PEACHY KEEN FREEZE

PEACHY KEEN FREEZE

Ingredients:

1 1/2 oz Amaretto

2 oz heavy Cream of Half n Half

1 tsp Sugar

1/2 fresh Peach, pitted and pared

Fill a blender with 3 oz cracked ice and add all the ingredients.  Blend until smooth and pour into a goblet.

PEACH VELVET

PEACH VELVET

Ingredients:

1 1/2 oz Peach Brandy

1/2 oz white Creme de Cacao

1/2 oz heavy Cream

Fill a blender with 4 oz of cracked ice.  Add the ingredients and blend until smooth at medium speed.  Pour into a rocks glass and garnish with a slice of Peach.

Melon Colada

Melon Colada

Ingredients:

1 1/2 oz light Rum

1/2 oz Midori 

1 oz Cream of Coconut

3 oz Pineapple juice

splash of Cream

1/2 oz dark Rum (optional)

Fill a blender with 3 oz crushed ice and the ingredients.  Blend at medium speed for approx. 15 seconds or until smooth & creamy.  Pour into a goblet or large Wine glass.  Garnish with a Pineapple spear.

Frappes

Frappes

Ingredients:

Use any liqueur of your choosing.  

Pour 1 1/2 oz of that liquor over crushed ice in a hurricane glass and serve.

Alto Palarle

Alto Parlarle

Ingredients:

1 oz Orange Sherbet

1/2 oz Cointreau

chilled dry Italian sparkling Wine

dash Grenadine

In a chilled, 8 oz wineglass, combine the Orange Sherbet and Cointreau. Blend together with a spoon or wire wisk. Top with the chilled dry Italian sparkling Wine. Add a dash of Grenadine to the top before serving.

Bellini

Bellini

Ingredients:

1 fresh Peach

Brut Champagne

Puree the fresh Peach in a blender. Pour the blended Peach into a Champagne glass. Add ice cold Champagne and serve.

Frozen Yellow Mary

Frozen Yellow Mary

Ingredients:

8 oz of Vodka

2 lbs Tomatoes, cored and cut in half

4 Jalapeno Peppers, sliced

Salt

several small yellow Tomatoes, halved and cored

fresh Basil leaves
 Cuisinart SmartPower Deluxe Blender (Google Affiliate Ad)

In a jar, cover the jalapeño slices with vodka. Let stand for three hours, then strain. In the meantime, puree the 2 lbs of Tomatoes in a food processor, then filter the puree through a fine sieve into a large measuring cup. Once you have a clean juice, pour it into ice cube trays and freeze until firm. This might take three hours so do this while you are marinating the Peppers.

When finished, discard the Peppers and put the Vodka, Tomato ice cubes and fresh Basil in a blender. Blend until smooth and season with a few dashes of the salt. if the drink is very thick, add a little water and blend again. Once it is smooth and creamy, pour into glasses, garnish with cherry tomato halves and basil flowers and serve.

This Recipe Courtesy of Food and Wine Magazine

Fresh Peach Bellini

Fresh Peach Bellini

I got this from the show Barefoot Contessa show on the Food Network. Please credit her for this one.

Ingredients:

1 bottle sparkling Wine

1 tbsp fresh squeezed Lemon juice

1 tsp sugar

2 ripe Peaches, diced and seeded

Blend Peaches, Lemon juice and sugar in a food processor. Press the mixture through a sieve to get rid of any chewy skin pieces. Place two tablespoons of the puree into each Champagne glass and fill with sparkling Wine.

Pear Tequila Supreme

Pear Tequila Supreme

1 1/2 oz white Tequila
1 oz Triple Sec
1/4 cup undiluted frozen Limeade concentrate
3/4 cup fresh Bartlett Pears, pared, cored and diced
1/2 Egg white

Put all the ingredients into a blender and blend until smooth.  Pour into goblets and serve.

NOTE:  This will make 2 servings

Il Magnifico

Il Magnifico

1 oz Tuaca
1 oz Curacao
1 oz Cream

In a blender with 3 oz cracked ice, add the ingredients and blend at low speed for a few seconds, until smooth.  Pour into a chilled cocktail glass.

Iceball

Iceball

1 1/2 oz Gin
3/4 oz white Creme de Menthe
3/4 oz Sambuca
2 or 3 tsp Cream

In a blender, add 3 oz crushed ice and the ingredients.  Blend at medium speed for about 15 seconds or until smooth.  Pour into a goblet or wineglass.

San Juan

San Juan

1 1/2 oz Puerto Rican Rum
1 oz Grapefruit juice
1 oz Lime juice
1/2 oz Cream of Coconut
2-3 dashes 151-proof Rum

Set aside the 151 Rum.  Add all the other ingredients to a blender with 3 oz of crushed ice.  Blend at medium speed for about 10 seconds or until creamy.  Pour into a goblet or a large wine glass and top with the 151-proof Rum.

Frozen Matador

Frozen Matador

1 oz Tequila
2 oz Pineapple juice
2 tsp Lime juice

Fill a blender with about 3 oz of crushed ice.  Add the ingredients and blend at medium speed for 15 seconds.  Pour into a large goblet or wine glass and garnish with a spear of Pineapple.

Peach Velvet

Peach Velvet

1 1/2 oz Peach Brandy
1/2 oz white Creme de Cacao
1/2 oz heavy Cream

Fill a blender with 4 oz of cracked ice.  Add the ingredients and blend at medium speed for 10 seconds or until smooth and creamy.  Pour into a rocks glass and garnish with a slice of fresh Peach.

Frozen Fruit Daquiri

Frozen Fruit Daquiri

1 1/2 oz light Rum
1/2 oz sour mix
1 oz fruit flavored liqueur
1 oz Honey
1/2 oz Cream
fresh Fruit

Choose your fruit and then match the liqueur.  Use as much fruit as you like; more for a chunkier blend and less for a creamier blend.  Fill a blender with about 2 oz of ice.  Add all the ingredients and blend at medium speed for about 15 seconds.. or until smooth.  Serve in goblets or large wine glasses.

Gaugin

Gaugin

2 oz light Rum
1 tbsp Passion Fruit syrup
1 tbsp Lime juice
1 tbsp Lemon juice

Put 3 oz of crushed ice in the blender and add the ingredients.  Blend at medium speed until smooth.  Pour into a rocks glass and garnish with a twist of Lime.

Peach Alexander

Peach Alexander

1/2 Peach (pared, pitted and chopped)
1 1/2 oz Half and Half
1 oz Peach Schnapps
1/2 oz white Creme de Cacao

Combine the ingredients with 3 oz of crushed ice in a blender.  Blend until smooth and pour into an 8 oz glass.  Garnish with a slice of fresh Peach.

Pineapple Francine

Pineapple Francine

1/2 oz light Rum
1/2 oz Apricot Brandy
1 oz Pineapple juice
1 oz Cream
1 oz canned Pineapple chunks, crushed

Fill a blender with 3 oz of ice and add the ingredients.  Belnd for 10-15 seconds or until smooth.  Pour into a goblet or large wineglass and serve.

Roses Ruby Heart- Non Alcoholic

Roses Ruby Heart- (Non Alcoholic)

5 or 6 fresh Strawberries
Cream
1 oz sour mix

In a blender, combine the ingredients with 3 oz of crushed ice.  Blend until smooth and then pour into a goblet.

Russian Coffee

Russian Coffee

3/4 oz Vodka
3/4 oz Coffee Liqueur
3/4 oz heavy Cream

Fill a blender with 3 oz cracked ice.  Add the ingredients and blend for 5 seconds or until smooth.  Pour into a cocktail glass.