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This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .


E. & O. E.


Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  11 October 2017.


Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.


If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.


Finally the sanity clause: As Chico Marx

famously said to brother Groucho,


  “Everybody knows there ain't no

     Sanity Clause!”



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Non-Alcoholic Drinks



             inspired by the following lines from the Johnny Cash version of “Rock Island Line”, I thought it would be a good idea to dedicate a page to non-alcoholic drinks. As far as I know, none of the recipes on this or any other page can cause any serious harm but please read the disclaimer at the bottom of the pages.


Well the engineer said before he died,

There were two more drinks that he'd like to try,

’Conductor said “What could they be?”

“A hot cup of coffee & a cold glass o’ tea.”


Huddie (Lead Belly or Leadbelly) Ledbetter is generally attributed with making the first recording of this song in around 1937 but this was preceded by a year or so by Kelly Pace, vocally backed by Charlie Porter, L.T. Edwards, Willie Hubbard, Luther Williams, Napoleon Cooper, Albert Pate & Willie Lee Jones, all convicts at the Arkansas Cummins State Farm for “A Treasury Of Library Of Congress Field Recordings” made by Stephen Wade on a portable tape recorder. The original song was probably a traditional work song made up by the workers on that eponymous railway (officially started out as the Rock Island & La Salle Railroad Company in 1847, becoming the Chicago, Rock Island & Pacific Railroad in 1851). On October 10, 1852 the first train ran south-west from Chicago to Joliet in Illinois, about 64 Km (40 miles) away & joined up with La Salle two years later (about another 90 Km or 60 miles west).


Also worthy of note is Lonnie Donegan’s hit version which charted in the UK during January 1956 & had the legendary Chris Barber on double bass & Beryl Bryden on the washboard.


Please regard the following recipes as “typical”, feel free to vary amounts & ingredients, hopefully most will appeal to both adults & children but some may be more suited to the more mature palate.


Glasses can be a problem owing to the vast variations in capacity, the Martini cocktail glass is typically in the 150-300ml range, general cocktail glasses are of similar capacities & the high ball tumbler in normally 240-350ml but I have seen sizes vary from 160-455ml. So, before making up any cocktail check the capacity of your glasses, you may have to scale your recipes!

#Home #SOME

Cocktail Glasses

ATOMIC CAT

This should have much more taste & style than an Atomic Kitten but not as cheap.


120ml orange juice

120ml tonic water


Method:

Pour the orange juice & tonic water into a tall (highball or hi ball) tumbler almost filled with ice cubes. Stir well.


CINDERELLA RECIPE


60ml orange juice

60ml pineapple juice

30ml lemon juice

60ml Soda water


Method:

Shake the juices & pour into an ice-filled highball glass, add the soda & garnish with a slice of orange &/or lemon.


CRACKER


50ml cranberry juice

50ml grapefruit juice

50ml passion-fruit juice

50ml pineapple juice

Lemonade or carbonated Bitter Lemon or Lime & Lemon.


Method:

Place some ice cubes in a 250ml highball glass.

Pour the first four ingredients into the glass & stir.

Top up with lemonade/Bitter Lemon etc. & garnish with a slice of lemon/lime. May be served with a straw & a stirrer.


GINGER LIME FIZZ

Makes 6 glasses.


4-5 limes

75g ginger, peeled & thinly sliced

200g sugar

2 litres chilled, bottled sparkling water


Method:

Place 500ml of tap water in a pan with the sugar, ginger & the zest of two limes. Bring the pan to the boil, stirring occasionally, simmer for about twenty mins (no, not you!), the liquid now should be syrupy. In the mean time, squeeze all the limes (some slices may be saved for garnish). At the end of the boil, stir the juice into the mix. When cool, strain the mixture into a sterilized bottle & put in the ‘fridge to chill along with the sparkling water.


When serving, pour a little cordial over a an ice cube or two & top up with the sparkling water. Garnish with any lime slices &/or a sprig of mint.


CRANPIA

This cool looking & tasting cocktail gets its name from the main ingredients.


50ml cranberry juice

50ml pineapple juice

50ml pink grapefruit juice

Fresh orange juice


Method:

Place some ice cubes in a 250ml highball glass.

Pour the first three ingredients into the glass & stir.

Slowly top-up with orange juice - it will gradually sink down the glass as it is drunk.


GRAPEFRUIT MOJITO


9 fresh mint leaves + a sprig

150ml grapefruit juice

¼ tsp honey

Crushed ice


Method:

Stir the honey in about 30ml of the grapefruit juice until dissolved.

Crush nine mint leaves in the bottom of a tumbler glass & then fill two thirds of it with crushed ice.

Pour the honey/grapefruit juice to a cocktail shaker with the remaining juice & shake. Strain into a tumbler glass & garnish with the sprig of mint.


GRENADINE ICE


Non-alcoholic Grenadine (traditionally pomegranate juice).

Cracked ice


Method:

Pile ice high in a stemmed martini glass & pour the Grenadine in to drench the ice in a lovely red colour. Holding the glass by the stem helps prevent the heat of your hand from melting the ice.


LEMON DAISY


60ml lemonade

60ml  soda or sparkling mineral water

20ml lemon juice

30ml  Grenadine

10ml sugar syrup


Method:

Stir the lemon juice, Grenadine & sugar syrup in a large (250ml) wine glass. Add ice as required, top up with lemonade & soda & garnish with a slice of lemon


LIGHT SEA BREEZE


100ml cranberry juice

50ml grapefruit juice

1 crushed ice cube


Method:

Shake all ingredients together with & strain into a highball glass half filled with ice cubes. Garnish with half of a slice of lemon slit to rest on the glass rim.


MAGIC MOMENT


100ml red or white grape juice (may be mixed)

20ml fresh lemon juice

20ml strawberry syrup

Soda water


Method:

Place some ice cubes in a 250ml highball glass.

Pour the first three ingredients into the glass.

Top up with soda water & stir. Garnish with a couple of appropriately coloured grapes (pip-free are best) on a cocktail stick. May be served with a straw.


MICKEY MOUSE


90ml tomato juice

20ml lemon juice

½ tsp Worcestershire sauce

3 drops Tabasco sauce


Method:

Shake all the ingredients & pour over ice cubes in a tumbler. Add salt & pepper to taste & garnish with a wedge of lime.

NOJITO


30ml Lime Juice

120ml Club Soda or Sprite

6 Mint Leaves

2 tsps Brown Sugar


Method:

Add the lime juice, brown sugar & mint leaves to a highball glass. Carefully bruise a few mint leaves with a spoon to allow the release of their flavour. Fill the glass with ice & stir, top with Club Soda & add a twig of mint for decoration.


NON-ALCOHOLIC MEAD


2 litres CLEAR fruit juice (apple, red/white grape juice or a mixture)

908g (2 lb) Honey

Water to make up to 4.5 litres

Spices as required e. g.

  ½ tsp cinnamon

  ½ tsp root ginger

  3 whole cloves

  1 tsp star anise

Or say 2 tsp mixed spice


Method:

Gentle heat the honey & any spices used with 1 litre of water for 20 mins, removing any scum that forms, DO NOT BOIL.

Add the juices to a container, add honey solution & make up to 4.4 litres with cold water.

When cool refrigerate before serving.

If kept too long yeasts in the may start fermentation.

Half quantities (2.5 litres) are easily made from this recipe.


ROSE DE MAI


70ml cream

2 crushed ice cubes

30ml pineapple juice

10ml (2 tsp) raspberry syrup


Method:

Shake together all ingredients very well with ice cubes. Strain into a large cocktail glass.


SANGRIA - CITRUS (NON ALCOHOLIC)


1 apple, cored & sliced

1 orange, sliced

100 sugar

3 oranges

2 limes

2 lemons

1 litre grape juice (white or red)

Ice


Method:

Place sliced apple, orange & sugar in a VERY big glass jug/bowl.

Juice remaining fruit.

Add the juice, grape juice to jug/bowl.

Chill until time to serve.

Serve in tumblers filled with ice-cubes.


To make this sangria alcoholic, replace the grape juice with a bottle of white or red wine.


SANGRITA

This is more of an adult drink that makes 10-12 servings.


1 litre tomato juice

500ml fresh orange juice

5 tsp clear honey

100ml fresh lime juice

Pinch salt

1 chili, finely chopped

½ a white onion, finely chopped

Ground black pepper

10 drops Worcestershire sauce


Method:

Pour all ingredients into a mixing bowl & stir well. Chill for about two hours in a fridge before straining into a large glass serving jug, serve in wine glasses.


SHIRLEY TEMPLE COCKTAIL


150ml ginger ale

30ml grenadine (pomegranate syrup)


Method:

Place a few ice cubes in a highball glass & add ginger ale & grenadine, stir gently & top the glass up with ice cubes. Garnish with an orange wedge & add a maraschino cherry, serve with a straw.


SPARKLING PINK LEMONADE

Makes 6 glasses.


6 lemons juiced & zested (+1 for garnish?)

100-150 sugar

2-4 tsp (10ml) grenadine

1 litre sparkling mineral water, chilled


Method:

Place the lemon juice, zest & sugar in a heat proof jug/bowl. Add 500ml boiled water. Stir to dissolve the sugar. Add the grenadine syrup. Cover & when cool, place in the ‘fridge with the sparkling mineral water ready for use.

Strain the mixture into 6 glasses & top up with mineral water. Garnish with lemon slices & mint leaves.


STRAWBERRY LEMONADE

Makes 500ml cordial.


300g hulled strawberries

300g (caster) sugar

Juice 5 lemons


Method:

Place the hulled strawberries, caster sugar & lemon juice into a blender, “pulse” until smooth. Strain the mixture through a sieve into a large bowl, stir to ensure all the sugar dissolves. Transfer the cordial to a large bottle & keep in the ‘fridge until needed.

To serve, dilute with still or sparkling water (1 part cordial to 4 parts water) & serve with ice, sliced lime, strawberry slices & sprigs of mint.


TANGERINE DREAM

This could make a good name for a synthetic pop bland.


60ml Orange juice

60ml grapefruit juice

20ml lemon juice

30ml Grenadine


Method:

Shake all the ingredients together well in a cocktail shaker filled with ice. Strain into a highball glass half filled with ice cubes & garnish with a slice of lemon & a slice of orange resting on the ice at the top of the glass.

“Boston Tea Party” was written by Harvey & McKenna, this recording was made by the

Sensational Alex Harvey Band during 1976.

APPLE & HONEY ICED TEA

Makes 6-8 cups.


650ml boiling water

4 tea bags

60ml honey

650ml apple juice


Method:

Steep the tea bags in the hot water for 5 minutes, strain, stir in the apple juice & honey until dissolved. Chill before serving over ice.


BLACKCURRANT TEA


A big dollop of blackcurrant jam in a tea spoon

Lemon juice if required


Method:

Put jam in the bottom of a warm glass & carefully add very hot/boiling water whilst stirring.


CARDAMOM TEA


650ml water

2-3 partially crushed cardamom pods (mixed green & brown if possible)

1 tea bag

2 tbs sugar

Milk as required


Method:

Put the water in a large saucepan with the cardamoms & bring to the boil. Add the tea bags & sugar. Add sufficient milk to turn the colour pale beige. Bring back to the boil & turn off the heat as the tea rises to the top of the pan. Pour through a strainer.


CAMOMILE (CHAMOMILE) TEA

As used by Peter Rabbit's Mum. If you like this tea then you can also grow your own flowers for that extra-fresh cuppa.


180ml boiling water

1-2 tsp fresh camomile petals, use slightly less for dried OR 1 camomile tea bag

Lemon juice to taste

Honey or sugar to sweeten


Method:

Add the petals to the boiling water in a small pan, after about 30 seconds turn off the heat & let it stand for about 2-3 minutes before straining into a tea cup, add lemon juice or honey/sugar or to taste.


If using tea bags add one to a cup & add boiling water. After a couple of minutes remove the tea bag, again, if required, you may add lemon juice or honey/sugar or to taste.

ALPINE CAFÉ

A very easy recipe made with instant coffee.


Instant coffee (as “normally” used)

Brown sugar (as “normally” used)

1 tsp vanilla extract

Boiling water


Method:

Put the coffee, sugar & vanilla in a mug, add boiling water & stir to dissolve the contents.


CAFÉ CON MIEL


180ml (1 cup) prepared hot coffee

40ml milk

1 tbs honey

Pinch of cinnamon


Method:

Gently heat the milk, honey & cinnamon in a pan (be careful not to boil) & stir well to dissolve the honey. Pour into a mug & add the prepared coffee.



After my opening statements on this page it is only fair that I should include some coffee & tea recipes including both hot & cold.


TEA


Once again I have problems with capacities & will assume that teacups typically have a useful capacity of 180ml (6.3 fluid oz.). Perhaps it would be a good idea for tea cup manufacturers to have standard size cups, they could be available in increasing graduated sizes, possibly labelled “A”, “B”, “C”, “D” etc., this would bring a new dimension to the expression “Storm in a Tee cup”. Average sized mugs hold 220ml (7.8 fl. oz.) & most “big” mugs hold around 320ml (11.3 fl. oz.).

HOP TEA


May be drunk hot or cold. Drink ½ cup before meals or to aid in relaxation before sleeping.  Other herbs such as, chamomile, peppermint, lemon grass, ginger etc. can be added.


Aroma” hops are best for teas.


Fresh hops


Place 4-6 fresh hops in a tea cup (5-7 cones for a mug) & fill with boiling water.


Dried hops


Place 6g dried hops in a tea cup (7g for a mug) & fill with boiling water.


Note: Many people will add other herbs such as, chamomile, peppermint, lemon grass, ginger or other herbs, which can aide in many ways as well.

http://hopheaven.blogspot.co.uk/2010/04/make-hop-tea.html


RASPBERRY LEAF TEA

May be drunk hot or cold.


Dried raspberry leaves (tea bags are also available)

Lemon juice & sugar as required


Method:

Just make as a normal tea, initially try 1 level tsp per cup, subsequent brews can be amended accordingly. Strain & serve hot with lemon juice & sugar as required or cold with ice with a little sugar if required & garnish with a sprig of mint.


RASPBERRY TEA


A big dollop of raspberry jam in a tea spoon

Lemon juice if required


Method:

Put jam in the bottom of a warm glass & carefully add very hot/boiling water whilst stirring.


COFFEE


BLACK FOREST COFFEE


180ml (1 cup) prepared hot coffee

2 tbs chocolate syrup

1 tbs maraschino cherry juice (optional)

Whipped cream

Chocolate shavings

Maraschino (cocktail) cherries (drained)


Method:

Mix the coffee, chocolate syrup & cherry juice in a mug, add the prepared coffee, stir well, top with whipped cream, chocolate shavings & cherries.


HOLIDAY AU LAIT


180ml (1 cup) prepared hot, strong coffee

180ml hot milk

1 tsp vanilla extract or a few tsp's of vanilla syrup as required (this will also sweeten the coffee)

1/16 - 1/8 tsp of each of cinnamon, allspice, nutmeg & cloves etc.


Method:

Make the coffee with the spices, pour into a large mug & stir in the hot milk. 1/16 of a tsp is very hard to judge, try adding a “pinch”, you can always add more (or less) for subsequent brews.

COCKTAILS


COCKTAIL CHERRY NOTE:- These were originally maraschino cherries(the name refers to the Marasca cherry, a type of sour Morello). To-day they tend to be any old cherry stuffed with all sorts of dubious red dyes, preservatives (sulphites), citric acid & maraschino flavouring. The total weight includes over 40% sugar & of course water.


RECIPE NOTE:- Any ice/ice cubes used have generally been excluded in the ingredients.

#COCKTAILS #COFFEE #TEA #COCKTAILS #COFFEE #TEA #COCKTAILS #COFFEE #TEA #COCKTAILS #COFFEE #TEA Alcoholic cocktails