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    Alcoholic and Non-Alcoholic Drinks Recipes
    Alcoholic and Non-Alcoholic Drinks Recipes
    Alcoholic and Non-Alcoholic Drinks Recipes
    Ebook50 pages42 minutes

    Alcoholic and Non-Alcoholic Drinks Recipes

    By Anon

    ()

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    About this ebook

    An extensive guide to the mixology of alcoholic and non-alcoholic cocktails, this is the essential handbook for any bartender.

    This meticulously curated collection of vintage cocktail recipes has stood the test of time. Featuring classic drinks and delicious libations that have fallen into obscurity, this book is the perfect source of inspiration for a seasoned bartender or novice cocktail enthusiast.

    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateApr 26, 2013
    ISBN9781473380516
    Alcoholic and Non-Alcoholic Drinks Recipes

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      Book preview

      Alcoholic and Non-Alcoholic Drinks Recipes - Anon

      BEVERAGES.

      CUPS, COOLERS, AND COCKTAILS.

      IN summer, Cups are particularly welcome, since they are a refreshing drink, which may be concocted of wine or cider, with a large proportion of mineral waters, and usually are iced. They may be made, too, with fruit juices and fruit extracts, many of which are excellent, and in no instance should a cup be heady, since it is one of which one may reasonably take a long drink. Cups are provided at tennis parties, cricket matches, as well as at dances, balls, and supper parties, so that every hostess should make herself familiar with the mixing of the more easily-made kinds. When summer fruit is in season most cups can be made more attractive by the addition of a handful of fresh fruit, whatever happens to be in season.

      It is a wise thing when making Cups of any kind to have sugar syrup handy for sweetening purposes, as this saves much time, so that a supply of this should be made beforehand.

      SUGAR SYRUP.

      To make this, allow to every pound of loaf sugar 1/2 pint of water. Put sugar and water into a clear saucepan, stir slowly over the fire until the sugar dissolves, then bring it to the boil, and boil for 10 minutes. Bottle this off, and it is ready to sweeten any Cup required.

      ADMIRAL’S CUP.

      Ingredients: 1 quart of cider; 2 wineglasses of Madeira; 6 ounces sugar; 1 orange; 1 lemon; 2 ounces fresh pineapple; a sprig of balm; a little nutmeg. Ice.

      Method: Rasp the lump sugar on the orange and lemon rind to absorb the zest, squeeze the juice from each into a jug and add this; shred up the pineapple, and add, also, the cider. Lastly, pour in the Madeira, and stand the jug in ice for an hour. When serving, add a small piece of ice to each glass.

      ALE CUP.

      Ingredients: 1 bottle of ale; 1 bottle gingerbeer; 2–3 slices of cucumber; or a sprig of balm or borage; sugar syrup to taste; ice.

      Method: Put the borage, balm, or cucumber into a jug, pour in the ale, add the gingerbeer, and stir in syrup to taste. Ice and serve.

      BADMINTON CUP.

      Ingredients: A bottle of Burgundy; 2 bottles mineral water; a sprig of balm, borage, or a few slices of cucumber; the juice of 1 orange; 1/4 lb. sugar; 1 tablespoonful raspberry syrup; 1 lemon.

      Method: Rub the sugar on the orange to absorb the zest, and put this in a large jug. Add the juice of the orange and lemon, and peel the lemon thinly beforehand, putting in the peel. Add the raspberry syrup, the borage, balm, or cucumber, then pour in the wine. Stand the jug in ice for 2 hours, then add the mineral water, and serve with a small piece of shaved ice in each glass.

      CHABLIS CUP.

      Ingredients: 1 bottle Chablis; 1/4 lb. sugar; 2 bottles mineral water; the rind of 1 lemon and the juice of 2; a sprig of balm or verbena; ice.

      Method: Put the sugar, lemon juice, and thinly peeled lemon rind into a jug, add the balm or verbena, and pour in the Chablis. Leave on ice till required, then strain, add the mineral water, add a handful of any fruit in season, and serve with shaved ice in each glass.

      CHAMPAGNE CUP.

      Ingredients: 1 bottle champagne; 2 bottles soda water; 1 wine-glassful of brandy; a liqueur-glassful of curaçao; a sprig of borage or a few slices of cucumber;

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