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Piña Colada Milkshake

Piña Colada Milkshake

  • 2 cups vanilla ice cream
  • 1/2 cup (4 oz.) rum
  • 6 tablespoons cream of coconut
  • 1/4 cup coconut milk
  • 6 tablespoons chilled pineapple juice
  • 2 fresh pineapple wedges
  1. Put the milkshake glasses in the fridge.
  2. Pour all the ingredients, except the whipped cream, into the bowl of your drink mixer #54 and mix until you get a smooth texture.
  3. Pour the milkshake into the glasses that you have placed in the fridge.
  4. Add whipped cream and pineapple wedges on top.

 

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Slushie Pear Cocktail

Slushie Pear Cocktail

  • 4 cl vodka
  • 4 cl pear juice
  • 1 cl sprite
  • 1/2 lemon
  • Ice cubes
  1. Make some pear juice with your juice extractor #50.
  2. Put all the ingredients in your brushless blender #62, with some ice cubes.
  3. Mix and pour into a Martini glass. 

 

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Aboukir Punch Cocktail

Aboukir Punch Cocktail

  • 60 ml of port wine
  • 15 ml of rum
  • 15 ml of squeezed grapedfruit
  • 15 ml of squeezed lemon
  • 10 ml of organic grenadine 
  • Ice cubes
  1. To keep them fresh, place a shaker and a large glass in the fridge for 1 hour before making the cocktail.
  2. Squeeze your citrus fruits with your citrus juicer #11.
  3. Make crushed ice with your ice grinder #53 and pour it into a glass.
  4. Pour all the ingredients directly into the shaker (except crushed ice), shake vigorously for 1 minute.

  5. Filter through the glass filled with crushed ice.

  6. Garnish with a few fresh mint leaves.

  7. Cheers!

 

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Strawberry Frosé

Strawberry Frosé

  • 1 chilled bottle of rosé
  • 4 cups chopped strawberries
  • 1/4 cup vodka
  • 2 tbsp fresh lemon juice
  • 8 cups of ice cubes
  1. In a blender, mix about half a bottle of rosé, 1 cup of strawberries, half of the vodka and half of the lemon juice. Add about 4 cups of ice and mix until it melts. If the mixture is too watery, add more ice and mix again.
  2. Repeat with the other ingredients.
  3. Serve immediately and garnish with fresh strawberries

 

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Frozen Grapefruit Prosecco Cocktail

Frozen Grapefruit Prosecco Cocktail

  • 3 tbsp of white sugar
  • 3 grapefruits
  • 60 ml de vodka
  • 2 cups of ice cubes
  • 360 ml of red prosecco
  1. Squeeze the grapefruits with your citrus juicer.  
  2. Pour the sugar onto a flat plate. Dip the rim of the glasses in grapefruit juice, then dip in the sugar to give each glass an edge of sugar.
  3. Pour the remaining grapefruit juice, vodka and ice into your blender #33GE. Blend until the mixture becomes slush.
  4. Pour the mixture into the four glasses and garnish with red prosecco.
  5. Decorate the glasses with a slice of grapefruit and serve immediately.

 

 

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Tinto de Verano

Tinto de Verano

For 6 servings

  • 1 bottle of spanish red wine
  • 750 ml of lemonade
  • 1 orange
  • 1 lemon
  1. Cut the orange and lemon into slices.
  2. Pour the citrus, wine and the lemonade in your dispenser #34.
  3. Serve !

 

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Moscow Mule

Moscow Mule

  • 40 ml of vodka 
  • 1 lime
  • 120 ml ginger beer
  • Ice cubes
  1. Make crushed ice with your ice grinder #09.
  2. Squeeze your citrus fruits with your citrus juicer #10.
  3. In a shaker, mix the lime juice and the crushed ice.
  4. Add some vodka and ginger beer. Mix well.
  5. Serve immediately in a glass and garnish with a slice of lime.

 

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bourbon caramel Milkshake

bourbon caramel Milkshake

  • 2 scoops of vanilla ice cream
  • 5 cl milk
  • 2cl bourbon
  • 3 cl caramel coulis
  • 1 pinch of salt
  • Whipped cream
  1. Put the milkshake glasses in the fridge.
  2. Pour all the ingredients, except the whipped cream, into the bowl of your drink mixer #54 and mix until you get a smooth texture.
  3. Pour the milkshake into the glasses that you have placed in the fridge.
  4. Add whipped cream and caramel coulis on top.

 

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Pumpkin Spice Martini

Pumpkin Spice Martini

  • 2 tbsp pumpkin puree
  • 25ml maple syrup
  • 60 ml vodka
  • 60 ml Bailey's Irish Cream liquor
  • 1/4 tbsp pure vanilla extract
  • Nutmeg and cinnamon powder 
  • 2 ice cubes
  1. Put all the ingredients in your blender #33 and blend for about 30 seconds.
  2. Pour shaken mixture through a strainer into a martini or cocktail glass.
  3. Sprinkle with additional spice and garnish with a cinnamon stick, if desired.

 

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White Margarita

White Margarita

  • 1/2 cup tequila
  • 1/2 cup white cranberry juice
  • 1/4 cup lime juice
  • 1/4 cup Cointreau 
  • 2+ tbsp agave nectar 
  • 2 Tbsp coconut cream
  • 1/4 cup coconut rum (optional)
  • Ice cubes
  • Garnish: coconut flakes, coarse salt, lime slices
  1. In a large shaker, combine all ingredients. Shake well.
  2. Grind the coconut flakes and salt, and mix them.
  3. Run a lime wedge around edge of the glasses and dip into the coconut-salt mixture.
  4. Crush ice cubes using your # 53 Ice Crusher and put them in the glasses.
  5. Pour the shaker content in the glasses.
  6. Garnish edge of glass with a slice of lime.

 

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Agave Julep

Agave Julep

  • 4 cl of silver tequila
  • 8 to 10 mint leaves
  • 1 tbsp of cane sugar syrup
  • 2 cl of freshly squeezed lime juice
  • Ice cubes
  1. Rinse the mint leaves with fresh water and put them in the glass.
  2. Crush ice cubes using your # 53 Ice Crusher.

  3. Crush the mint leaves with a pestle and add the crushed ice, sugar, tequila and lemon juice to the glass.

  4. Fill with crushed ice if necessary and mix the ingredients.

  5. Enjoy!

 

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Watermelon Rosemary Punch

Watermelon Rosemary Punch

  • cup 1/3 of Watermelon Smirnoff vodka
  • 1/4 seedless watermelon
  • 1/2 of lemon
  • 1 sprig of rosemary
  • 1/2 tsp of sugar
  • Sparkling water

1. To start, cut your watermelon into cubes and squeeze your lemons.

2. Remove the leaves from the rosemary sprigs and chop them roughly.

3. Add the watermelon, lemon juice, rosemary and sugar to a blender and blend for about 30 seconds.

4. Filter the mixture to remove all the rosemary and pulp from the watermelon.

5. In a jug, mix the Smirnoff cup with your watermelon mixture to create your punch. (1/3 - 2/3)

6. Crush ice cubes using your #53 Ice Crusher.

Pour half a cup of your punch mixture on ice, cover with sparkling water and add an extra sprig of rosemary for garnish.

 

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