Premium Margaritaville Frozen Drink Machine

Margaritaville Operation

NOTES: If Ice Reservoir is not seated firmly in place, the unit will not operate. Never put anything but ice in the Ice Reservoir. Do not exceed the three-glass icon level or the Glass Blending Jar could overflow during operation.

During the Shave 'n Blend™ Cycle, the progress indicator lights will illuminate in a sequence from left to right to indicate the cycle progress.

Making Frozen Drinks

1. Place the unit on a clean dry flat surface. 2. Place the Ice Reservoir on the unit front first, then push down firmly on back. Reservoir must click into place.
3. Remove the Cord Storage Door by pushing down on the release tab located on the Cord Storage Door. Remove the power cord and plug the unit into a standard 120 Volt wall socket. Replace the cord storage door and position the power cord in the slot below the cord storage release tab. 4. Remove the Ice Reservoir Lid using the Release Button located on the top of the Ice Reservoir.
5. Fill the Ice Reservoir with ice cubes. 6. Replace the Ice Reservoir Lid and snap closed. 7. Lift and remove the Glass Blending Jar. The Ice Chute is spring-loaded and can be pushed up. 8. Remove Blending Jar Lid.
9. Add appropriate amount of liquid ingredients to the Blending Jar for the number of drinks being made (1, 2 or 3). See chart below: Amount (per 12-oz. drink) Ingredients 1 drink fl.oz. 2 drinks fl.oz. 3 drinks fl.oz. Tequila 1 2 3 Triple Sec 1/4 1/2 3/4 Lime Juice 1/2 1 1-1/2 Orange Juice 1/2 1 1-1/2 Margarita Mix 1 2 3 Total Volume 3-1/4 6-1/2 9-3/4
10. Replace Blending Jar Lid and return Glass Blending Jar to Blending Base by pushing up on the Ice Chute with the Glass Blending Jar and then placing it on the Blending Base.
11. Set the Number of Drinks Rotary Switch to correspond to the number of drinks being made. 12. Rotate the ON/OFF Rotary Switch on the Control Panel to the ON position.

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Automated Shave "n Blend™ Cycle

13. Start the automatic shave and blend cycle by pushing up on the Shave 'n Blend™ Toggle Switch. 14. The unit will shave ice for the appropriate time (based on the Number of Drinks Rotary Switch setting). The blender will start automatically. The unit will stop at the completion of the cycle.
15. The Power Indicator Light will blink to indicate the unit is ready to make more drinks. 16. To serve: a. Lift and remove the Blending Jar. b. Remove Blending Jar Lid. c. Pour and enjoy. NOTE: To remove excess ice from the Ice Reservoir, hold the Shave Only toggle switch in the Shave Only position until the Ice Reservoir is empty.
17. Turn off the unit. 18. Periodically check the Ice Melt reservoir and empty as needed. WARNING: Do not place fingers in the Ice Hopper. The Shaving Blade is sharp and could cause injury.

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Manual Cycle

To make a thicker drink:

a. Hold the "Blend Only/Shave Only" Toggle Switch in the Shave Only position to add more ice to the Blending Jar. b. To stop adding ice, release the toggle switch. c. To mix the newly added ice into the drink, hold the Blend Only/Shave Only Toggle Switch in the blend only position until the desired consistency is achieved. To stop the blending release the toggle switch. d. Use less drink mixer than in recipe (example: For 3 drinks, use 9 oz. liquid content).

To make a thinner drink:

a. Hold the Blend Only/Shave Only Toggle Switch in the Blend Only position until the desired consistency is achieved. b. To stop blending, release the toggle switch. c. Add more drink mixer than in recipe (example: for 3 drinks, use 10-1/2 oz. of total mix).

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Cleaning & Maintenance

IMPORTANT: Your Glass Blending Jar, Shaving and Blending Blades are subject to wear during normal use. Always inspect for nicks, chips, or cracks. Always inspect for broken, cracked, or loose blades. If the jar or Shaving and Blending Blades are damaged, do not use.

Be sure to rinse the Shaving Blade and dry thoroughly before storage. Use a damp cloth to clean the outside of the unit. The Ice Reservoir Lid, Ice Reservoir, Shaving Paddle, Ice Hopper, Shaving Blade Assembly Nut, Shaving Blade, Blending Jar Lid, Glass Blending Jar, Blending Blade, Blending Blade Sealing Ring, Jar Base and Ice Melt Reservoir can be safely washed in the top rack of your dishwasher.

WARNINGS: Unplug unit before cleaning. Do not place fingers inside the Ice Hopper near the Shaving Blade or Blending Blade. Both blades are sharp. Handle carefully. Do not use solvents. Never immerse the unit in water.

TO CLEAN MARGARITAVILLE MAKER:

1. Make sure unit is unplugged. Place on a clean dry surface. Turn the unit so the back is facing you. Push down on the Ice Reservoir Release Button. Lift the back of the Ice Reservoir and remove. This will expose the Shaving Paddle and Ice Hopper. Note the location of the Shaving Blade inside the Ice Hopper.
2. Remove the Shaving Paddle: Press the button located behind the Ice Chute. If the button cannot be pressed, rotate the Shaving Paddle for a half turn and retry. While pressing the button, rotate the Shaving Paddle counter-clockwise (to the left) by placing fingers in the ridges of the Shaving Paddle and unscrew. This will expose the Ice Hopper and Shaving Blade. To re-assemble the Shaving Paddle, simply replace it into the threaded insert and rotate clockwise. Hand tighten only.
3. Press the two Ice Hopper release catches and lift the Ice Hopper to remove. Please note, your Ice Hopper comes with one of two types of Shaving Blade Assemblies; 1. Shaving blade assembly nut, or 2. Ice deflector blade assembly.
Follow the below instructions to safely remove the Shaving Blade assembly from the Ice Hopper: 4a. Turn the shaving blade assembly nut counter clockwise (to the left) and remove, then remove the Shaving Blade and store in a safe place. 4b. To remove the ice deflector blade assembly, push and slide the u-lock upwards and pull the ice deflector blade from the ice hopper and store in a safe place.
5. Carefully lift the Glass Blending Jar straight up to remove. The Ice Chute is spring-loaded and can be pushed up. If the Bending Jar is not easily removed, rock gently and lift. Do not twist. 6. Turn the Blending Jar upside down and unscrew the Jar Base counter clockwise (to the left). Carefully remove the Blending Blade, and Blending Blade Sealing Ring.
7. Remove the Ice Melt Reservoir: Hold the unit still and pull straight out on the handle.

Margaritaville Drink Recipes

It's well-known that the best margaritas come from Margaritaville. So we asked the bartenders at the Margaritaville Cafés to contribute their favorite recipes for all sorts of frozen concoctions. With the help of this machine, you've already got our secret ingredient — perfectly shaved ice.

Please note, do not exceed 15 oz. of ingredients in blending jar. Overflow could result.

• The Best Margarita
• License to Chill
• Off to See the Lizard
• Strawberry Margarita
• Last Mango in Paris
• Rum Runner
• Hurricane
• Strawberry Daiquiri
• Piña Colada
• Strawberry Colada (aka Miami Vice)
• Virgin Strawberry Daiquiri
• Virgin Piña Colada
• Virgin Strawberry Colada
• Virgin Strawberry Banana Daiquiri (aka Jolly Mon)

The Best Margarita

Ingredients

• 1 oz. Margaritaville® Gold Tequila
• 1/4 oz. Triple Sec
• 1/2 oz. lime juice
• 1/2 oz. orange juice
• 1 oz. Margaritaville® Margarita Mix

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Squeeze a wedge of lime into the frozen drink.

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License to Chill

Ingredients

• 1 oz. Margaritaville® Gold Tequila
• 1/2 oz. lime juice
• 1/4 oz. Blue Curacao
• 2 oz. Margaritaville® Margarita Mix

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Squeeze a wedge of lime into the frozen drink.

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Off to See the Lizard

Ingredients

• 1 oz. Margaritaville® Gold Tequila
• 1/4 oz. lime juice
• 1/2 oz. melon liquor
• 2 oz. Margaritaville® Margarita Mix

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Squeeze a wedge of lime into the frozen drinks.

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Strawberry Margarita

Ingredients

• 1-1/4 oz. Margaritaville® Gold Tequila
• 2 oz. strawberry daiquiri mix

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Squeeze a wedge of lime into the frozen drinks.

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Last Mango in Paris

Ingredients

• 1-1/4 oz. Margaritaville® Last Mango Tequila
• 2 oz. Margaritaville® Mango Margarita Mix

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Squeeze a wedge of lime into the frozen drinks.

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Rum Runner

Ingredients

• 1 oz. light rum
• 1/2 oz. Créme De Banana
• 1/2 oz. Blackberry Brandy
• 1/2 oz. grenadine
• 1/2 oz. orange juice
• 1/2 oz. pineapple juice

Float: 1/4 oz. 151 rum.

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with an orange and cherry.
4. Add float of 151 rum.

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Hurricane

Ingredients

• 3/4 oz. light rum
• 3/4 oz. dark rum
• 3/4 oz. grenadine
• 1/2 oz. pineapple juice
• 1/2 oz. orange juice

Float: 1/4 oz. 151 rum.

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with an orange and cherry.
4. Add float of 151 rum.

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Strawberry Daiquiri

Ingredients

• 1-1/4 oz. light rum
• 2 oz. strawberry daiquiri mix

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with a wedge of lime.

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Piña Colada

Ingredients

• 1-1/4 oz. light rum
• 2 oz. piña colada mix
• 1/2 oz. pineapple juice

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with an orange and cherry.

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Strawberry Colada (aka Miami Vice)

Ingredients

• 1-1/4 oz. light rum
• 1 oz. piña colada mix
• 1 oz. strawberry daiquiri mix
• 1/4 oz. pineapple juice

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with an orange and cherry.

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Virgin Strawberry Daiquiri

Ingredients

• 1 oz. Sprite
• 3 oz. strawberry daiquiri mix

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with a lime wedge.

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Virgin Piña Colada

Ingredients

• 3 oz. piña colada mix
• 1 oz. pineapple juice

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with an orange and cherry.

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Virgin Strawberry Colada

Ingredients

• 1-1/2 oz. piña colada mix
• 1-1/2 oz. strawberry daiquiri mix
• 1 oz. pineapple juice

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with an orange and cherry.

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Virgin Strawberry Banana Daiquiri (aka Jolly Mon)

Ingredients

• 1-1/2 oz. banana daiquiri mix
• 1-1/2 oz. strawberry daiquiri mix
• 1 oz. pineapple juice

Preparation

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Garnish with an orange and cherry.

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Margaritaville Food Recipes

What's a party without snacks? From the kitchens of Margaritaville, our recipes will keep plates piled high with the bounty of the islands.

• Tropical Island Margarita Dip
• Jerk Chicken Sticks
• Key West Shrimp Cakes with Cream Sauce
• Tequila Sunrise Pie

Tropical Island Margarita Dip

Without the crab it's a great party snack. With the crab, it's a fabulous appetizer. Fill the margarita glasses before the party and refrigerate them to give your guests a unique presentation. Serves 6 to 10.

Ingredients

• 1 ripe papaya peeled, seeded and chopped
• 1 ripe mango peeled, seeded and chopped
• 4 or 5 cilantro stems, leaves removed and chopped, discard stems
• 1 sweet red pepper seeded and diced
• 2 red finger peppers or 1 jalapeño finely chopped (Season to taste; some like it HOT!)
• 4 key limes
• 1 15 oz. can black beans opened, rinsed and drained
• 1 medium red onion chopped
• 1 large or 2 small avocados
• 1 8 oz. container of jumbo crab meat rinsed and pulled apart (optional)
• 1 6-1/2 oz. can of sliced black olives
• 1-1/2 cups shredded iceberg or romaine lettuce
• 8 oz shredded cheese (queso blanco, cheddar or pepper jack)
• 1 8 oz. container sour cream
• Chili lime taco chips (or any flavor)
• 6 12 oz. margarita glasses (you can also serve in a chip and dip bowl)

Preparation

1. Stir together papaya, mango, cilantro, peppers and the juice from 2 key limes.
2. Let flavors blend for about 10 minutes.
3. Peel, seed and chop the avocado and toss with the juice from the other 2 limes.
4. In a margarita glass or bowl, layer these ingredients in order — 2 tablespoons black beans, 2 tablespoons fruit salsa, 2 tablespoons avocado, Crab (if adding) 1 to 2 tablespoons in center of avocado layer, a sprinkling of onions to taste, a sprinkling of olives to taste, 1/4 cup lettuce, 2 to 3 tablespoons cheese, and a generous dollop of sour cream.
5. Refrigerate glasses or bowl after filling.
6. Serve with taco chips.

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Jerk Chicken Sticks

This refreshing, Caribbean-spiced chicken dish is a great finger food for summer parties. If you can't get the exact juice mix, try any one of those flavors alone or create a new mix all your own. Serves 4 to 5 with about 3 sticks each.

Marinade Ingredients

• 2 tablespoons freeze dried onions
• 1 medium clove garlic smashed
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 jalapeño peppers finely chopped (add more or less to taste)
• 1/4 teaspoon cayenne pepper or to taste
• 1 teaspoon black pepper
• 1 tablespoon soy sauce
• 1/4 cup tangerine mango guava juice
• 1/4 cup vegetable oil
• 1 lb. of thin boneless skinless chicken breast cutlet-cut into approximately 2-inch strips
• 12-15 wooden skewers

Preparation

1. Place all the ingredients in a resealable food storage bag and seal.
2. Gently squeeze until ingredients are well blended.
3. Add chicken to bag, seal and gently shake to coat.
4. Marinate in refrigerator for 8 to 24 hours.
5. Thread chicken strips onto skewers.
6. Arrange the chicken skewers in one layer in a foil-lined roasting pan and pour the marinade over them.
7. Bake in a preheated oven at 450°F for 15 to 25 minute or until they are cooked through.

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Key West Shrimp Cakes with Cream Sauce

Our version of Shrimp Cakes is topped with a delightful cream sauce that is not only appetizing, but will give your guests a taste of the theatrical. Just use caution with the flames — make sure there are no open bottles of alcohol near you when you make the sauce. Serves 10 as an appetizer.

Shrimp Cakes Ingredients

• 1 lb. tiger shrimp frozen, deveined in shell (or peeled, deveined, raw shrimp)
• 2 whole key limes
• 1/4 of a whole red pepper
• 1/4 of a whole yellow pepper
• 1 long red finger pepper (more or less to taste), remove green top
• 1/4 of a whole medium red onion
• 1 green onion, cleaned and trimmed
• 5 sprigs of parsley, remove leaves and discard stems
• Juice of 1 key lime
• 2 whole eggs
• 1 teaspoon whole grain Dijon mustard
• 1-1/2 cups course bread crumbs from day old French bread
• 1/4 cup whipping cream
• Salt and pepper to taste
• Olive oil for frying

Flaming Key West Cream Sauce Ingredients

• 3/4 cup heavy cream
• 1/8 cup Margaritaville ® Tangerine or Lime Tequila
• 4 tablespoons butter

Preparation

1. Fill a medium-sized pot with water and bring to a boil.
2. Cut 2 whole limes in half, squeeze juice into pot of water, and throw in the rinds.
3. Cook shrimp in water for 3 to 4 minutes.
4. Rinse and peel.
5. Place peppers, onions and parsley in the bowl of food processor and pulse 3 or 4 times for a very coarse chop.
6. Add shrimp, lime juice, eggs, mustard, bread, crumbs, cream, salt and pepper to food processor bowl and pulse 3 or 4 times until ingredients are just mixed and shrimp are very coarsely chopped.
7. Form the mixture into 10 patties (about 1/4 cup of mixture for each patty).
8. Fry in 1 inch of olive oil until golden on both sides.
9. Place on a platter and keep warm in a low temperature oven.
10. Make the Cream Sauce: Pour tequila in a deep saucepan.
11. Place over medium heat and warm; do not boil.
12. Remove pan from heat and place on cold burner.
13. Carefully, with a long lighter (like the ones used to light grills), light the tequila and let it burn out.
14. Place pan back on heat and pour in the cream.
15. Let cream boil until reduced by half.
16. Stir with a whisk to keep it from burning.
17. When reduced, remove fan from heat and whisk in the 4 tablespoons of butter one at a time.
18. Serve immediately with Shrimp Cakes.

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Tequila Sunrise Pie

This refreshing pie is a wonderfully light dessert for ending summer soirees. It tastes excellent when frozen in delicate ice cream bowls, or served on a cold platter by the pool. Serves 8.

Ingredients

• 14 oz. sweetened condensed milk (NOT evaporated milk)
• 8 oz. cream cheese (at to room temperature)
• 6 oz. frozen tangerine or orange juice from concentrate (thawed)
• 2 tablespoons regular or Margaritaville ® Tropical Tangerine Tequila
• 1 cup whipping cream (whipped until very stiff)
• 1 tablespoon grenadine
• Red food coloring (optional)
• 1 9-inch graham cracker crumb crust (store bought or your own)

Preparation

1. In medium bowl, beat together condensed milk and cream cheese.
2. Blend in juice and tequila.
3. Fold in whipped cream.
4. Remove 1 cup of mixture to a small bowl and blend in grenadine and 2 drops of food coloring.
5. Pour both mixtures into pie crust, adding the pink mixture last.
6. Refrigerate 4 hours or overnight until set.
7. Garnish as desired.

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