Retro Drink Mixers

Throwing a fabulous 1930s or 1940s themed cocktail party and want to make sure the drinks list is up to scratch? Below is a list of popular cocktails that were served in the post-Prohibition years.

Note that cocktails from the 1930s and '40s were predominantly based on gin, rum, brandy or whiskey - vodka did not make an appearance (in American cocktails) until the 1950s.

Clark Gable and Constance Bennett imbibing

in the 1935 movie 'After Office Hours'

Sidecar
1 measure Cointreau
1 measure brandy/cognac
1 measure lemon juice
Shake with ice and strain into sugar-rimmed cocktail (martini) glass and garnish with a strip of lemon

Gin Sour
2 measures gin
juice of half a large lemon
1 tsp caster sugar
Shake all ingredients with ice and strain into a short glass.

Gin Fizz
2 measures gin
juice of half a large lemon
1 tsp caster sugar
Soda water
Shake the gin, lemon juice and sugar with ice until the sugar dissolves. Pour over ice in a highball glass and top up with soda water.

Orange Blossom
equal parts gin and fresh squeezed orange juice
Shake with ice and strain into a cocktail (Martini) glass

Pink Lady1.5 measures Plymouth gin (as opposed to the more common London Dry gin)
half measure grenadine
half measure heavy cream
quarter measure lemon juice
1 measure egg white
Dip the rim of a champagne saucer in grenadine and then in caster sugar to make a pink rim. Shake the ingredients with ice and strain into the glass, add a cherry garnish.

Whiskey Sour
1 generous measure of American whiskey
Juice of half a lemon
1 tsp caster sugar
soda water
Mix lemon juice and sugar in a small tumbler with a three ice cubes until sugar is dissolved. Add whiskey and stir, then add a dash of soda water.

Sazerac
Originally created by Antoine Amédée Peychaud in the 1830s in New Orleans, it's reportedly the first cocktail ever invented in America. A recipe for the Sazerac is listed inthe book Famous New Orleans Drinks and How to Mix 'Empublished in 1937.
6 measures rye whiskey
1 measure absinthe
few dashes of Peychaud's bitters
1 sugar cube (or a small amount of simple syrup)
Curl of lemon peel for garnish
Pack an old fashioned (lowball) glass with ice to chill it. In a second glass, muddle the sugar cube and bitters, then add the rye whiskey. Empty the ice from the first glass and pour the absinthe in and swirl around to coat the sides of the glass, then discard any excess absinthe. Pour the rye-sugar-bitters mixture into the absinthe-coated glass and garnish with a lemon peel.

Horse's Neck
1 lemon
2 measures dry gin, or bourbon/whiskey
dry ginger ale
Cut the entire rind from the lemon in one long spiral, and hang it from the rim of a tall glass so it dangles inside the glass. Add lots of ice and the gin or whiskey, then top up with ginger ale.

Bronx
A very New York cocktail from the early 20th century.
1.5 measures gin
three-quarters measure dry vermouth
three-quarters measure sweet red vermouth
juice of quarter of an orange
Shake all ingredients with ice and strain into a cocktail (Martini) glass, garnish with a slice of orange.

Gibson
half measure dry white vermouth
2.5 measures gin
2 cocktail onions
Pour vermouth and gin into a glass with ice, stir and let chill for 30 seconds. Skewer onions on a cocktail stick and place in a cocktail (Martini) glass so onions rest at the bottom. Strain vermouth/gin into the glass.

Planter's Punch
1 measure fresh lime juice
1 measure orange juice
2 measures dark rum
half measure grenadine
dash of bitters
chilled soda water or lemonade
Add lime, orange juice, rum and grenadine to a pitcher of ice and mix well. Fill a wide tumbler (e.g. fat tall glass) with ice and add a dash of bitters to the bottom. Strain the rum/juice/grenadine mixture into the glass and top up with soda water or lemonade. Garnish with peach slices.

Champagne Cocktail
1 sugar cube
2-3 dashes of bitters
quarter measure cognac/brandy
Champagne
Place the suagr cube in the bottom of a champagne flute, add the bitters and roll the sugar lump around to soak it up. Add brandy and top with champagne.

Mint Julep
One of the oldest cocktails of them all. It originated in the southern United States, probably during the eighteenth century.
2 measures bourbon (American whiskey)
8-10 fresh mint leaves
1 tbsp caster sugar
Muddle the mint and sugar in a tall glass (alternatively put mint, sugar and a dash of hot water in a short glass and grind together, then spoon into a tall glass over crushed ice). Add bourbon, top off with crushed ice, stir well and let stand to chill the drink and let the ice partially melt. Garnish with mint leaves.

Manhattan
2 and a quarter measures American rye whiskey
1 measures sweet red vermouth
Dash of bitters
Maraschino cherry to garnish
Shake ingredients with ice and strain into a chilled cocktail (Martini) glass, garnish with the cherry.

Sherry Flip
2 measures brown cream sherry
half tsp caster sugar
1 egg, beaten
grated nutmeg to garnish
Shake all ingredients with ice and strain into a small wine glass. Sprinke nutmeg on the surface.

Martini1 measure gin
dash of sweet red vermouth
Mix gin and vermouth gently in a pitcher of ice, then strain into a cocktail (Martini) glass. Squeeze a twist of lemon rind over the surface to release essential oils on top of the drink. Add a green olive skewered on a cocktail stick.

ZombieLegendary 1930s recipe created at Don the Beachcomber restaurant in Hollywood as a hangover cure and became popular at the 1939 World's Fair in New York.
1 measure white rum
1 measure light rum
1 measure dark rum
1 measure apricot brandy
1 measure pineapple juice
1 measure papaya juice
½ measure 151-proof rum
Dash of grenadine
Shake all ingredients other than the 151-proof rum with ice. Pour drink and ice into a tall glass and top with the high-proof rum.

Content 

Diamond dame.com

New Years Party 2014 - Appetizers

Planning my New Years eve Party is always so much fun each year. These are a few of the recipes that I have decided on for my snack table. 

Mexican Fiesta Bites

What does it take to make these tasty Mexican-style appetizers? Sausage, salsa, cheese and—surprise!—won ton wrappers.

Click here for recipe

Fiesta Baked Cheese Dip

Click here for recipe 

                    Shrimp Pizza Squares

Click here for recipe

         Creamy Crab and Red Pepper Spread

Click here for recipe

Prosciutto Asparagus Spirals

Click here for recipe

                      Fruit Salsa and Cinnamon Chips

Click here for Recipe

                                                   Fruit Dip II

Click here for recipe

                         Best Ever Jalapeno Poppers

Click here for Recipe

                                   Cocktail Meatballs

click here for the Recipe

                            Jet Swirl Pizza Appetizers

Click here for recipe

                           Spinach Balls

Click here for Recipe

                           Jalapeno Popper Wontons

Click here for Recipe

DIY Christmas Appetizers

HOHOHO! oH I just love this time of year! Everyone is full of cheer and the house smells of pine needles from the Christmas tree! The streets are lined with lights and the air is brisk with the mild smell of smoke bellowing from the chimneys.
  If you're like me and  have a Christmas party every year, then you're always looking for the perfect food for that party. Most of the time, I serve an array of appetizers at the party rather then a large meal that nobody wants to eat since they are drinking, some a little, some ALOT :0)
  Here are some of the choices that I am preparing this year, hope they help you also!



Some selections for my party table are:

Crispy Potato, Bacon and Clam Flatbread

INGREDIENTS

FLATBREAD

• 1 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 3/4 cup plus 2 tablespoons warm water
• 1 tablespoon plus 1 teaspoon powdered dry milk
• 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 3/4 cups plus 2 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  TOPPING

  • 3 dozen littleneck clams, scrubbed
  • One 6-ounce piece of bacon, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1 large onion, thinly sliced
  • 1 teaspoon coarsely chopped thyme
    • Kosher salt and freshly ground pepper
    • 1 large Yukon Gold potato, sliced crosswise 1/8 inch thick
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon chopped parsley
      
      
      MAKE THE FLATBREAD: In a standing electric mixer fitted with the paddle, mix the yeast and sugar into the water until dissolved. Let stand until foamy, about 10 minutes. Mix in the powdered milk and the 1 1/2 tablespoons of olive oil. In a medium bowl, mix the flour with the salt. Add the flour to the yeast mixture and mix on low speed until thoroughly combined. Replace the paddle with the bread hook. Knead the dough at medium speed until elastic but still sticky, 10 minutes. Scrape the dough into an oiled bowl and brush the top with oil. Cover with plastic and let stand in a cool place until doubled in bulk, 1 1/2 hours.
      Punch down the dough. On a lightly floured work surface, shape it into a ball and transfer to an 11-by-16-inch baking sheet. Brush the top with oil, cover with a damp kitchen towel and let rest for 30 minutes. Using lightly oiled fingers, press the dough out to the edge of the baking sheet. Brush lightly with oil, cover with the damp towel and let stand until puffed, 1 1/2 hours.
      MAKE THE TOPPING: In a large skillet, bring 1/4 inch of water to a boil. Add the clams, cover and cook over moderately high heat until they open, 5 to 8 minutes; discard any that don't open. Remove the clams from the shells and put in a bowl.
      Set a pizza stone on the bottom of the oven and preheat to 500°. Wipe out the skillet, add the bacon and cook over moderately high heat until browned; using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until fragrant. Add the onion and cook, stirring, until golden, about 6 minutes. Add the thyme, remove from the heat and stir in the bacon. Season with salt and pepper.
      In a medium skillet, cook the potatoes in the olive oil over moderately low heat until just tender, 6 minutes.
      Stretch the dough out to the corners of the baking sheet. Lightly brush with oil from the potatoes. Spread the onion mixture over the dough and top with the clams. Arrange the potato slices on top and season with salt and pepper. Bake the flatbread on the heated pizza stone for 12 minutes, until the crust is golden. Sprinkle with parsley, cut into triangles and serve.
      
      

  Three-Cheese Mini Macs

  
  
  
  

  

  
  
  • 1/2 pound elbow macaroni
  • 1 1/2 tablespoons unsalted butter, plus more for brushing
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 4 ounces cheddar cheese, shredded (1 packed cup)
  • 4 ounces deli-sliced American cheese, chopped
    1 large egg yolk
  • 1/4 teaspoon smoked Spanish paprika
    
    
    1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
       
       
       Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
       
       
       Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
       
       
       Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
       
       

       Buffet Meatballs Recipe

       

       
       

       • 1 cup grape juice
       • 1 cup apple jelly
       • 1 cup ketchup
       • 1 can (8 ounces) tomato sauce
       • 1 package (64 ounces) frozen fully cooked Italian meatballs
       • In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted.
       • Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. Yield:about 10-1/2 dozen.

 

Pinecone Cheese Spread

 A creamy mix of five cheeses plus Dijon mustard and 

almond slices will have guests pining for more.

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

pkg.  (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

2

Tbsp.  GREY POUPON Dijon Mustard

2

Tbsp.  canned chopped green chiles

1/3

cup  PLANTERS Sliced Almonds, toasted

 RITZ Crackers

PROCESS first 3 ingredients in food processor until blended. Stir in chiles.

SHAPE into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.

REFRIGERATE 2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly. Serve with crackers.

Antipasto Wreath

Pepperoni and olives folded into two kinds of cheese: yum. Dress them up with roasted peppers and fresh basil and you have a festive app that's holiday party-ready

2

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup  chopped OSCAR MAYER Pepperoni

1/2

cup  KRAFT 100% Grated Three Cheese Blend

1/4

cup  chopped black olives

2

Tbsp.  chopped fresh basil

6

Tbsp.  chopped roasted red peppers, divided

1

Tbsp.  chopped fresh parsley

 Fresh basil leaves

 RITZ Crackers

MIX first 5 ingredients and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.

REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.

TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.

Shrimp with Chipotle-Lime Dipping Sauce

1

cup  BREAKSTONE'S or KNUDSEN Zesty Blends Chipotle Sour Cream

2

Tbsp.  honey

1

Tbsp.  lime juice

16

 frozen cooked cleaned with tails left on medium shrimp (about 1 lb.), thawed

MIX all ingredients except shrimp until well blended.

SPOON 2 Tbsp. sour cream mixture into each of 8 shot glasses.

HANG shrimp on edges of glasses.

Onion and Brie Palmiers

Store-bought puff pastry makes quick work of these fancy-sounding appetizers. Simply wrap the pastry around caramelized onions and Brie and bake until they're golden and sizzling. Get the recipe at Taste of Home »