Page 77 - Vitamizer Recipe Book Circa 1970s

Basic HTML Version

Peggy's Del ight
1
m
ea
s
u
r
e
brandy
mornier
l
m
ea
su
r
e
lemon juice
4
meas
ur
e
s
gin
C
ru
s
h
e
d
ice
I
measure
Italian
vermouth
Place ingredients in
the
Vitamizer,
cover
a
n
d
run for 1 0
seco..lds.
p
Sara's Sorrow
I
measure
g
in
Dash
of Angostura
bitters
1 m
ea
s
ur
e
French
vermouth
!
measure
Bened ictine
! measure
pernod
Crushed i
c
e
Place
ingredients
in
t
h
e Vitamizer,
co
v
e
r
and
run
for
10 seconds .
Cocktai l s
Method:-Measure
the
requi red ingredients
i n to Vi tamizer.
cover,
switch
on
and
Vitamize
for approx.
5
s
ec
o
nd
s
. Remove
l i d ,
add
c
hipp
e
d ice and Vitarnize
for
a
further
5
s
e
c
o
n
d
s .
Pour
into
cocktail
g
l
a
ss
e
s
and
serve.
The ingredients
q
u
o
t
e
d
are
for
f
o
u
r
cocktai l s . For
a
sw
e
e
t
cocktai l ,
st
a
b
a
crystal ized
c
h
e
r
r
y
wi th
a
cherry stick
and
place
one in each g
l
a
ss
;
if
wanted
d
r
y
,
substitute
a sma l l
oli ve
or
pickled
onion
for
the
cherry.
4 oz.
gin
4 oz.
Irish
whisky
4
oz.
gin
4
oz.
gin
Mart i n i
2
oz.
French
vermouth
M anhattan
2
o
z
.
French
vermouth
B ronx
2
oz.
vermouth
Pendenni s
2
oz . apricot
brandy
Rivi era
4
oz.
creme-d�menthe
Su
g
a
r
to taste
Pour into
champagne
glasses and
fill with
s
o
d
a
water.
4
oz.
gin
4
oz.
orange
juice
Apricot
Brandy
2
oz. lemon
Maiden's Prayer
2
oz. Italian
vermout:l
2
oz. I
t
a
lia
n
v
e
r
m
o
ut
h
2
oz.
orange juice
2
o
z
.
French vermouth
4
oz.
lemon juice
1
t.
apricot brandy
Sweeten
to taste
2
oz.
co
i
n
t
r
e
a
u
3
o
z
. gin
I ! oz. orange
juice
1
i oz. lemon juice
2
o
z
.
gin
2
oz.
lemon juice
4
oz.
gin
Clover Cl ub
2
oz.
orange juice
1
oz.
raspberry
syrup
Ora
n
ge Bl ossom
2
egg whites
Dash
of
angostura
.4 oz. orange juice
Tom Col l i ns
4
measures
of
Gin
1
lemon (peeled)
1 T.
sugar
2
C.
c
r
u
s
h
e
d
ice
Vitamize
all ingredients except ice
for
1 0
seconds.
Add ice and
then
V
i
t
ami
ze
for
a
further 10
s
ec
o
n
d
s
.
Serve in
long
tumblers and dilute with
soda water a
s
d
e
s
i
r
e
d
.
76