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ReCIpeS USING The JUICeR ANd BLeNdeR - COCKTAILS
mANGO, RASpBeRRy ANd peAR
LAyeRed COCKTAIL
Makes 2 serving
Layering, also known as floating or
stacking, uses the different densities of
various liquids to create an attractive
array of colored layers. Pouring these
drinks is easier than you might think:
you just need to know the specific
gravity of each liquid you're working
with, and pour them in order from
heaviest to lightest. Liqueurs with the
most dissolved sugar and the least
alcohol are densest and are put at the
bottom. These include fruit juices and
cream liqueurs. Those with the least
water and the most alcohol, such as
rum with 75% alcohol by volume, are
floated on top
mANGO LAyeR
INGRedIeNTS
1 large ripe mango (about 12oz/375g),
peeled, stoned and cubed
4oz (125g) pineapple chunks
(for mocktail only)
2 shots Malibu (2 fl oz/60ml) (optional)
meThOd
1.
For the mocktail version of this cocktail,
using the juicer attachment, feed
pineapple pieces through the juice
extractor's feed tube.
2.
Using the blender attachment, process
pineapple juice and mango for about
1 minute on speed 5/PUREE or until
mixture is smooth.
52
OR
3.
For the cocktail version, using the
blender attachment, process mango and
Malibu for about 1 minute on speed
5/ PUREE or until mixture is smooth.
RASpBeRRIeS LAyeR
INGRedIeNTS
8oz (250g) frozen raspberries, defrosted
1 shot (1 fl oz/30ml) Grenadine
2 shots Crème de Cassis (2 fl oz/60ml)
(optional)
meThOd
1.
Using the juicer attachment, feed
raspberries through the juice extractor's
feed tube.
2.
Mix raspberry juice with Grenadine and
Crème de Cassis (optional).
peAR LAyeR
INGRedIeNTS
1 pear, cored and cut in half
Shot Vodka (1fl oz/30ml) (optional).
meThOd
1.
Using the juicer attachment, feed pear
through the juice extractor's feed tube.
2.
For the mocktail version, using the
blender attachment, process pear juice
with ice cubes for about 1 minute on
speed 3/BLEND or until mixture is
slushy.
OR
3.
For the cocktail version, mix pear juice
with vodka.
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