White Peach Oester Crush

• Vodka (1 shot) 25ml
• Oester Met 'n P (2 shots) 75ml
• White Peach Fruit Concentrate (3 shots) 75ml
• Lekka Lemon (1 shot) 25ml
• Cubed Ice (measured) 1.5 glasses

Glass

Sling / Highball (340ml)

Ice

Cubed

Method

1. Measured cubed ice and add to blender.
2. Add all other ingredients. Blend until smooth.
3. Decant into serving glass.
4. Garnish.

Garnish

2X Lemon half-circles + mint sprig.

White Peach Oester Slushy - 12 L Batch

• Vodka (1 Bottle) 750ml
• Oester Met `n P (3 Bottles) 2250 ml
• White Peach Fruit Concentrate (2 Bottles) 2000 ml
• Lekka Lemon (1 Bottle) 750 ml
• Water (Top) 4250 ml

Glass

12L Slush Machine

Ice

N/A

Method

1. Mix all ingredients in a bucket.
2. Decant into the slush machine barrel, filling to the 10 L mark.
3. Turn on machine and set to freeze, ensuring the barrel is turning.
4. Liquid will take 2 to 3 hours to reach a "slushy" consistency.

Garnish

Pour slush into glass and garnish with 2 x lemon half circles + mint sprig

Raspberry Dragon-bite

• Gin (1 shot) 25 ml
• Oester Met `n P (2 shots) 75 ml
• Raspberry Dragon Fruit Concentrate (3 shots) 75 ml
• Lekka Lemon (1 shot) 25 ml
• Cubed Ice (Measured) 1.5 glasses

Glass

Gin Goblet (400 ml)

Ice

Cubed (Blended)

Method

1. Measure cubed ice and add to blender.
2. Add all other ingredients.
3. Blend until smooth.
4. Decant into serving glass.
5. Garnish.

Garnish

2 x Lemon half circles stirred into blended mix + lemon wheel + mint sprig.

Raspberry Dragon-bite Slushy - 12 L Batch

• Gin (1 Bottle) 750 ml
• Oester Met `n P (3 Bottles) 2250 ml
• Raspberry Dragon fruit Concentrate (2 Bottles) 2000 ml
• Lekka Lemon (1 Bottle) 750 ml
• Water (Top) 4250 ml

Glass

12L Slush Machine

Ice

N/A

Method

1. Mix all ingredients in a bucket.
2. Decant into the slush machine barrel, filling to the 10 L mark.
3. Turn on the machine and set it to freeze, ensuring the barrel is turning.
4. The liquid will take 2 to 3 hours to reach a "slushy" consistency.

Garnish

Pour slush into glass and garnish with 2 x Lemon half circles stirred into blended mix + lemon wheel + mint sprig

Met `n P Mango Daquiri

• White Rum (1 shot) 25 ml
• Oester Met `n P (2 shots) 75 ml
• Mango Fruit Concentrate (3 shots) 75 ml
• Lekka Lemon (1 shot) 25 ml
• Cubed Ice (Measured) 1.5 glasses

Glass

Sling / Highball (340ml)

Ice

Cubed (Blended)

Method

1. Measured cubed ice and add to blender.
2. Add all other ingredients. Blend until smooth.
3. Decant into serving glass.
4. Garnish.

Garnish

Drizzle Passionfruit coulis in glass + Lemon Wheel + Mint Sprig

Met `n P Mango Daiquiri Slushy - 12 L Batch

• White Rum (1 Bottle) 750 ml
• Oester Met `n P (3 Bottles) 2250 ml
• Mango Fruit Concentrate (2 Bottles) 2000 ml
• Lekka Lemon (1 Bottle) 750 ml
• Water (Top) 4250 ml

Glass

12L Slush Machine

Ice

N/A

Method

1. Mix all ingredients in a bucket.
2. Decant into the slush machine barrel, filling to the 10 L mark.
3. Turn on machine and set to freeze, ensuring the barrel is turning.
4. Liquid will take 2 to 3 hours to reach a "slushy" consistency.

Garnish

Pour slush into glass and garnish with Passion Fruit Coulis drizzle + lemon wheel + mint sprig.