Coffee Collins
2 teaspoons superfine granulated sugar*
1 teaspoon Maxwell House instant coffee
1 tablespoon water
1 egg white**
1 ounce rum, vodka or gin
Ginger ale, chilled
*Or use 2 teaspoons granulated sugar
**Or use 3 drops creamy head for cocktails
Combine sugar, instant coffee, water and egg white in small
shaker or bowl. Shake or beat until coffee and sugar are
dissolved. Stir in rum. Pour over ice cubes or crushed
ice in tall glass; fill glass with ginger ale and stir.
Makes 1 serving.
Coffee Old Fashioned
1 ½ teaspoons Maxwell House instant coffee
½ cup water
2 teaspoons superfine granulated sugar
2 dashes aromatic bitters
1 ounce bourbon
2 ounces club soda
Dissolve coffee in water; stir in sugar, bitters and bourbon.
Add soda and pour over ice cubes in double old-fashioned
glass. Garnish with orange slice and maraschino cherry,
if desired. Makes 1 serving.
Coffee-Sherry Sparkle
1 ½ ounces cream sherry wine
1 ½ ounces Demitasse, cooled (see Coffee Manhattan)
Club soda, chilled
Pour wine and Demitasse into glass; stir and add ice cubes.
Fill glass with soda. Garnish with lime wedge, if desired.
Makes 1 serving.
Coffee Manhattan
1 ½ ounces Demitasse, cooled
1 ½ ounces whiskey
1 teaspoon sweet vermouth
1 dash of aromatic bitters
Crushed ice
Combine all ingredients in cocktail shaker; shake well.
Strain into stemmed cocktail glass and garnish with
maraschino cherry, if desired. Makes 1 cup.
Demitasse: Place 1 tablespoon Maxwell House instant coffee
in coffeepot or carafe; stir in 1 cup boiling water and
let stand for 5 minutes. Makes 1 cup.
Coffee-Brandy Cocktail
3 tablespoons Maxwell House instant coffee
¼ cup sugar
3 cups water
¼ cup brandy or rum
Measure coffee and sugar into pitcher. Add water and brandy
and stir until coffee and sugar are dissolved. Pour over
ice in glasses. Makes 6 servings.
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