Grape fruit, a piece of melon or a fruit cocktail makes a delicious first course for lunch or dinner and in hot weather is often more acceptable than the usual appetizers.Juice from tinned fruits provides delicious cocktails, too. Mix them as you wish. Then add some dry ginger ale and, if you have it, a little raspberry vinegar. Tiny pieces of fresh fruit make the best garnish after the drink is iced and poured into glasses.
If a thicker cocktail is preferred use equal parts of the pulp of grape fruit and oranges, breaking it into small pieces and removing skin and pips. Add a few halved and skimmed grapes and a little sugar and lemon juice and cool with ice. Here are a few cocktail recipes:
Fruit Cocktail
a) Ingredients - 2 grape fruit
- 2 oranges
- 2 tangerine
- 1/2 cup lemon juice, sweetened to taste
- A little gin (if preferred)
Divide fruit into sections and remove skins and pips. Place in glasses with their juice and the lemon juice. Decorate with a Maraschino cherry.
b) Ingredients
- 1 cup diced bananas
- 1/4 cup orange juice
- 1/4 cup grenadilla juice
- 2 tablespoon diced pineapple
- 1 cup diced peach or pawpaw
- 2 tablespoons icing sugar
- A little preserved ginger
Mix together peach, banana and pineapple and sprinkle with sugar. Strain over the orange and grenadilla juice. Serve in sundae glasses. Sprinkle with a little preserved ginger, chopped finely.
Grape cocktail
ProcedureCut the grape fruit in half. Remove core and pips. Loosen all the sections and carefully remove their skins. Put the pieces into glasses or little bowls or replace in the shell of the fruit with all the juice. Sprinkle about 3 teaspoons of fine sugar over each and leave in a cool place for some hours.
A dash of maraschino may be added if desired. Place a cherry on top for decoration or sprinkle with minced preserved ginger or a little chopped and sugared mint. Blanched almonds or muscatel raisins added to grape fruit also make a variation.
Pineapple Cocktail
Procedure Cut pineapple in very small cubes; fill glasses 3/4 full; mix with a little salt and cherry brandy. Keep in a cool place and serve with cherry on top of each glass.
Tomato Juice Cocktail
a) Ingredients- 2 cups tomatoes (raw or tinned)
- 1/2 cup water
- 11/2 teaspoons sugar
- 1/8 teaspoon Worcester sauce
- 5 drops Tabasco sauce (or chili vinegar)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper, celery tops
- 3 cloves
- 1 teaspoon lemon juice
Combine all the ingredients except the lemon juice and boil slowly for 20 minutes. Press through or sieve, forcing through as much pulp as possible. Add lemon juice and chill thoroughly. Serve very cold in glasses. Garnish each glass with an olive.
b) Ingredients
- 2 cups tomato juice
- Salt to taste
- 1 teaspoon lemon juice
Tomato and Orange Cocktail
Ingredients- 2 ripe tomatoes
- 2 oranges
- Parsley
- Tarragon vinegar
- Olive oil
Put the tomatoes into hot water for a minute or two, then remove skins. Peel the oranges. Slice the tomatoes and oranges thinly and put into glasses in alternative layers. Cover with a sauce made of orange juice, a little tarragon vinegar and olive oil. Sprinkle with chopped parsley. Serve cold
Athole Brose (Scottish Drink)
Procedure
Make a brew of 500g oatmeal and water, that is, enough water to make the oatmeal "soft". Allow to stand for at least 2 days. On the day of the party strain the solution into a large jug, preferably through muslin. Add 1 to 2 tablespoon of liquid honey. Stir well until honey is dissolved. Then add 500ml (1 pint) of cream. Lastly add just over 1/4 bottle whisky.
Now begin tasting, if you find it too sweet add more cream and whisky. The brose should have the full creamy flavor of the whisky. This should be enough for 8 people. In hot weather the brose should be kept in a refrigerator. You may also opt for healthy African drink, as a tropical cocktail drink.
fruit cocktail drinks, not only refreshing but also very nutritious...
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