Lost Mixology

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Message 1016619 - Posted: 17 Jul 2010, 4:15:36 UTC - in response to Message 1016526.  


Planter's Punch!


The first known print reference to Planter's Punch was in the August 8, 1908 edition of The New York Times:


PLANTER'S PUNCH

This recipe I give to thee,
Dear brother in the heat.
Take two of sour (lime let it be)
To one and a half of sweet,
Of Old Jamaica pour three strong,
And add four parts of weak.
Then mix and drink. I do no wrong —
I know whereof I speak.

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Message 1017138 - Posted: 18 Jul 2010, 9:14:06 UTC

Where did I put that.. probably mis-posted this somewhere..

Blue Hawaiian

3/4 oz light rum
3/4 oz vodka
1/2 oz Blue Curacao liqueur
3 oz pineapple juice
1 oz sweet and sour mix


Combine ingredients and mix well. If serving with ice, mix the ingredients in a blender. Serve in a tall glass. Garnish with a brightly colored umbrella.

(can also use coconut liquor instead of sweet and sour)
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Message 1017170 - Posted: 18 Jul 2010, 14:43:37 UTC

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Message 1018325 - Posted: 22 Jul 2010, 3:45:39 UTC
Last modified: 22 Jul 2010, 3:46:39 UTC

Time to revive this thread.

When I first arrived here, none of my friends had heard of a Schorle.

I have a strong feeling, I started the wine cooler craze in my neighborhood, as it was first maketed here. My loss, as I didn't have the brains to come up with that idea or Seti would be rolling in $

http://en.wikipedia.org/wiki/Schorle
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Message 1018327 - Posted: 22 Jul 2010, 3:54:14 UTC
Last modified: 22 Jul 2010, 3:57:22 UTC

Just in case you like to know why I like vino...
My home turf, before the move here.
http://en.wikipedia.org/wiki/Palatinate_(wine_region)
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Message 1018343 - Posted: 22 Jul 2010, 5:06:08 UTC - in response to Message 1018327.  

The original wine cooler(learned in early 70's.. Southern california)

50% rose wine (flavorful, but not too complex)
50% 7-up
Pour both over ice.


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Message 1018345 - Posted: 22 Jul 2010, 5:08:38 UTC

Sniff, you bust my bubble.
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Message 1018347 - Posted: 22 Jul 2010, 5:12:14 UTC - in response to Message 1018345.  

Sniff, you bust my bubble.

aww I sowwie

honestly.. the idea of commercial wine coolers.. I had no idea. I do not know where those started, but they sure did hit the markets hard.
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Message 1018358 - Posted: 22 Jul 2010, 5:38:03 UTC

wine with 7UP ?!
I mean german Schorle (half wine half fizzy mineral water) is bad enough...

'Berliner Weisse mit Schuss' OTOH...
berlin white with shot, is a beer with some raspberry or woodruff syrup added.
Very refreshing and highy deceptive as you don't really taste the alcohol.
Very popular with the ladies in the '20ies. Might have contributed to Berlin's reputation in that time of having women of loose morals.
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Message 1018364 - Posted: 22 Jul 2010, 6:08:21 UTC

For a while I was giving my mother and sister a case each of this stuff for Christmas. We were talking after presents were given one year and I discovered my sister was turning it into wine coolers. I had to bite my lip hard and hold my breath. I don't give her wine any more because she is unable to take it. My mother still gets her wine.
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Message 1018366 - Posted: 22 Jul 2010, 6:15:24 UTC

Now you've gone and done it.
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Message 1018372 - Posted: 22 Jul 2010, 6:33:34 UTC - in response to Message 1018366.  

Now you've gone and done it.

Done What?
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Message 1018385 - Posted: 22 Jul 2010, 10:27:31 UTC - in response to Message 1018343.  

The original wine cooler(learned in early 70's.. Southern california)

50% rose wine (flavorful, but not too complex)
50% 7-up
Pour both over ice.


Unless you were the dishwasher where I got my first job...1/2 cooking wine 1/2 7-up...over ice. Hey was 15 and the cook was cool. A couple of those and that waitress started looking OK...LOL
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Message 1018386 - Posted: 22 Jul 2010, 10:51:25 UTC


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Message 1018397 - Posted: 22 Jul 2010, 11:57:01 UTC - in response to Message 1018385.  

same idea.. take some barely palatable wine, combine with seven up, and you ended up with a beverage of about the strength of beer that would survive being poured over ice. I remember using almaden, and some other "jug" wines for the purpose.

"Sangria" was also a hit about that time, although not a personal favorite. The wine cooler makings traveled well in a styrofoam chest(this was the 70's.. no body knew how environmentally disasterous those things were). bag of ice, bottle of the finest screw top wine, bottle of seven up, bathing suits on under jeans and t-shirts and flip flops. and of course 1 towel each and we were set for a day at the beach.

We could always tell who was not local.. because they brought blankets and umbrellas and huge ice chests crammed full of canned beverages and blue ice
and spent half their day setting up and picking up. For the locals.. lay out your towel, set the ice chest on the windward side of them, roll off the jeans and t-shirts.. and straight into the surf.

when we had enough come back.. shake the sand out of the towels.. dry off.. lay them back down and lay down. End of the day.. put any trash in the ice chest(lots of room where the ice used to be) get dressed and head home.


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Message 1018398 - Posted: 22 Jul 2010, 12:04:12 UTC - in response to Message 1018397.  

I remember using almaden, and some other "jug" wines for the purpose.


Ah Almaden. That brings back memories of a misspent youth. When I arrived back in Canada after 4 years hard time at a SoCal university, I was amazed to find that in Alberta Almaden was A Fancy Imported Wine.

Anybody else remember a California wine in the early 70s called Zapple? It was apple wine, with (allegedly) cinnamon in it. I discovered it because it was always on sale.

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Message 1018403 - Posted: 22 Jul 2010, 12:27:27 UTC - in response to Message 1018398.  

I remember using almaden, and some other "jug" wines for the purpose.


Ah Almaden. That brings back memories of a misspent youth. When I arrived back in Canada after 4 years hard time at a SoCal university, I was amazed to find that in Alberta Almaden was A Fancy Imported Wine.

Anybody else remember a California wine in the early 70s called Zapple? It was apple wine, with (allegedly) cinnamon in it. I discovered it because it was always on sale.


I remember Zapple.. and it definately had cinnamon in it. On a par in quality with Boones Farm.

Oh .. That brings to mind a non-drink recipe...

take several mandarin(mandarin orange) sections, place in a large wine glass
Pour plum wine (kikkoman makes some.. it is WAY sweet, but for this it works great) until covered.

Serve chilled for dessert.
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Message 1018405 - Posted: 22 Jul 2010, 12:40:14 UTC

oooohhhhhh plum wine....

German (foreign) restaurants usually give you a spirit 'on the house' at the end of the meal - greeks go for Metaxa or ouzo, italian sherry or grappa and chinese? exactly. plum wine.
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Message 1018406 - Posted: 22 Jul 2010, 12:40:17 UTC

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Message 1018415 - Posted: 22 Jul 2010, 13:34:43 UTC - in response to Message 1018406.  



I think you will need the coffee slightly bigger. Ok, a lot bigger. Let's presume you added some alcohol to stay on topic ;)
Carola
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