LE FastCounter
BLACK AND WHITE
1 to 2 tablespoon superfine sugar (or to taste)
3 cups double-strength freshly brewed dark roast coffee
(substitute double-strength expresso, if desired)
Ice
2 scoops vanilla ice cream
PREPARATION:
Stir sugar into coffee until dissolved. Fill glasses with
ice. Pour coffeeover ice cubes. Ice cubes will melt into
coffee and dilute it to regular strength as it chills.
Remove unmelted cubes and add vanilla ice cream.
Serve with a long-handled spoon.
Makes 2 servings
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Tamarindo
3 tablespoons mango juice (available at Asian and Hispanic
markets; or substitute 3 tablespoon pureed ripe mango)
2 tablespoons Bicardi Limon
2 teaspoon fresh orange juice
1 tablespoon fresh tamarind paste (available at Asian
markets)
3 ice cubes
PREPARATION:
Swirl all ingredients in a blender until smooth. Serve in a
chilled glass.
Makes 1 serving
Tip: For more than one person just add to
each ingredients for each additional person.
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Nectarine Orange Sunshine
3 nectarines
3/4 cup frozen orange juice concentrate, thawed
2/3 cup tequila
Crushed ice
1/2 cup grenadine syrup
Fresh mint sprigs
1 orange, sliced and halved
PREPARATION:
Halve, pit and coarsely chop the nectarines.
In a blender combine the chopped nectarines,
orange juice concentrate and tequila.
Cover and blend until smooth.
Gradually add crushed ice, blending
mixture is slushy and measures about 5 cups.
To serve, place 1 tablespoon of grenadine
syrup in each of 8 stemmed glasses.
Add orange-nectarine mixture.
To garnish, top with a sprig of mint and
orange slice on the side of each glass.
Serve at once.
Makes 8 servings.
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Orange Ginger Fizz
3 cups water
6 bags orange spice tea
3 cups apple juice, chilled (preferrably
Cox's orange pippin apple juice made by
President's Choice and sold at Tomb Thumb)
1 cup orange juice, chilled
3 cups ginger ale, chilled
Orange slices for garnish
PREPARATION:
Pour 3 cups boilling water over tea bags.
Steep for 10 minutes.
Remove tea bags and refrigerate tea
until serving time.
At serving time, comvine remaining liquid
ingredients in a 3-quart container.
Add the tea.
Stir and pour into ice-filled glasses.
Garnish with orange slices.
Makes 6 to 8 servings.
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Creamsicle
2 tablespoon cold milk
1 1/2 tablespoon Mndarin orange flavor syrup
1 1/2 teaspoon vanilla flavored syrup
Ice
1 cup sparkling water
1 orange slice for garnish
1 teaspoon half-and-half for floating (optional)
PREPARATION:
Pour the milk and syrup into 12-ounce glass.
Stir well.
Fill the glass with ice and add sparkling water.
Stir again.
Garnish with the orange slice and float a teaspoon of
half-and-half on top.
Makes 1 serving.
VARIATION: Substitute 2 tablespoons of any
flavored syrup for the Mandarin orange
and vanilla syrups.
To make a float, omit the milk and half-and-half
and add a scoop of vanilla or fruit-flavored
ice cream, or sherbet.
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Cherry Limenade
1 quart limeade
(can be made from frozen concentrate)
1 1/2 cups bottled cherry juice
Sliced limes for garnish
Crushed ice
PREPARATION:
Mix limeade with cherry juice and pour over
crushed ice in glasses.
Garnish with lime.
Makes 4 servings.
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ULTRAVILOET
2 tablespoon Marie Brizard Anisette Liqueur
6 tablespoon Marie Brizard Parfait Amour
5 tablespoon sparkling water
PREPARATION:
Pour Anisette and Parfait Amour over ice into
8-ounce glass. Stir. Add sparkling water.
Stir again. It glows.
Makes 1 serving.
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Frozen Cappuccino
1 1/2 to 2 cups ice cubes, crushed
3/4 cup espresso or strong coffee
1/3 cup fat-free sweetened condensed milk
PREPARATION:
Place ingredients in blender and blend
until smooth, about 30 seconds.
Makes 1 serving.
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Rasberry Lemonade
4 rasberry tea bags
1 quart warm water
1 quart cold water
12 onces (1 1/2 cups) frozen lemonade concentrate
1 cup fresh or frozen rasberries, partially thawed
1/2 cup duperfine sugar
PREPARATION:
Place the tea bags in a gallon container and
add warm water.
Place the container in the refrigerator
and steep for 1 hour.
Remove the tea bags.
Add the remaining ingerdients and stir well.
Makes 8 servings.
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Berry Freeze
2 cups crushed ice
1 cup orange juice chilled
1/2 cup berry nectar, chilled
1/2 cup rasberry flavored syrup
1/4 cup rasberries
1/3 cup fresh blueberries
Skewers of rasberries and blueberries for garnish
PREPARATION:
Combine the ice, jucice, nectar, syrup
and berries in a blender and blend until smooth.
Pour into 12-ounce glasses and garnish
each with a skewer of berries.
Makes 4 servings.
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Sea Breeze Soda
Crushed ice
1 (12-ounce) can Fresca or Squirt, chilled
1 1/2 cups cranberry juice cocktail
4 lime wedges
PREPARATION:
Fill 4 glasses with crushed ice.
Pour equal parts Fresca or Squirt and
cranberey juice over ice.
Add a squeeze of lime juice, stir
and serve immediately.
Makes 4 servings.
