~Drinks
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TROPICAL FRUIT FREEZE
1 orange, peeled * 1 cup frozen banana chunks * 1 cup frozen mango chunks * 1/2 - 1 cup milk
Combine orange, banana chunks, mango
chunks, & 1/2 cup of the milk in blender. Process until very smooth, stopping the blender occasionally to stir any unblended chunks to the center. Add a bit more milk for a thinner consistency. Makes three 8-oz servings.
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COCONUT COLADA
3 oz amaretto * 3 T coconut milk * 3 T cru=shed Pineapple.
In a blender, combine all ingredients
with 2 cups of crushed ice. Blend at high speed until pineapple is smooth. Pour into a tall glass and serve with a straw.
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TROPICAL FRUIT QUENCHER
2 cups fresh pineapple, cubed * 2 cups papaya, chopped * 2 t ginger * 4 cups tropical fruit juice blend like
pineapple-orange-banana * 2 cups crushed
ice * 2 cups sparkling water.
In a blender, mix pineapple, papaya
and ,ginger. Add 1 cup of juice blend and
blend until almost smooth. Pour into a
large pitcher. Stir in remaining juice blend, mix in crushed ice then gradually pour in sparkling water. Mix well and serve. Makes about 6 servings.
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BANANA JAVA SMOOTHIE
1 cup extra-strength coffee * 1 banana * 1 cup plain yogurt * 1/8 t vanilla * 1 t sugar * ¼ cup cracked ice * 3 strawberries
Add everything but the strawberries to a blender and blend on high until smooth. Garnish each with a strawberry. Makes three servings.
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MAnI TAI
1 oz light rum * 1 oz dark rum * juice from one freshly squeezed lime * ½ oz Amaretto or orgeat syrup * ½ tsp sugar * maraschino cherry * orange slice * cracked ice * ice cubes
Shake liquors, lime juice, sugar, and
cracked ice. Strain over rocks into
highball glass. Garnish with orange slice and cherry.
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PINA COLADA
1½ oz light rum * 1½ oz coconut cream
* 1½ oz crushed fresh pineapple * 4 oz
crushe,d ice * orange slice * pineapple wedge * cherrny (or strawberry) * whipped topping (optional)
Toss rum, coconut cream, crushed pineapple, and ice into blender. Blend on high until smooth. Pour into chilled cocktail glass. Top with whipped cream. Garnish with orange slice, pineapple wedge, and cherry or strawberry. Some folks prefer their piña coladas shaken with cracked ice instead of
frozen. You may make yours that way, if
you wish. But a REAL piña colada is FROZEN!!
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BLUE LAGOON
1 oz dark rum * 3/4 oz blue curacao *
2 oz light rum * 1 1/2 oz pineapple juice * 1 1/2 oz orange juice * 2 1/2 oz sour mix * 1 1/4 oz amaretto or orgeat syrup * crushed ice * 2 lemon slices
Blend liquors, juices, sour mix, and
syrup in blender. Fill 2 twelve-oz glasses with crushed ice and pour blended liquid over ice. Garnish with lemon slices.
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BANANA BOGEY
8 oz crushed ice * 2 oz light rum * 1
oz creme de banana * 1/2 banana, sliced
* 1/2 oz rock candy syrup
Blend all ingredients in a blender; serve in an 8-10 oz glass.
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HAWAIIAN SUNSET
3 1/2 oz pineapple wine * 1/2 oz grenadine * 2 oz orange juice * 1/2 oz rum *1/2 oz creme de banana * 4 3/4 oz lemon bar mix * crushed ice * orange slices * maraschino cherries
Blend wine with grenadine, orange juice, rum, creme de banana and lemon mix. Pour into 2 eight-oz glasses. Garnish each with an orangeslice and a cherry.
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LAPU LAPU
2 1/2 cups orange juice * 2 1/2 cups
pineapple juice * 2/3 cup apricot nectar
* 2 1/2 cups sour mix * 1/2 cup simple syrup * ice cubes
Combine fruit juices, sour mix and simple syrup to taste. Serve over ice cubes. Note: Make simple syrup by combining 1 cup sugar and 1 cup water in a small saucepan. Stir over low heat until sugar is dissolved. Bring to a boil and boil for 7 minutes. Cool. Makes 1 cup. Refrigerate any unused syrup in a
covered container.
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LEILANI VOLCANO
1 fresh coconut * 2 1/2 oz light coconut rum * 3 oz chilled guava juice * 1 1/2 oz chilled pineapple juice * 3/4 oz chilled lime juice * 1/4 oz rock candy syrup * orange slice * maraschino cherry
Cut a small piece off bottom of coconut to provide a flat surface. Cut off top of coconut 1 1/2 to 2 inches down from top. Drain off liquid. Mix rum with fruit juices and syrup. Pour into coconut. Garnish with orange and cherry.
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