San Francisco Serves 1
 | | Treat your taste buds! |
3 ice cubes
1 measure orange juice
1 measure lemon juice
1 measure pineapple juice
1 measure grapefruit juice
2 dashes grenadine
1 egg white
soda water Put the ice cubes into a cocktail shaker and pour in the orange, lemon, pineapple and grapefruit juices, grenadine and egg white. Shake well then strain into a large goblet. Top up with soda water and decorate with the lemon and lima slices, a cocktail cherry on a cocktail stick and an orange spiral. Serve with a straw. To decorate:
Lemon slice
Lime slice
Cocktail cherry
Orange spiral
Banana Shake
Serves 2 1 ripe banana, chopped
juice of 1 orange
1 teaspoon honey
300 ml (1/2 pint) full fat milk
8 ice cubes
ground cinnamon Place the banana, orange juice, honey and milk in a food processor and process until smooth. Pour over ice into 2 tall glasses and sprinkle with cinnamon. Variation:
To make a Mango Shake, substitute a ripe mango for the banana. Peel the mango and remove the stone before processing. You may wish to leave out the honey if the mango is very sweet. Bugs Bunny Serves 1 50 ml (2fl oz) carrot juice
50 ml (2fl oz) orange juice
4-6 ice cubes
1 dash Tabasco sauce
1 celery stick, to decorate Pour the carrot and orange juices into a tumbler over ice, add a dash of Tabasco and decorate with a celery stick. Romanov Fizz Serves 2 8-10 ripe strawberries, hulled
125 ml (4 fl oz) orange juice
2 ice cubes
125 ml (4 fl oz) soda water Put the strawberries and orange juice into a food processor and process until smooth. Place 1 ice cube in each of 2 sour glasses or wine glasses and add the strawberry liquid. Pour the soda water into the food processor, process briefly and use to top up the glasses. Stir briskly, and serve. Tomato and Cucumber Cooler
 | | They don't have to contain alcohol! |
Serves 1 Crushed ice
150 ml (1/2 pint) tomato juice
25 g (1 oz) cucumber, peeled
2 dashes lemon juice
2 dashes Worcestershire sauce
salt and pepper
cucumber slice, to decorate Put a little crushed ice into a food processor. Add the tomato juice, cucumber, lemon juice, Worcestershire sauce and salt and pepper to taste and process well. Pour the drink into a cocktail glass and decorate with a cucumber slice.
Guavarama
Serves 1 Crushed ice
200 ml (7 fl oz) guava juice
2 teaspoons lime juice
4 teaspoons blackcurrant syrup
5 dashes rum essence
melon slice, to decorate Put some crushed ice into a food processor and add the guava juice, lime juice, blackcurrant syrup and rum essence. Process thoroughly then strain into a chilled cocktail glass and decorate with a melon slice. Appleade Serves 3 2 large dessert apples
600 m (1 pint) boiling water
½ teaspoon sugar
ice cubes
apple slices, to decorate Chop the apples and place in a bowl. Pour the boiling water over the apples and add the sugar. Leave to stand for 1- minutes, then strain into a fug and allow to cool. Pour over ice cubes in tall glasses and decorate with apple slices. Serve with straws.
Carib Cream
Serves 1 1 small banana, chopped
1 measure lemon juice
1 measure full-fat milk
crushed ice
1 teaspoon finely chopped walnuts Place the banana, lemon juice and milk in a food processor with some crushed ice and process on maximum speed until smooth. Pour into a cocktail glass and sprinkle the chopped walnuts on top just before serving. Frosty Lime Serves 1
 | | Get fruity! |
1 scoop lime sorbet
1 measure grapefruit juice
4 teaspoons mint syrup
to decorate:
mint strips
lemon slices Put the sorbet, grapefruit juice and syrup into a food processor and process in high speed for about 30 seconds. Strain into a Champagne glass and decorate with mint strips and lemon slices.
Café Astoria
Serves 1 1 ½ measures coffee essence
2 measures full-fat milk
1 measure pineapple juice
½ measure lemon juice
chocolate shavings, to decorate A great drink to start the day, or to end a party in the early hours. Place the coffee essence, milk, pineapple juice and lemon juice in a food processor with the ice and process on maximum speed for 30 seconds. Pour into a cocktail glass and sprinkle the chocolate shavings on top just before serving. Chocolate Shake Serves 1 2 measures chocolates syrup
2 scoops chocolate ice cream
1 scoop vanilla ice cream
250 ml (8 fl oz) full-fat milk
whipped cream, to decorate (optional) Pour all of the ingredients into a food processor. Process well until the desired thickness is reached. Pour into a tall glass. Decorate with whipped cream, if like, and serve with straw.
Virgin Colada
Serves 1 1 measure coconut cream
2 measures pineapple juice
crushed ice
pineapple wedge, to decorate Place the coconut cream, pineapple juice and crushed ice into a food processor and process, or shake in a cocktail shaker. Pour into a tall glass and decorate with a pineapple wedge. Serve with a straw.
Cinderella Serves 1 1 measure lemon juice
1 measure pineapple juice
1 measure orange juice
1 dash grenadine
3 ice cubes, cracked soda water
pineapple slices, to decorate Put the lemon, pineapple and orange juices, grenadine and ice into a cocktail shaker and shake well. Strain into a tall tumbler. Top up with soda water and decorate with pineapple slices. Serve with a straw. Keep Sober Serves 1 ½ measure grenadine
½ measure lemon syrup
3 measures tonic water
soda water
ice cubes Put the grenadine, lemon syrup and tonic water in a tumbler and stir together. Top up with soda water and add ice cubes, if liked.
Variation:
For a tangier drink, replace the grenadine with lime syrup and decorate the drink with lime slices.
Apple Eye
Serves 1 2 measures apple juice
½ measure blackcurrant syrup
1 measure double cream
crushed ice
ground cinnamon
apple slices, to decorate Place the apple juice, blackcurrant syrup and cream an a food processor with some crushed ice. Process on maximum speed for 30 seconds. Pour into a cocktail glass and sprinkle a little cinnamon on top. Decorate with apple slices. | 
