U.S. restaurant equipment and supply sources
Pour Frozen Margarita ingredients into a blender; blend until smooth. Cut open one avocado and remove pit. With a spoon, remove in small increments meat of avocado and place in blender. (Use one-half avocado for each margarita.)
Add 2 more ounces sweet and sour to frozen batch and blend about 20 seconds. Rim martini glass with chile-lime salt, pour margarita into glass and serve.
To garnish: Roll outer side of avocado slice in Kosher or chile-lime salt. Gently press slice onto the rim of glass.
Add liquid and ice to blender and blend until slushy.
Chill a cocktail glass. Shake and strain all ingredients, then pour into iced glass (rimmed with salt, if desired). Garnish with lime wedge.
Chill cocktail glass. Stir and strain ingredients, then pour into iced glass. Garnish with banana slice.
Cut orange in half. Cut off peel of orange half, avoiding bitter pith. Slice other orange half for garnish.
Use a wooden spoon to mash sugar into orange peel to absorb oils. Stir in remaining ingredients.
Cover and chill for 8 to 24 hours. Remove orange peel and bay leaves.
Serve in pitcher, garnished with re-served orange slices and fruits. Add 3 to 4 ice cubes per glass when serving.
For white Sangria, substitute white wine for the red and peaches for the pears or apples.