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Cocktails Cookbook, Tropical Recipes of Dream

Cocktails Cookbook, Tropical Recipes of Dream

 

Selena Istefi

 

Copyright Selena Istefi 2017

 

Table of contents.

 

1. Introduction

2. History of cocktails

3. Classification of Cocktails

4. Recipes

 

Introduction

 

Cocktail (English cocktail – a cock tail) is one of kinds of the mixed drink. It is possible to call not all mixed drinks cocktails though now this word is applied as a synonym in relation to any “mash”. This cocktail is a drink on the basis of one or several alcoholic beverages (often liqueurs) with addition of juice, syrups and other various ingredients (milk, cream, honey).

 

Cocktails are considered as light alcohol and even as female drink. At least, the note “pass on a kokteylchik” can be heard in the ladies’ environment more often. Nevertheless, such drinks as Black Russian, Bloody Mary, the Screw-driver quite suit men. At least, this macho has more chances to keep standing after several glasses of this cocktail Lond Island.

 

History of cocktails

 

History of emergence of cocktails, as well as many other remarkable things is covered with fog. The name of the inventor, alas, is unknown. It is not surprising, not so difficult to mix several drinks and to receive new taste. Judging by that information which on particles was obtained by different researchers, cocktails under different types appeared in many places, and the light thought came to absolutely different people to mind – to mix cocktail.

The first references of “cocktail” managed to be found in the Farmer’s Office magazine for April, 1803. Certain “cocktail” useful to the head was mentioned in the edition. Most likely it was talked of a certain medical recommendation.

In it there is nothing surprising. For example, in the “Guide for bartenders” of professor Gerry Thomas who left in 1862, mixture was specified as the ingredient distinguishing cocktails from other types of the mixed drinks. Certainly, in modern cocktails mixture is not used, but it is easy to assume that to mix alcohol among themselves and with other types of drinks of steel in the medical purposes. Many cases when medical researches moved progress and in other areas are at least known.

The second mentioning of a concept cocktail in closer to the sense interesting us was recorded in 1806 in the New York Balance and Columbian Repository edition which described cocktail as “the stimulating alcoholic drink on the basis of different types of alcohol, sugar, water and bitter mixture”. The author of the description had sense of humour, and advised to drink cocktails during the political debate. He wrote that “the person who will swallow a glass of similar drink will be ready to swallow anything further”. Possibly, under “everything, anything” causticities and charges which shower with each other of policy during the dialogues meant. As you can see, cocktail since the most birth was not simple drink, but a reason for creation of legends.

In 1850 in New Orleans – the town known the love to loose life created the first this Sazerac cocktail. It was made on the basis of cognac. And in already mentioned “Guide for bartenders” left 12 years later, it was possible to find recipes of the whole 10 cocktails.

But the boom of cocktails nevertheless happened a bit later. Perhaps cocktail history was fated to develop progressively and boringly if in 1919 in the USA the Prohibition did not burst. These years immortalized in gangster cinema began this testing to pass a liqueur glass for fans. However underground bars all the same existed, and bartenders thought up a trick to disguise taste of alcohol – mixed it with juice or aerated water. After cancellation of prohibition on alcohol bartenders continued to be improved in the art and the 30th years became this celebration of fashion on cocktails.

Prior to the beginning of the 70th years of the 20th century whisky, gin and rum were the prevailing basis for cocktails. But gradually vodka began to gain steam. And by the beginning of the 80th years with their freaky fun to the sound of music the disco, vodka became the indisputable leader among bases for cocktails.

 

And at the most expensive restaurant, and in a cheap bar snack bar will surely offer you arbitrary length the list of branded drinks among which the name “Cocktail” without fail will occur. Pleasing the visitor with abundance of beautiful names, authors of restaurant menus often forget about an indisputable truth, it is possible even to call cocktail not everything that to you can be plopped in a glass or a glass at first approximation. The multicomponent and mixed drinks were taken in Ancient China still about 3000 years ago, then mixes of the cooled juice of berries were used (sometimes fairly begun to ferment). Later and Europe learned to mix among themselves wines, juice, and what we can call “compotes” today. But emergence of the first and these cocktails is usually connected with the birth of new culture of consumption of drinks and a certain stage of economic and social development of society that promoted almost simultaneous birth of a cocktail compounding in different parts of the world of the western civilization. Today it is productive to argue on what of the remained beautiful legends or scientific and linguistic baizes is closer to the truth, it is possible only unless behind glasses of these cocktails. But the place and an everyday ingenuity, both national romanticism, and a round dance historical прикрас, and genuine pride of the homeland without fail find in all stories which reached our days.

Historically the first and one of the most improbable and romantic legends sends the listener by the end of the 18th century. Then, approximately in 1770, local pilferers cleaned the storeroom of the owner of army bar somewhere detached of New York. Not that the damage was incredibly high, but in addition pilferers glanced also in a snack bar hen house. The owner of bar tavern, the retired military and the patriot of the new homeland, in addition to bar business was a sincere judge of cockfights, provide his disappointment, anger and offense when his aggressive rooster suddenly was gone. In a fit of temper the tavernshchik addressed the frequenters, offering everything for “a tail of the rooster”! As well as it is necessary in legends and fairy tales, “everything” included a half of a tavern, bar and a hand of the beautiful daughter.

 

Surprisingly, the rooster quickly was: having heard about the promise of a hand of the beautiful girl and successor, and having probably experienced the size of responsibility for destiny of the beauty, the unlucky thief of roosters and chickens hurried to contact the young junior officer, the army group billeted in New York (according to other version – military police). Tell that that junior officer was known to all part for the ardent, sincere and mutual love to the daughter of the innkeeper. Interfered with mutual feeling artful mercantile intentions of the innkeeper into the account of more successful marriage of the daughter. And now, having redeemed a rooster from the thief, the young man went to a tavern. In the presence of the audience he declared intention to take the young girl in the wife. The innkeeper’s daughter so got agitated that for joy mixed glasses and added absolutely unclear medley from drinks. When the owner of a tavern pleased with return of the rooster champion and who internally already reconciled to let and rather poor, but voluntary wedding announced a free glass for all attendees and a toast “For a cock tail!”, it turned out that the “medley” of drinks poured by the girl on glasses is not so bad. Drink right there christened “a cock tail” that in the English transcription sounds approximately as “cook-teyl”.

 

There is also another story claiming that as if French wine makers to the Province of Charente till the 15th century learned to bungle in own way: mix expensive and cheap grape fault so that at the minimum deterioration in taste, storage duration and volume of final drink considerably increased. Such mixed wines were up for legal sale cheaper and marked coque-telque.

 

During colonization of the American continent these drinks got into America. The rumor connected their import with a name of the general Lafaett who as if in 1777 slightly saved, buying considerable lot of “homeland wines” for soldiers and officers in colonies of the New World. There already local bartenders and holders of taverns began to dilute them even more that turned drinks already at all into fair swill and provoked the nominal name.

On “swill” and dilution there is one more version claiming that as if the same fans of cockfights of prudish England and the New World before the fights invented the new method “razzadorivaniye” of roosters. Poor birds were fed with the improbable mix of grain wetted in cocktail of sour wine and whisky (do not try to repeat it!). From such binge, roosters became more terrible than cats after a valerian and rushed to fight, as they say, on everything that moves. The people perceiving cockfights without rules as the main and most democratic entertainment and the totalizator, compensated nonparticipation in rates by cheap strong drinks approximately of the same awful quality. At one time then cocktails called reveled to a disgrace on cockfights, the late word was assigned to drink. At the same time the word cocktail was included also into aristocratic English for designation of not thoroughbred horses (“cook-teyld”) on jumps: you see “their tails stuck out up as if cock! In their blood it is added as in a circle in a cheap pub!”, the British historians of a horse race noted in 1769.

If to ask specialists in history of culinary recipes, they will surely point to you that in a number of cases the name of dishes and drinks came from the name of earlier accepted standards of weight, volume, names of glasses and actually plates. A case with cocktail – not an exception. Historians confirm that in 1875 a certain New Orleans Frenchman Peysho (according to different versions the druggist, the military, the bartender) treated in the bar of visitors from glasses – coquetier. In Old French language this word means a special glass for eggs or a miksturny glass. Simplification of pronouncing the French abracadabra into English of manners quoted to emergence modern a transcription.

 

Spanish also applies for the participation in the invention of cocktail. “Cola di gallo” – “a cock tail”, so called in the town of Campeche on the bank of the Gulf of Mexico a root of one exotic plant resembling a wide tail of a rooster superficially. The English-speaking American seamen crossing in those days from the port to the port – from bar to bar probably took an interest that behind the strange tool mix and shake up local drinks. cola di gallo owing to the specific natural properties which were not distorting taste of drinks from contact with wood could appear this tool quite. And in reply seamen would hear English translation – cocktail.

But the most improbable and most likely the story invented by local inhabitants tells about a certain Betsey Flenagan from the town of Flan, the State of Virginia. Popularity this lady is obliged to the famous writer – to James Fenimore Cooper who mentioned this history on pages the adventure novels. They say, gave to one skilled soldier Betsey a glass with drink of all colors of the rainbow rather of all flowers which are contained in a color of a cock tail. (Most likely it was talked of cocktail of rum, rye whisky and fruit juice.) Not to us to judge logic of the American fighters of the 18th century, but that soldier if to trust the legend, exclaimed: About! What cock tail! What cocktail! All attendees exclaimed too: What cocktail! Now in the city of Flan tell that after this history Flan – the capital of cocktail business for the whole world. Americans … what from them to take?

Really, there is a lot of stories and legends telling about cocktails. But if to address the facts, it is historically for certain known that the first mentioning of the word “cocktail” in modern to us sense belongs to 1806: in the bulletin The Balance and Columbian Repository production volume of “the stimulating liqueurs consisting of any alcoholic drinks about addition of sugar, water and bitters from herbs” is specified. Emergence sweet, exotic and not alcoholic – tonics is already present history. The exotic fruit cocktails, dairy necks flavored or fruit alcoholic and nonalcoholic cocktails came to the menu of restaurants and bars after the end of World War I. Out of borders of the USA cocktails in large quantities rushed in the 1950th years (though also the European cocktails are known). According to the St. Petersburg historian-political scientist D. Levi, to exotic and reduction of the degree in cocktails history is obliged to the American Prohibition of 1919-1933 when strong alcohol masked combinations to other drinks, and desire of Americans to get drunk in the nearby states like Panama or Cuba was so boundless that provoked the whole new industry.

Experts say that from the USSR nonalcoholic cocktails came at first to Stalin’s era (thanks to personal commitment of the leader of all times and the people to alkogolesoderzhashchy grass vitamin drinks), and for ordinary citizens – approximately in the early seventies.
In Russia separation of cocktails on “short” – “short drink” (strong alcoholic cocktail from the 3rd and more alcoholic components) and long – “long drink” did not get accustomed (low alcohol cocktail from the 3rd and more components which were surely including soft drink like Coca or lemonade).

 

Classification of Cocktails

 

It is rather easy to divide cocktails into Long Drinks, Short Drinks and Hot Drinks, but to subject them to a certain classification as it seems to me, it is impossible as each of cocktails is in own way unique. It is impossible to evade from such types of the mixed drinks as, for example, fiza or eg-legged, but some classifications try to cover and divide all cocktails existing in the world into groups. It is represented to me the unnecessary occupation intended for the people preferring to hold the handle, but not a shaker. There is no accurate classification of cocktails, there is their exact compounding. Therefore I chose rather simple compressed classification, but just that which needs to be known.

Aperitifs

The role of aperitif consists in stimulating appetite waiting for a lunch or a dinner, but not to dull feeling of hunger at all. Because of differences in culture of a food in the different countries aperitifs exist in different forms:

Classical aperitifs:

The most known of them: Dry Martini (Scrub Martini), Side Car (Pollacks of carat), White Lady (Whyte of the lady). Here it is possible to carry also Kir (Cyrus).

Aperitifs of the Mediterranean Europe.

Vermouths and the European bitters very well are suitable for such cocktails though they can be drunk and in pure form. They are a part of cocktails: Americano (Amerikano), Negroni (Negroni) and others. In the south of Europe bitters, such as Suze, Picon, the Satrap, and also anisic are extremely popular: Pernod, Ricard, Sambucca, Ouzo.

Digestives

The group of digestives is called by “After Dinner Cocktails” (Afte to dyne коктэйлз) – cocktails after a dinner.

These are always rather strong cocktails which are often containing coffee liqueur. It is also possible to carry the hard alcoholic drinks which are usually used after food to dizhestipa.

The toning cocktails

These are the cocktails which are not classified by the components which are their part. Classical Virgin Mary (Virdzhin Mary), Bloody Mary (Bladi Mary), Bullshot treat these drinks. The toning cocktails or very strong (30-35%), or contain a lot of juice, caloric fruit or broth.

These cocktails call also Corpse Revivers (“Restoring to life the dead person”).

Cocktails on the basis of champagne

On the basis of champagne it is possible to distinguish several subgroups from cocktails:

- mix of hard alcoholic drinks with champagne, the most known in this group is Champagne Cocktail (Champagne cocktail);

- mix of liqueurs with champagne, a classical example – the Kir Royal cocktail (Cyrus Royal) which is also excellent aperitif;

- mix of fruit juice and champagne, in this case is recommended to use only fresh, not overripe fruit, it is possible to give Bellini cocktails (Bellini) and Bucks Fizz (Dollar-physical) as examples.

Sauera (sours)

Short drinks, prepare in a shaker. They move in a glass for cocktails. These are sour American drinks on the basis of lemon juice, sugar and strong alcohol.

Examples: Whiskey Sour (Viski-sauer), Brandy Sour (Brendi-sauer).

Fiza (fizzes), kollinza (collins), kobler (cobblers) and fixes (fixes)

Treat Long Drinks, prepare directly in a glass, except fiz for which the shaker is used.

Fiza. “That fizz” – means to hiss. The cocktails satisfying thirst during a heat concern to this group. The lemon juice, sugar syrup or powder, strong alcohol which are shaken up in a shaker are their part and sparkling water is added. Some bartenders advise for receiving very sparkling drink to open a bottle with sparkling water, to close a neck a finger, to chat a bottle and to pour out its contents in cocktail.

Examples: Gin Fizz (Gin-physical), Vodka Fizz (Vod-ka-fiz).

Kollinza. Consist of lemon juice, sugar syrup or powder, strong alcohol and sparkling water.

The most known of them – John Collins (John Collins).

Koblera. Consist of the same ingredients that fiza and kollinza, but prepare on the basis of chipped ice.

Examples: Brandy Cobbler (Brendi-kobler), Porto Cobbler (Porto-kobler).

Fixes. Prepare the same as kollinza, but the Curacao liqueur is added to them.

Examples: Brandy Fix (Brandy fix), Gin Fix (Gin fix).

Eg-legged (egg-nogs) and flips (flips)

Eg-legged. Long Drinks prepared in a shaker. Their main components: the egg yolk, sugar or sugar syrup, cream or milk, spirits, is added ground nutmeg. Example: Brandy Egg-Nog (Brendi-eg-nog)

Flips. Short Drinks prepared in a shaker ~ е and given in a glass for cocktails. Ingredients: sugar or sugar syrup, yolk, alcohol and ground nutmeg. Example: Porto Flip (Porto-flip)

Hot drinks (hot drinks)

Todd (alcohol, sugar or honey, water or juice), Kofi’s jotas (sugar, alcohol, coffee, sometimes cream), punches belong to these drinks a grog (lemon juice, sugar, alcohol, water or tea, spices) (alcohol, juice, sugar, spices). Hot drinks are served in heat-resistant glasses (if you are not sure of such properties of a glass, check it by means of a hot spoon). Alcohol should be warmed, but at all not to subject to boiling. Hot coffee, hot tea, hot water, hot wine, etc. are added to it, depending on a compounding.

There are still such types of cocktails as with Rainbow (raynboa) – multi-colored layered drinks, Julep (julep) – Long Drink on the basis of fresh mint, shredded ice and strong alcohol, Highbal (find fault-bol) – the cocktails consisting of one alcoholic drink with ice, water or juice, and others. But all this is specified in their compoundings.

 

The cocktails devoted to historical events and outstanding persons. Studying history of creation and structure of the best-known and popular cocktails, it will be possible to study World history soon.

1 Literally cocktail which part a little champagne, liqueur to “Bl Chikago” and several drops of whipped cream was was a few years ago extremely popular. Cocktail is called “Monica Lewinski’s dress”.

2 The astronaut Vitaly Sevastyanov is considered the author of the cocktail popular in the American bars in the mid-seventies: cocktail is mix for 50% of ours, and for 50% - American: vodka, Armenian cognac, gin and brandy. It was called "Union Apollo".

3 They say that Louis XIV prohibited the use and import of pineapples to France after having tasted in a hurry pineapple, cut to himself lips, having begun to absorb it directly with a skin and leaves. After his death pineapples nevertheless got to France, and Hasty King cocktail was devoted to the event: whisky “Bourbon”, vodka, coconut syrup, cream and pineapple juice (moves in pineapple:).

4 “The suffering bastard” gave in the Cairo hotel “Shepherd” at the beginning of the 20th century, and it enjoyed wide popularity at Somerset Maugham and Scott Fittszherald as that another expressing their relation to life: brandy, gin, lemon juice and fresh mint. Further the recommendation follows: pour in a tall glass with ice, add bitters – and forward and where – one god knows …

5 The Cuban restaurant “Floridita” in 1998 restaurant won the passing banner of the Professional center of workers of Cuba, an annual turnover of restaurant – $2 million, and he is visited by every 10th tourist. It is all about a daiquiri without sugar which was called “father Doble” earlier and was in the minimum demand. Now this cocktail is called Hemingway and is a pot of gold for any restaurant.

6 Not understand the Caribbean Crisis, without having tasted cocktail with the name of the same name: tequila, light beer, Tabasco, Worcester, pepper and salt to taste – and you that is called a liver will experience all world tension!

7 Recently the cocktail consisting of equal parts of whisky and vodka – “A meeting on Elba” celebrated the semicentennial anniversary.

8 The humorist Alex Exler offered the recipe of cocktail: 20 g of vodka (a tyranny symbol), 30 g of a purgen (a symbol of fight for freedom), 50 g of the Buratino lemonade (the son’s symbol) and a small apple – William Tell.

9 As joked in Soviet period, Alexander III cocktail can be considered istinnorussky: cologne “Sasha” and threefold cologne. And if it is serious, at one of restaurants of New York offer “The Russian cocktail”: the bartender mixes it from three ingredients: 75 grams of vodka, 25 grams of the second ingredient and 50 grams of the third then carefully everything mixes. Only having tasted cocktail, you will understand that the second, and third ingredients – the same vodka.

10 The English queen of the 16th century Maria Tudor unlike the father Henry VIII never enjoyed special love of British, but a peculiar monument to it Bloody Mary cocktail is loved not only by British – it is (1 part of vodka, 2 parts of tomato juice, salt and pepper, juice of a quarter of a lemon).

 

Recipes

 

In December, 1953 the Esquire magazine recognized cocktail Margarita – drink of month. However it was invented much earlier. It should be noted that it is cocktail with rich history. Cocktail in its different variations arose from 1936 to 1948, but the palm in the invention is given to Daniel Negreto who together with the brother David opened bar in Garci Crispo hotel. Once David decided to marry, and a day before the wedding Daniel presented to the future daughter-in-law Margarita the cocktail which is just thought up by it.

It is possible also that in 1942 other bartender with the Latin American roots – Pincho Morales laid a hand to a legend of Margarita. History says that the Mexican bar Tommy’s Place the woman came and the Magnolia ordered cocktail. Pincho did not have necessary ingredients and he decided to use cunning. Success of substitution was so phenomenal that cocktail quickly found glory.

It should be noted that Margarita is so popular in the USA that many researchers write serious works concerning an origin of cocktail, his original author and classical proportions of drink. We will stop on several popular recipes of cocktail Margarita.

 

Tequila, liqueurs of Cointreau or Triple Sec at choice and juice of a lime enter cocktail Margarita.

Cocktail proportion Margarita such is 7 parts of tequila: 4 parts of liqueur: 3 parts of juice of a lime

Margarita moves in a classical glass for cocktails. The rim of a glass is greased with juice of a lime and falls to salt. Thus “the effect of hoarfrost” on a glass is created. Then cocktail mixes up. It is necessary to be very careful at preparation that salt did not get to a glass. Traditionally ice cubes fall to a glass.

For Margarita’s preparation preferable silver or white tequila (easier types) though some bartenders use and “репозадо” and “gold” tequilas. By and large, Margarita the most popular cocktail on the basis of tequila though be careful – the inept bartender can make it too sweet and then the impression will be spoiled.

Quite often Margarita give mixed with small pinned ice. This masterpiece is called “the Frozen Margarita”.

That many bartenders count up to a salty rim through which Margarita gets to us into a mouth that salt spoils taste of drink. By and large salt does not approach liqueur, and tequilas as such in Margarita are not felt any more. Therefore top of airs and graces will be to cover only one half of a rim with salt, and another to leave net that the one who is treated with cocktail always could try its true taste.

Recently there is a tendency – to do Margarita of more sweet. One cannot say that this idea was very good, but it definitely is pleasant to women. To impact to cocktail more sweet relish bartenders use bottle juice of a lime or lemon juice, and in Mexico still do Margarita only with a local kind of limes – small and bitter green limonchik with a thin skin.

 

The cranberry aerated cocktail

4 tablespoons of cranberry syrup, 75 grams of low-fat ice-cream, 2 cup of mineral water, cubes of food ice.

Cranberry syrup to mix with ice-cream and mineral water. To shake up by means of mixer or blender within 2 minutes on the maximum speed before receiving homogeneous weight. Cocktail to pour on cup, having added in everyone on some cubes of food ice.

 

Morning cocktail with wheat and banana

0,5 bananas, 100 grams of the fat-free vanilla yoghurt, 50 ml of skim milk,

2 tablespoons of orange juice, 1 tablespoon of let germinate wheat, vanillin on tip of knife,

3 cubes of food ice, sugar substitute to taste.

Milk and orange juice to pour in blender, to add the yoghurt, let germinate wheat, vanillin and sugar substitute, to shake up on average speed to homogeneous weight. Banana to clear, divide portions, to put in cup, to fill in with cocktail, to add ice cubes.

 

Cucumber cocktail with carrot juice

2 large cucumbers, 1 large carrots, 40 grams of greens of celery, 3 cubes of food ice.

Cucumbers to wash, divide portions. Carrots to clear, divide portions. By means of juice extractor to receive from vegetables juice. Greens of celery to wash, small to cut. Carrot and cucumber juice to pour in blender, to add celery greens, to shake up on average speed. Cocktail to pour in cup, to add in it ice cubes.

 

Tropical cocktail

2 bananas, 1 peach, 50 grams of orange and 100 ml of lemon juice, 100 grams of cream.

Bananas clear, at peach remove stone-fruit, cut, add juice, cream and shake up mixer.

 

Cocktail balm

40 ml of dry red wine, 10 ml of coffee liqueur, 10 ml of light balm on herbs, 40 ml of orange juice, some cubes of ice, 1 circle of lemon.

In shaker to pour wine, liqueur and orange juice, to add ice and to mix cubes.

To filter and, having removed ice, to pour in cup. To decorate with lemon circle. add with straw and mint leaves.

 

Cocktail lemon

50 ml of gin, 30 ml of lemon juice, 20 ml of sugar syrup, ice cubes, soda water, 1 circle of lemon, 1 cherry.

In shaker to mix gin, lemon juice and sugar syrup with ice cubes. To filter in cup, to add soda water and to decorate with lemon circle, cherry.

 

Cocktail vanilla

1\2 cup of the crushed ice, 1 wine-cup of vanilla liqueur, 1 wine-cup of cognac, 3–4 cup of cream.

To shake up everything in mixer. To bring in cup with straw.

 

Serenade cocktail

50 ml of cherry berry juice, 1 tablespoon of pineapple juice, 5 teaspoons of orange syrup, 50 grams of fruit (sweet cherry, cherry, strawberry, peaches, etc.).

In wine cup to put fruit all sorts and to fill in with orange juice and cherry berry juice.

 

Tomato cocktail

3 cup of tomato juice, 1 tablespoon of sugar, 1 tablespoon of lemon juice, 1 tablespoon of port, 1 teaspoon of grated onions, some leaflets of mint, salt and pepper to taste.

Tomato juice mix with other components and leave on 2 h to be insisted.

Then take out mint leaves, spill cocktail on cup and add ice cubes.

 

Fruit with cognac

1 apple, 1 pear, 2–3 apricot or peach, 1 lemon or grapefruit, 1 tablespoon of cognac, 1l. granulated sugar.

At apple and pear remove core, at apricots and peaches – stone-fruit. Lemon divide on small slices. If you use grapefruit, it should be cleared of peel. The divide fruit sugar, mix and fill in with cognac.

 

Albumonozed Orange.

Take Juice of 1 orange

1 egg white and sugar.

Add orange juice sweetened to taste to egg white and beat well. Chill and serve cold.

 

Aperitif in pineapple

1 small pineapples, 1 tablespoon of sugar, 1\2 lemons, 30 ml of liqueur (or orange), 200 ml of champagne.

From pineapple to divide off the top part with greens. Pulp to take out spoon, to crush, sugar. To fill with it pineapple. To add lemon juice, liqueur, champagne and ice cube.

 

Prune Drink.

2Ѕ oz. of prunes.

1 quart of water.

1 oz. of sugar.

Cut the prunes in two. Boil them with the sugar in the water for one hour. Strain, and cover until cold.

 

Drink with mint.

5 grams of mint to make boiled water (water cup). To insist thirty minutes. To filter and weld with sugar. To add any juice — apple, carrot, currant, orange, lemon. And ice slices. It is possible to replace sugar with honey, and mint can be not only peppery, but also Turkish, both spicy, and lemon.

 

Pineapple drink

1 bank of pineapples in syrup (500 g),

2 lemons, 30 grams of granulated sugar, 500 grams of water.

Water to finish to boiling, to remove from fire, to pour in juice of lemons, to put a little sugar, dried peel, to mix and cool in the closed ware. Pineapple to divide cubes. Chilled water to filter through gauze in decanter, to add pineapple cubes with syrup and to put in the refrigerator.

 

Coffee with whisky

2 cup of water, 2 tablespoons of coffee, 1 tablespoon of sugar, 1 tablespoon of cream, 1 tablespoon of whisky.

Coffee mix with sugar, plant with water and put capacity on fire. Lead up to boiling, mix, spill drink on cups then add whisky and cream.

 

Drink the tomato sharp

100 grams of tomato juice, 0,5 teaspoons of lemon juice, 0,25 cup of the cooled boiled water, 5 grams of onions, 8 grams of parsley, 7 grams of celery, 1 small bay leaf, salt, pepper, granulated sugar to taste.

Backs of parsley and celery to wash, clear, rinse and small to grate. The onions to divide portions. In tomato juice to pour in the cooled boiled water, to add grated celery and parsley, onions, seasoning, bay leaf, lemon juice. Everything to stir and to taste to fill with salt, pepper, sugar. To bring cooled.


Cocktails Cookbook, Tropical Recipes of Dream

Cocktail (English cocktail - a cock tail) is one of kinds of the mixed drink. It is possible to call not all mixed drinks cocktails though now this word is applied as a synonym in relation to any "mash". This cocktail is a drink on the basis of one or several alcoholic beverages (often liqueurs) with addition of juice, syrups and other various ingredients (milk, cream, honey). Cocktails are considered as light alcohol and even as female drink. At least, the note "pass on a kokteylchik" can be heard in the ladies' environment more often. Nevertheless, such drinks as Black Russian, Bloody Mary, the Screw-driver quite suit men. At least, this macho has more chances to keep standing after several glasses of this cocktail Lond Island.

  • ISBN: 9781370514373
  • Author: Selena Istefi
  • Published: 2017-02-27 13:35:08
  • Words: 5228
Cocktails Cookbook, Tropical Recipes of Dream Cocktails Cookbook, Tropical Recipes of Dream