Many kinds of fruit may be combined into cocktails, but directions for
the cocktails that are usually made are here given. Fruit cocktails
should always be served ice cold.
116. GRAPEFRUIT COCKTAIL.--The cocktail here explained may be served in
stemmed glasses or in the shells of the grapefruit. If the fruit shells
are to be used, the grapefruit should be cut into two parts, half way
between the blossom and the stem ends, the fruit removed, and the edges
of the shell then notched. This plan of serving a cocktail should be
adopted only when small grapefruits are used, for if the shells are
large more fruit will have to be used than is agreeable for a cocktail.
GRAPEFRUIT COCKTAIL
(Sufficient to Serve Six)
2 grapefruits
2 oranges
1 c. diced pineapple, fresh or canned
Powdered sugar
Remove the pulp from the grapefruits and oranges in the manner
previously explained. However, if the grapefruit shells are to be used
for serving the cocktail, the grapefruit should be cut in half and the
pulp then taken out of the skin with a sharp knife. With the sections of
pulp removed, cut each one into several pieces.
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