If you're dining out on New Year's Eve, you might be in for a special Bahamian treat.

A troupe from South Florida is putting on multiple parades this Saturday called Junkanoo. In the Bahamas, Junkanoo is a street parade with music, drums, bright colors and dance. It takes place every New Year's Day.

But this New Year's Eve in Central Florida, the parade is coming — at an unannounced time — to your closest Bahama Breeze.

During our visit to the Orlando-International Drive location, we not only got a sneak peek performance by the guys, but also some festive party ideas.

For instance, Eric Coleman, the general manager, is all about the Mojito Cubano, which is made with muddled raspberries and Dragonberry Bacardi.

If you're a strong-armed muddler, here's a tip:

"The reason why you wouldn't want to (muddle) more than seven times is once you get to that seventh time, you're going to get and take some bitterness from that lime wheel," Coleman said. "So, you want to keep it sweet."

Another option is Coquito — a coconut and rum-based Puerto Rican favorite.

"With the rum and with the texture, it really kind of warms your insides," he said.

There's also an adult hot chocolate.

"My go-to for this drink would be the Fireball," he said. But, actually, you have three other liquor choices: RumChata, Kahlúa and Godiva Chocolate Liqueur.

Bahama Breeze locations across Florida will host the annual Island Junkanoo on Saturday night, featuring dancing, drink specials, live music, giveaways and more. To find a Bahama Breeze near you, head to the restaurant's website.

Thirsty? Here are some recipes:

Coquito
Inspired by Bahama Breeze’s Menu

Made with Castillo Silver Rum, Coco López and sweet milk, and topped with ground cinnamon

Ingredients

• 4 oz. Castillo Silver Rum
• 6 oz. evaporated milk
• 6.5 oz. coconut milk
• 5 oz. sweetened condensed milk
• 1 oz. Coco Lopez, Cream of Coconut
• 1/8 tsp. cinnamon, ground
• 1 cup of ice

Directions

• Combine the rum, cream of coconut, evaporated milk, coconut milk and condensed milk in a cocktail shaker full of ice.
• Shake and strain into four chilled martini glasses, and garnish with cinnamon.

Recipe serves four.

Spiked Hot Chocolate with Toasted Marshmallow
Inspired by Bahama Breeze’s Menu

Hot chocolate with a choice of RumChata, Kahlúa, Godiva Chocolate Liqueur or Fireball

Ingredients

• 1 ½ tablespoons unsweetened cocoa powder
• 2 ½ teaspoons granulated sugar
• 1 ¼ cup (10 ounces) milk
• ¼ teaspoon vanilla extract
• 1 ¼ oz. of RumChata, Kahlúa, Godiva Chocolate Liqueur or Fireball
• 2 tbsp. marshmallow crème

Directions

• Mix the cocoa powder and sugar in a mug.
• In a small sauce pan, heat the milk, then add it into the mug.
• Mix all ingredients until they have completely dissolved.
• Mix in the vanilla extract.
• Top it with marshmallow crème, and use a kitchen blow torch to toast the marshmallow slightly (optional).
• Serve with a side of RumChata, Kahlua, Godiva Chocolate Liqueur or Fireball in a shot glass.
Recipe serves one.

Sparkling Guava Punch
Inspired by Bahama Breeze’s Menu

Ingredients

• 1 ¼ oz. Malibu Banana Rum
• 4 oz. guava juice
• ¾ oz. pineapple juice
• 1 ½ oz. sparkling wine
• 1 rock candy stick
• Ice

Directions

• Combine rum, guava juice and pineapple juice in a glass filled with ice.
• Top the drink with sparkling wine.
• Serve with a rock candy stick as garnish.

Recipe serves one.