SUNBURNT KIWI
1 ripe plum, stoned
1 kiwi fruit, skinned
15ml Bickford’s Lemon Juice Cordial
60ml Bickford’s Dark Grape Juice
Blend over ice and pour. Garnish with a slice of kiwi fruit on the side of the glass.
PURPLE PASSION
125ml Bickford’s Dark Grape Juice
¼ cup yoghurt
¼ cup low fat milk
¼ banana (sliced)
¼ cup cubed honeydew melon
Blend all ingredients until smooth and serve in 4 highball glasses.
GRAPPLE
1 cup Bickford’s Dark Grape Juice
1 cup Applemaid Sparkling Apple Juice
1 teaspoon Bickford’s Lemon Juice Cordial
¼ teaspoon Cinnamon
Place all ingredients in a blender and blend on medium speed until well blended. Serve in a tall glass.
GREAT GRAPES
1 cup Bickford’s Dark Grape Juice
1 cup Lemonade
1 tablespoon Honey
1 tablespoon Bickford’s Lemon Juice Cordial
Place all ingredients into a blender and blend on medium speed until well blended. Pour into a tumbler and serve.
SHRINKING VIOLET
120ml Bickford’s Dark Grape Juice
15ml Bickford’s Lime Juice Cordial
90ml Lemonade
Pour ingredients into a highball glass filled with crushed ice. Garnish with dark grapes and serve.
SPRING FEVER
25ml Bickford’s Lemon Juice Cordial
25ml Mango Syrup
45ml Apple Juice
60ml Bickford’s Blood Orange Juice
Pour all ingredients into a cocktail shaker with ice. Shake well and strain into a tall glass half filled with ice.
CRANBERRY COOLER
60ml Bickford’s Cranberry
Juice Drink
½ Tablespoon Bickford’s Lime Juice Cordial
Soda Water
Add juice to a tall glass filled with ice. Fill with Soda Water, garnish with a slice of lime and serve.
SAFE SEX ON THE BEACH
60ml Classic Nectar Peach Fruit Nectar
90ml Bickford’s Cranberry Juice Drink
90ml Bickford’s Blood Orange Juice
Maraschino Cherry to garnish
Mix all ingredients and pour over ice. Garnish with a maraschino cherry and serve.
CRANBERRY LASSI
60ml Yoghurt
150ml Bickford’s Cranberry Juice Drink
30ml Bickford’s Lemon Juice Cordial
½ cup crushed ice
Pour all ingredients into a blender. Blend well at high speed and serve in a tall glass.
BERRY SWEETHEART
90ml Bickford’s Cranberry Juice Drink
90ml Apple Juice
30ml Honey
Maraschino Cherry for garnish
Fill a highball glass with ice cubes. Add the juices and honey to a mixing glass. Stir the ingredients then pour the contents of the mixing glass into the highball glass. Garnish with a maraschino cherry and serve.
GENTLE SEA BREEZE
Bickford’s Cranberry Juice Drink
Pineapple Juice
Sprig of Mint
Shake a mixture of equal measures of cranberry juice and pineapple juice, and strain into a glass filled with crushed ice. Garnish with a sprig of mint.
MOCK BELLINI
Sugar for rim of glass
2 Tablespoons Chilled Bickford’s Cranberry Juice Drink
2 Tablespoons Chilled Classic Nectar Peach Fruit Nectar
½ Teaspoon freshly squeezed lemon juice
Soda Water
Wet rim of champagne flute and dip into sugar. Pour in Chilled Bickford’s Cranberry Juice, Peach Nectar, and lemon juice. Add Soda water to fill.
POME-DAIQUIRI
30ml Bickford’s Pomegranate Juice
45ml Beenleigh White Rum
15ml VOK Cherry Brandy Liqueur
30ml Simple Sugar (Equal parts sugar and water dissolved)
Lime Wedge for Garnish
Mix all ingredients over ice. Serve in a cocktail glass. Garnish with a lime wedge and serve.
POMEGRANATE REFRESH
6 black seedless grapes
15ml Bickford’s Pomegranate Juice
60ml Pink Grapefruit Juice
Crushed Ice
Crush grapes to a pulp, retaining the skin. Add Bickford’s Pomegranate Juice and Pink Grapefruit Juice. Stir with crushed ice and serve.
POMEGRANATE SPRITZER
½ Bickford’s Pomegranate Juice
½ Sparkling Mineral Water
Slice of Lime
Combine ingredients in a chilled highball glass over ice.
ICED TEA
60ml Bickford’s Pomegranate Juice
150ml Tea
30ml Simple Syrup (Equal parts sugar and cold water dissolved together)
Lemon Wedge for garnish
Prepare Tea and cool. Mix the ingredients and pour over ice in a tall glass. Garnish with a lemon wedge.
JULEP
30ml Bickford’s Pomegranate Juice
45ml Grapefruit Juice
15ml Bickford’s Lime Juice Cordial
15ml Honey Syrup (Mix two parts honey with one part hot water and stir. Wait to cool before mixing with ingredients)
2 mint sprigs
Add one mint sprig in cocktail shaker with honey syrup. Add remaining ingredients and shake over ice. Strain over ice into a chilled rocks glass. Garnish with the remaining mint.
TROPICAL FRUIT JUICE
180ml Bickford’s Prune Juice
80ml Bickford’s Blood Orange Juice
½ cup unsweetened fruit juice (commercially available): pineapple, orange, grapefruit, 1 freshly squeezed grapefruit
Mix all together and serve on ice.
APPLE AND PRUNE JUICE
180ml Bickford’s Prune Juice
120ml Apple Juice
Mix and serve over ice in a Highball glass.
PLUM AND PRUNE SMOOTHIE
½ cup plums, stoned and chopped
1 cup Bickford’s Prune Juice
1 cup low fat vanilla yoghurt
½ cup buttermilk
1 ¼ cups soy milk, calcium enriched
8 large ice cubes
Blend all ingredients in a blender until smooth. Serve.
PRUNE JUICE SMOOTHIE
1 medium banana, peeled
3 ice cubes
1 teaspoon honey
½ cup chilled Bickford’s Prune Juice
¼ cup plain vanilla or low fat yoghurt
In blender container, combine banana, Bickford’s Prune Juice, yoghurt and honey. Cover and blend until smooth. Add ice cubes; cover and blend until ice is just chopped.
EARLY RISER SMOOTHIE
75ml Bickford’s Prune Juice
75ml Apple Juice
75ml Natural Yoghurt
Chill all ingredients thoroughly before starting. Put all ingredients in a blender and blend until smooth.
BLUEBERRY RASBERRY FRAPPE
2 cups (500mL) Bickford’s Blueberry Juice Drink
1½ cups (375mL) crushed ice
1 cup (250mL) raspberry sorbet
Mix Bickford’s Blueberry Juice Drink and ice in a blender and blend on high until smooth. Add sorbet and
blend on medium until mixed well.
Serve immediately.
BLUEBERRY PUNCH
2 cups (500mL) Bickford’s Blueberry Juice Drink
2 cups (500mL) ginger ale
1 cup (250mL) orange juice
2 tbsp (30mL) lemon juice
1 cup (250mL) fresh or frozen blueberries
Mix all ingredients in a punch bowl.
Serve over ice and garnish with lemon or orange
slices if desired.
BLUEBERRY VANILLA SOY SMOOTHIE
¾ cup (175mL) Bickford's Blueberry Juice Drink
½ cup (125mL) vanilla flavoured soy milk
½ cup (125mL) fresh or frozen blueberries
½ cup (125mL) vanilla flavoured soy yogurt
1 cup (250mL) crushed ice
Measure all ingredients in a blender and blend on high until smooth.
Serve immediately.
COCONUT CHILLED
2 cups Bickford’s Coconut Juice
1 cup of brewed stevia leaf tea – cooled to room temperature
3 cups of pure water
Combine all the liquids in a large jar or pitcher. Chill for 1 or 2 hours and enjoy!
Makes about 4 servings.
SUMMER LOVE
1 cup orange juice
1 cup pineapple juice
1/2 cup light cream
Splash of Bickford’s Coconut Juice
Splash of Bickford’s Lime Juice Cordial
Combine ingredients together with half a cup of ice. Blend the ingredients until the mixture is extremely smooth. Pour the mix into a cocktail glass, and serve it with a scoop of citrus sorbet floated on top.
COCONUT SMOOTHIE
1/2 cup fresh coconut flesh
1 cup Bickford's Coconut Juice
1 piece banana
1/2 cup vanilla ice cream
1/2 cup milk
1/2 cup crushed ice
Place coconut flesh or meat and Bickford's Coconut Juice in a blender. Blend to make a smooth puree. Add banana and milk then blend it again for 30 seconds. Add ice cream and crushed ice then blend on high speed for 30 seconds. Pour prepared mixture in serving glasses. Serve it chilled.
Blueberry VANILLA SOY SMOOTHIE
75ml Bickford’s Prune Juice
75ml Apple Juice
75ml Natural Yoghurt
Chill all ingredients thoroughly before starting. Put all ingredients in a blender and blend until smooth.
Blueberry VANILLA SOY SMOOTHIE
75ml Bickford’s Prune Juice
75ml Apple Juice
75ml Natural Yoghurt
Chill all ingredients thoroughly before starting. Put all ingredients in a blender and blend until smooth.
CITRUS SPARKLER PUNCH
250ml Bickford’s Lime Juice Cordial
250ml Bickford’s Lemon Juice Cordial
2 (750ml) cans unsweetened pineapple juice
1 Litre Bickford’s Blood Orange Juice
2 Litres Soda Water
2 Litres Ginger Ale
2 Lemons
2 Oranges
1 cup of sugar (or sweetened to taste)
This will fill two punch bowls. Mix first 4 ingredients together. This can be done ahead of time. When ready to serve, pour half of the mixture into a punch bowl. Add 1 litre of ginger ale and 1 litre of soda water. Add slices of fresh lemon and orange for decoration. ** Note that Bickford’s Blood Orange Juice can be substituted with Bickford’s Cranberry Juice Drink or Bickford’s Pomegranate Juice.
SPRING FEVER
60ml Bickford's Blood Orange Juice
20ml Bickford’s Lemon Juice Cordial
45ml Apple Juice
Add all ingredients to a cocktail shaker and shake well. Strain into a tall glass half filled with ice. Garnish with a slice of orange and serve.
BUGS BUNNY
50ml Carrot Juice
50ml Bickford’s Blood Orange Juice
Dash of Tabasco Sauce
Build ingredients over ice in a tumbler. Garnish with a celery stick and serve.
CITRUS FLIP
100ml Bickford’s Blood Orange Juice
30ml Bickford’s Lime Juice Cordial
¼ cup Bickford’s Lemon Juice Cordial
½ cups mineral water
½ egg yolk
Sugar to taste (optional)
Crushed ice
Orange slice for garnish
Blend Juices, sugar, and egg yolk with crushed ice. Stir in mineral water when serving.
SAN FRANCISCO
25ml Bickford’s Blood Orange Juice
25ml Bickford’s Lemon Juice Cordial
25ml Pineapple Juice
25ml Grapefruit Juice
12.5ml Cawseys Grenadine
A dash of egg white
Soda Water
Shake ingredients (apart from soda water) with ice and strain over fresh ice into a hurricane glass. Garnish with lemon, lime, and orange wedges.
SUNSHINE SWEETY
30ml Strawberry Juice
30ml Bickford’s Blood Orange Juice
30ml Banana Puree
Strawberry
Build in a chilled cocktail glass and garnish with a strawberry on the edge of the glass.
BLOOD ORANGE ICED TEA
240ml Bickford’s Blood Orange Juice
240ml strong, brewed iced tea
1 tablespoon sugar
Shake in a cocktail shaker half filled with cracked ice; strain into a chilled cocktail glass. Add ice, garnish with a lemon slice and serve.
Cosmo
10ml Bickford’s® Lime Juice Cordial
40ml Ursus Vodka
10ml VOK Triple Sec
10ml Bickfords Pomegranate Juice
Handful of Ice Cubes
Combine all ingredients in a cocktail shaker and shake. Strain and serve in a chilled martini glass. Garnish with a twist of lime.
