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The Blender Story
 
SR Leisure Time 
Products 
(408)972-2172

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Blender Drinks
(NA) = No Alcohol
Banana Boat
Banana Daiquiri
Banana Mama
Banana Milkshake (NA)
Banana Split
Banana Tree
Blue Hawaiian
Brandy Ice
Cafe Viennoise (NA)
Caramel Nut
Center Court (NA)
Chambord Daiquiri
Cherry Daiquiri	
Chocolate Almond Shake (NA)
Chocolate Black Russian
Coco-Toasty
Coco-Coloda
Derby Special
Dominican Coco Loco
Egghead
Frozen Bikini
Frozen Daiquiri
Frozen Fruit Daiquiri
Frozen Fruit Margarita
Frozen Margarita
Frozen Matador
Frozen Mint Daiquiri
Frozen Mint Julep
Gaugin
Hawaiian Eye
Ice ball
El Magnifico
Jamaican Milk Shake
Leprechaun's Libation
Live Bait's Blue Bijou
Mandarine Colada
Melon Colada
Old Time Strawberry Milk Shake
Panda Bear Peach Alexander
Peach Velvet Peachy Keen Freeze
Pear Tequila Supreme
Pensacola
Peppermint Stinger
Pina Colada
Pineapple Francine
Pineapple Milk Shake (NA)
Rose's Ruby Heart (NA)
Royal Peach Freeze
Russian Coffee
San Juan
Scorpion
Sex on the Beach in Winter
Shark Bite
Strawberry Cranberry Frost
Strawberry Shortcake
Summer Cooler (NA)
Sweetie Baby Tidbit
Trade Winds
Tumbleweed
White Cargo
Xylophone
Yellow Strawberry
Yogurt Supreme (NA)
Banana Boat
1-1/2oz. tequila
2 oz. Banana liqueur
1 oz. limejuice
1. In a blender, combine tequila, banana liqueur, limejuice and 2 oz. crushed ice
2. Blend at medium speed for approximately 15 seconds, or until smooth
3. Pour into a sour glass
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Banana Daiquiri (frozen)
1-1/2oz. light rum
1/2oz. limejuice
1 oz. banana liqueur
1/4 banana, sliced
1 tsp. sugar or honey (optional)
1/2oz. cream
1. In a blender, put 1/2cup crushed ice
2. Add rum, limejuice, banana liqueur, banana, sugar and cream
3. Whip at low speed until smooth
4. Pour into an oversized wineglass, sour glass or chilled champagne glass
5. Garnish with a lime slice
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Banana Mama
1-1/2oz. light rum
1/2oz. dark rum
1 oz. banana liqueur
1 oz. cream of coconut
1 oz. fresh or frozen strawberries
2 oz. pineapple juice
1. In blender, combine light rum, dark rum, banana liqueur, cream of coconut, strawberries and pineapple juice with 3 oz. Crushed ice
2. Blend until smooth
3. Pour into a goblet
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Banana Milk Shake
1 medium sized ripe banana, peeled
1/2pt. milk
1 tsp. honey
1. Combine banana, milk and honey in a blender
2. Blend well
3. Pour into a rocks glass
4. Add ice
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Banana Split

1-1/2oz. banana liqueur 
3/4oz. white crème de cacao 
3/4oz. crème de noyaux 
Dash milk 
Several dashes of cherry brandy 
1. In blender, combine banana liqueur, white crème de cacao, cream de noyaux and milk with 3 oz. ice
2. Blend until smooth
3. Pour into a pilsner glass
4. Top with cherry brandy
5. Garnish with a cherry
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Banana Tree
1 oz. banana liqueur
1/2oz. white crème de cacao
1/2oz. Galliano
1/2 banana, peeled and sliced
5 oz. vanilla ice cream
4 drops vanilla extract
1. Fill blender with banana liqueur, white crème de cacao, Galliano, banana slices, vanilla ice cream and vanilla extract (Add ¼    cup crushed ice to make it thicker, if desired)
2. Blend until smooth
3. Pour into a large goblet or wineglass
4. Garnish with a slice of banana, with skin
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Blue Hawaiian
1 oz. light rum
2 oz. pineapple juice
1 oz. blue curacao
1 oz. cream of coconut
1. Fill blender with 3 oz. crushed ice
2. Pour in rum, pineapple juice, blue curacao and cream of coconut
3. Blend at low speed for about 15 seconds (until smooth)
4. Pour into a goblet
5. Garnish with a cherry and an orange slice
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Brandy Ice
1-1/2oz. brandy
1/2oz. white cr6me de cacao
2 scoops French vanilla ice cream
2 oz. shaved ice
1. Combine all ingredients in a blender
2. Blend until smooth
3. Pour into a large brandy snifter
4. Garnish with shaved sweet chocolate
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Cafe Viennoise
8 oz. strong cold black coffee 
1 oz. heavy cream 
1 tsp. chocolate syrup 
Several dashes cinnamon powder
1. In blender, combine coffee, heavy cream, chocolate syrup and cinnamon
2. Blend until smooth
3. Pour into a goblet or large wineglass
4. Sprinkle nutmeg on top, if desired
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Center Court
1/2 lb. strawberries, stems removed 
1/2 pt. sweet cream 
2 tsp. powdered sugar 
1/2 tsp. powdered ginger club soda
1. Combine strawberries, sweet cream, sugar and ginger in a blender 
2. Blend well Pour into a pitcher Add club soda and ice cubes Stir
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Caramel Nut
1 oz. white crème de cacao 
1 oz. caramel liqueur 
5 oz. vanilla ice cream, soft
1. In blender, combine white crème de cao, caramel liqueur, and ice cream
2. Blend at medium speed until smooth
3. Pour into a large goblet or wineglass
4. Garnish with whipped cream
5. Top with chopped nuts, if desired
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Chambord Daiquiri
3/4 oz. Chambord 
3/4 oz. light rum 
Juice of 1/2 lime 
1 tsp. powdered sugar 
3 or 4 black raspberries (optional)
1. In a blender, combine I cup crushed ice with Chambord, light rum, limejuice and powdered sugar
2. Throw in raspberries (optional)
3. Blend for approximately 30 seconds or until smooth
4. Pour into a champagne glass
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Cherry Daiquiri
1-1/2oz. light rum
1/2 oz. cherry brandy
1/2 oz. limejuice
2 to 3 dashes kirsch
1. Put 4 oz. ice in blender
2. Add light rum, cherry brandy, limejuice and kirsch
3. Blend at medium speed for about 15 seconds, until smooth
4. Pour into a goblet or large wineglass
5. Garnish with a lime slice
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Chocolate Almond Shake
1 oz. chocolate syrup 
1 oz. almond syrup 
4 oz. cream
1. In a blender, combine chocolate syrup, almond syrup, cream and 3 oz. crushed ice
2. Blend until smooth
3. Pour into a goblet or large wineglass
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Chocolate Black Russian
1-1/2 oz. Kahlua
3/4 oz. vodka
5 oz. chocolate ice cream
1. In blender, combine Kahlua, vodka and ice cream
2. Blend at medium speed until smooth
3. Pour into a large goblet or wineglass
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Coco Toastie
1 oz. light rum
1/2 oz. Malibu
3 oz. vanilla ice cream
2 tbsp. whipping cream
1. In blender, combine light rum, Malibu, vanilla ice cream and whipping cream
2. Blend until smooth
3. Pour into a chilled cocktail glass
4. Garnish with toasted shredded coconut
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Cocoa Colada
1-1/2 oz. Myers's Rum 
1 oz. Kahlua 
2 oz. pineapple juice 
1 oz. coconut cream
1. In blender, combine rum, Kahlua, pineapple juice and coconut cream with I scoop ice
2. Blend until smooth
3. Pour into a 16?oz. soda glass
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Derby Special
1-1/2 oz. light rum
1/2oz. Contreau
1 oz. orange juice
1/2 oz. limejuice
1. Add approximately 4 oz. cracked ice to a blender
2. Pour in light rum, Contreau, orange juice and limejuice
3. Blend at medium speed until smooth
4. Pour into a highball glass
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Dominican Coco Loco
1-1/2 oz. light rum 
1/2 oz. amaretto 
1 tsp. grenadine 
1/2 oz. pineapple juice (unsweetened) 
1 oz. coconut cream several dashes milk
1. In blender, combine all ingredients with 3 oz. crushed ice
2. Blend until smooth
3. Pour into a goblet or large wineglass
4. Garnish with a pineapple slice
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Egghead
1-1/2 oz. vodka
4 oz. orange juice
1 egg
1. In blender, add vodka, orange juice, egg and 3 or 4 ice cubes
2. Blend at medium speed for about 15 seconds
3. Pour over 4 or 5 ice cubes in a rocks glass
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Frozen Bikini
2 oz. vodka 
1 oz. peach schnapps 
3 oz. peach nectar 
2 oz. orange juice splash fresh lemon juice 
1 oz. chilled champagne
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Frozen Daiquiri
2 oz. light rum
1-1/2oz. limejuice
1 tsp. sugar
1. Fill blender with approximately 4 oz. crushed ice
2. Add rum, limejuice and sugar
3. Blend at low speed for several seconds, until snowy in texture
4. Pour into a champagne saucer
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Frozen Fruit Daiquiri
1-1/2oz. light rum 
1/2 oz. sour mix 
1 oz. appropriate fruit liqueur 
1 oz. honey if fruit is unsweetened 
1/2oz. cream lots of fresh fruit
1. Fill blender with about 4 oz. of ice
2. Add all ingredients
3. Blend at medium speed for approximately 15 seconds, or until smooth
4. Pour into a large goblet or large wineglass
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Frozen Fruit Margarita
1-1/2 oz. tequila 
1/2 oz. triple sec 
1/2 oz. sour mix fresh fruit to taste 
1 oz. appropriate fruit liqueur dash Rose's limejuice
1. Fill blender with about 4 oz. of ice
2. Add all ingredients
3. Blend at medium speed for approximately 15 seconds, or until smooth
4. Pour into a large goblet or large wineglass
5. Garnish with a lime slice
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Frozen Margarita
1-1/2 oz. tequila
1/2 oz. triple sec
1 oz. sour mix
Dash Rose's lime juice
1. Fill blender with about 4 oz. of ice
2. Add Tequila, triple sec, sour mix and lime juice
3. Blend at medium speed for approximately 15 seconds, or until smooth
4. Pour into a large goblet or large wineglass
5. Garnish with a lime slice
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Frozen Matador
1 oz. tequila
2 oz. pineapple juice
2 tsp. limejuice
1. Fill blender with about 3oz.crushed ice.
2. Add tequila, pineapple juice and limejuice
3. Blend at medium speed for approximately 15 seconds
4. Pour into a large goblet or a large wineglass
5. Garnish with a pineapple slice
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Frozen Mint Daiquiri
2-1/2 oz. light rum
2 tsp. limejuice
1 tsp. sugar
6 mint leaves
1. Fill blender with about 6 oz. of ice
2. Add light rum, lime juice, sugar and mint leaves
3. Blend at medium speed for approximately 15 seconds, or until smooth
4. Pour into a large goblet or large wine glass
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Frozen Mint Julep
2 oz. bourbon
1 oz. lemon juice
1 oz. sugar syrup
5 or 6 small mint leaves
1. combine bourbon, lemon juice, sugar syrup, and mint leaves in a glass
2. Pour mixture into a blender
3. Add 6oz.crushed ice
4. Blend at high speed for 15 or 20 seconds
5. Pour into a chilled highball glass
6. Garnish with a mint sprig
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Gaugin
2 oz. light rum
1 tbsp. passion fruit syrup
1 tbsp. limejuice
1 tbsp. lemon juice
1. In blender, combine light rum, passion fruit syrup, lime juice and lemon juice with 3 oz. crushed ice
2. Blend at medium speed until smooth
3. Pour into a rocks glass
4. Garnish with a twist of lime
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Hawaiian Eye
1-1/2 oz. bourbon
1 oz. Kahl6a
1 oz. heavy cream
1/2 oz. vodka
1/2 oz. banana liqueur
1 tsp. Pernod
1 egg white
1. In a blender, combine 3 oz. cracked ice with all ingredients
2. Blend at high speed for 15 seconds
3. Pour straight into a chilled highball glass
4. Garnish with a cherry and a pineapple slice
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Ice ball
1-1/2 oz. gin
3/4 oz. white crème de menthe
3/4 oz. Sambuca
2?3 tsp. cream
1. In a blender, add 3 oz. crushed ice, gin, white crème de menthe, Sambuca and cream
2. Blend at medium speed for about 15 seconds, until smooth 
3. Pour into a goblet or a wineglass
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El Magnifico
1 oz. Tuaca
1 oz. curacao
1 oz. cream
1.In a blender with 3 oz. cracked ice, add Tuaca, curacao and cream
2. Blend at low speed for a few seconds, until smooth
3. Pour into a chilled cocktail glass

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Jamaican Milk Shake
2 oz. bourbon
1-1/2 oz. Jamaican rum (dark)
1-1/2 oz. milk or cream
1. Fill blender with 3 oz. cracked ice
2. Add bourbon, Jamaican rum and milk or cream
3. Blend at low speed, until smooth
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Leprechaun's Libation
1 oz. green crème de menthe
2-1/2 oz. Old Bush mills Irish whiskey
1. Fill blender with 3-1/2 oz. cracked ice
2. Add green crème de menthe and Old Bush mills Irish whiskey
3. Blend
4. Pour into a goblet or large wine glass
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Live Bait's Blue Bijou
1-1/4 oz. light rum
1 oz. blue curacao
3 oz. orange juice
3 oz. pineapple juice
3 to 4 drops Rose's lime juice
1. In blender, combine light rum, blue curacao, orange juice, pineapple juice and Rose's lime juice with 3 oz. cracked ice
2. Blend until well mixed
3. Pour into a goblet or Collins glass
4. Garnish with a pineapple chunk
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Mandarine Colada
1-1/2 oz. light rum
1 oz. Mandarine Napoleon liqueur
2 oz. pineapple juice
1 oz. cream of coconut
2 orange slices
1. Fill blender with 3 oz. ice, light rum, Mandarine Napoleon liqueur, pineapple juice, cream of coconut and one orange slice
2. Blend until smooth
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Melon Colada
1-1/2 oz. light rum
1/2 oz. Midori (or other melon liqueur)
1 oz. cream of coconut
3 oz. pineapple juice
Splash cream
1/2 oz. dark rum (optional)
1. Fill blender with 3 oz. crushed ice, light rum, Midori, cream of coconut, pineapple juice, cream and dark rum (if desired)
2. Blend at medium speed for approximately 15 seconds, until smooth
3. Pour into a goblet or a large wineglass
4. Garnish with a pineapple slice or spear
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Nutty Colada
2 oz. amaretto
1 oz. gold rum
1-1/2 oz. cream of coconut
2 oz. pineapple juice
1. Fill blender with 3 oz. cracked ice
2. Add amaretto, gold rum, cream of coconut and pineapple juice
3. Blend at low speed for approximately 10?15 seconds, or until smooth
4. Pour into a chilled Collins glass
5. Garnish with a slice of pineapple
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Old Time Strawberry Milk Shake
4 oz. fresh strawberries, stems removed
8 oz. cold milk
1 tbsp. honey (sugar may be substituted)
1. Fill blender with several ice cubes, fresh strawberries, cold milk and honey or sugar
2. Blend until smooth
3. Pour into a goblet or large wineglass
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Panda Bear
1 oz. amaretto
2oz. White crème de cacao
1/2oz. dark crème de cacao
5 oz. vanilla ice cream
1/4oz. chocolate syrup
2 to 3 dashes vanilla extract
1. Fill blender with amaretto, crème de cacao, vanilla ice cream, chocolate syrup and vanilla extract
2. Blend until smooth
3. Pour into a chilled goblet
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Peach Alexander
1/2 peach, pared, pitted and chopped
1-1/2oz. half and half
1 oz. peach schnapps
1/2oz. white crème de cacao
1. Combine peach, half and half, peach schnapps, white cr6me de cacao and 3 oz. crushed ice in a blender
2. Blend until smooth
3. Pour into an 8?oz. glass
4. Garnish with a slice of fresh peach
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Peach Velvet
1-1/2oz. peach brandy
1/2oz. white crème de cacao
1/2oz. heavy cream
1. Fill blender with 4 oz. cracked ice
2. Add peach brandy, white crème de cacao and heavy cream
3. Blend at medium speed for 10 seconds, or until smooth
4. Pour into a rocks glass
5. Garnish with a slice of fresh peach
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Peachy Keen Freeze
1-1/2oz. amaretto
2 oz. heavy cream or half and half
1 tbsp. sugar
1/2 fresh peach, pared
1. Combine amaretto, cream, sugar and peach with 3 oz. crushed ice in a blender
2. Blend until smooth
3. Pour into a goblet
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Pear Tequila Supreme
1-1/2 oz. white tequila
1 oz. triple sec
1/4 cup undiluted frozen limeade concentrate
3/4 cup fresh pear (Bartlett), pared, cored and diced
1/2 egg white
1. In a blender, combine tequila, triple sec, limeade, pear and egg white
2. Blend until smooth
3. Pour into goblets
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Pensacola
1-1/2, oz. light rum
1/2 oz. guava nectar
1/2 oz. orange juice
1/2 oz. lemon juice
1. Fill blender with 3 oz. cracked ice
2. Add light rum, guava nectar, orange juice and lemon juice
3. Blend at medium speed for 10?15 seconds, or until smooth
4. Pour into large wineglass
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Peppermint Stinger
1-1/2 oz. brandy
1 oz. peppermint schnapps
1. Fill blender with 4 oz. cracked ice
2. Add brandy and peppermint schnapps
3. Blend at low speed for 5 seconds, or until smooth
4. Pour into a rocks glass
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Pina Colada
1-1/2 oz. light rum 
1 oz. cream of coconut 
2 oz. canned pineapple chunks 
2 oz. pineapple juice splash of cream
1. In a blender, combine light rum, cream of coconut, canned pineapple chunks, cream and 3 oz. crushed ice
2. Blend at medium speed for 10?15 seconds, or until smooth
3. Pour into a goblet or a large wineglass
4. Garnish with a cherry and an orange slice or a pineapple spear
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Pineapple Francine
1/2 oz. light rum
1/2 oz. apricot brandy
1 oz. pineapple juice
1 oz. cream
1 oz. canned pineapple chunks, crushed
1. Fill blender with 3 oz. ice
2. Add light rum, apricot brandy, pineapple juice, cream and pineapple
3. Blend for 10?15 seconds, or until smooth
4. Pour into a goblet or a large wineglass
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Pineapple Milk Shake
3 oz. pineapple juice
3 or 4 pineapple cubes
4 oz. cold milk
1 tbsp. honey (sugar may be substituted)
1. Fill blender with several ice cubes, pineapple juice, pineapple, cold milk and honey or sugar
2. Blend until smooth
3. Pour into a goblet or large wineglass
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Rose's' Ruby Heart
5 or 6 fresh strawberries cream 
1 oz. sour mix
1. In blender, combine strawberries, cream and sour mix with 3oz.crushed ice
2. Blend until smooth
3. Pour into a goblet
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Royal Peach Freeze
1-1/2 oz. champagne
2 oz. peach schnapps
2 oz. orange juice
1/2 oz. Rose's limejuice
1. In blender, combine champagne, peach schnapps, orange juice and Rose's lime juice with 3 oz. crushed ice
2. Blend until smooth
3. Pour into a goblet
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Russian Coffee
3/4 oz. vodka
3/4 oz. coffee liqueur
3/4 oz. heavy cream
1. Fill blender with 3 oz. cracked ice
2. Add vodka, coffee liqueur and heavy cream
3. Blend for 5 seconds, or until smooth
4. Pour into a cocktail glass
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San Juan
1-1/2 oz. Puerto Rican rum
1 oz. grapefruit juice
1 oz. limejuice
1/2 oz. cream of coconut
2 to 3 dashes 151 proof rum
1. In a blender, combine 3 oz. crushed ice, Puerto Rican rum, grapefruit juice, lime juice and cream of coconut
2. Blend for 10 seconds at medium speed, or until smooth
3. Pour into a goblet or large wineglass
4. Top with 151 proof rum
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Scorpion
2 oz. light rum
1 oz. brandy
2 oz. orange juice
1/2 oz. lemon juice
1/2 oz. crème de noyaux
1. Fill blender with 3 oz. crushed ice, light rum, brandy, orange juice, lemon juice and cr6me de noyaux
2. Blend until smooth
3. Pour into a highball glass
4. Garnish with a slice of orange
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Sex on the Beach in Winter
3/4 oz. peach schnapps 
3/4 oz. vodka 
3 oz. pineapple juice (grapefruit juice may be substituted) 
3 oz. cranberry juice cocktail 
1/2 tsp. cream of coconut
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Shark Bite
1-1/2 oz. Myers's dark rum
3 oz. orange juice
1/2 oz. sour mix
3/4 oz. grenadine
1. Combine Myers's rum, orange juice, sour mix and grenadine with 3 oz. ice in a blender
2. Blend until smooth
3. Pour into a goblet
4. Add a couple of straws and watch the pinks separate
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Strawberry Cranberry Frost
2 oz. vodka
4 oz. sliced frozen strawberries, in syrup, partially thawed
4 oz. cranberry juice cocktail
1. Fill blender with vodka, frozen strawberries, cranberry juice and 3 oz. crushed ice
2. Blend until smooth
3. Pour into a large goblet
4. Garnish with a whole strawberry and a sprig of mint
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Strawberry Shortcake
2 scoops vanilla ice cream
1 oz. crème de noyaux
1/2 oz. crème de cacao
6 whole strawberries, stems removed
Whipped cream
1 tsp. strawberry liqueur
1. Combine vanilla ice cream, crème de noyaux, crème de cacao and 5 of the 6 strawberries in a blender
2. Blend until smooth
3. Pour into a large goblet
4. Top with whipped cream
5. Drizzle strawberry liqueur on top
6. Garnish with the 6th strawberry
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Summer Cooler
1/4 lb. strawberries, stems removed
1/4 pt. plain yogurt
1/2pt. milk
Sugar or honey to taste
1. Combine strawberries, yogurt, milk and sugar or honey in a blender
2. Blend well
3. Fill rocks glasses with ice cubes and pour in mixture
4. Garnish with strawberry slices
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Sweetie Baby
2 oz. amaretto
5 oz. vanilla ice cream
1/2oz. milk (optional)
1. In a blender, combine amaretto, vanilla ice cream and milk
2. Blend at medium speed until smooth
3. Pour into a goblet or other large stemmed glass
4. Garnish with crushed almonds
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Tidbit
1 oz. gin
1 scoop vanilla ice cream
2 to 3 drops dry sherry
1. In blender, combine gin, vanilla ice cream and dry sherry
2. Blend at low speed until smooth
3. Pour into a highball glass
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Trade Winds
2 oz. gold rum
1/2 oz. plum brandy
1/2 oz. limejuice
2 tsp. sugar syrup
1. Fill blender with 3 oz. ice, gold rum, plum brandy, lime juice and sugar syrup
2. Blend until smooth
3. Pour into a large wineglass
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Tumbleweed
1 oz. white crime de cacao 
1 oz. amaretto 
2 oz. cream
1. In blender, combine white crème de cacao, amaretto and cream with 3 oz. crushed ice
2. Blend until smooth
3. Pour into a goblet or large wineglass
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White Cargo
2-1/2 oz. gin
1/2 oz. maraschino liqueur
2 dashes dry white wine
1 scoop vanilla ice cream
1. In a blender, combine gin, maraschino liqueur, wine and vanilla ice cream
2. Blend until smooth
3. Pour into a goblet
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Xylophone
1 oz. tequila 
1/2 oz. white crème de cacao
1/2 oz. sugar syrup 
1 oz. cream
1. Fill blender with 3 oz. crushed ice, tequila, cr6me de cacao, sugar syrup and cream
2. Blend until smooth
3. Pour into a goblet or large wineglass
4. Garnish with a cherry
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Yellow Strawberry
1 oz. light rum
1/2 oz. banana liqueur
4 oz. frozen strawberries, thawed
1 oz. sour mix
1. Fill blender with 3 oz. ice, light rum, banana liqueur, frozen strawberries and sour mix
2. Blend
3. Pour into a goblet
4. Garnish with a banana slice
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Yogurt Supreme
1 oz. lemon juice 
1 oz. orange juice 
1-1/2 oz. milk 
1-1/2 oz. plain yogurt 
1/2 tsp. honey
1. Combine lemon juice, orange juice, milk, yogurt and honey in a blender
2. Blend well
3. Pour into a goblet and add ice
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