textfiles/food/booze1.fun

		MARTINI

Serve in a martini glass

Ingredients:

     2 oz. gin
     1 tsp. dry vermouth

   Combine straight up and stir with an olive.	MARTINIS can be made stronger
and dryer (less vermouth) or weaker and dryer (more vermouth) or sweeter (half
sweet, half dry vermouth).  They can also be made with vodka instead of gin.
Can be served on the rocks too.  A twist of lemon or orange can be used instead
of the olive.  For a MARTINI, HOLLAND STYLE, use Dutch genever gin.  For a
MARTINI MAJADOR, use tequila instead of gin.



	      PINA COLADA

Serve in a deep champagne saucer
Ingredients:

     2 oz. gold rum
     2 oz. cream of coconut
     4 oz. pineapple juice
     1 pineapple stick

   Combine everything except the pineapple with ice; shake well.  Strain.
Decorate with the pineapple and a cherry.  A PINA COLADA can also be mixed with
a little crushed ice in a blender.



	       GIN FIZZ

Serve in a highball.

Ingredients:

    3 oz. gin
    1 1/2 oz. lemon juice
    3/4 oz. lime juice
    1 tbs. powdered sugar
    Club soda

   Combine (except the soda) with ice; shake well.  Strain; add ice and soda.



	      TOM COLLINS

Serve in a highball.

Ingredients:

    2 oz. gin
    1 1/2 oz. lemon juice
    1 1/2 tsp. sugar syrup
    Club soda

   Combine everything except the soda; stir well and add ice.  Fill the glass
with soda and decorate with a cherry.  A JOHN COLLINS is a TOM COLLINS using
ginger ale instead of club soda.


	   HARVEY WALLBANGER

Serve in a highball.

Ingredients:

    1 oz. vodka
    2 tsp. Galliano
    Orange juice

   Pour the vodka into a tall glass; add ice and almost fill the glass with
orange juice.  Float the Galliano on top.



	     WHISKEY SOUR

Serve in a old fashioned glass.

Ingredients:

    2 oz. whiskey
    1 oz. lemon juice
    1 tbs. sugar syrup

   Combine with ice; shake well.  Strain straight up.  Decorate with a slice of
lemon.	For a WARD EIGHT, add a few drops of grenadine before mixing.




	      EARTHQUAKE

Serve in a champagne hollow stem glass.

Ingredients:

    1 1/2 oz. tequila
    1 tsp. grenadine
    2 strawberries
    1-2 dashes orange bitters
    3 oz. crushed ice

   Combine in a blender at a high speed for 15 seconds.  Strain straight up
with a lime slice and a strawberry.


	    Planter's Punch


Served in a punch bowl

Ingredients:

     1 1/2 oz. Myer's rum
     1 oz. lemon juice
     1 oz. sugar syrup
     1 oz. orange juice
     Several drops grenadine

   Combine with ice; shake well.  Strain onto crushed ice.  Decorate with a
cherry plus slices of fruit.  Lime juice can be used instead of lemon juice;
Angostura bitters instead of the grenadine.  You can use two kinds of rum if
you'd like.  A bittered punch should be touched up with club soda.


	     PINK LEMONADE

Serve in a wine glass.

Ingredients:

    5 oz. rose wine
    2 oz. lemon juice
    2 oz. orange juice
    3 tsp. sugar syrup
    2 tsp. kirschwasser

   Combine; stir well and add ice.  Decorate with a slice of lemon.


	   FROZEN DAIQUIRIS


   Daiquiris, along with other frozen drinks are made basically the same way:
Combine the ingredients in an electric blender, add 3 oz.  of crushed ice, and
blend at a low speed for no more than 15 seconds.  Strain the drink into a wide
champagne glass and serve straight up.


	 PLAIN FROZEN DAIQUIRI

Ingredients:

    1 1/2 oz. white rum
    2 tsp. lime juice
    1 tsp. sugar syrup

   Add an extra oz.  of crushed ice.  Serve with a straw and top with a
teaspoon of 151 proof rum.

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	 FROZEN LIME DAIQUIRI

Ingredients:

    2 oz. white rum
    2 tsp. lime liqueur
    2 tsp. lime juice

   Add a twist of lime in the glass and drop in the peel.

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     FROZEN PASSION FRUIT DAIQUIRI

Ingredients:

    1 1/2 oz. white rum
    1/2 oz. passion fruit syrup
    2 tsp. lime juice
    2 tsp. orange juice
    1 tsp. lemon juice

   Follow directions as given at the beginning.

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	 FROZEN MINT DAIQUIRI

Ingredients:

    2 oz. white rum
    2 tsp. lime juice
    1 1/2 tsp. sugar syrup
    1/2 doz. mint leaves

 Add an extra oz. of crushed ice.

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      FROZEN MANGO-LIME DAIQUIRI

Ingredients:

    1 1/2 oz. white rum
    1 oz. mango nectar
    2 tsp. lime liqueur
    2 tsp. lime juice

 Garnish with a slice of mango.

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	 FROZEN GUAVA DAIQUIRI

Ingredients:

    1 1/2 oz. white rum
    1 oz. guava nectar
    2 tsp. lime juice
    1 tsp. banana liqueur

   Follow direction as given at the beginning.

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	 FROZEN PEACH DAIQUIRI

Ingredients:

    1 1/2 oz. white rum
    2 oz. frozen peaches, thawed
	  and sliced.

   Save the syrup from the frozen peaches and add 2 teaspoons into the blender.


	     BLACK RUSSIAN

Serve in a big old fashioned glass.

Ingredients:

    1 1/2 oz. vodka
    3/4 oz. Kahlua

   Combine with ice; shake well.  Strain and add ice.  For a BLACK MAGIC add a
few drops of lemon juice before shaking.



		ZOMBIE

Serve in a high ball.

Ingredients:

    1 1/2 oz. gold rum
    3 tsp. lime juice
    1 tbs. Jamaican rum
    1 tbs. white rum
    1 tbs. pineapple and papaya juice
    1 1/2 tsp. sugar syrup
    1 tsp. 151-proof rum
    1 pineapple stick
    Granulated sugar

   Combine everything except the high- proof rum, pineapple stick, and
granulated sugar with ice; shake well.	Strain and add ice.  Decorate with the
pineapple stick and a cherry; float the high-proof rum and sprinkle a little
sugar over it.	ZOMBIES should be made with rums of various strengths (i.e.  90
and 86 proof).	A little apricot brandy can be used as an addition to the fruit
juices; sprigs of mint can be added to the garnishes.



	FLAMES OVER NEW JERSEY

Serve in a punch bowl.

Ingredients:

    1 quart apple brandy
    A few dashes of Angostura bitters
    8 oz. sugar

   Warm the brandy and combine it with the bitters and the sugar in a punch
bowl.  Stir until the sugar is dissolved.  Ignite at the table.  Extinguish
with a quart of boiling water; stir and serve hot.



	      BLOODY MARY

Serve in a SOUR glass.

Ingredients:

    1 1/2 oz. vodka
    3 oz. tomato juice
    1 tbs. lemon juice
    Several drops Worchestershire sauce
    Several drops Tobasco sauce

   Combine with ice; shake well.  Strain and serve straight up.  Add salt and
pepper to taste.  For a BLOODY MARIE halve the lemon juice and add several
drops of Pernod.  For a BLOODY MARIA use tequila instead of vodka.



	       RED LION

Serve in a BIG OLD FASHIONED glass.

Ingredients:

    1 1/2 oz. Grand Marnier
    1 tbs. gin
    2 tsp. orange juice
    2 tsp. lemon juice

   Combine with ice; shake well.  Strain.  Add ice and a twist of lemon.



	    LITTLE PRINCESS

Serve in a BIG OLD FASHIONED glass.

Ingredients:

    1 1/4 oz. gold rum
    1 1/4 oz. sweet vermouth

   Combine with ice; shake.  Strain and add ice.



	    ICED RUM COFFEE

Serve in a HIGH BALL.

Ingredients:

    1 1/2 oz. white rum
    1 tsp. Jamaican rum
    2 tbs. whipped cream
    6 oz. iced black coffee
    Sugar

   Combine the rums and the coffee; sugar to taste.  Fill the glass with ice
and top with the whipped cream.



		 DINAH

Serve in a OLD FASHIONED glass.

Ingredients:

    1 1/2 oz. whiskey
    3/4 oz. lemon juice
    1/2 tsp. powdered sugar

   Combine.  Shake with ice.  Pour on ice.  Decorate with mint.



	      MINT JULEP

INGREDIENTS:

   1 1/2 TEASPOON SUPERFINE (SUGER)
   6 FRESH MINT LEAVES
   2-3 SPRIGS OF FRESH MINT
   A DASH OF COLD WATER
   1 - 1 1/2 CUPS OF SHAVED ICE
   4 OUNCES BOURBON
   2 LEMON SLICES
   1/4 TEASPOON CONFECTIONERS' SUGAR
   2-3 DROPS BRANDY

SERVE IN: 8 OUNCE HIGHBALL, WITH STRAW

   PLACE 1 1/2 TEASPOONS OF SUGAR, 6 LEAVES OF FRESH MINT, AND A DASH OF COLD
WATER IN A HIGHBALL.  USE A MUDDLER TO CRUSH THE MINT.	FILL THE GLASS ALMOST
TO THE TOP WITH CRUSHED ICE, POUR IN THE BOURBON AND MIX IN WITH THE ICE.  DRY
THE OUTSIDE OF THE GLASS AND PLACE IT IN A REFRIGERATOR FOR 1 HOUR OR A FREEZER
FOR 1/2 HOUR.

   REMOVE THE GLASS, TOUCHING IT AS LITTLE AS POSSIBLE, SO THAT IT REMAINS
FROSTED.  ADD SLICES OF LEMON, PLANT THE 2-3 SPRIGS OF MIND AND SPRINKLE THE
MINT WITH 1/4 TEASPOON SUGAR.  PLACE 2-3 DROP OF BRANDY ON TOP AND SERVE WITH
STRAW.


		ROB ROY

INGREDIENTS:

   1/2 OUNCE SWEET VERMOUTH
   3 OUNCES SCOTCH
   6-8 ICE CUBES
   1 STRIP ORANGE PEEL

SERVE IN: 4 OUNCE COCKTAIL GLASS

   COMBINE THE VERMOUTH AND SCOTCH IN A MIXING GLASS AND FILL WITH ICE CUBES.
STIR GENTLY THEN PLACE A STRAINER ON TOP OF MIXING GLASS AND POUR INTO COCKTAIL
GLASS.	TWIST THE ORANGE PEEL, TWIRL AROUND INSIDE OF GLASS, THEN DROP IT IN.



		GIMLET

INGREDIENTS:

   3 OUNCES GIN OR VODKA
   2 ICE CUBES
   2 OUNCES ROSE'S SWEETENED LIME JUICE
   1 SLICE LIME

   SERVE IN:  6 OUNCE WINE/COCKTAIL GLASS, CHILLED

   PLACE THE GIN OR VODKA IN A 6 OUNCE GLASS AND ADD THE ICE.  TOP WITH THE
LIME JUICE AND THE SLICE OF LIME.



	     OLD FASHIONED

INGREDIENTS:

   1/2 LUMP SUGAR
   A DASH OF ANGOSTURA BITTERS
   A DROP OF COLD WATER
   2-3 ICE CUBES
   3 OUNCES OF BOURBON, SCOTCH, OR
      BLENDED WHISKEY
   1 STRIP LEMON PEEL
   1 SLICE ORANGE (OPTIONAL)
   1 MARASCHINO CHERRY (OPTIONAL)

SERVE IN: AN OLD FASHIONED GLASS

   IN THE OLD FASHIONED GLASS, PLACE THE 1/2 LUMP OF SUGAR, DASH OF BITTERS AND
THE DROP OF COLD WATER.  CRUSH THE SUGAR SO THAT IT IS TOTALLY DISSOLVED.  ADD
THE ICE CUBES AND WHISKEY AND STIR WELL.  TWIST THE LEMON PEEL OVER THE DRINK,
TWIRL THE EDGE AROUND THE GLASS AND DROP IN.