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.

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.

White Cargo

White Cargo

2 1/2 oz Gin
1/2 oz Maraschino Liqueur
2 dashes dry white Wine
1 scoop Vanilla Ice Cream

Combine the ingredients in a blender and blend until smooth.  Pour into a goblet and serve.

Tidbit

Tidbit

1 oz Gin
1 scoop Vanilla Ice Cream
2-3 drops dry Sherry

Combine the ingredients in a blender and blend at slow speed until smooth.  Pour into a highball glass and serve.

Strawberry Shortcake

Strawberry Shortcake

2 scoops Vanilla Ice Cream
1 oz Creme de Noyaux
1/2 oz Creme de Cacao
6 whole Strawberries, stems removed
whipped Cream
1 tsp Strawberry Liqueur

Combine Vanilla Ice Cream, Creme de Noyaux, Creme de Cacao and 5 of the whole Strawberries into a blender.  Blend until smooth and pour into a large goblet.  Top with the whipped Cream.  Drizze the Strawberry Liqueur on top.  Garnish with the remaining Strawberry.

Frozen Bikini

Frozen Bikini

2 oz Vodka
1 oz Peach Schnapps
3 oz Peach Nectar
2 oz Orange juice
splash fresh Lemon juice
1 oz chilled Champagne

In a blender, combine all the ingredients except the Champagne.  Add 4 oz of crushed ice and blend until smooth.  Pour into a 12 or 16 oz Goblet and top off with the Champagne.

Strawberry Cranberry Frost

Strawberry Cranberry Frost

2 oz Vodka
4 oz sliced frozen Strawberries in syrup (partially thawed)
4 oz Cranberry  juice cocktail

Fill blender with these ingredients and 3 oz of crushed ice.  Blend until smooth and pour into a large goblet.  Garnish with a whole fresh Strawberry and a sprig of Mint.

Royal Peach Freeze

Royal Peach Freeze

1 1/2 oz Champagne
2 oz Peach Schnapps
2 oz Orange juice
1/2 oz Roses' Lime juice

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

Chocolate Almond Shake (non alcoholic)

Chocolate Almond Shake (non alcoholic)

1 oz Chocolate syrup
1 oz Almond syrup
4 oz Cream


In a blender, combine the ingredients with 3 oz of crushed ice.  Blend until smooth and serve in a goblet or large wineglass.

Peppermint Stinger

Peppermint Stinger

1 1/2 oz Brandy
1 oz Peppermint Schnapps

Fill a blender with 4 oz of cracked ice.  Add the ingredients and blend at low speed for 5 seconds or until smooth.  Pour into a rocks glass and garnish with a sprig of Mint. 

Summer Cooler (non alcoholic)

Summer Cooler (non alcoholic)

1/4 lb Strawberries, stems and leaves removed
1/4 pt plain Yogurt
1/2 pt Milk
Sugar or Honey, to taste

Combine all the ingredients in a blender and blend well until smooth.  Fill rocks glasses with ice cubes and then pour in the mixture.  Garnish with Strawberry slices before serving.

Frozen Mint Daquiri

Frozen Mint Daquiri

2 1/2 oz light Rum
2 tsp Lime juice
1 tsp  Sugar
6 Mint leaves

Sill a blender with 6 oz of ice.  Add all of the ingredients and blend for about 15 seconds or until smooth and creamy.  Pour into a large goblet or wineglass.  Garnish with a sprig of Mint.