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FRUIT COCKTAIL
1 cup (250ml) pineapple juice
1 banana, peeled and chopped
1 orange, skin and pith removed
then quartered
3-4 ice cubes
1 cup (250ml) soda water
2 tablespoons (30ml) passion fruit pulp
1.
Place pineapple juice, banana and orange
into Blender pitcher. Blend on speed 3,
until well combined. Add ice cubes and
soda and blend 10 more seconds.
Stir in passion fruit pulp and serve.
CRANBERRY CRUSHER
1 cup (175g) peeled and chopped
pink grapefruit
1
⁄2 cup (125ml) orange juice
1
⁄2 cup (125ml) cranberry juice
1 tablespoon (15ml) superfine sugar
1 cup (250ml) ginger ale
6-8 ice cubes
1. Place grapefruit, orange juice, cranberry
juice, sugar, ginger ale and ice cubes
into Blender pitcher. Blend on speed 3,
until well combined and ice is crushed.
PINEAPPLE COCONUT
CREAM COOLER
2 cups (500ml) pineapple juice
1
⁄2 cup (125ml) coconut cream
6 ice cubes
1. Place pineapple juice, coconut cream and
ice cubes into Blender pitcher. Blend
on speed 3, until well combined and ice
is crushed.
LIME CRUSH
1
⁄2 cup (125ml) lime juice
1
⁄3 cup (80g) sugar)
2 cups (500ml) mineral water
2 cups (500ml) soda water
6-8 ice cubes
1 lime, thinly sliced
1. Place lime juice, sugar, mineral water,
soda water and ice cubes into Blender
pitcher. Blend on speed 3, until well
combined and ice is crushed.
Serve garnished with lime slices.
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GRASSHOPPER
2 tablespoons (30ml) crème de menthe
2 tablespoons (30ml) crème de cacao
1 cup (250ml) heavy cream
1. Place crème de menthe, crème de cacao
and cream into Blender pitcher. Using
speed 3, blend for 20-30 seconds.
Serve in martini or champagne glasses,
garnished with a cherry.
ISLAND MARNIER
4 ice cubes
2 tablespoons (30ml) Grand Marnier
1 tablespoon (15ml) dark rum
1 cup (250ml) pineapple juice
1. Place ice cubes, Grand Marnier, rum and
pineapple juice into Blender pitcher.
Blend on speed 3, until well combined
and ice is crushed.
ALEXANDER COCKTAIL
3 tablespoons (45ml) gin
2 tablespoons (30ml) crème de cacao
2 tablespoons (30ml) cream
2-3 ice cubes
Nutmeg
1. Place gin, crème de cacao, cream and
ice cubes into Blender pitcher. Using
speed 3, blend for 20-30 seconds.
2. Serve in martini or champagne glasses.
Sprinkle with nutmeg and serve.
BLOODY MARY FREEZER
1 cup (250ml) tomato juice
1
⁄4 cup (60ml) vodka
1
⁄2 cup (125ml) lemon juice
Salt and pepper
1
⁄4 teaspoon (1ml) Tabasco sauce
1
⁄4 teaspoon (1ml) Worcestershire sauce
5-6 ice cubes
Celery leaves
1. Place tomato juice, vodka, lemon juice,
salt and pepper to taste, Tabasco sauce,
Worcestershire sauce and ice cubes into
Blender pitcher. Blend on speed 3, until
well combined and ice is crushed.
Serve garnished with celery leaves.
VERMOUTH COCKTAIL
1 tablespoon (15ml) gin
1 tablespoon (15ml) sweet vermouth
2 tablespoons (30ml) Grand Marnier
2 tablespoons (30ml) dry vermouth
2 teaspoons (10ml) Angostura bitters
3-4 ice cubes
1. Place gin, sweet vermouth, Grand
Marnier, dry vermouth, Angostura bitters
and ice cubes into Blender pitcher. Using
speed 3, blend until well combined and
ice is crushed.
SPIRITED DRINKS cont’d
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NON ALCOHOLIC DRINKS
BR4552 CBL10 USA Spanish.qxd 29/9/03 4:19 PM Page 32
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