Yield: 8 servings
|-Source: Australian Vogue Wine and Cookbook 1985 Raspberry Champagne Cocktail: sugar cubes Remy Martin Cognac chilled raspberry juice chilled champagne|
Place a sugar cube in the bottom of each glass. Pour in 1 teaspoon Remy Martin Cognac. Add chilled raspberry juice, stir well to dissolve sugar, and allow to stand. Top up with very cold champagne.
Citrus Scintillator: fresh grapefruit juice, or unsweetened canned juice vodka or gin
Fill an old-fashioned glass half-way with grapefruit juice. Add 56 ml vodka or gin, 4-5 ice cubes and stir. Place a segment of unpeeled fresh grapefruit on the rim.
Danish Mary: 100 ml tomato juice juice of half a lime dash celery salt 45 ml Aalborg Akvavit celery stick to garnish These amounts are for one serve. Stir with ice until cold and pour into glasses with a piece of celery. Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson Date: 09-24-94