Cocktails
From Cooking Light April 2015 USA.
Source and licence
From Cooking Light April 2015 USA, printed page 2, digitised by the Internet Archive: https://archive.org/details/Cooking_Light_April_2015_USA
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 12 ounces fine sherry
- 9 ounces Triple Sec
- 4 ounces tonic water
Method
- This drink is Greg Best’s twist on the classic fizzy lemonade cocktail, Tom Collins.
- 12 ounces fine sherry, such as Cesar Florido 9 ounces Triple Sec, suchasCombier 6 ounces lemon juice 6 ounces lime juice 48 ounces light tonic v/ater 12 mint sprigs 1 .
- Combine first 4 ingredients in a pitcher.
- Pour into 12 ice-filled glasses.
- Top each drink with 4 ounces tonic water, and garnish with a mint sprig.
- SERVES 12 (serving size: about V 2 cup) CALORIES 156;
- FAT 0.1g (sat Og, mono Og, poly Og);
- PROTEIN Og;
- CARB 21g;
- FIBER Og;
- CHOL Omg;
- IRON Omg;
- SODIUM 15mg;
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