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Ha to f?ee, M7?e sptfte (hie)
(Last of a two part series)
Mixed drinks long have been a mark of gracious
living. This, week the Tooth Picks explores some of
the types of cordials (liqueurs) used to make them
and provides you with the recipes for some well
known cocktails.
First of all, there is no difference between cordials
and liqueurs. They are created by adding flavoring to
.a previously prepared spirit base generally brandy or
a neutral liquor with fruits and plants. A liqueur, is
defined by law as an alcoholic beverage which is
sweetened and flavored with at least 2 sugar,
however, most are between 10 and 35 sugar.
Brandy is made by first distilling fruit into wine
and then further distilling the wine into a sweet
liqueur. As many as 10 bottles of wine may be used
to make a single bottle of brandy. Brandy is one of
the mot exnensiwe liqueurs and may cost between
$10 and $50 u bottle, with cost being directly
proportional to quality. Cognac is simply a very high
quaiity brandy.
Curacao derives its name from a small island in the
Dutch West Indies. It is made from a peel of a small
bitter orange grown on the island.
Creme' de cocao is created from the creamy
blending of chocolate and vanilla.
Cointreau is very similar to curacao, being made
with the distillations from small bitter oranges.
Drambuie, made from an ancient secret formula, is
made from the finest oid Highland malt Scotch
whiskey and heather honey, 80 proof.
Angostura and Aromatic Bittlers are included in
some of our recipes. They are also liqueurs, used
primarily to give drinks a special accent or flavor.
Mixing good drinks takes knowledge and practice.
It is essential to follow the directions exactly. When
in doubt always measure. If a recipe says stir, then
stir and do not shake. Stiring produces a clear drink '
while shaking produces a cloudy one. The quality of
the drinks will depend on the quality of the alcoholic
base. It is better to have a few good bottles than to
have a variety of inferior ones.
koren richordson
& ron sindelor
Manhattan Cocktail
12 Rye of Canadian Club Whiskey
12 vermouth
Stir well and strain into glass
Grasshopper
34 oz. white creme de cacao
34 oz. green creme de menthe
34 oz. brandy
1-12 oz. sweet cream
Shake well with ice cubes and strain into glass
Side Car
i oz. cointreau
1 oz. cognac or French brandy
1 oz. lemon juice
Shake well with ice cubes and strain into a cocktail glass
Rusty Nail (the strength of this drink depends upon the
person' taste)
34 Scotch
14 Drambuie
Pour Scotch or the rocks and float Drambuie on the top of
the Scotch.
Salty Dog
2 oz. gin or vodka
grapefruit juice
salt
Pui vo tubes in giass. add gin or vodka and fill glass with
grapefruit juice. Add salt to taste.
Daiquiri Cocktail
1 jigger (1-12 oz.) dark rum
Juice of 1 1 A lemon or 1 12 lime
1 teaspoon powdered sugar
Shake wall with ice cubes and strain into glass. For a frozen
Daiquiri, put the ingredients into a blender with shaved or
cracked ice.
Margarita
1-12 oz. tequila
1 oz. lime juice '.
Shake with ice cubes. Rub rim of glass with lime and then dip
into salt. Sip over salted edge.
Bloody Mary
1-12 oz. vodka
3 oz. tomato juice '
12 oz. lemon juice
1 dash Worcestershire sauce
Salt and Pepper to taste.
Shake well with ice cubes and strain into glass. Also may be
served on the rocks.
Moscow Mule
12 lime
2 oz. vodka
ginger beer ... .
Squeeze juice from lime into mug. Add remaining piece of
lime and vodka. Top with ginger beer. Stir.
Tom Collins .
Juice of 12 lemon
1-12 oz. dry gin
12 tsp. powdered sugar
soda water
Shake lemon juice, sugar and gin well with ice cubes. Strain
into tall tumbler. Add ice cubes and top with soda water.
Decorate with orange slices and cherry. Serve with a straw.
Old-Fashioned
12 lump sugar
1 dash of romatic bitters
2 dashes of Soda water ,
1 12 oz. spirits (scotch, rye, bourbon, as desired)
Muddle sugar saturated with armoatic bitters. Add soda in
glass with ice cubes. Top with spirit desired. (Sometimes
water is used instead of soda)
Experiment. Use your imagination. We have
provided the basic recipes, but you can modify them
to suit your tastes.
Pace.
The biggest decrease in
contributions to PACE came '
between second semester
1971-72 ($20,018) and first
semester 1972-73 ($7,500).
Pedersen said switching to a
voluntary contribution system
accounted for the decrease.
During PACE'S first year the
$3.50 contribution from each
student was automatic unless
the student indicated otherwise
on his tuition statement.
Ritchie said the dropoff is
misleading because collections
the first year were bolstered by
donations from faculty and
businessmen as well as
promotions to raise additional
money.
According to Pedersen,
general ignorance of PACE'S
goals has hurt the program.
"During tha first year,
PACE was talked about and
written about a great deal.
That kind of publicity has not
been felt since that year," she
$aid.
"In order to generate that
kirsd of money (about $50,000
the first year) there must be a
real education process about
the program."
Pedersen said there is also a
"general apathy about social
aid."
"The new people on campus
haven't been in on all the
discussions about PACE," she
said. "They only see it as
something tha would add
$3.50 to their expenses."
Apathy was not the case in
1971 when 5,000 students
petitioned for PACE'S
adoption.
Then PACE was endorsed
by 21 cams organizations
and seven residence hall
governments. Estimas of
funds that could be raised by
PACE each year ran as high as
$135,000.
friday, april 5, 1974
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' f"Srf,ttS , AA,
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When you finish a jug of Jug, you can put a
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Offer ood until February 1st, 1975. Void if restricted or for
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91
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daily nebraskan