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RECIPES
PINA COLADA
Serves 2
INGREDIENTS
L cup/80ml white rum
¼ cup/60ml coconut cream
¾ cup/180ml pineapple juice
1 ½ tablespoons/30ml simple syrup
10 ice cubes
METHOD
1. Place all ingredients into blender jug.
Place lid on blender jug.
2. Use ICE CRUSH function or
Speed 4/LIQUIFY and blend until well
combined and ice is crushed. Serve
immediately.
CRUSHED CUBA LIBRE
Serves 2
INGREDIENTS
L cup/80ml white rum
¼ cup/60ml coconut cream
¾ cup/180ml pineapple juice
2 tablespoons/30ml simple syrup
10 ice cubes
METHOD
1. Place all ingredients into blender jug.
Place lid on blender jug.
2. Use ICE CRUSH function or Speed 4/
LIQUIFY and blend until well combined
and ice is crushed. Serve immediately.
SEA BREEZE
Serves 2
INGREDIENTS
12-14 ice cubes
L cup/80ml vodka
½ cup/125ml orange juice
½ cup/125ml cranberry juice
½ cup/125ml ruby red grapefruit juice
METHOD
1. Place ice cubes in blender jug. Place
lid on blender jug. Using ICE CRUSH
function blend until finely crushed.
2. Spoon crushed ice into 2 large chilled
glasses. Layer remaining ingredients in
order listed over ice. Serve immediately.
MANGO TANGO
Serves 2
INGREDIENTS
¾ cup/180ml mango nectar
½ cup/125ml orange juice
2 tablespoons/30ml white rum
2 tablespoons/30ml mango liqueur
¼ cup/60ml fresh lime juice
12 ice cubes
Mineral water to serve
METHOD
1. Place nectar, juices, ice cubes into
blender jug. Place lid on blender jug.
Use ICE CRUSH function or Speed 4/
LIQUIFY and blend until well combined.
2. Pour into large chilled glasses and top
with mineral water.