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Published : June 28, 2016

From 'The Big Book of Cocktails' by Brian Lucas

Green Frappe (non-alcoholic)


  • 1 cup honeydew melon, diced
  • 1 kiwi fruit, peeled and diced
  • 1/2 Granny Smith apple, peeled and diced
  • 1 tbsp honey
  • 1 tsp lime juice



  1. Blend all of the ingredients together with half a cup of crushed ice until smooth.
  2. Pour the mix into a long glass and garnish with thin apple slices.


L.A. Sunrise (vodka base)

  • Ingredients
  • 1 oz / 28 ml vodka
  • 1/2 oz / 14 ml crème de banane 
  • 2 oz / 56 ml orange juice
  • 2 oz / 56 ml pineapple juice
  • 1/4 oz / 7 ml light rum 



  1. Pour all ingredients (except for the rum) into a long glass filled with ice. Stir and float the rum on the top.
  2. To garnish, place an orange wheel on the rim of the glass and drop a cherry into the drink.


Toasted Almond (liqueurs) 


  • 1 1/2 oz / 42 ml Kahlua 
  • 1 oz / 28 ml amaretto
  • 1 1/2 oz / 42 ml milk



Pour ingredients into a glass filled with ice and stir. Sprinklr crushed toasted almonds on top of the drink to garnish.


Classic Bellini (champagne base)


  • 1 oz / 28 ml peach purée
  • Dash peach schnapps
  • Champagne



Pour the purée and the liqueur into a flute and top with champagne or a West Australian sparkling. Garnish with a twisted peel of peach.

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