Operation Manual

28
PAge heAder.....
COCKTAILS FROM SAGE
PINA COLADA
Serves 2
INGREDIENTS
60ml nip white rum
¼ cup/60ml coconut cream
¾ cup/180ml pineapple juice
1 ½ tablespoons/30ml sugar syrup
10 ice cubes
METHOD
1. Place all ingredients into blender jug.
Place lid on jug.
2. Use ICE CRUSH function or Speed 4/
LIQUIFY and blend until well combined
and ice is crushed.
3. Serve immediately.
2 standard drinks
CUBA LIBRE
Serves 2
INGREDIENTS
60ml nip aged amber rum
1 lime, peeled and cut into 4 pieces
12 ice cubes
METHOD
1. Place all ingredients into blender jug.
Place lid on jug.
2. Use ICE CRUSH function or Speed 4/
LIQUIFY and blend until well combined
and ice is crushed.
3. Serve immediately.
2 standard drinks
SEA BREEZE
Serves 2
INGREDIENTS
12-14 ice cubes
60ml nip vodka
½ cup/125ml orange juice
½ cup/125ml cranberry juice
½ cup/125ml ruby red grapefruit juice
METHOD
1. Place ice cubes in blender jug. Place
lid on jug. Using ICE CRUSH function
blend until finely crushed.
2. Spoon crushed ice into 2 large chilled
glasses. Layer remaining ingredients in
order listed over ice. Serve immediately.
2 standard drinks
MANGO TANGO
Serves 2
INGREDIENTS
¾ cup/180ml mango nectar
½ cup/125ml orange juice
30ml nip white rum
30ml nip mango liqueur
¼ cup/60ml fresh lime juice
12 ice cubes
Mineral water to serve
METHOD
1. Place nectar, juices, ice cubes into
blender jug. Place lid on jug. Use ICE
CRUSH function or Speed 4/LIQUIFY
and blend until well combined.
2. Pour into large chilled glasses and top
with mineral water.
2 standard drinks