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Sage BBL605 - the Kinetix Control Manual

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PAge heAder.....
COCKTAILS FROM SAGE
SUGAR SYRUP
Makes approx 1 ½ cups
INGREDIENTS
1 cup white sugar
1 cup/250ml water
METHOD
1. Place sugar and water into a heavy base
saucepan and cook, stirring over a very
low heat until sugar has dissolved.
2. Bring to the boil then reduce heat and
simmer mixture for 5 minutes.
3. Remove from heat and allow to cool
completely. Store in an airtight container
in the refrigerator.
STRAWBERRY DAIQUIRI
Serves 2
INGREDIENTS
6-8 strawberries, hulled and quartered
60ml nip white rum
¼ cup/60ml fresh lime juice
¼ cup/60ml sugar syrup
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 ice is crushed.
3. Pour into 2 cocktail glasses to serve.
2 standard drinks
LIME AND MINT CRUSH
Serves 2
INGREDIENTS
2 limes, peeled and cut into 8 pieces
16-20 mint leaves
¼ cup/60ml sugar syrup
60ml nip white rum or vodka
8 medium ice cubes
1 cup/250ml soda water
METHOD
1. Place all ingredients into blender jug.
Place lid on jug.
2. Select ICE CRUSH function or Pulse
setting and blend until all ingredients
are roughly chopped.
3. Pour into a glass, serve immediately.
2 standard drinks
MARGARITA
Serves 4
INGREDIENTS
60ml nip tequila
60ml nip cointreau
L cup/80ml lime juice
¼ cup/60ml sugar syrup
12 ice cubes
METHOD
1. Place tequila, cointreau, lime juice, sugar
syrup and ice cubes 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 in salt rimmed glasses.
4 standard drinks
… 28


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