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RECIPES & Measurements
RECIPES & Measurements
Magellan Trader's Margarita Mix
Use these proportions:
1/3 triple sec (or cointreau or orange extract)
1/3 fresh lime juice
To salt the rim of the margarita glass: Use fresh lime juice and moisten the rim of the glass using a wedge of lime or lime juice in a shallow dish.
Dip up to 1/4 inch of the rim in a mixture of coarse table salt spread in a shallow dish, such as Kosher Salt, mixed 50/50 with sugar, to give it a sweeter taste.
You can use just plain coarse table salt.
You can even add some chili powder to the salt to give it a "kick"!
Be sure to ask your guests what their preference is before adding salt to the rim or chili powder to the salt.
How to serve Magellan Trader's Margarita
Put Magellan Trader's Margarita Mix in a cocktail shaker with cracked ice, shake three times and strain into the Margarita glass. You can serve the above mixture "on the rocks" over ice, by adding a few ice cubes to the glass before adding the strained mixture.
Garnish with a wedge of lime and enjoy!
Remember that this drink contains alcohol, and as with any drink containing alcohol, use moderation, and have a designated driver. Never drink and drive.
Magellan Trader's Old Fashioned Egg Nog
Makes about a gallon!
Beat until thick and lemon colored:
12 egg yolks
1 c. sugar
1 to 1.5 c. dark rum
Add and beat until almost stiff:
12 egg whites
1/2 t. salt
Stir into YOLK mixture:
1 quart half and half
Optional, to "cut calories", substitute half and half with:
2 13 oz. cans evaporated milk, and
2 c. skim (non-fat) milk
1 c. heavy cream, whipped
Chill 1 hour.
Stir carefully and serve in Magellan Traders' Martini, Margarita, or Wine glasses, topped with freshly grated nutmeg.
cinnamon stick, to each glass, if desired.
Stir carefully befo
Remember that this drink may contain alcohol, and as with any drink containing alcohol, use moderation, and have a designated driver. Never drink and drive.
Copyright, VJS/Magellan Traders.com 1977
1 Tablespoon (T.) = 3 teaspoons (tsp.)
1/4 c. = 4 T. (tablespoons)
1/3 c. = 5 T. + 1 tsp.
1/2 c. = 8 T.
1 c. = 48 tsp. or 16 T.
1 pint (pt.) = 2 c.
1 quart (qt.) = 2 pints or 4 c.
4 c. = 1 qt.
4 qt. = 1 gallon (gal.)
1 gallon (gal.) = 4 qt. = 8 pts. = 16 cups (c.)
16 ounces (oz.) = 1 pound (lb.)
Butter: 1 cube = 4 oz. = 8 T. = 1/2 cup (c.)
1 pound (lb.) = 4 cubes = 2 cups (c.) = 32 T.