101 Blender Drinks

By Kim Haasarud

A James Beard venerated mixologist offers this new addition to the 101 Cocktails sequence, offering over a hundred recipes for blender beverages emphasizing clean culmination and herbs that placed a brand new twist on vintage recipes.
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

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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.

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