Malaga Cocktail
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- ⅓ cupful of Malaga grapes
- 1 tablespoonful of grenadine
- ⅓ cupful of orange cubes
- 1 tablespoonful of cherry syrup
- a tablespoonful of shaved ice
Method
- ⅓ cupful of Malaga grapes, 6 Maraschino cherries, 1 tablespoonful of grenadine, ⅓ cupful of orange cubes, 1 tablespoonful of cherry syrup, Ice.
- Peel the grapes, cut in two and remove the seeds, peel and cut the orange into small dice, mix with the cherries, grenadine and cherry syrup.
- Add a tablespoonful of shaved ice and serve very cold in tall champagne or sherbet glasses.