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Old December 20th, 2007, 11:39 PM   #41
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GIN DAISY
juice of 1/2 of a lime
1 pony Cusenier Grenadine
1 jigger Tom Gin



Serve in a mug with lump ice; fill with seltzer. Stir well and decorate with the skin of the lime and fresh mint and serve with straws.
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Old December 22nd, 2007, 04:26 PM   #42
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HONEY SPICED TEA PUNCH

6 tea bags or 6 tsps. of black tea, such as Earl Grey or Darjeeling
6 cups boiling water
juice of 2 lemons
juice of 2 oranges
1 cup unsweetened pineapple juice
2/3 c sugar
½ c honey
2 cups cold water
1 tsp whole cloves
1 cinnamon stick

Place tea bags or loose tea a large saucepan and add boiling water. Steep 3 minutes, then strain and combine with fruit juices. In a separate pan, combine sugar, honey, cold water, cloves, and cinnamon stick and bring to a simmer. Add the tea mixture and simmer an additional 5 minutes. Chill, then garnish sliced lemons and oranges. Makes 2 quarts.
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Old December 22nd, 2007, 04:34 PM   #43
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PINK LEMONADE WITH STRAWBERRIES

½ pint strawberries
1 ½ cups superfine sugar
juice of 10 large lemons
2 quarts cold water

Slice strawberries and sprinkle with ½ cup sugar. Allow to stand for 30 minutes. Combine lemon juice and cold water. Stir in remaining cup of sugar. Add strawberries and their syrup and stir well. Makes about 2 quarts.
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Old December 29th, 2007, 03:21 PM   #44
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CALIFORNIA SHERRY COBBLER

1 pony of pineapple syrup in large bar glass
2 jiggers California sherry


Fill glass with shaved ice; stir well; decorate with fruit; dash a little port wine on top and serve with straws.
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Old December 29th, 2007, 03:22 PM   #45
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CHAMPAGNE COBBLER

1 teaspoonful bar sugar in large bar glass
1 slice lemon peel
1 slice orange peel


Fill glass 1/2 full shaved ice and fill up with champagne. Decorate with fruit and serve with straws.
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Old December 29th, 2007, 03:23 PM   #46
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CHAMPAGNE FRAPPE
Place a bottle in a champagne cooler and around it a freezing mixture of fine ice and salt. Twirl the bottle until it is about to freeze, when it will be ready to serve.
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Old December 29th, 2007, 03:24 PM   #47
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CHAMPAGNE VELVET


Fill goblet 1/2 full ice-cold champagne. Fill up balance of goblet with ice-cold porter. Stir and serve.
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Old December 29th, 2007, 03:25 PM   #48
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CHAMPAGNE PUNCH

juice of 1 lemon
1/4 pound bar sugar
1 jigger strawberry syrup
1 quart bottle champagne
1 sliced orange
3 slices pineapple



Into a glass pitcher pour the lemon juice, and add bar sugar, strawberry syrup, and champagne. Stir with ladle and drop in orange and pineapple. Decorate with fruit and serve in champagne goblets.
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Old December 29th, 2007, 09:44 PM   #49
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Absinthe Frappe


1 teaspoonful Benedictine
1 pony Absinthe


Fill medium bar glass full of shaved ice. Add ingredients. Shake until outside of shaker has frosty appearance; strain into six-ounce shell glass and serve
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Old December 29th, 2007, 09:46 PM   #50
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BLACK COW


2 jiggers of cream
1 bottle Sarsaparilla

Use a large mixing glass with lump ice. Add ingredients. Stir well and serve with straws.
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Old December 29th, 2007, 09:47 PM   #51
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BOSTON COCKTAIL (SUMMER DRINK)

4 pounds of white sugar
4 quarts of water
4 ounces of tartaric acid
1 1/2 ounces of essence of lemon
whites of 6 eggs


Make a syrup of the white sugar with water; boil; when cold add tartaric acid, essence of lemon, and the whites beaten to a stiff froth; bottle. A wineglass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.
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Old December 29th, 2007, 09:50 PM   #52
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THIS IS ONE I HAVE TO LAUGH ABOUT...NOW A DAYS IT'S A PILL A DAY


CORDIAL TO CAUSE SLEEP

Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle them together, and take them at the time of rest.


THIS IS A VERY OLD RECIPE AND ITEMS MAY NOT BE AVAILABLE OVER THE COUNTER
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Last edited by pastskater; April 12th, 2008 at 02:53 AM.
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Old December 29th, 2007, 09:51 PM   #53
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When there is not very much milk on hand and still a rich, creamy cocoa is desired, the accompanying recipe should be tried. As will be noted, flour is used in addition to the usual ingredients. While this is accountable for the creamy consistency of the cocoa, it should be remembered that the cocoa must be cooked long enough to remove the raw, starchy flavor of the flour.

Sufficient to serve six.


4 tablespoons cocoa
1 tablespoon flour
4 tablespoons sugar
few grains of salt
2 cups boiling water
2 cups milk


Mix the cocoa, flour, sugar, and salt, and stir into a paste with some of the water. Add the rest of the water, cook for 5 minutes, and then add the milk, which has been scalded. Mill and serve.
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Old December 29th, 2007, 09:53 PM   #54
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being it is cold I thought I would dream about having this like a...right now

ICED Cocoa
An excellent warm-weather beverage consists of cold cocoa or cold chocolate served either with or without sweetened whipped cream. Prepare the cocoa or chocolate according to any of the recipes already given and then allow it to cool. Fill glasses with cracked ice, pour the cocoa or chocolate over it, and serve either with or without sweetened whipped cream.


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Old December 29th, 2007, 09:54 PM   #55
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CAFE NOIR
This is usually handed round after dinner, and should be drunk well sweetened, with the addition of a little brandy or liqueurs, which may be added or not at pleasure. The coffee should be made very strong, and served in very small cups, but never mixed with milk or cream. Cafe noir may be made of the essence of coffee, by pouring a tablespoonful into each cup, and filling it up with boiling water. This is a very simple and expeditious manner of preparing coffee for a large party, but the essence for it must be made very good, and kept well corked until required for use.
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Old December 29th, 2007, 09:55 PM   #56
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TURKISH COFFEE

The coffee for this style is ground into a fine flour, and is then covered with cold water, brought to the boiling point, sweetened and served without straining or filtering. Russian coffee is heavy and black and is frequently served with a slice of lemon.
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Old January 4th, 2008, 04:25 PM   #57
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ACID

1 oz Bacardi 151 proof rum
1 oz Wild Turkey 101 proof bourbon
Coke or Dr. Pepper Soda, for chaser


Mixing instructions:
Pour the 151 into a Shot glass. Followed by the 101. Served with one of the chaser.



(I could never)
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Old January 4th, 2008, 04:26 PM   #58
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ALL PINK ON THE INSIDE

Ingredients:
Dekuyper Wildberry Schnapps, Ketel One Vodka, Triple Sec, Grenadine, sour and Sprite


Mixing instructions:
1/2 oz. Wildberry Schnapps
1/2 oz. Ketel One Vodka
splash of triple sec
splash of sour
splash of sprite
few drops of grenadine


Creator Comment:
Mixed in a shaker on ice. Serve strained in a shot glass.
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Old January 4th, 2008, 04:27 PM   #59
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]AMERICAN FLAG

Ingredients:
1/3 Grenadine
1/3 Creme de Cacao
1/3 Blue Curaçao


Mixing instructions:
Pour the 1/3 grenadine first. Then the White Cream de cacao poured in over a bar spoon. Finally the Blue curacao can be poured in the same way.



Creator Comment:
When properly prepared this shot will look red, white and blue.
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Old January 4th, 2008, 04:28 PM   #60
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BABY ASPIRIN

Ingredients:
1 part Orange Juice
1 part Sweet and Sour Mix
1 part Triple Sec
1 part Raspberry Schnapps



Mixing instructions:
Combine and mix equal parts into a Shot glass.
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