Spring Hill Ranchs Paloma Cocktail Food
SPRING HILL RANCH'S MANHATTAN COCKTAIL
It is said that the Manhattan cocktail was invented by Dr. Ian Marshall at a banquet for Lady Randolph Churchill held at The Manhattan club in New York city. During the 1940's and 1950's, one often served only martinis and Manhattans at one's cocktail parties. All I know is that the Manhattan cocktail is Sis' favorite, so we keep a gallon jug of these in the 'fridge!
Provided by Wiley P @WileyP
Categories Cocktails
Number Of Ingredients 6
Steps:
- "On the Rocks": Dash the bitters into the bottom of a highball glass. Pour in the whiskey and vermouth. Add the cherry, then 3 or 4 ice cubes. Top with a splash of seltzer.
- "Straight Up": Place the cherry into a pre-chilled cocktail glass. In a cocktail mixer, dash the bitters, then add the whiskey and vermouth. Add 4 or 5 ice cubes. Stir 7 times. Strain into the cocktail glass, and top with a splash of seltzer.
SPRING HILL RANCH'S PALOMA COCKTAIL
Nobody seems to know the origin of the Paloma (Spanish for "dove"). The recipe was first mentioned in a pamphlet by Evan Harrison entitled "Popular Cocktails of the Rio Grande." Many authorities claim it is the most popular tequila-based cocktail in Mexico, and it is easy to see why.
Provided by Wiley P @WileyP
Categories Cocktails
Number Of Ingredients 8
Steps:
- If desired, rim a highball glass with the lime wedge and dust the outside of the rim with coarse salt. Do not get any salt inside the rim, as that could compromise the quality of the cocktail within.
- Fill your highball glass with ice and squeeze, then drop, your lime wedge into it. Add the tequila, grapefruit juice, simple syrup and club soda. Stir twice. Note: If you are using bottled soda, simply add the tequila and top the glass off with the soda, then stir twice.
SPRING HILL RANCH'S CLASSIC WHISKEY SOUR
Making its first appearance in the first published cocktail book, Jerry Thomas' The Bon Vivant's Companion or How to Mix Drinks, The sour evolved from the practice of adding lime juice to rum rations to prevent scurvy among sailors in the British Navy in the 1700s. At its most simple, the modern whiskey sour is simply whiskey, lemon or lime juice (or a combination of the two) and sugar. While there are a number of embellishments modern bartenders might add, the classic whiskey sour remains an iconic cocktail and one worth celebrating today
Provided by Wiley P @WileyP
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- In a cocktail shaker shake the bourbon, lemon juice, and sugar. Add the egg white (if using)and ice and shake until the drink is frothy and well chilled. Strain the drink into a sour glass (for the classic "straight up" version) or pour the drink and ice into a rocks glass. Garnish with lemon and a cherry.
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