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CoCKtAILS
BLoody MAry FrEEZEr
Serves 2
INgrEdIENtS
1 cup/250ml tomato juice
¼ cup/60ml vodka
¼ cup/60ml lemon juice
1 egg white
Salt and pepper
¼ teaspoon Tabasco sauce
¼ teaspoon Worcestershire sauce
1 cup ice cubes
Celery leaves optional
MEtHod
1.
Place all ingredients into the blender jug
and blend on HIGH until well combined
and ice is crushed.
2.
Serve in tall glasses, garnished with
celery leaves.
PINA CoLAdA
Serves 2
INgrEdIENtS
½ cup/125ml pineapple juice
¼ cup/60ml coconut cream
¼ cup/60ml dark rum
½ cup ice cubes
Pineapple leaves, optional
MEtHod
1.
Place all ingredients into the blender
jug and blend on HIGH speed until the
ingredients are well mixed.
2.
Serve in tall glasses garnished with
pineapple leaves.
MELoN drEAM
Serves 2
INgrEdIENtS
1 tablespoon/20ml Triple Sec
1½ tablespoons/30ml Galliano
1½ tablespoons/30ml cream
1½ tablespoons/30ml orange juice
1 cup chopped rockmelon
1 cup ice cubes
Melon slices for serving
MEtHod
1.
Place all ingredients into the blender
jug and blend on HIGH speed until well
combined and ice is crushed.
2.
Pour into tall glasses, garnish with small
slices of melon.
SugAr SyruP
Makes approx. 2 cups
INgrEdIENtS
1 cup white sugar
1 cup/250ml water
MEtHod
1.
Place sugar and water into a saucepan
and bring to the boil. Allow to cool.
2.
Place the warm sugar syrup (also called
cocktail syrup) into a sterilized screw-
top jar and refrigerate until required.
This syrup is used to sweeten drinks and
provides a liquid to assist blending.
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