grenadine
  • 4 cups of orange juice

Pour grenadine into a glass jug (for a rich cheery colourful concoction!)
Add in the rum
Finish with orange juice

At some point, when we re-made the previous cocktails for the guests, we decided to create a new cocktail which Ivy calls the Drunken Strawberry.


  • 1 cup white rum
  • 1/4 cup of strawberry syrup
  • 2 cups fresh strawberry puree
  • 1 cup lichi-li (lichi liqueur)
  • 1 cup pineapple juice

Remove stems from strawberries
Puree the berries in a blender
Add the rest of the ingredients and serve

We played a series of drinking games, but not before having some wholesome food. Since it’s a cocktail party, most of the food that we made this time are appetizers, finger foods and snacks to complement our drinks!

The food selection of a cocktail party is equally as important as the cocktails, so let’s get to it!
To start off, a healthy veggie platter to cleanse our palettes. This nutritious platter is colorful and easy to prepare as it can be made ahead of time. The dip is interesting as it uses bread crumbs!


veggie platter red pepper dip

  • 2 red peppers
  • 2 tbsp olive oil
  • 1 tsp italian seasoning
  • 1 cup bread crumbs
  • 1 cucumber
  • 1 carrot
  • 1 box of cheery tomatoes
  • salt and pepper to taste

Preheat oven to 375 °F
 the red peppers
Remove seeds and white bits
Place on a baking dish
Drizzle with olive oil
Rub the peppers with the seasoning
Bake for 20 minutes
Puree the baked peppers with the bread crumbs
Cut cucumbers and carrots into sticks
Serve in pretty little bowls or cups


  • 1 package Italian sausages
  • 1 package minced turkey breasts
  • 1 cup bread crumbs
  • 1/2 cup milk
  • 1 egg
  • 1 cup parmesan cheese

Preheat oven to 375 °F
 bread and milk into a food processor
Remove casings from the Italian sausage
Place the meat into the food processor along with the minced turkey breasts
Add egg and parmesan cheese
Pulse until all ingredients are combined
Form 2 inch meat balls onto a lined cookie sheet
Bake for 25 minutes
Serve on a plate with greek yogurt or ketchup


potato salad roll spinach yum

  • 5 small potatoes
  • 3 cups of water
  • 1/4 cup red onions
  • 2 stalks of celery
  • 1/3 cup chopped dill pickles
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp dijon mustard
  • 1 tsp salt
  • 1 pack sliced turkey breast (other deli meat works too)
  • 3 cups spinach

Boil the potatoes in salted water
 the skins off the potato once they become soft
Chop onion, celery and dill pickles
Combine sour cream, mayonnaise and dijon mustard in a large mixing bowl
Mix in the potatoes and veggies
Cut deli meat in half length-wise
Place 1 spinach in the centre of the deli meat
Scoop 1-2 teaspoons of potato salad on top of the spinach
Wrap tightly and place on top of a bed of spinach
Repeat until you run out of meat!

*For a vegetarian alternative, use very thinly sliced cucumber to wrap your potatoes!


mango shrimp endive boat cooking yum recipe

  • 2 endives
  • 2 mangoes, diced
  • 10 prawns
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1/2 cup fresh basil

Melt butter in a pan
 shells from prawns
Dice and stir into the melted butter
Add lemon juice
Remove from heat
Cut off the bottom of the endive to separate its leaves
Wash and dry in a salad spinner
Chop up the fresh basil leaves
Combine prawns, mangoes and basil in a bowl
Top off the endives with the mixture and serve


brie fruit toasts french bread yum bake delicious recipe

  • 1 block of brie cheese
  • 1 cup sliced nectarines
  • 1 cup sliced plums
  • 1 loaf of French bread
  • 2 tbsp butter
  • 1 clove chopped garlic

Preheat oven to 375 °F
butter in microwave with chopped garlic
bread into 15 pieces
Place onto a lined cookie sheet
Brush garlic butter mixture onto bread
Place slices of brie on top of each piece of bread
Cover the brie with slices of fruit
Bake until the cheese is nice and melty

*This also works with brie and jam if you don’t have any fresh fruits handy!



  • 3 tbsp olive oil
  • 1 can chopped tomatoes
  • 1 clove of garlic, minced
  • 2 tsp Italian seasoning
  • 1/4 cup minced onion
  • 1/4 cup bread crumbs
  • 1 package of pepperoni
  • 2 zucchinis
  • 1 long eggplant
  • salt and pepper to taste

Heat 1 tbsp olive oil in a pan over medium heat
in onion and garlic, cook until onions are translucent
 the can of tomatoes, bring to a boil
Add seasoning and bread crumbs
Stir until thickened to form a sauce
Slice zucchinis and eggplant to 1/4 inch thickness
Place eggplants in a bowl of water for 5 minutes to remove bitterness
Dry eggplants and place into a mixing bowl
Drizzle 1 tbsp olive oil over eggplants
Add italian seasoning + a dash of salt and pepper
Mix thoroughly, making sure each eggplant is covered with oil and seasoning
Place zucchini slices into a separate bowl and combine with oil and seasoning as well
Place 15 slices of eggplant 2 inches apart onto a lined cookie sheet
Spoon small dollops of tomato sauce onto each eggplant
Place a slice of zucchini onto each eggplant
Spoon small dollops of the tomato sauce onto each zucchini
Place a slice of pepperoni on top of the zucchini
Repeat until you run out of ingredients!

Asides from these delicious treats we also made nachos and ordered a pizza.
Oh, this feast turned us into beasts, we actually finished everything! We’ll save the nacho recipe for a different day though.
You don’t have to wait until your birthday to celebrate, because everyday is worth celebrating.
Gather up your friends and whip up your own cocktail party. Let us know how it goes!
It’s always a great time gathering all your favourite people in one place, to share fun stories, munch on snacks and just be silly together.
Hopefully you will enjoy these recipes as much as we did, happy celebrating!

birthday polaroid ivy eunice ivy chan ivyc uiatelier

Eunice + Ivy


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