Frozen Grasshopper
How to make the Frozen Grasshopper – Mix all three ingredients together in a blender and blend until drink has the consistency of a good Milkshake.
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RECIPES THAT INCLUDE:
How to make the Frozen Grasshopper – Mix all three ingredients together in a blender and blend until drink has the consistency of a good Milkshake.
How to make the Dirty Banana – blend Ice and Ice Cream in the blender until smooth. add Liqueur and continue blending until smooth. if needed add more Ice Cream to achieve Milkshake type consistency.
How to make the Creamy Grasshopper – Blend until smooth. Drink should have a thick, shake-like consistency.
How to make the Chilled Orgasm – Place the Ice Cream in a blender and add the Baileys, Milk and Rum. Top with Ice, and blend well. Pour into a Cocktail Glass, and serve.
How to make the Choco Banana Smash – Combine the irish Cream, Vanilla Extract, Light Cream, Vanilla Ice Cream and Banana in a blender with one small scoop of Crushed Ice. Blend until smooth. Pour into a parfait glass, and top with Whipped Cream and Green Creme de Menthe sprinkles. Garnish with a Maraschino Cherry. Add a slIce of Banana on a cocktail pick and place across the top, and serve.
How to make the Caramel Nut – Combine Cream de cacao, Caramel Liqueur, and Vanilla Ice Cream in an electric blender. Blend at a low speed for a short length of time. Pour into a champagne flute, garnish with Whipped Cream and chopped nuts, and serve.
How to make the Candy Store – Add all ingredients to a blender with half a Collins Glass of Crushed Ice. Blend until smooth, and pour into a highball glass.
How to make the Butter Pecan – Pour Frangelico® Hazelnut Liqueur into a double-Cocktail Glass and add the Ice Cream. Coarsely chop the pecan nuts and put them in.
How to make the ButterMint Delight – Combine the DeKuyper Buttershots and Mint Green Creme de Menthe-chip Ice Cream in a blender. Add Crushed Ice if desired. Blend until smooth. Strain over Ice Cubes in a Collins Glass, add a straw, and serve.
How to make the Brute – Blend briefly with half a glassful of Crushed Ice in a Collins Glass. Garnish with a Cherry and serve with straws.
How to make the Bonaparte Velvet – Blend briefly with half a glassful of Crushed Ice in a highball glass. Garnish with an Orange slIce, and serve with straws.
How to make the Blue Velvet – Combine the Black Raspberry Liqueur, Midori® Melon Liqueur and Vanilla Ice Cream in a blender. Add a Collins Glass of Crushed Ice and blend until smooth. Pour into a parfait glass, and top with Whipped Cream. Add blue Curacao on top, garnish with a Maraschino Cherry, and serve.
COCKTAIL
RECIPES
How to make the Blood Orange Martini – Pour ingredients into a cocktail shaker half-filled with Ice. Shake and pour
How to make the Assassin – Pour Whiskey, Tequila and Peppermint Schnapps into a cocktail shaker half-filled with Ice Cubes.
How to make the Champagne Jell-O Shots – Add the Jell-O and boiling Water and stir until powder is dissolved.
How to make the Asbury Park – Shake ingredients in a cocktail shaker with Ice Cubes. Strain into Cocktail Glass.
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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