1 oz bacardi light
1 oz chivas regal
1 oz coco lopez
2 oz sweetened condensed milk
1 dash shredded coconut meat
Directions
Blend everything except the shredded coconut. Pour it over rocks
glass or Flinstones jelly glass filled with cubed ice and garnish
with the coconut.
Recipe By : The Net
Servings: 1 servings
Coconut Telegraph Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Historians have proved the existance of recipes back into history, in fact as far back into history as ancient Egypt, and possibly even further. However, these, ancient cookbooks were just very simple pictorial instructions for preparing meals.
Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks used a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and parsley. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, such as parsley and basil. These new spices and herbs caused a torrent in recipe manuscripts, some of which are kept safe in academic collections. The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Coconut Telegraph recipe.
