1/2 oz lime or lemon juice, fresh
1/2 tsp sugar
1 tsp grenadine
2 oz light rum, bacardi
Directions
Shake ingredients well with cracked ice. Strain into cocktail glass
and serve.
Servings: 1 servings
Bacardi Cocktail (Paulette Valois) Recipe brought to you by Recipe Ideas
Categories: Cocktail; Party
The History of Recipes
It is actually possible to track the history of recipes far back into ancient history, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just basic hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also recounts how the ancient chefs used a wide range of spices and herbs, including some that we all recognise for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including parsley, basil and rosemary. These new foods and tastes prompted an increase in books on cookery, some of which still exist in private collections. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Bacardi Cocktail (Paulette Valois) recipe.
