Oster 0026050NP15 user manual Alcoholic Beverages

YIELD: 4 CUPS (1 LITER)

YIELD: 3 CUPS (750 ML)

MEXICAN CHOCOLATE

1/2 cup (125 mL) semi-sweet chocolate morsels 1 tablespoon (15 mL) instant coffee powder 1/2 teaspoon (2 mL) vanilla extract

1/4 teaspoon (1 mL) cinnamon 2 cups (500 mL) hot milk

Put all ingredients into blender container. Cover blender and vent feeder cap. Process at PULSE until morsels are dissolved. Serve hot.

YIELD: APPROXIMATELY 2-1/2 CUPS (625 ML)

Alcoholic Beverages

DAIQUIRI

1/2 cup (125 mL) water

3 ounces (90 mL) light rum

1 can (6 ounces or 177 mL) frozen limeade concentrate 1-1/2 cups (375 mL) ice cubes

Put all ingredients except ice into blender container. Cover and process at ON. With motor running, remove feeder cap and add ice cubes. Continue to process until smooth.

YIELD: 2 CUPS (500 ML)

FROZEN DAIQUIRI

Omit water and add an additional 1-1/2 cups (375 mL) ice cubes. Process as previous Daiquiri recipe.

BLUE MARGARITA

1/2 cup (125 mL) water

3 ounces (90 mL) gold tequila

1-1/2 ounces (45 mL) blue Curaçao

1 can (6 ounces or 177 mL) frozen limeade concentrate 1-1/2 cups (375 mL) ice cubes

Put all ingredients except ice into blender container. Cover and process at ON. With motor running, remove feeder cap and add ice cubes. Continue to process until smooth. Serve over ice in a salt-rimmed glass.

YIELD: 3 CUPS (750 ML)

FROZEN MARGARITA

Omit water and add an additional 1-1/2 cups (375 mL) ice cubs. Process until slushy.

TRADITIONAL MARGARITA

Substitute an equal amount of triple sec for the blue Curaçao. Process as previous Margarita recipe.

FROSTY SOUR

1/2 cup (125 mL) water

4 ounces (125 mL) bourbon

1 can (6 ounces or 177 mL) frozen lemonade concentrate

1 can (6 ounces or 177 mL) frozen orange juice concentrate 1 cup (250 mL) ice cubes

Put all ingredients except ice into blender container. Cover and process at ON until smooth. With motor running, remove feeder cap and add ice cubes. Continue to process until smooth. Garnish with an orange slice and a maraschino cherry.

PIÑA COLADA

1 cup (250 mL) cream of coconut

3/4 cup (200 mL) unsweetened pineapple juice 4 ounces (125 mL) light rum

1 tablespoon (25 mL) milk

1 can (8 ounces or 227 g) juice-packed pineapple 2 cups (500 mL) ice cubes

Put all ingredients except ice into blender container. Cover and process at ON. With motor running, remove feeder cap and add ice cubes. Continue to process until smooth. Garnish with a pineapple slice.

ORANGE BLOSSOM

3 ounces (90 mL) gin

1 tablespoon (15 mL) lemon juice

1 cup (250 mL) orange sherbet, softened slightly

1 cup (250 mL) ice cubes

Put all ingredients into blender container. Cover and process at ON until of sherbet-like consistency. Spoon into cocktail glasses and serve with short straws.

YIELD: 1-2/3 CUPS (400 ML)

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