By Kim Haasarud
A James Beard venerated mixologist offers this new addition to the
Title: 101 Blender Drinks
Author: Haasarud, Kim/ Grablewski, Alexandra (PHT)
Publisher: John Wiley & Sons Inc
Publication Date: 2010/05/24
Number of Pages: 128
Binding variety: HARDCOVER
Library of Congress: 2009023916
Quick preview of 101 Blender Drinks PDF
Pour into small juice glasses or one greater glass. Sprinkle the head with granola and chocolate chips for garnish. 50 GRILLED PEACH MELBA 1 peach, peeled, reduce in part, pitted, and grilled 11⁄2 oz. sweetened condensed milk 1 ounce milk 1 ounce cognac (or brandy) Dash of cinnamon, for garnish Combine the grilled peach, condensed milk, normal milk, and cognac in a blender and mix for roughly five seconds. upload approximately 1 cup of ice and mix till gentle. Pour right into a cocktail glass and garnish with the cinnamon.
Upload five or six ice cubes and mix till tender. Pour right into a cocktail glass. 60 BANANAS FOSTER FRAPPE Makes eight servings From grasp mixologist Jonathan Pogash, The Cocktail Guru, NYC. three bananas, peeled 1⁄3 cup uncooked sugar (turbinado sugar) Juice of 1⁄2 lemon 1⁄2 ounce Grand Marnier 1⁄4 teaspoon flooring cinnamon 3 cups low-fat vanilla ice cream (slightly softened) 3⁄4 cup Mount homosexual Eclipse rum 3⁄4 cup low-fat or fat-free half-and-half 1⁄2 teaspoon banana extract Sliced strawberries, for garnish Preheat the oven to 300°F.
Pour right into a cocktail glass and garnish with four skewered blueberries. forty four LINGONBERRIES FALLING DOWN 2 tablespoons lingonberry preserves 1 ounce orange vodka 1 ounce orange juice 1⁄2 ounce clean bitter Large piece of orange peel, for garnish Combine the preserves, vodka, orange juice, and clean bitter in a blender for approximately five seconds. upload a couple of part cup of ice and mix till gentle. Pour right into a cocktail glass. Garnish with the orange peel. forty five PLUM DIGGITY Inspired by way of Jamie Oliver’s Plums & Sloe Gin recipe.
Upload approximately 1 cup of ice and mix till delicate. Pour right into a cocktail glass. 37 BACHATA From grasp mixologist Bridget Albert. four clean watermelon cubes 11⁄2 oz. Malibu ardour fruit rum 1 ounce crimson grapefruit juice Juice of one lime In a blender, mixture 2 to three cups of ice cubes to make shaved ice. upload the shaved ice to a tumbler or snow cone cup. In a cocktail shaker, clutter (mash) the watermelon cubes. upload the rum, grapefruit juice, and lime juice, upload ice cubes, and shake. Pour over the shaved ice.
Upload approximately 1 cup of ice and mix until eventually soft. Pour right into a glass. Garnish with the cucumber spear and orange wedge. 29 JASMINE PEACH BELLINI Makes 2 servings 3 oz Prosecco 11⁄2 oz peach puree (or part a ripe peach, blanched, peeled, and minimize into chunks) 11⁄2 oz jasmine tea syrup 1 ounce clean lemon juice 2 lemon twists, for garnish Combine the Prosecco, peach puree, tea syrup, and lemon juice in a blender with five or six ice cubes. mixture till tender.