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Virgin Clamato Cocktail

Non-Alcohol No Comments »

virgin-clamato-cocktail.jpg

Content

A delicious recipe for Virgin Clamato Cocktail, with tomato juice, clam juice, black peppers, Worcestershire sauce and Tabasco® sauce.

Ingredients

5 oz tomato juice
3 oz clam juice
1/8 tsp black peppers
1 dash Worcestershire sauce
1 dash Tabasco sauce

Method

Combine the tomato juice, clam juice, black pepper, Worcestershire sauce and Tabasco sauce in a cocktail shaker half-filled with ice cubes.
Shake well.
Strain into a highball glass almost filled with ice cubes, garnish with a lemon wedge, and serve.

Serve

Highball Glass

Nutrition Info

(per 8.1 oz serving)

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein
71
299
0.3 g
17 g
1.8 g
Fiber
Sugars
Cholesterol
Sodium
Alcohol
1 g
5.5 g
0 mg
357 mg
0 g

Champagne Julep

Cocktails No Comments »

Contentchampagne_julep.JPG

A delicious recipe for Champagne Julep, with Champagne, bourbon whiskey, superfine sugar and mint.

Ingredients

4 oz Champagne
2 oz bourbon whiskey
1 tsp superfine sugar
6 mint leaves

Method

Combine 4 mint leaves with the sugar and a few drops of water, and muddle well.
Add the bourbon, and stir well.
Strain into a collins glass, add ice cubes and the champagne.
Garnish with 2 mint leaves, and serve.

Serve

Collins Glass

Nutrition Info

Gopher Orange Ice

Beverages No Comments »
3 pt Water

4 c Sugar

1 c Lemon juice

1 1/2 c Orange juice

1 Egg whites

1 tb Sugar

Make a syrup of water and sugar; when cool add lemon juice and orange juice; freeze and when half frozen add egg white, beaten well with sugar.
Thoroughly beat it with the ice, finish freezing and serve.
Strawberries or slices of pineapples gently stirred through just before serving (if added too long before, they freeze and are unpleasant to eat) make a delicious variety.
*Pineapple Ice* may be made of canned pineapple using pint of juice, and gill lemon juice with above proportion of syrup, adding the pine-apple cut in dice just before serving, if wished.
With all ices if is always add a gill of lemon juice, as the acid assists in the freezing and also adds to the flavor.
Any proportions of the recipe may be made; above makes about two dozen dishes.
Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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