These cook books were given out at grocery stores if you bought $20 worth of groceries back in 1974. There was a whole series of them, but I have 5 or 6 books.I have taken these recipes from some of my cook books which include Oster Kitchen Center, Waring Blendor, McCall's Cocktail Time. If you have any good recipes, put them in the comments.
Daiquiri: 1/3 cup frozen limeade, thawed...4 jiggers light Bacardi rum...1 1/2 cups crushed ice or 6 whole ice cubes. Cover and process at Liquefy a few seconds. Strain in to cocktail glasses. You may add 1/4 cup fruit to make a fruit daiquiri. 4 drinks.
Bacardi: 1/3 cup frozen limeade, thawed...4 jiggers light Bacardi rum...1 1/2 cups crushed ice or 6 whole ice cubes...3 tablespoons grenadine. Cover and process at Liquefy a few seconds. Strain in to cocktail glasses. 4 drinks.
Grasshopper: 2 jiggers white creme de Cacao...1 jigger creme de Menthe...1 jigger heavy cream...3/4 cup crushed ice or 3 whole ice cubes. Cover and process at Liquefy a few seconds. Strain in to cocktail glasses. 2 drinks.
Cranberry Cooler: 3/4 cup cranberry juice...3 ounces gin...1 teaspoon lemon juice...1 1/2 cups crushed ice. Cover and process at Liquefy until of sherbet consistency. Mound in to glasses and serve with straws. 4 drinks.
Orange Blossom: 3 jiggers gin...1 tablespoon lemon juice...1/2 pint orange sherbet, softened slightly...1 cup crushed ice or 4 whole ice cubes. Cover and process at Liquefy until of sherbet consistency. Spoon in to cocktail glasses and serve with straws. 4 drinks.
Brandy Alexander Frappes: 2 tablespoons brandy...2 tablespoons creme de cacao...3 cups softened vanilla ice cream. Cover and process at Liquefy until smooth. Pour into chilled sherbet glasses and top with chocolate curls. 2 drinks.
Tom and Jerry: 2 whole eggs...2 or 3 tablespoons sugar...2 ounces dark Jamaica rum...1/2 or 1 cup rye or bourbon...dash of cinnamon...dash of cloves...1 1/2 cups hot milk. Put all ingredients but milk in to blender, cover and process at Whip until frothy and light yellow in color. Add hot milk and process. Serve in warm mugs and sprinkle with nutmeg. Warning: raw eggs may not be safe to consume. 4 servings.
Caribbean Whirl: 1 1/2 cups unsweetened pineapple juice...2 bananas, cut in pieces...2 teaspoons sugar...1/2 cup light rum. Cover and process at Liquefy until smooth. 4 servings.
Dixieland Special: juice of 1/2 lime...1/2 cup vodka...watermelon chunks, seeded...2 cups crushed ice. Fill container 1/2 full of watermelon chunks and add remaining ingredients except ice. Blend for 20 seconds. Add more watermelon chunks and blend for 20 seconds. Add ice and process for 30 seconds. Pour in to goblets. 4 drinks.
Pino Frio: 2 ounces white rum...1 medium slice of fresh pineapple...1 tablespoon sugar...1 cup crushed ice. Cover and blend until smooth. Pour in to 12 ounce glass and garnish with pineapple stick and mint spray. 1 serving.
Tabuka: 2 ounces rum...1 tablespoon sugar...1/4 cored peeled fresh apple...1 tablespoon lemon juice...1/2 cup crushed ice. Cover and blend all ingredients and pour into 8 ounce glass. 1 serving. Rum Cow: 1 teaspoon sugar...1 dash bitters...2 ounces rum...1 cup hot milk. Cover and blend and serve in large heated mug with a dash of nutmeg on top. 1 serving.
Gluhwein: 4 orange slices, cut crosswise...4 lemon slices, cut crosswise...1 quart burgundy or claret...6 whole cloves...3 inch cinnamon stick broken into 5 pieces...1 cup sugar. Remove centers from fruit slices. In large stainless steel or glass saucepan, bring wine to simmering, do not boil. Add fruit and rest of ingredients; stir to dissolve sugar. Over low heat, let stand for 10 minutes. Serve in punch cups. 5 servings.
Mai Bowle: 10 fresh sweet-woodruff sprigs...1 bottle Rhine wine, chilled...1 teaspoon crushed strawberries...1 teaspoon brandy...1 tablespoon sugar...6 whole strawberries. In small bowl, with wooden spoon, lightly bruise 4 woodruff sprigs while stirring in 1 cup wine. Refrigerate, covered at least 3 hours. Just before serving, strain in to small punch bowl. Remove and discard woodruff. Add rest of wine, brandy, crushed strawberries, and sugar. Stir to mix well. Serve in punch cups or goblets with whole strawberry and woodruff sprig in each. 6 servings.
Daiquiri: 1/3 cup frozen limeade, thawed...4 jiggers light Bacardi rum...1 1/2 cups crushed ice or 6 whole ice cubes. Cover and process at Liquefy a few seconds. Strain in to cocktail glasses. You may add 1/4 cup fruit to make a fruit daiquiri. 4 drinks.
Bacardi: 1/3 cup frozen limeade, thawed...4 jiggers light Bacardi rum...1 1/2 cups crushed ice or 6 whole ice cubes...3 tablespoons grenadine. Cover and process at Liquefy a few seconds. Strain in to cocktail glasses. 4 drinks.
Grasshopper: 2 jiggers white creme de Cacao...1 jigger creme de Menthe...1 jigger heavy cream...3/4 cup crushed ice or 3 whole ice cubes. Cover and process at Liquefy a few seconds. Strain in to cocktail glasses. 2 drinks.
Cranberry Cooler: 3/4 cup cranberry juice...3 ounces gin...1 teaspoon lemon juice...1 1/2 cups crushed ice. Cover and process at Liquefy until of sherbet consistency. Mound in to glasses and serve with straws. 4 drinks.
Orange Blossom: 3 jiggers gin...1 tablespoon lemon juice...1/2 pint orange sherbet, softened slightly...1 cup crushed ice or 4 whole ice cubes. Cover and process at Liquefy until of sherbet consistency. Spoon in to cocktail glasses and serve with straws. 4 drinks.
Brandy Alexander Frappes: 2 tablespoons brandy...2 tablespoons creme de cacao...3 cups softened vanilla ice cream. Cover and process at Liquefy until smooth. Pour into chilled sherbet glasses and top with chocolate curls. 2 drinks.
Tom and Jerry: 2 whole eggs...2 or 3 tablespoons sugar...2 ounces dark Jamaica rum...1/2 or 1 cup rye or bourbon...dash of cinnamon...dash of cloves...1 1/2 cups hot milk. Put all ingredients but milk in to blender, cover and process at Whip until frothy and light yellow in color. Add hot milk and process. Serve in warm mugs and sprinkle with nutmeg. Warning: raw eggs may not be safe to consume. 4 servings.
Caribbean Whirl: 1 1/2 cups unsweetened pineapple juice...2 bananas, cut in pieces...2 teaspoons sugar...1/2 cup light rum. Cover and process at Liquefy until smooth. 4 servings.
Dixieland Special: juice of 1/2 lime...1/2 cup vodka...watermelon chunks, seeded...2 cups crushed ice. Fill container 1/2 full of watermelon chunks and add remaining ingredients except ice. Blend for 20 seconds. Add more watermelon chunks and blend for 20 seconds. Add ice and process for 30 seconds. Pour in to goblets. 4 drinks.
Pino Frio: 2 ounces white rum...1 medium slice of fresh pineapple...1 tablespoon sugar...1 cup crushed ice. Cover and blend until smooth. Pour in to 12 ounce glass and garnish with pineapple stick and mint spray. 1 serving.
Tabuka: 2 ounces rum...1 tablespoon sugar...1/4 cored peeled fresh apple...1 tablespoon lemon juice...1/2 cup crushed ice. Cover and blend all ingredients and pour into 8 ounce glass. 1 serving. Rum Cow: 1 teaspoon sugar...1 dash bitters...2 ounces rum...1 cup hot milk. Cover and blend and serve in large heated mug with a dash of nutmeg on top. 1 serving.
Gluhwein: 4 orange slices, cut crosswise...4 lemon slices, cut crosswise...1 quart burgundy or claret...6 whole cloves...3 inch cinnamon stick broken into 5 pieces...1 cup sugar. Remove centers from fruit slices. In large stainless steel or glass saucepan, bring wine to simmering, do not boil. Add fruit and rest of ingredients; stir to dissolve sugar. Over low heat, let stand for 10 minutes. Serve in punch cups. 5 servings.
Mai Bowle: 10 fresh sweet-woodruff sprigs...1 bottle Rhine wine, chilled...1 teaspoon crushed strawberries...1 teaspoon brandy...1 tablespoon sugar...6 whole strawberries. In small bowl, with wooden spoon, lightly bruise 4 woodruff sprigs while stirring in 1 cup wine. Refrigerate, covered at least 3 hours. Just before serving, strain in to small punch bowl. Remove and discard woodruff. Add rest of wine, brandy, crushed strawberries, and sugar. Stir to mix well. Serve in punch cups or goblets with whole strawberry and woodruff sprig in each. 6 servings.
Bloody Mary: 1 small can of V8...dash of Worcestershire Sauce...jigger of vodka...dash of lemon juice...dash of hot sauce (optional). Put all ingredients in a glass, mix, and serve with a stalk of celery and a slice of lemon. 1 serving.
Mojito: 1 part Bacardi rum...3 parts Club Soda...12 mint leaves...1/2 lime cut in to fourths...1/2 part sugar. Put mint leaves and lime and sugar in a glass. Use a muddler or a wooden spoon and muddle. Add rum and Club Soda and mix. Garnish with lime slice and a sprig of mint. 1 serving.
Each week Wall Street Journal has a wonderful column by Eric Felten entitled "How's Your Drink?" They are eminently readable and often quite amusing. Mixologists will find them to be a goldmine of arcane recipes of all sorts. Here's one for example:
ReplyDelete* HOW'S YOUR DRINK
* DECEMBER 27, 2008
Hair of the Dog and Other 'Cures'
By ERIC FELTEN
Long before Paris Hilton debased the concept of the "celebutante," Brenda Diana Duff Frazier was a glamorous rich girl famous for going to parties and not much else. And the party she was most celebrated for was her own -- a 1938 "coming out" party at the Ritz-Carlton in New York that was breathlessly chronicled in newspapers the world over. One of the scribblers tasked with covering the grand bash was a UPI journeyman named Theon Wright. He zeroed in on the most newsworthy detail of the event: "Miss Frazier's party had four bars, at least two more than any previous 'coming out party,' " Wright wrote. "One of these was devoted exclusively to the hangover cure."
The cure was invented by the head banquet man at the Ritz, Adolphe Jeantet, and it involved taking a bottle of chilled Coca-Cola, shaking it, and squirting the soda into a glass of cold milk. According to one of Frazier's press agents, one drinks the Coke-and-milk, and then "you take a little nap and after that you feel wonderful."
Ah, if only it were that easy. With New Year's Eve approaching, chances are that a few folks -- those who don't have any driving to do, it goes without saying -- will find out the next day that 2009 is sporting a particularly unpleasant sort of morning glare. The quest for an effective hangover cure continues, with the modern fashion leaning toward teas and aromatherapy. The newest contender is a tea sporting a preparation taken from the South Asian neem tree.
Everything old is new again: Medicinal bitters from the bark of exotic trees were the defining ingredient in the original "cocktails, drinks that got going in earnest as a remedy for the after-effects of too much punch or julep or cobbler. The cocktail was thought of as a morning drink -- to be tossed back in hopes of reviving one's damaged constitution. The cocktail canon is lousy with bracers, gloom-lifters, eye-openers and corpse-revivers. And among the dozen or so American mixed drinks that caused a sensation at the Paris Exposition of 1878 was the counterstrike known as the Prairie Oyster.
[Ambassador's Morning Lift] Dylan Cross for The Wall Street Journal
Ambassador's Morning Lift
1½ oz cognac
¾ oz dark rum
¾ oz creme de cacao
1 whole egg
1 tsp sugar
½ oz gingerbread syrup (opt.)
6 oz milk
Shake vigorously with ice. That egg needs emulsifying, so please continue shaking. Strain into a highball glass and dust with grated nutmeg.
Midcentury cocktail sage David A. Embury wrote in "The Fine Art of Mixing Drinks" that the Prairie Oyster was "based on the theory of using a counterirritant." That is, the drink -- made of a raw egg yolk doused in Worcester sauce, Tabasco, vinegar, salt and pepper -- isn't so much a cure as a distraction. P.G. Wodehouse gives the definitive description of a Prairie Oyster in action. Jeeves presents the drink as his own invention and states that "Gentlemen have told me they have found it extremely invigorating." Bertie Wooster gulps it down: "For a moment I felt as if somebody had touched off a bomb inside the old bean and was strolling down my throat with a lighted torch," Bertie moans. "Then everything seemed suddenly to get all right. The sun shone through the window; birds twittered in the tree-tops; and generally speaking, hope dawned once more."
Bertie's experience could not exactly be described as typical. There's only so much a jolt of Worcester and cayenne can accomplish. The Prairie Oyster, for all its eye-opening spiciness, usually also involved a slug of whiskey, the veritable hair of the dog.
An ancient remedy for rabies was based on the belief that hair from the mad dog's tail could be clipped, burned and the ashes turned into a poultice for the bite wound. By the 16th century, the treatment for hydrophobia had already become a metaphor for dealing with dipsomania. John Heywood included in his "Proverbs" this ditty: "I pray thee let me and my fellow have a haire of the dog that bit us last night/And bitten were we bothe to the braine aright." The everyman treatment for Elizabethan hangovers can be found in "The Taming of the Shrew," when Christopher Sly cries out in awakening anguish, "For God's sake, a pot of small ale."
The pooch-hair method was elucidated in the last century by jazz guitarist and nightclub impresario Eddie Condon, who gave this prescription for dealing with a hangover: "Take the juice of two quarts of whisky." The most popular take on the concept in modern times has been the Bloody Mary, which combines the Prairie Oyster's emphasis on startling spice with the Condon-approved application of alcohol.
"The hair of the dog? That way lies folly," said the actress Tallulah Bankhead, who knew something about hangovers. "It's as logical as trying to put out a fire with applications of kerosene." As David Embury put it: "You don't treat arsenic poisoning by taking more arsenic."
Esquire's 1949 "Handbook for Hosts" agrees: "The only thing more horrible than a really first-rate hangover -- one with long, matted hair and a guttural voice -- is the hangover remedy which well-meaning friends force down your gullet the morning after." And though the book is none-too-stuffy, it is profoundly opposed to boozy bracers: "Hair of the Dog courts alcoholism."
At least it did for Jim Morrison. According to biographer Stephen Davis, the lead singer for the Doors came to rely on "his usual hangover cure": three or so Ramos Gin Fizzes.
Though Morrison and Frank Sinatra shared little in the way of musical sensibilities, they did share a taste in restoratives. Actor Robert Mitchum introduced Sinatra to the morning glories of the Ramos Gin Fizz, which Mitchum had praised as "mother's milk." Sinatra would order the gin, cream, egg, lime, sugar and soda mixes by the trayful after a night of flying the Jack Daniel's flag. He remained grateful to Mitchum for the recommendation, sending him a card every Mother's Day.
One of Sinatra's favorite haunts, the Pump Room at Chicago's Ambassador East hotel, featured a sizable menu of gloom-chasers, a number along the liquor-egg-dairy lines that Frank himself favored. Made of brandy, rum, egg, milk, sugar, chocolate liqueur and nutmeg, Ambassador's Morning Lift is a quick and easy eggnog for easing into the day after. It is rather bland, purpose-built to be soothing. But with the addition of a little gingerbread syrup (a seasonal flavoring available at Starbucks), the Morning Lift makes for a delicious holiday restorative. Here's hoping you won't need one.
Mr. Felten is the author of "How's Your Drink?: Cocktails, Culture and the Art of Drinking Well" (Agate Surrey). Email him at eric.felten@wsj.com.
Printed in The Wall Street Journal, page W9
Copyright 2008 Dow Jones
I can always count on Kitty for an interesting read on the subject. Thanks for your contributions.
ReplyDeleteInteresting yes, so was yours so many yummy sounding drinks. I used to make Tom and Jerry's for Christmas I learned to enjoy them from from an Aunt.
ReplyDelete