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R14
Cocktails
Cocktails
continued
BLOODY MARY
Serves
1 cup/250ml tomato juice
¼ cup/60ml vodka
½ cup/125ml lemon juice
1 egg white
Salt and pepper, to taste
¼ teaspoon Tabasco sauce
¼ teaspoon Worcestershire sauce
5-6 ice cubes
Celery leaves, for garnish
Place tomato juice, vodka, lemon juice, egg white, salt
and pepper to taste, Tabasco sauce, Worcestershire
sauce and ice cubes into blender jug, select HIGH
speed and blend until ingredients are well combined
and ice is crushed.
Pour into tall glasses and garnish with celery leaves.
FRUIT COCkTAIL
Serves
1 cup/250ml pineapple juice
1 banana, peeled and chopped
1 orange, skin and pith removed then quartered
1 cup/250ml soda water
2 tablespoons passionfruit pulp
Place pineapple juice, banana and orange into
blender jug, select HIGH speed and blend until well
combined.
Add soda, blend a further 10 seconds.
Stir in passionfruit pulp and serve in tall glasses
garnished with pineapple leaves.
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CRANBERRY CRUSHER
Serves
1 cup peeled and chopped pink grapefruit
½ cup/125ml orange juice
½ cup/125ml cranberry juice
1 tablespoon caster sugar
1 cup/250ml ginger ale
Place grapefruit, orange juice, cranberry juice and
sugar into blender jug, select HIGH speed and blend
until ingredients are well combined.
Pour into tall glasses, add ginger ale and serve
immediately.
PINEAPPLE COCONUT CREAM COOLER
Serves
2 cups/500ml pineapple juice
½ cup/125ml coconut cream
Ice cubes, extra
Place pineapple juice and coconut cream into blender
jug, select HIGH speed and blend until ingredients are
well combined.
Pour into tall glasses and add ice cubes.
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