APPLE GINGER COCKTAIL:Thaw frozen apple juice until mushy. Pour the apple juice into a pitcher, then add the ginger ale and lime juice. Stir until blended. Pour into serving glasses. Garnish with canelled orange strip. This makes four servings.
PUSSY FOOT:
Juice of 1/3 lemon, strained
Juice of 1 lime, strained
Juice of 1 chilled orange, strained
2 tsp. confectioners’ sugar
1 egg yolk
Chilled soda water
Combine 1 tablespoon crushed ice, the strained fruit juices, sugar and egg yolk in cocktail shaker. Cover and shake vigorously to blend well. Strain into a serving glass; fill glass with soda water. This makes one serving.
PINK LADY COCKTAIL:
3/4 cup sugar
2 cups chilled cranberry juice
2 cups chilled pineapple juice
4 cups chilled ginger ale
Vanilla ice milk
Place the sugar in a pitcher, then add the cranberry juice slowly, stirring until sugar is dissolved. Add the pineapple juice and chill thoroughly. Add the ginger ale and pur into serving glasses. Add 1 serving spoon of ice milk to each glass and stir until foamy. Serve immediately. This makes about 8 servings.
CRANBERRY EGGNOG:
3 eggs, separated
1/2 cup sugar
1 pint cranberry juice
1/2 pint whipping cream
Beat egg yolks with a wire whisk or fork until thick and lemon colored. Add half the sugar and blend thoroughly. Begin adding the cranberry juice, a small amount at a time, beating with the whisk until all is blended into the egg mixture. Add remaining sugar and stir until dissolved. Whip the egg whites with an electric mixer, in a medium sized mixer bowl, until stiff peaks form. Whip cream in a small mixer bowl until it is stiff. Fold cream into egg whites with a rubber spatula until blended. Then fold egg white mixture into cranberry juice mixture using a wire whisk or rubber spatula. Fold until just blended then ladle into eggnog cups or tumblers. Makes about 6 servings.
Instructions
APPLE GINGER COCKTAIL:Thaw frozen apple juice until mushy. Pour the apple juice into a pitcher, then add the ginger ale and lime juice. Stir until blended. Pour into serving glasses. Garnish with canelled orange strip. This makes four servings.
PUSSY FOOT:
Juice of 1/3 lemon, strained
Juice of 1 lime, strained
Juice of 1 chilled orange, strained
2 tsp. confectioners’ sugar
1 egg yolk
Chilled soda water
Combine 1 tablespoon crushed ice, the strained fruit juices, sugar and egg yolk in cocktail shaker. Cover and shake vigorously to blend well. Strain into a serving glass; fill glass with soda water. This makes one serving.
PINK LADY COCKTAIL:
3/4 cup sugar
2 cups chilled cranberry juice
2 cups chilled pineapple juice
4 cups chilled ginger ale
Vanilla ice milk
Place the sugar in a pitcher, then add the cranberry juice slowly, stirring until sugar is dissolved. Add the pineapple juice and chill thoroughly. Add the ginger ale and pur into serving glasses. Add 1 serving spoon of ice milk to each glass and stir until foamy. Serve immediately. This makes about 8 servings.
CRANBERRY EGGNOG:
3 eggs, separated
1/2 cup sugar
1 pint cranberry juice
1/2 pint whipping cream
Beat egg yolks with a wire whisk or fork until thick and lemon colored. Add half the sugar and blend thoroughly. Begin adding the cranberry juice, a small amount at a time, beating with the whisk until all is blended into the egg mixture. Add remaining sugar and stir until dissolved. Whip the egg whites with an electric mixer, in a medium sized mixer bowl, until stiff peaks form. Whip cream in a small mixer bowl until it is stiff. Fold cream into egg whites with a rubber spatula until blended. Then fold egg white mixture into cranberry juice mixture using a wire whisk or rubber spatula. Fold until just blended then ladle into eggnog cups or tumblers. Makes about 6 servings.
The Creative Cooking Course
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