A few tips: 1)Always make sure there are no barspoons, etc. left in the blender, and make sure the lid is on tight. 2)If you don't have ice cream you can substitute whipped cream and an oz. of cream. 3)You may substitute liqueur and fruits to change the type of daquiri, i.e. peaches for strawberries to make a peach daquiri, etc. 4)You may use pre-made mixes instead of fresh fruit, whether canned (such as cocoa lopez) or blended yourself. 5)Times of blending depend on quality of blender, thickness of fruit or ice cream, and ice size. All frozen drinks are to be blended till smooth with NO ice bits.
ANNA'S BANANA
1/2 oz. vodka
1 oz. lime juice
1/2 fresh banana
1/2 oz. banana liqueur
1 tsp. honey
blend all with 4 oz. ice for 10-15 seconds, or til smooth
pour into a large goblet or sour glass, and garnish with a lime slice
BANANA BOAT
1 1/2 oz. tequila
1/2 oz. banana liqueur
1 oz. lime juice
mix all in blender with 2 oz. cracked ice on medium for 15 seconds, or until smooth
pour into a sour glass, garnish with a cherry
BANANA COLADA
1 oz. dark rum
1 oz. light rum
1 whole banana or 1 1/2 oz. banana liqueur
3 1/2 oz. pineapple juice
1 oz. coconut cream
combine all with crushed ice, and blend well at high speed
pour into a collins glass, and garnish with whipped cream, a cherry, and a pineapple slice
BANANA DAQUIRI
2 oz. light rum
1/2 oz. triple sec
1 whole banana or 1 1/2 oz. banana liqueur
3/4 oz. lime juice
1/2 tsp. sugar
combine all with crushed ice, and blend well at high speed
pour into a collins glass, and garnish with a cherry and a pineapple slice and whipped cream
CARAMEL NUT
1 oz. white creme de cacao
1 oz. caramel liqueur
5 oz. vanilla ice cream
blend all at medium until smooth, pour into a large goblet or wine glass
top with whipped cream and chopped nuts and a cherry
COCOA COLODA
(also known as a Kahlua Coloda)
1/2 oz. myer's rum
1/2 oz. kahlua
2 oz. pineapple juice
1 oz. cream of coconut
1 scoop ice cream
mix all with no ice til smooth, and pour into a collins glass
top with whipped cream and a cherry
COCO TOASTIE
1 oz. lt. rum
1 oz. malibu rum
3 oz. vanilla ice cream
2 tsp. whipped cream
blend all with no ice til smooth, pour into a cocktail glass, and garnish with shaved coconut
FROZEN MARGARITA
1 1/2 oz. tequila
1/2 oz. triple sec
1 oz. sour mix
dash Rose's lime juice
blend all with 4 oz. ice on medium speed for 15 seconds or til smooth
pour into a salted margarita glass, and garnish with a lime wedge
NUTTY COLODA
2 oz. amaretto
1 oz. gold rum
1 1/2 oz. cream of coconut
2 oz. pineapple juice
pour all into a blender containing 3 oz. of cracked ice
blend at low speed for 10-15 seconds or til smooth
pour into a chilled collins glass, garnish with a pineapple slice and whipped cream
PINA COLODA
2 oz. lt. rum
5 oz. pineapple juice (or sub 2 oz. juice and 2 oz. pineapple chunks)
1 1/2 oz. cream of coconut
mix all in a blender with 2 1/2 cups ice on high speed for 10 seconds or til smooth
pour into a collins glass, top with whipped cream and a cherry
STRAWBERRY COLODA
1 oz. dark rum
1 oz. lt. rum
5 overripe strawberries
3 oz. pineapple juice
1 oz. cream of coconut
fill blender with 3 oz. ice, add all and mix at low speed for 10-15 minutes (or until smooth)
pour into a collins glass, top with whipped cream and a cherry
STRAWBERRY DAQUIRI
2 oz. lt. rum
1/2 oz. triple sec
6 overripe strawberries
1/2 oz. lime juice
1/2 tsp. superfine sugar
blend all with ice for10-15 seconds or until smooth
pour into a collins glass, top with sour cream and a cherry
STRAWBERRY MARGARITA
1/2 oz. tequila
4 overripe strawberries
1 oz. strawberry liqueur
1 1/2 tsp. triple sec
1 oz. sour mix
1/2 oz. Rose's lime juice
blend all with 4 oz. ice at medium for 15 seconds, or until smooth
pour into a sugar-rimmed margarita glass, garnish with a lime slice
TRADE WINDS
2 oz. gold rum
1/2 oz. plum brandy
1/2 oz. lime juice
2 tsp. sugar
blend all with 3 oz. ice til smooth, and pour into a sour glass
WHITE CARGO
2 1/2 oz. gin
1/2 maraschino liqueur
2 dashes white wine (dry)
1 scoop vanilla ice cream
blend with no ice til smooth, and pour into a goblet
XYLOPHONE
1 oz. tequila
1/2 oz. white creme de cacao
3 tsp. sugar
1 oz. cream
blend all with 3 oz. ice, until smooth, serve in a goblet and garnish with a cherry
