Fruit Margarita Recipe

by | Oct 4, 2008 | Cocktails

Ingredients

2 oz Tequila

1 oz Triple Sec

1 cup Fruits

4 oz Sweet and Sour Mix

Fruit Margarita Directions

Add the tequila, triple sec, sour mix and fruit (choose one fruit) to a blender with one cup of crushed ice. Blend well. Pour into a hurricane glass, and serve.

Serve Fruit Margarita in a Hurricane Glass

Fruit Lush Recipe

by | Oct 4, 2008 | Cocktails

Ingredients

1 1/2 oz Peach Schnapps

1 1/2 oz Light Rum

1 1/2 oz Wildberry Schnapps

1/2 oz Creme de Bananes

(Fill to Top) Sprite

2 oz Pineapple Juice

Fruit Lush Directions

Mix ingredients in order, stir, enjoy.

Serve Fruit Lush in a Old-Fashioned Glass

Fruit Loop Recipe

by | Oct 4, 2008 | Cocktails

Ingredients

2 oz Blue Curacao

1 cubes Ice

(Fill to Top) Milk

Fruit Loop Directions

Fill highball glass with ice. Pour curacao over ice then fill with milk.

Serve Fruit Loop in a Highball Glass

Fruit Frappe Recipe

by | Oct 4, 2008 | Cocktails

Ingredients

1 oz White Rum

1/4 oz Creme de Cassis

1/2 oz Creme de Bananes

1 oz Mandarin Juice

Fruit Frappe Directions

Combine ingredients in a mixing glass, and pour into a champagne saucer filled with crushed ice. Serve with a short straw.

Serve Fruit Frappe in a Champagne Saucer

Fruit Fusion Recipe

by | Oct 4, 2008 | Cocktails

Ingredients

2 oz Midori Melon Liqueur

1 oz Vodka

1 oz Coconut Rum

2 oz Peach Schnapps

1 oz White Rum

1 oz Gin

1 dash Cranberry Juice

3 oz Orange Juice

1 1/2 oz Pineapple Juice

Fruit Fusion Directions

Pour the Midori melon liqueur, peach schnapps, Smirnoff vodka, Bacardi rum, Gordon’s dry gin and Malibu rum into a cocktail shaker half-filled with ice cubes. Add orange juice and pineapple juice. Shake well. Strain into a collinsl glass 1/4 filled with crushed ice. Add a dash of cranberry juice, garnish with a slice of orange, and serve.

Serve Fruit Fusion in a Collins Glass

Fruit Fly Recipe

by | Oct 4, 2008 | Cocktails

Ingredients

1 oz Whisky

1 tbsp Cinnamon

1 can Fruit Cocktail

Fruit Fly Directions

Drain syrup from the fruit cocktail. Mix fruit and cinnamon with 4 ice cubes in a blender. Add whisky according to taste. Let blend for about 2 1/2 minutes at high setting.

Serve Fruit Fly in a Champagne Saucer