Grapefruit Cocktail

Ingredients

• 6 grapefruit
• 1 pint maraschino cherries
• 6 tablespoons powdered sugar
• adding crushed ice
• sherry wine

Method

1. 1

   Remove the pulp from the grapefruit, add maraschino cherries cut in rings and powdered sugar; chill and serve in cocktail glasses or the grapefruit shells, adding crushed ice and sherry wine.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 72. The excerpt below is the record exactly as published.

1 pint maraschino cherries, 3 bananas, 3 quarts apollinaris water. Put the tea in a pitcher and pour 1 quart boiling water, cover and let stand 20 160 BEVERAGES minutes, then strain. Grate the yellow rind of half of the lemons and oranges, add the gratings to the sugar, put sugar in tea and let boil in a saucepan 5 minutes. Strain into a stone jar and let stand all night. Next morning add the other ingredients with exception of the appollinaris water. When ready to serve turn into punch bowl over a good-size piece of ice and add apollinaris water. — Mrs. T. B. Manning. A MARASCHINO PUNCH. Boil together 1 quart of water, 1 pound of sugar for 5 min- utes; add the grated rind of 2 lemons and 4 oranges to the syrup. To this add 1 quart of cold water, 2 sliced tangerines, 1 sliced banana, ^ of a pineapple sliced fine, 30 malaga grapes cut in two and seeded, and 1 pint bottle of maraschino cherries with their liquor. Pour this mixture over a block of ice in the punch bowl or have a solid block of ice with a bowl- shaped hole in the center to use instead of punch bowl. — Mrs. J. E. Patterson. FRUIT PUNCH. Two cups of sugar, y% cup of orange juice, 1 cup of straw- berry juice, 1 cup of water, l^ cup of lemon juice, 1 cup of pineapple juice, i/o cup of maraschino cherries. Boil the sugar and water to a syrup and add the fruit juices. Let stand 20 minutes ; strain and chill ; add the whole cherries. Sweeten or weaken if neessary to taste and serve ice cold. It will rarely need reducing with water unless the juices of preserved fruits have been used. — Mortimer Elmore. LEMON GINGER PUNCH. Make a strong lemonade allowing 5 lemons and a cupful of sugar to a quart of water. Let the sugar stand on the sliced lemons for an hour before adding the water. To every quart of lemonade allow 1 quart of ginger ale. Put into a punch bowl in which is a piece of ice. Have a number of sprays of mint, bruise the stems and lower leaves between the fingers BEVEKAGES 161 so as to bring out the flavor. Put these sprays in the punch half an hour before serving. GEAPE WINE. Wash grapes thoroughly. Press with hands, or run through cider press. Strain juice through a thin cloth and leave in an open vessel for 24 hours. Then skin carefully and add 3 pounds of sugar to each gallon of juice (having melted sugar on stove with just enough water to melt) . Put in keg or demijohn and stop tight. Insert a quill in the cork and put a siphon over the quill and drop the other end of siphon in bottle of water. Must not be fermented openly at all. After 6 months bottle. If dry wine is desired, use only 2 pounds of sugar to a gallon of juice. — Mrs. Sam Peace. BLACKBEBEY CORDIAL. One quart berry juice, 1 pound white sugar, l/o ounce grated nutmeg, ^ ounce of allspice, ^4 ounce of cloves, ^ ounce of cinnamon (all powdered), 1 pint of best brandy. Tie spice in thin muslin bags; boil juice, sugar and spices together for 15 minutes, skim well, add brandy and set aside in closely covered vessels to cool. When cold strain, bottle, cork and seal. — Mrs. C. M. Cooper. SCUPPERNONG WINE. One bushel of grapes, 5 gallons of water. Let stand 3 or 4 days and strain. To each gallon of the juice put 3 pounds of sugar. Put in jugs and tie muslin over the mouths, and when all fermentation ceases, strain, bottle and seal. — Mrs. W. H. Jenkins. BLACKBERRY WINE. To a bucket of berries pour 1 quart of boiling water. Let stand until next day. Strain through sieve and the bag. To —11 162 BEVERAGES each gallon of juice allow 3 pounds of sugar. Pour in large stone jars and when all fermentation ceases, strain, bottle and seal. Or to bucket of berries pour 1 quart of boiling water, and strain third day as above. To every quart of juice add 2 quarts of cold water and to every gallon of this mixture add 3 pounds of sugar. Put in stone jars and when fermentation ceases, strain and bottle. — Mrs. W. H. Jenkins. BLACKBERRY WINE. To 1 peck of berries cover with 3 quarts boiling water ; let stand 24 hours ; then mash, strain well, and to every gallon juice add 3 pounds sugar; let ferment, skimming each day for 10 days ; then strain and jug. BLACKBERRY ACID. Pick the berries, it is better not to wash them, only wipe ; cover with the best vinegar and allow to stand 24 hours. Then crush berries in the vinegar, strain well. Allow 1 cup of this liquid juice to 1 cup of sugar. Put on stove and boil hard for 10 minutes. Bottle and use paraffine wax on tops. Not intoxicating, but a fine beverage to drink with cake. A good liver medicine. — Mrs. Jas. R. Rankin. SCUPPERNONG GRAPE, OR BLACKBERRY WINE. One-half as much water as fruit. Mash all together. Strain through cheesecloth. Add 3 pounds of sugar to a gallon of juice. Put in jug, cover with cheesecloth and let set, without stirring, one month. Draw off tube, bottle and cork. — Mrs. J. H. Parham. COCKTAILS OYSTER COCKTAIL. Two tablespoons tomato catsup, 1 tablespoon horse-radish, 1 tablespoon vinegar, 1 teaspoon salt, 1 saltspoon paprika, Tabasco juice few drops. Mix thoroughly and serve with 1 pint oysters. — Miss Laurine Dorsey. OYSTER COCKTAIL. One quart fresh oysters from which the water has been strained, Tabasco sauce, 1 teaspoon; horse-radish, 7 tea- spoons ; tomato catsup, 7 teaspoons ; lemon juice, 10 tea- spoons. Put oysters in cocktail glasses; mix the dressing and pour over oysters when ready to serve. This serves 12 people. — Mrs. Henry Powell. PEPPER COCKTAIL. Select medium-sized green peppers ; cut off the stem end and remove the seeds. Throw the peppers into ice water until crisp. Skin 3 tomatoes, and cut them into dice, add to the dieed tomato 1 teaspoonful of Worcestershire sauce, 1 tea- spoonful of soy, the strained juice of half a lemon, a pinch of celery seed. At serving time, stand the pepper in small saucers of cracked ice. Fill each half full with the tomato mixture, put on the top and serve. GRAPEFRUIT COCKTAIL. Remove the pulp from 6 grapefruit, add 1 pint maris- chino cherries cut in rings, 6 tablespoons powdered sugar; chill and serve in cocktail glasses or the grapefruit shells, adding crushed ice and sherry wine

Cook this with the app: pantry check, scaling, and the assistant.