Regency Fruit
Cocktail Recipe
3 strawberries
1/2 banana
two small pieces of pineapple
1 c orange juice
1 c pineapple juice
ice
Mix together and serve in a very long glass garnished with an orange wheel
on the rim and pineapple leaf on the mixture.
Virgin
Bloody Mary Cocktail
Rim a tall glass with vegetable salt and half-fill with ice. Add a dash of
Tabasco, a dash of Worcestershire sauce, 1/2 nip of lemon juice, pepper and
salt and top up with tomato juice. Garnish with fresh celery and lemon. Grind
pepper on the top.
Colossal
Pina Colada Recipe
Yield: 6 Servings
2 c Skim milk
2 c Unsweetened pineapple juice
1 tb Vanilla extract
1 tb Coconut extract
2 tb Sugar
Ice cubes
Mint sprigs for garnish
Combine all ingredients, except ice cubes & mint, in a blender
container and blend on high speed until frothy. Pour into 6 tall glasses filled
with ice cubes. Garnish with mint sprigs, if desired. Thicker Variation: Omit
ice cubes. Freeze the pineapple juice in ice-cube trays, blend these cubes with
the other ingredients and garnish with mint.
Peach
Fizz Mocktail Recipe
Yield: 12 Servings
1 cn Frozen limeade(6oz)
1 pk Gelatin,peach(3oz)
1 cn Peaches,sliced cling(29oz)
2 tb Lime juice
1 Tonic water,chill(20oz btl)
Lime slices
In 3-quart pitcher, prepare limeade concentrate as label directs. Measure 1
cup reconstituted limeade into 1-quart saucepan; over high heat, heat to
boiling. Remove saucepan from heat. Stir peach flavor gelatin into hot limeade,
stirring until gelatin completely idssolves. Stir mixture into limeade in
pitcher.
Place half of peaches and their syrup in blender; blend at high speed until
pureed. Repeat with remaining peaches and syrup. Stir puree and lime juice into
limeade mixture. Refrigerate at least 1 hour or until well chilled.
To serve,#stir tonic water into limeade mixture. Garnish with lime slices.
Old
Fashioned Lemonade Recipe
Yield: 12 Servings
1 1/2 c Sugar, granulated
1 1/2 c -Water
1 tb Lemon rind; finely grated
1 1/2 c Lemon juice; 6-7 lemons
1 Lemon; sliced thinly
Mint sprigs
In small saucepan, stir together sugar, water and lemon rind. Bring to a
boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and
let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up
to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50ml)
of the syrup and 3/4 cup (175ml) cold water; stir well. Garnish with lemon
slice and sprig of mint.
