Yield: 1 servings
| Measure | Ingredient |
|---|---|
| Mint leaves | |
| Lemon or lime slices | |
| Orange slices | |
| Maraschino cherries; on toothpick | |
| Whipped cream | |
| Candy canes | |
| Pineapple chunks; on toothpicks with cherries | |
| Parsley | |
| Watercress | |
| Celery; sticks | |
| Carrot; sticks or curls | |
| Lemon; or lime spirals | |
| Scallions | |
| Cinnamon sticks | |
| Whipped cream; topped with | |
| Strawberries, fresh; on toothpick | |
| Chocolate; shavings or curls | |
| Coconut; shredded Ice cubes with frozen fruit inside or chunks of fruit dipped in lemon juice & frozen | |
| Chives; chopped | |
| Paprika | |
| Pepper; freshly ground | |
| Olives, black or green on toothpicks | |
| Radish; spirals cinnamon or shaved chocolate |
FOR FRUIT AND MILK DRINKS
FOR VEGETABLE DRINKS
FOR COFFEES
FROSTING GLASSES (SEE BELOW
To frost glasses: Dip glasses into water, and while still dripping wet, place them in the freezer of the refrigerator. Leave them at least 2 or 3 hours.
Sugar Frosted Glasses: (for fruit drinks) Moisten top of glass and rim area with a wedge of lemon, lime or orange. Just rub it along the glass edge, then dip in superfine sugar & place in freezer for a few hours. Moistener could be grenadine syrup.
Salt Frosted Glasses: (for vegetable drinks) Use salt along the rim area.
compiled from a variety of sources.