Grape-fruit and other Cocktails

GRAPE-FRUIT COCKTAIL


Cut the grape-fruit into halves, crosswise, and scoop out the pulp,rejecting the white inner skin as well as the seeds. Clean the shells;cut the edges with a sharp knife into scallops and throw them into coldwater. Set the pulp on the ice. At serving time put a teaspoon ofcracked ice in the bottom of each shell; fill with the pulp, mixedthoroughly with powdered sugar and a little sherry, if desired; andplace a maraschino cherry or bit of bright-colored jelly in the centreof each. Lay on paper doilies or surround with bits of asparagus fern.

AMBROSIA


Fill glass with alternate layers of sliced orange and cocoanut; coverwith powdered sugar and place a maraschino cherry on the top of each.

PEACH COCKTAIL


Fill the glasses with sliced peaches; cover with orange or lemon juice;sweeten to taste; add a little shaved ice and serve.
Apricot and cherry cocktails may be made in the same way.

RASPBERRY COCKTAIL


Mash a pint of ripe, red currants; strain them through cheesecloth; pourthe juice over a pint of red raspberries and set on the ice to chill. Atserving time sweeten to taste and pour into the glasses, putting oneteaspoon of powdered sugar on the top of each.

PINEAPPLE AND BANANA COCKTAIL


Take equal parts of banana and fresh or canned pineapple; cut into smallcubes and cover with lemon or pineapple juice. Serve in glasses ororange shells placed on autumn leaves or sprays of green fern.

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