PINA COLADA
120 ml pineapple juice
60 ml coconut cream
60 ml dark rum
1
⁄
2
cup ice cubes
1. Place all ingredients into the blender jug
2. Blend on high speed until the ingredients
are combined.
Serve garnished with pineapple leaves.
MELON DREAM
20 ml Triple Sec
30 ml Galliano
30 ml cream
30 ml orange juice
1 cup chopped rockmelon
1 cup ice cubes
1. Place Triple Sec, Galliano, cream, orange
juice, rockmelon and ice cubes into
blender jug.
2. Using high speed, blend until well
combined and ice is crushed.
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PEAR AND VODKA FRAPPÉ
1 cup diced ripe green pear, skin on
1 cup ice
60 ml vodka
1. Place all ingredients into the blender.
2. Blend using low speed until combined.
Serve in martini glasses.
BLOODY MARY FREEZER
1 cup tomato juice
60 ml vodka
60 ml lemon juice
1 egg white
salt and pepper
1
⁄
4
teaspoon Tabasco sauce
1
⁄
4
teaspoon Worcestershire sauce
1 cup ice cubes
celery leaves
1. Place tomato juice, vodka, lemon juice,
egg white, salt, pepper, Tabasco sauce,
Worcestershire sauce and ice cubes into
blender jug.
2. Blend on high speed, until well combined
and ice is crushed.
Serve garnished with celery leaves.
FLUFFY DUCK
30 ml tablespoons white rum
30 ml tablespoons advocaat
60 ml orange juice
30 ml cream
6 ice cubes
1. Place rum, advocaat, orange juice, cream
and ice cubes into blender jug.
2. Using high speed, blend until well
combined and ice is crushed.
BRANDY ALEXANDER
120 ml brandy
120 ml crème de cocoa
2 scoops ice cream
ground nutmeg
1. Place all ingredients into the blender jug.
2. Blend on high speed until the ingredients
are combined.
Serve in martini glasses dusted
with nutmeg.
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COCKTAILS cont’d
COCKTAILS cont’d
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