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 375g/12oz), peeled, stoned and cubed
125g (4oz) pineapple chunks (for mocktail only)
2 shots Malibu (60ml/2 fl oz) (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.
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
250g (8oz) frozen raspberries, defrosted
1 shot (30ml/1 fl oz) Grenadine
2 shots Crème de Cassis (60ml/2 fl oz) (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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