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E. & O. E.
Copyright www.petespintpot.co.uk 2008. First published 17 October 2008, last updated 1 September 2010.
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 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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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 and a cold glass o’ tea.”
Huddie (Lead Belly) 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 and La Salle Railroad Company in 1847, becoming the Chicago, Rock Island and 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 and 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!
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 and of course water.
RECIPE NOTE:- Any ice/ice cubes used have generally been excluded in the ingredients.
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 and 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 and a stirrer.
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 and 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 and pepper to taste & garnish with a wedge of lime.
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.
1/2 tsp cinnamon
1/2 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.
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.
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.
After my opening statements on this page it is only fair that I should include some coffee & tea recipes including both hot & cold.
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.).
APPLE AND 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 and 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 and 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.
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.
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.
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 and 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.
“Boston Tea Party” was written by Harvey & McKenna, this recording was made by the Sensational Alex Harvey Band during 1976.
