J
Judy Bolton
Guest
The Classic Margarita
Blood-Orange Mimosas
Mandarin Cosmo
Purple Rain
Blood Orange French 75
This is for the South African who requested cocktail ideas. I am not sure
if she wanted food or drinks. I sent the food, now here are the drinks!
The Classic Margarita
2 ounces tequila made from 100 percent agave, preferably reposado or
blanco
1 ounce Cointreau
1 ounce freshly squeezed lime juice
Salt for garnish
Combine tequila, Cointreau, and lime juice in cocktail shaker filled with
ice. Moisten rim of Margarita or other cocktail glass with lime juice or
water. Holding glass upside down, dip rim into salt. Shake and strain
drink
into glass and serve.
Makes 1 drink
Epicurious
Blood-Orange Mimosas
3 cups fresh blood-orange juice (from about 10 oranges)
1/3 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon plus 1 teaspoon sugar
1 (750-ml) bottle Prosecco, chilled well
Stir together juice, liqueur, and sugar in a 2-quart pitcher until sugar
is
dissolved. Chill until cold, about 1 hour. Slowly pour in Prosecco,
stirring
to combine. Serve immediately.
Cooks' note: Juice mixture, without Prosecco, can be chilled, covered, up
to
1 day. Stir in Prosecco just before serving.
Makes 8 Drinks.
Gourmet
Mandarin Cosmo
The Oregonian
Makes 1 serving
3 orange wedges (see note)
3 lime wedges
3 lemon wedges
2 ounces Absolut Mandrin vodka
1 ounce Patron Citronage, Cointreau or other orange liqueur
1 ounce cranberry juice
Splash orange juice
Ice cubes
Sprig fresh mint or leaf
Set aside 1 orange wedge for garnish. Place remaining citrus wedges over
approximately 1/2 cup ice in a sturdy 16-ounce glass and muddle (use the
edge of a small wooden spoon if you don't have a muddler) until fruit is
crushed and mixture is juicy. Pour into a shaker, adding spirits,
cranberry
juice and additional ice if desired. Shake until ingredients are blended
and
icy-cold. Strain into a martini glass. If desired, add a splash of orange
juice to brighten the color. Garnish with reserved orange wedge and mint.
Note: For perfect cocktail wedges, slice the ends off a citrus fruit, then
slice the fruit into 4 rounds. Slice each round in half to make a wedge.
Purple Rain
Servings: 8
Note: From Dennis Lynn, bartender at Wilshire restaurant in Santa Monica
16 ounces (2 cups) vodka
1 cup pomegranate juice
1 cup pineapple juice
1 lime, sliced
1 orange, sliced
Pour the vodka and the pomegranate and pineapple juices into a glass
pitcher. Stir with a long spoon. Add the lime and orange slices; stir. To
serve, pour over ice into tumblers.
Blood Orange French 75
Blood orange pulp and a dash of bitters update the classic Champagne-gin
cocktail. Make the base for the drink one day ahead if you like.
3 blood oranges (about 1 pound)
1 1/2 cups gin
2 tablespoons sugar
1/2 teaspoon angostura bitters
2 750-ml bottles chilled Champagne
Cut 1 orange in half through stem. Cut each orange half crosswise into 6
slices; reserve for garnish. Using small knife, cut peel and white pith
from remaining 2 oranges; chop oranges. Transfer chopped oranges with
juices to bowl; mash with potato masher or wooden spoon. Stir in gin,
sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to
release liquid. Chill 4 hours. Pour scant 2 tablespoons gin mixture into
each of 12 glasses; fill with Champagne and garnish with orange.
Serves 12.
Bon Appetit
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Rec.food.recipes is moderated by Patricia Hill at [email protected].
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Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Blood-Orange Mimosas
Mandarin Cosmo
Purple Rain
Blood Orange French 75
This is for the South African who requested cocktail ideas. I am not sure
if she wanted food or drinks. I sent the food, now here are the drinks!
The Classic Margarita
2 ounces tequila made from 100 percent agave, preferably reposado or
blanco
1 ounce Cointreau
1 ounce freshly squeezed lime juice
Salt for garnish
Combine tequila, Cointreau, and lime juice in cocktail shaker filled with
ice. Moisten rim of Margarita or other cocktail glass with lime juice or
water. Holding glass upside down, dip rim into salt. Shake and strain
drink
into glass and serve.
Makes 1 drink
Epicurious
Blood-Orange Mimosas
3 cups fresh blood-orange juice (from about 10 oranges)
1/3 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon plus 1 teaspoon sugar
1 (750-ml) bottle Prosecco, chilled well
Stir together juice, liqueur, and sugar in a 2-quart pitcher until sugar
is
dissolved. Chill until cold, about 1 hour. Slowly pour in Prosecco,
stirring
to combine. Serve immediately.
Cooks' note: Juice mixture, without Prosecco, can be chilled, covered, up
to
1 day. Stir in Prosecco just before serving.
Makes 8 Drinks.
Gourmet
Mandarin Cosmo
The Oregonian
Makes 1 serving
3 orange wedges (see note)
3 lime wedges
3 lemon wedges
2 ounces Absolut Mandrin vodka
1 ounce Patron Citronage, Cointreau or other orange liqueur
1 ounce cranberry juice
Splash orange juice
Ice cubes
Sprig fresh mint or leaf
Set aside 1 orange wedge for garnish. Place remaining citrus wedges over
approximately 1/2 cup ice in a sturdy 16-ounce glass and muddle (use the
edge of a small wooden spoon if you don't have a muddler) until fruit is
crushed and mixture is juicy. Pour into a shaker, adding spirits,
cranberry
juice and additional ice if desired. Shake until ingredients are blended
and
icy-cold. Strain into a martini glass. If desired, add a splash of orange
juice to brighten the color. Garnish with reserved orange wedge and mint.
Note: For perfect cocktail wedges, slice the ends off a citrus fruit, then
slice the fruit into 4 rounds. Slice each round in half to make a wedge.
Purple Rain
Servings: 8
Note: From Dennis Lynn, bartender at Wilshire restaurant in Santa Monica
16 ounces (2 cups) vodka
1 cup pomegranate juice
1 cup pineapple juice
1 lime, sliced
1 orange, sliced
Pour the vodka and the pomegranate and pineapple juices into a glass
pitcher. Stir with a long spoon. Add the lime and orange slices; stir. To
serve, pour over ice into tumblers.
Blood Orange French 75
Blood orange pulp and a dash of bitters update the classic Champagne-gin
cocktail. Make the base for the drink one day ahead if you like.
3 blood oranges (about 1 pound)
1 1/2 cups gin
2 tablespoons sugar
1/2 teaspoon angostura bitters
2 750-ml bottles chilled Champagne
Cut 1 orange in half through stem. Cut each orange half crosswise into 6
slices; reserve for garnish. Using small knife, cut peel and white pith
from remaining 2 oranges; chop oranges. Transfer chopped oranges with
juices to bowl; mash with potato masher or wooden spoon. Stir in gin,
sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to
release liquid. Chill 4 hours. Pour scant 2 tablespoons gin mixture into
each of 12 glasses; fill with Champagne and garnish with orange.
Serves 12.
Bon Appetit
Menus
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/