Cocktails Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
-Source: Australian Vogue,
-sugar cubes,
-Wine and Cookbook 1985,
-Remy Martin Cognac,
-Raspberry Champagne,
-chilled raspberry juice,
-Cocktail:,
-chilled champagne,
Directions:
Place a sugar cube in the bottom of each glass. Pour in 1 teaspoon
Remy Martin Cognac. Add chilled raspberry juice, stir well to
dissolve sugar, and allow to stand. Top up with very cold champagne.
Citrus Scintillator: fresh grapefruit juice, or unsweetened canned
juice vodka or gin
Fill an old-fashioned glass half-way with grapefruit juice. Add 56 ml
vodka or gin, 4-5 ice cubes and stir. Place a segment of unpeeled
fresh grapefruit on the rim.
Danish Mary: 100 ml tomato juice juice of half a lime dash celery
salt 45 ml Aalborg Akvavit celery stick to garnish
These amounts are for one serve. Stir with ice until cold and pour
into glasses with a piece of celery. Bon-Appetit, Exec.Chef. Magnus
Johansson From: Sherree Johansson Date: 09-24-94
Source from luhu.jp
Remy Martin Cognac. Add chilled raspberry juice, stir well to
dissolve sugar, and allow to stand. Top up with very cold champagne.
Citrus Scintillator: fresh grapefruit juice, or unsweetened canned
juice vodka or gin
Fill an old-fashioned glass half-way with grapefruit juice. Add 56 ml
vodka or gin, 4-5 ice cubes and stir. Place a segment of unpeeled
fresh grapefruit on the rim.
Danish Mary: 100 ml tomato juice juice of half a lime dash celery
salt 45 ml Aalborg Akvavit celery stick to garnish
These amounts are for one serve. Stir with ice until cold and pour
into glasses with a piece of celery. Bon-Appetit, Exec.Chef. Magnus
Johansson From: Sherree Johansson Date: 09-24-94
Source from luhu.jp