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Eastman House Punch Thanks to Dan Meyers Yield: 220 oz., 25 4 oz. servings Note: 1 fifth is 25 ounces, 1 liter is 33 ounces 6 bottles dry Champagne (inexpensive is OK) 1 bottle brandy 1 bottle Orange Curacao 2 bottles soda Use club soda if you prefer it less sweet or gingerale for a slightly sweeter drink. Note: This is on the strong side but we always used it for parties at the Eastman House for patrons and small groups, served in punch cups. |
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Ellie's and Stefan's Iced Coffee Thanks to Ellie who discovered this in New Orleans and to Stefan who never fails to have a good supply in the refrigerator Yield: approximately 1 gallon 1 13 oz. can of coffee (ground for perk or drip) 1 gallon of water 1 to 2 tbsp. vanilla Soak the coffee in the water overnight (at least 12 hours). Filter the coffee (we use Molita drip coffee filters, but a paper towel will do in a pinch.) Add vanilla to concentrate. Save the concentrate in the fridge, put the grounds in the compost pile. To make one serving: fill a tall glass with ice, add 1/3 coffee concentrate, 1/3 water and 1/3 milk. Note: Ellie's original New Orleans recipe uses only 1/2 gallon of water to 1 lb. coffee. This is a summer staple in either version, and for Stefan, it's year round. |
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