Archive for March, 2006
Hot appetizers should preferably be prepared just before they are to be served. Small cocktail sausages or frankfurters may be cooked in a covered skillet until lightly browned, drained on soft paper and kept warm in oven. Then they should be impaled on toothpicks before serving. Stuffed olives, oysters, shrimp, or wedges of canned pineapple wrapped in bacon should be broiled just before they are to be served. Codfish balls and cheese balls should be fried in deep fat, drained and served immediately.
For each serving, allow 1 jigger dark rum, 1 tablespoon lemon juice and 1 teaspoon sugar syrup. Place in cocktail shaker over cracked ice and shake well. Strain into cocktail glasses.
Frosted daiquiri: Mix ice with ingredients in electric blender.
Mix liquor and fruit juices. Pour over block of ice in punch bowl. Add sparkling water. Yield: About 40 servings.
For each serving, allow 1 part French, 1 part Italian Vermouth, 2 parts rye and a dash of bitters. If sweet cocktails are preferred, use all Italian Vermouth. Combine and stir in pitcher with cracked ice. Serve in cocktail glasses with a maraschino cherry, if desired. Bitters may be added to taste. Sherry and vermouth cocktail Use recipe for Martini or Manhattan Cocktail, substituting sherry for gin or whiskey.
For each serving, allow 3 parts gin and 1 part French Vermouth. Measure ingredients into pitcher holding cracked ice. Stir and serve in cocktail glasses with an olive or pickled onion. Bitters may be added to taste, if desired.