Saratoga Cocktail
A historical recipe from Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly v, by Edward Spencer (1897).
A historical recipe
Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious, by Edward Spencer (1897). Project Gutenberg eBook #43278.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- One teaspoonful of pine-apple syrup
- one teaspoonful of maraschino
Method
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- This is a more important affair, and requires a large tumbler for the initial stage.
- One teaspoonful of pine-apple syrup, ten drops of Angostura bitters, one teaspoonful of maraschino, and a wine-glassful of old brandy.
- Nearly fill the tumbler with crushed ice, and shake well.
- Then place a couple of strawberries in a small tumbler, strain the liquid on them, put in a strip of lemon peel, and top up with champagne.
Plating
Cookware for this recipe
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Vegetable peeler
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Sieve