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With summer on the way here’s a few old Australian drinks
recipes you might like to try.
MORETON ISLAND DEW
(SANGRIA)
- ½ cup
sugar
- 1 cup water
- 1 cinnamon stick
- 1 orange
- 1 lemon
- 1 bottle dry red wine
- ½ bottle lemonade
- ½ bottle soda water
Boil the sugar, water and cinnamon stick for 5 minutes. Remove
from heat and allow to cool.
Thinly slice the orange and lemon, and add to the syrup.
Refrigerate for at least 4 hours. (The longer the better!!)
Combine the syrup, wine, lemonade, soda water and mix.
To serve, add some ice, and garnish with strawberries that
have been hulled and quartered.
Enjoy!!
To make a bucket full double the syrup mixture and use 2
litres of wine, 2 litres lemonade and 2 litres of soda water.
FIFTY-FIFTY CORDIAL
Ingredients
- 2 tablespoons of grated rind of lemon
- 1kg sugar
- 5 cups water
- 2 teaspoons Epsom salts
- 2 cups juice
- lime, lemon or orange or mix
- 25g packet of tartaric acid
- 1 teaspoon citric acid.
Method
Combine sugar and water in saucepan. Stir over medium
heat until sugar is dissolved. Add remaining ingredients, increase heat and
bring to boil for 5 minutes. Bottle when cold.
CIDER CUP
Ingredients
- 1 lemon
- 1 tablespoon of castor sugar
- 1 inch
cucumber (sliced)
- ½ wineglass of sherry
- 1 pint of cider
- soda water
- ice
Method
Put juice of lemon and castor sugar into jug with
sliced cucumber, add half a wineglass of sherry and a pint of cider and stir
together.
Allow liquid to stand for 1 hour in a cool place or on ice,
strain liquid, add soda water and some chopped ice.
CLARET CUP
Ingredients
- 1 bottle of claret
- 2 tablespoons of sugar
- juice
of one lemon
- rind of ¼ lemon
- 1 slice of cucumber
- 1 liqueur glass of brandy
- ¼
lb of crushed ice
- 2 bottles of soda water
Method
Use 1 bottle of claret to 6 persons, pour wine over sugar and
allow to stand about 1 hour, just before serving add all other ingredients, soda
water last.
GINGER FLUFF
Ingredients
Cream, ginger ale, preserved ginger, nut meats, ginger
cookies, cream cheese.
Method
Put 2 tablespoons or more of heavy cream in bottom of
each tall glass and fill up with ginger ale, top with whipped cream and sprinkle
with finely cut preserved ginger and chopped nut meats, serve with tiny ginger
cookies put together in pairs with a filling of softened cream cheese.
BLACK COFFEE
Ingredients
1 heaped dessertspoon coffee to each cup of
water, pinch of salt, 1 lemon.
Method
Warm water in a saucepan over fire, sprinkle coffee on
top of water, add salt, and, if desired a pinch of mustard, bring slowly to
simmering point, then boil up quickly, remove at once from fire, stand aside for
5 minutes and strain, serve with a slice of lemon in each cup.
HOCK CUP
Ingredients
- 1 bottle of hock
- 1 liqueur glass of brandy
- ¼
tin pineapple slices
- 3 bottles soda water
- 2 tablespoons castor sugar
- 1lb
crushed ice
- 1 slice cucumber.
Method
Pour hock and brandy over sliced pineapple, allow to
stand 6 hours, add all other ingredients just before serving, sufficient for 6
persons.
MOCK OYSTER
Ingredients
- 1 egg
- dark pepper
- salt
- tomato sauce
- Worcester
sauce
- vinegar
- lemon juice
- red pepper
Method
Put whole egg into shaker with a dash of each of the other
ingredients, shake well, pour into medium sized goblet and serve.
TOMATO COCKTAIL ……………..FOR THE MORNING AFTER!!
Ingredients
- 1 glass tomato juice
- 1 dessertspoon lemon juice
- 1 teaspoon Worcester sauce
- pinch salt
Method
Mix all ingredients together, place on ice and leave till very
cold, serve in cocktail glasses.
... and now the Kamp C®ook is no longer C®ook
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