Updated: Feb 11
From Seagram's vacation-time food & drink guide, 1950's
Take a helpful tip from southern
experts, for mixing ice cold gin
drinks. Keep the gin bottle in your
refrigerator to chill; stir drinks
with crushed ice to frost.
RAMOS GIN FIZZ: 2 oz. Seagram's
extra-dry Gin, juice of 1/2 lemon,
juice of 1/2 lime, 1 tsp. sugar dis-
solved in 1 tsp. water, 1 egg white,
1 tbsp. heavy cream, 1/2 tsp. orange
flower water, -1/2 cup crushed ice.
Shake 5 minutes with crushed ice.
ALEXANDER COCKTAIL: Shake
together 1 1/2 oz. Seagram's VO, 1/2
oz. cream, and 3/4 oz. crème de cacao.
Also may be made with Seagram's
extra-dry Gin or 7 Crown.
FLYING FORTRESS: 1/2 oz.
orange curacao, 1 dash bitters, 1 1/2
oz. Seagram's extra-dry Gin, 1/2 oz.
Martell's Cognac. Shake. Serve over
shaved ice, top with orange rind.
GIN SOUR: Shake with ice 2 oz.
Seagram's extra-dry Gin, 1/2 tsp.
superfine sugar, juice of 1/2 lemon.
Strain over orange slice, cherry.
Mardi Gras Fun
New Orleans breathes the Mardi
Gras spirit all year. The fabulous
blend of French and Southern
cooking accents its gaiety.
OYSTERS ROCKEFELLER: 1
cup butter, 1/4 cup bread crumbs, 1/2
cup frozen chopped spinach, 2 tbsps.
chopped onions, salt, pepper, 12
oysters on the half shell. Melt but-
ter, add everything but the oysters,
sauté 5 minutes, mixing well. Spread
1 tbsp. on each oyster. Place the
oysters with shells in baking pan.
Heat for 10 minutes in a 450° oven.
Serves 4 as an hors d'oeuvre. To use
as a main dish, allow 8 per person.
SHRIMP GUMBO: 6 tbsps. olive
oil, 2 tbsps. flour, 1/2 cup chopped
onion, 2 cloves minced garlic, 1/2 cup
diced green pepper, 1/2 cup tomato
paste, 2 pounds raw, shelled shrimp,
1 tsp. salt, 1/8 tsp. cayenne, 1/2 tsp.
thyme, 1/2 cup hot water. In a skillet
blend oil and flour. Cook over a low
fire till roux browns (5 minutes),
stirring. Add onion, garlic, green
pepper; sauté till soft. Add tomato
paste, seasonings and water, blend.
Add shrimp; stir to coat them with
sauce. Cover the pan and simmer 5
minutes. Makes 4 portions to be
served on a bed of rice from your
prettiest tureen or casserole.
CRÈPES SUZETTE: 3/4 cup flour,
1 tbsp. confectioners' sugar, 1 pinch
salt, 3 beaten eggs, 1 1/4 cups milk,
2 tbsps. melted butter, 1/2 tsp. vanil-
la. Sift dry ingredients. Blend in
liquids. Using 2 tbsps. batter for
each, cook pancakes on a well-but-
tered pan till delicately brown. Each
crèpe should be wafer thin. Fold
like handkerchiefs, and put them in
a flat pan or baking dish. SAUCE:
heat 3/4 cup orange marmalade with
4 tbsps. sweet butter. Stir in 2 tbsps.
Seagram's extra-dry Gin. Pour hot
sauce over the crèpes. Warm an-
other 2 tbsps. of extra- dry Gin.
Ignite, pour over dish. Serves 4-6.