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Drink Recipes

Featured Blender Drink Recipes

June 15, 2012 By: Brandy Rand


Electric Boomerang Banana

By Scott Marshall, The Hawthorne in Boston, MA

2 oz. Barbancourt white rum
2 oz. creme de banana
1 1/2 oz. blue curacao
1 1/2 oz. coconut cream

Combine in blender with 16 oz crushed ice. Blend on high for 10 seconds. Pour into large hurricane glass, garnish with fresh grated nutmeg, and two monkeys hanging from the glass, with long spoon straw.


Grilled Pineapple Cocktail
By Kim Haasarud, Liquid Architecture and author of 101 Blended Drinks
Photo credit: Alexandra Grablewski.
From the book, 101 Blender Drinks by Kim Haasarud (Wiley & Sons 2011)

1.5 oz Bacardi
0.5 oz Perfect Puree Carmelized Pineapple puree
0.5 oz lemon juice
0.75 oz simple syrup
0.5 oz pineapple juice
Garnish: Grilled pineapple wedge.

Directions: Combine ALL the ingredients in a blender cup. Blend on HIGH without ice until smooth. Add a 1/2 cup of ice and blend on HIGH for about 10-15 seconds, then blend on low for another 10 seconds. (This makes it creamy as the low speed draws the air out.) Pour into a rocks glass and garnish with grilled pineapple wedge.


Rusty Shackleford
By Scott Marshall, The Hawthorne in Boston, MA

1 1/2 oz Matusalem Platino white rum
1 1/4 oz. Green Chartreuse
3/4 oz. white cream de cacao
1 1/2 oz. coconut cream

Combine in blender with 10 oz crushed ice. Blend on high for 10 seconds. Pour into small berliner beer glass, garnish with green parasol, with short spoon straw.


Salted Peanut Milk Punch
By Kim Haasarud, Liquid Architecture and author of 101 Blended Drinks
Photo credit:
Alexandra Grablewski.
From the book, 101 Blender Drinks by Kim Haasarud (Wiley & Sons 2011)

2 Tablespoons of peanut butter *
1 oz agave nectar
3 oz milk
1.5 oz 10 Cane Rum
Crushed peanuts and a dash of salt

Combine all the ingredients in a blender cup. Blend on HIGH without ice until smooth. Add 1/2 cup of ice and blend on HIGH for 20 seconds. Pour into a cocktail glass. This makes for a nice fluffly and airy texture, but cool. Top with crushed peanuts and a dash of salt.

* Peanut Butter: You can make this yourself in the blender by first adding about 1.5 cups to the blender cup. Blend on High. If the blender does have a tamper, use a spoon to scrape off the sides and keep blending until smooth.


The High Road
By Richie Moe, Citizen Public House in Scottsdale, AZ

2oz high strength bourbon
1/2 cup peaches (de-pitted)
3oz lemonade
1 cup ice

Add all ingredients into blender. Blend until smooth.
Garnish with mint.

 


Livin the High Life Margarita
By Kim Haasarud, Liquid Architecture and author of 101 Blended Drinks
Photo credit: Alexandra Grablewski.
From the book, 101 Blender Drinks by Kim Haasarud (Wiley & Sons 2011)

2 peeled to flesh (no pith), large grapefruit chunks
1/2 lemon peeled to flesh (not pith)
1 whole lime, peeled (if possible)
2 oz silver tequila
0.75 oz Grand Marnier
0.5 oz Apero1
3 Tablespoons of sugar
4 oz American champagne (AKA Miller High Life)

Combine all the ingredients, except the beer, in a blender cup. Blend on High for 20 seconds without ice. Add the beer and 1 cup of ice. Blend on HIGH for 15 seconds, then take it down to about 10% or lower and blend for about 15 seconds. This will alow you to have a cool, liquidy product with a slight ice crunch.


Pyrat Punch
By Richie Moe, Citizen Public House in Scottsdale, AZ

2oz Dark Rum
1oz Falernum syrup
1 orange
1 lime
1 lemon (de-pith and de-zest all citrus)
1 cup ice

Add all ingredients into blender. Blend until smooth.
Garnish with orange, lemon and lime twists.

 


Sippable Tiramisu
Recipe provided by Vitamix®

1 cup heavy cream
2 tablespoons sugar
1 oz Chocolate Sauce
1 oz White Chocolate Liqueur
1 oz Coffee Liqueur

Place all ingredients into the Vitamix container and secure lid. Select 100% power and pulse on High until a soft peak whipped cream is obtained.

To Assemble and Serve:

For each drink, in a chilled martini glass add 1 ounce (30  chocolate sauce. Top with 1 ounce each of White Chocolate Liqueur and Coffee Liqueur. Gently spoon the whipped cream over the liqueur. Garnish with chocolate shavings.

Yield: Whipped topping 1 cup

Serves: 8


Desert Sunrise
By Richie Moe, Citizen Public House in Scottsdale, AZ

2oz reposado tequila
½ blood orange liqueur
1oz tamarind syrup
2 whole limes, de-zest and de-pith
1oz orange juice
½ cup Ice

Add all ingredients into blender. Blend until smooth. Load into a stemmed cocktail glass.
Garnish with a squeeze of blood orange and lime zest.

 


Watermelon Granita
Recipe provided by Vitamix®

Agave Lime Syrup: makes 1 pint
1 cup lime juice
1 cup agave nectar
Combine the lime juice and agave nectar.

Hibiscus Syrup: makes 3-¼ cup
1 cup hibiscus flowers
2 cups water
¼ cup agave honey
¼ cup brown sugar

Bring the water to a boil and add hibiscus flowers, agave nectar, and brown sugar. Reduce until syrupy.

Mezcal Granita: makes 3 oz
1 ounce agave
lime syrup
2 ounces  mezcal

In a mixing glass, combine the mezcal and agave lime syrup, and top with ice. Transfer to The Quiet One® and blend until ice is finely chopped. Reserve.

Watermelon Granita:
½ cup watermelon, roughly chopped
3 sage leaves
3 dashes hibiscus syrup

In a separate mixing glass, combine the watermelon, sage, syrup, and top with ice.Transfer to The Quiet One® and blend until ice is finely chopped. Reserve.

Hibiscus Layer: makes ½ cup

¼ cup peppercorns
¼ cup hibiscus syrup
3 drops hibiscus bitters

In the mixing glass used for the mezcal granita, combine the peppercorns, hibiscus syrup, hibiscus bitters, and 2 ice cubes. Transfer to The Quiet One® and blend until ice is finely chopped. Reserve.

To Assemble and Serve:
In a chilled martini glass, add the mezcal granita. Top with the watermelon granita layer. Gently pour the hibiscus layer around the edge of the martini glass. Garnish with peppercorns and sage.
Yield: 1 Cocktail


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