Dolphin Striker

(from 1972 trip across the country — served at Clark’s 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.

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