Page 39 - The Summer Table: Kitchen Tested Recipes For Grilling and More!
P. 39

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
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