(from 1972 trip across the country -- served at Clarks Windjammer Restaurant, in Seattle)
½ ounce Brandy
½ ounce light rum
½ ounce gin
4 ounces orange juice
2 ounces lemon juice
Superfine sugar, optional, to your taste.
Mix ingredients in a blender with ice. Use cocktail foam (commercial) or one white of an egg for 2 cocktails.
Strain into 10-ounce glass.
Float with sweet or semi-sweet dry sherry.
Garnish slice of lemon, orange, cherries, pineapple, etc.
------------------------------------------Kir aka Chablis Cassis
Crème de cassis (Leroux brand is good.)
French Chablis, of good-quality, (or Champagne, if you want sparkle)
In a large Burgundy-style wine glass place: 1 tablespoon crème de cassis. Fill each glass
half full of well-chilled, French Chablis or a nice Champagne if you want sparkle.
This drink must be served icy cold, but it should not have ice in it. Chill your wine and
the glasses before serving.
This is a wonderful aperitif which Peter and Sue first experienced in Paris, 1979.
Above recipes have been kitchen tested.
You can find the above recipes by tapping here on the Home Cookin' index.
Please tell us what you think! Back Home
Copyright © 1999-2012 S.H. Klock/ The Recipe
Reader / at Home Cookin'.