N on –A Lcoh Olic D Rin K S (C Old )
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Specialty Ingredients and Terms Non–Alcoholic Drinks (Cold) Angostura bitters: a digestif or cocktail flavoring from House of Angostura in Trinidad and Tobago. Cranberry Pineapple Punch Apéritif: an acoholic drink served before a meal to stimulate the 2 1–quart bottles of cranberry juice (chilled) appetite 1 can (1 quart 14 ounce) unsweetened pineapple juice 2 cups ginger ale, chilled Applejack: a strong alcoholic beverage made by freeze distillation 2 cups seltzer water, chilled of hard cider; the North American cousin of Calvados, a French pineapple spears for garnish apple brandy In a large punch bowl, combine all ingredients. Add a large ice Armagnac: a brandy from the Armagnac region in Gascony block to keep cool. Serve in punch cups with a spear as garnish. Makes 20 cups (easy to double). Bénédictine: a distinctive herbal liqueur Gourmet Magazine Cognac: a brandy from the town of Cognac Sparkling Cranapple Cointreau: a brand of triple sec used as an apéritif and digestif Mix equal amounts (more or less to taste) of 7–Up or Sprite with Crème de cacao: a liqueur with a prinipal flavor of chocolate cranapple juice. Add ice for a refreshing cold drink. Crème de cassis: a sweet liqueur made from blackcurrants William Young Digestif: an alcoholic drink served after a meal to aid digestion Iced Tea Fernet branca: a bitter, aromatic spirit (popular in Argentina, Home–brewed is best. Prepare a sufficient amount of a strong where it is often mixed with Coca Cola) black tea, cool, and serve over ice. Herbsaint: an anise–flavored liquor made by the Sazerac Company Southern (“Sweet”) Tea Kahlua: a Mexican coffee–flavored, rum–based liqueur Add the desired amount of sugar to the tea as it is brewing. Peychaud’s bitters: a gentian–based bitters of Creole origin Arnold Palmer (sweeter than Angostura bitters) Mix equal amounts of iced tea and lemonade. Pimm’s: an English flavored, gin–based specialty drink, also known as a “fruit cup” or “summer cup” Tea Punch 1 pint brewed tea, chilled Pisco: a grape brandy from Chile and Peru 2 cups sugar Triple sec: an orange–flavored liqueur (a variant of Curaçao) juice of one lemon and one orange 1 quart club soda. Mix all ingredients and chill. Makes about 8 servings. 24 1 others; Darjeeling, from the Darjeeling region in West Bengal, Non–Alcoholic Drinks (Hot) India; and Oolong, a traditional Chinese tea. The familiar Earl Grey tea is a black tea flavored with oil of bergamot (from the rind Mulled Cider (I) of the bergamot orange). 1 gallon cider Type Water Temperature Steep Time Infusions 1 cup dark brown sugar 10 whole allspice White Tea 149 to 158 °F (65 to 70 °C) 1–2 minutes 3 10 whole cloves Green Tea 167 to 176 °F (75 to 80 °C) 1–2 minutes 4–6 4 3–inch sticks cinnamon Oolong Tea 176 to 185 °F (80 to 85 °C) 2–3 minutes 4–6 Put spices in muslin bag. Boil them in the cider for ten minutes. Black Tea 210 °F (99 °C) 2–3 minutes 2–3 Add sugar, boil five to ten minutes more. Remove spice bag and serve cider hot. Keep any leftovers cold in jugs. Phyllis Cadwalader Glossary Mulled Cider (II) Glassware 10⅔ cups apple cider 2⅔ cups orange juice Collins glass: tall and cylindrical, holding 10 to 14 ounces 1⅓ cups peach schnapps Highball glass: medium height, holding 8 to 12 ounces 1⅓ cups triple sec (orange–flavored liqueur) 5¼ pinches ground cinnamon Old Fashioned glass: short and wide, holding 6 to 10 ounces 5¼ pinches ground nutmeg A highball glass is taller than and Old Fashioned glass, and shorter and wider Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, than a Collins glass. and nutmeg into a saucepan. Bring to a simmer over medium–high Techniques heat, then reduce heat to low, and cook for 20 minutes. Serve hot. Makes 16 servings. Muddling: mashing fruits, herbs, or spices at the bottom of a glass to release their flavor. Usually done with a muddler, typically a Mulled Cranberry Cider wooden instrument much like a pestle. 2 quarts cranberry juice Shaking: usually done in a special metal shaker, which has a built– 2 oranges, zested in strainer to trap ice. Allows drinks to be chilled without risking 14 whole cloves dilution by ice as it melts. 1½ cups dried cranberries 1 teaspoon vanilla extract Garnishing: decorating a drink with something edible (celery 1⅓ cups honey stalks, leaves such as mint, portions of citrus fruit, such as lemon) 2 cinnamon sticks or something inedible (straws, paper umbrellas, swizzle sticks). Pour cranberry juice into a slow cooker; set on high. Add the zest Citrus garnishes are commonly slices (or half-slices), wedges, or from the oranges, cloves, cranberries, vanilla extract, honey and “twists” (long strips of peel which tend to curl up). 2 23 Tea cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes. Tea is a beverage prepared from the cured leaves of the Camellia Charlotte Hawtin sinensis plant. So–called “herbal” teas such as rosehip or chamomile are not tea: they are herbal infusions or tisanes— European Hot Drinking Chocolate infusions of other herbs or fruit. The Chinese character for tea is 茶: 2 ounces heavy cream the word for tea in various languages is derived either from the 6 to 8 ounces milk Hokkien or Min dialect, /tê/, or the Mandarin dialect, /chá/. 1 cinnamon stick (“Chai” means “tea”; that’s the standard word in Hindi and Slavic 1 vanilla bean, split lengthwise languages. So “chai tea” is a tautology.) 2 ounces finely chopped dark chocolate Tea is traditionally classified based on the techniques with which it 1½ ounces fresh whipped cream is produced and processed. Heat the cream and milk with the cinnamon and vanilla bean very • White tea: Wilted and unoxidized slowly for 15 to 20 minutes. (If you don’t have any beans, add 1 to • Yellow tea: Unwilted and unoxidized, but allowed to yellow 2 teaspoons of vanilla after heating). Remove the bean and • Green tea: Unwilted and unoxidized cinnamon. Add the chocolate. Mix until fully melted. • Oolong: Wilted, bruised, and partially oxidized Serve topped with some very dense fresh whipped cream. Serves 1 • Black tea: Wilted, sometimes crushed, and fully oxidized to 2 depending upon how much of a glutton you are. • Post-fermented tea: Green tea that has been allowed to ferment/compost For a richer chocolate, use 4 ounces of milk, 4 ounces of cream, Tea is best when prepared from loose leaves. You can buy infusers and 4 ounces of chocolate. Serve in coffee mug. (balls of mesh or stainless steel) which allow the easy removal of the leaves, or you can use a teapot with a built–in strainer. Alternatively, you can put loose leaves in the teapot, and than Smoothies strain the tea as it is poured into teacups. (In any case, you should Blueberry Heaven Smoothie prepare tea in a teapot and then pour it into a cup. First, one cup is never enough. Second, if you drink your tea “white” (i.e., with 1 cup blueberries (fresh or frozen) milk), you should pour the tea into the milk, not the other way 7 ounces vanilla yogurt around.) 1 tablespoon lemon juice 2 tablespoons orange juice Tea should be prepared with very hot, but not quite boiling water. ½ teaspoon vanilla extract The amount of tea used per serving, the steep time, and the number ½ cup ice of infusions (re-uses of the leaves) will depend on the type of tea Place the blueberries into your blender, followed by the lemon and the desired strength. A starting guideline for the amount is one juice, orange juice, vanilla extract, yogurt, and finally the ice. slightly heaped teaspoon (about 5 ml) for each teacup of water Blend on full power for around 30 seconds. Serve at once. Perfect (200–240 ml or 7–8 ounces). for a hot summer day. Serves one. Common regional teas include: Assam, from the Assam region of Charlotte Hawtin India, found in English Breakfast and Irish Breakfast, among 22 3 Raspberry Smoothie Smoking Bishop 1 cup apple juice This is the drink shared by Ebenezer Scrooge with Bob Cratchit at 1½ cups lemonade the end of A Christmas Carol. 1 cup frozen raspberries ½ cup frozen strawberries 6 unpeeled Seville oranges (substitute one unpeeled 1 cup raspberry sherbet grapefruit for two oranges if using regular oranges) 36 cloves Pour all liquid ingredients into the blender. Add all frozen ¼ pound of sugar ingredients. Blend at MIX setting for 30 seconds, then blend at 1 bottle of strong red wine SMOOTH setting until smooth. Serve immediately. Serves 3 to 5. 1 bottle of port Charlotte Hawtin Bake the unpeeled oranges in a moderate oven until pale brown. Mixed Berry Smoothie Prick each of the oranges with five whole cloves, put them into a ½ cup apple juice warmed ceramic or glass vessel with one–quarter pound of sugar and a bottle of red wine, cover the vessel, and leave it in a warm 1 container (6 to 8 ounces) vanilla yogurt 1 medium apple, chopped place for 24 hours. Take the oranges out of the mixture, cut in half 2 small (or 1 large) bananas, frozen and sliced and squeeze the juice, then pour the juice back into the wine. Pour the mixture into a saucepan through a sieve, add a bottle of port, 1 cup mixed berries (fresh or frozen) heat (without boiling), and serve in warmed glasses. Add a bit of Peel and slice bananas before freezing.