Page 38 - The Summer Table: Kitchen Tested Recipes For Grilling and More!
P. 38
CLASSIC ISLAND
BLOODY MARY PINA COLADA
Ingredients Instructions Ingredients Instructions
• 2 ½ oz Vodka 1. Combine the vodka, tomato juice, lemon juice, Worcestershire • 2 ½ cups Ambrosia® Sliced Pineapple, cut 1. Purée pineapple, cream of coconut, coconut milk, white rum,
• ¾ cup Tomato Juice sauce, Sriracha, horseradish, celery salt and black pepper in a • 6 oz Coco Lopez® Cream of Coconut lemon juice, and 3 cups ice in a blender until smooth. Transfer
• 2 tbsp Ambrosia® Lemon Juice glass. Stir well to combine. Fill the remainder of the glass with • 2 oz Ambrosia® Coconut Milk blender cup to freezer and freeze until mixture is thickened,
• 2 tsp Ambrosia® Worcestershire Sauce ice and stir once again. • 8 oz White Rum 25–35 minutes.
• 2 dashes Huy Fong® Sriracha Chili Sauce 2. Garnish with a celery stalk in the glass and a skewer of the • 2 tbsp Ambrosia® Lemon Juice 2. Blend again until mixture is slushy consistency. Divide among
• ¼ tsp Prepared Horseradish caperberry, cocktail onion, stuffed olive, and cocktail olive. • 2 oz Dark Rum glasses. Top off with ½ oz. dark rum, and garnish with a cherry
• 1 pinch Celery Salt Enjoy! • Ambrosia® Maraschino Cherry with Stem, for garnish and pineapple piece.
• 1 pinch Black Pepper
• Ambrosia® Caperberry, garnish
• Ambrosia® Cocktail Onion, garnish
• Ambrosia® Green Stuffed Olive, garnish
• Ambrosia® Pitted Cocktail Olive, garnish
• Celery Stalk, garnish
