Welcome to Travel in www.thankhealth.com !!!
|
Gin Drinks
Question:
Question: Started this thread as I am reading this book on cocktails decided to share it. Any typing error please forgive me. Gin Fizz The combination of sourness and fizziness in this 19th-century recipe is what makes it so refreshing. 2 measures/3 tbsp gin juice of half a large lemon 5ml/1 tsp caster (superfine)suger soda water Shake the gin, lemon juice and sugar with ice until the sugar is properly dissolved. Pour out into a frosted, tall, narrow glass half-filled with ice, and top up with soda. Add two straws. There should ideally be a little less soda than the other combined ingredients, but it is very much a matter of personal taste. ======================================================== Tom Collins This is similar to a Gin Fizz, except that it isn't shaken and tends to be made with a little less soda. Originally known as John COllins, after the head waiter at a London Hotel in the early 19th century, it changed its name when it began to made with the Old Tom Brand of gin 2 measures/ 3 tbsp gin juice of half a large lemon 5ml/1 tsp sugar soda water Pour the gin and lemon juice into a frosted, tall glass half-filled with ice Add the sugar and stir to dissolve. Add roughly a measure and a half of soda, a slice of lemon and a couple of straws. ========================================================= Gin Swizzle The Swizzle dates from the early 19th century, and was originally a drink made frothy purely by energentic stirring. The implement used for this, the swizzle-stick, took its name from the drink. 2 measure/ 3 tbsp gin 1/4 measure / 1 tsp sugar syrup juice of a lime 2 dashes Angostura bitters. Beat all the ingredients together (as if you were preparing eggs for an omelette) in a large jug, with ice. When the drink is good and foaming, strain it into a tall glass, but remember to stir it up vigorously with a swizzle-stick. Some recipes add soda water to achieve the swizzle effect, but originally it was all done by elbow grease. The froth will subside fairly quickly anyway. Answers: Started this thread as I am reading this book on cocktails decided to share it. Any typing error please forgive me. Gin Fizz The combination of sourness and fizziness in this 19th-century recipe is what makes it so refreshing. 2 measures/3 tbsp gin juice of half a large lemon 5ml/1 tsp caster (superfine)suger soda water Shake the gin, lemon juice and sugar with ice until the sugar is properly dissolved. Pour out into a frosted, tall, narrow glass half-filled with ice, and top up with soda. Add two straws. There should ideally be a little less soda than the other combined ingredients, but it is very much a matter of personal taste. ======================================================== Tom Collins This is similar to a Gin Fizz, except that it isn't shaken and tends to be made with a little less soda. Originally known as John COllins, after the head waiter at a London Hotel in the early 19th century, it changed its name when it began to made with the Old Tom Brand of gin 2 measures/ 3 tbsp gin juice of half a large lemon 5ml/1 tsp sugar soda water Pour the gin and lemon juice into a frosted, tall glass half-filled with ice Add the sugar and stir to dissolve. Add roughly a measure and a half of soda, a slice of lemon and a couple of straws. ========================================================= Gin Swizzle The Swizzle dates from the early 19th century, and was originally a drink made frothy purely by energentic stirring. The implement used for this, the swizzle-stick, took its name from the drink. 2 measure/ 3 tbsp gin 1/4 measure / 1 tsp sugar syrup juice of a lime 2 dashes Angostura bitters. Beat all the ingredients together (as if you were preparing eggs for an omelette) in a large jug, with ice. When the drink is good and foaming, strain it into a tall glass, but remember to stir it up vigorously with a swizzle-stick. Some recipes add soda water to achieve the swizzle effect, but originally it was all done by elbow grease. The froth will subside fairly quickly anyway. Answers: Gin Sling Precursor of Fizz, the Sling started life in the mid - 18th century as mixture of gin, lemon juice and sugar, but used plain water instead of sparkling. In later times, it also came to have a bittering element added to the sour, as here. 2 measures/ 3 tbsp gin juice of half a lemon 5ml/ 1 tsp sugar dash of Angostura bitters still mineral water Mix the gin, lemon juice, sugar and Angostura in a tumbler with plenty of ice until sugar is fully dissolved. Top up the glass with cold water straight from the refrigerator. Add a twist of lemon rind and straws. ======================================================== Gin Cocktail A very simple preparation of fruity, bittered gin, this makes a highly sophisticated aperitif. 2 measures/3 tbsp gin 5 dashes orange bitters Shake the ingredients well with ice and strain into a cocktail glass. This is one of those drinks that needs no garnish, but is perfect just as it is. ======================================================== Gin Sour The Sour dates from the 1850s, and can be made with any of the basic spirits. Fresh lemon juice is naturally the key to it, with the edge taken off it by means of a pinch of sugar. However, it should never taste at all sweet, otherwise it wouldn't be worthy of its name. 2 measures/3 tbsp gin juisce of half a large lemon 5ml/1 tsp caster (superfine) sugar Shake all ingredients together with ice and strain into rocks glass or small tumbler. SOme bartenders add the briefest squirt of soda just before serving for extra pep, but it is better served wholly still. more: Ya Kun Half-Boiled Eggs. yangs Cooking Lesson yoghurt yoghurt Yoshinoya ramen set! your favourite beer your favourite beer Yr fav BreakFast Menu in yr mind..... yumilicious ice cream~ Yummy Food N Nice Chill Out place?? YuMmY MaNgO PuDdInG Yummy Pillow Bread Copyright ? 2006 - 2007 www.thankhealth.com Privacy Policy
|
All Dialogue
|