And if, by some remote possibility, you don’t catch any
barramundi or crabs, here’s some old bush drink
recipes to console you.
IRISH CRÈME
1 cup of whisky
1 ¼ cups of fresh cream (canned cream will do)
2 large table spoons of chocolate syrup
3 eggs
2/3 can of sweetened condensed milk.
Beat the eggs. Add all the other ingredients except the cream and stir
well. Add the cream and lightly stir into the whisky mixture. Great to sip while you talk about the ones that got away!
CRÈME de MENTHE
1 cup of sugar
1 cup of water
1 cup of brandy (more if you prefer)
1 teaspoon of green food colouring
1 teaspoon of peppermint flavouring.
Boil the sugar and water together for 3 minutes. Add the rest of the ingredients and mix
well. Bottle and serve chilled. Goes
well with leftover
barramundi and crab
HOMEMADE KAHLUA
4 cups of water
4 cups of sugar
¼ cup of instant coffee (good quality and certainly NOT black and gold!)
1 quart (4 cups) of vodka. (any old vodka will do)
1 vanilla bean (a dash of vanilla essence will do if want to speed up the process)
Combine the water and sugar and boil for around 5 minutes. Add coffee and boil 5 minutes more. Remove from heat and add vanilla bean (or essence). Allow to cool. Add vodka. Bottle and let set for 2 – 3 weeks in a dark place. If you can’t wait to enjoy it then 2 – 3 hours will probably do. Goes
well with anything any time.
Enjoy your camping and cooking
Kampers Kitchen
With summer on the way here’s a few old Australian drinks
recipes you might like to try.
MORETON ISLAND DEW (SANGRIA)
½ cup sugar
1 cup water
1 cinnamon stick
1
orange
1 lemon
1 bottle dry red wine
½ bottle lemonade
½ bottle soda water
Boil the sugar, water and cinnamon stick for 5 minutes. Remove from heat and allow to cool.
Thinly slice the
orange and lemon, and add to the syrup.
Refrigerate for at least 4 hours. (The longer the better!!)
Combine the syrup, wine, lemonade, soda water and mix.
To serve, add some ice, and garnish with strawberries that have been hulled and quartered.
Enjoy!!
To make a bucket full double the syrup mixture and use 2 litres of wine, 2 litres lemonade and 2 litres of soda water.
FIFTY-FIFTY CORDIAL
Ingredients
2 tablespoons of grated rind of lemon
1kg sugar
5 cups water
2 teaspoons Epsom salts
2 cups juice
lime, lemon or
orange or mix
25g packet of tartaric acid
1 teaspoon citric acid.
Method
Combine sugar and water in saucepan. Stir over medium heat until sugar is dissolved. Add remaining ingredients, increase heat and bring to boil for 5 minutes. Bottle when cold.
CIDER CUP
Ingredients
1 lemon
1 tablespoon of castor sugar
1 inch cucumber (sliced)
½ wineglass of sherry
1 pint of cider
soda water
ice
Method
Put juice of lemon and castor sugar into jug with sliced cucumber, add half a wineglass of sherry and a pint of cider and stir together.
Allow liquid to stand for 1 hour in a cool place or on ice, strain liquid, add soda water and some chopped ice.
CLARET CUP
Ingredients
1 bottle of claret
2 tablespoons of sugar
juice of one lemon
rind of ¼ lemon
1 slice of cucumber
1 liqueur glass of brandy
¼ lb of crushed ice
2 bottles of soda water
Method
Use 1 bottle of claret to 6 persons, pour wine over sugar and allow to stand about 1 hour, just before serving add all other ingredients, soda water last.
GINGER FLUFF
Ingredients
Cream, ginger ale, preserved ginger, nut meats, ginger cookies, cream cheese.
Method
Put 2 tablespoons or more of heavy cream in bottom of each tall glass and fill up with ginger ale, top with whipped cream and sprinkle with finely cut preserved ginger and chopped nut meats, serve with tiny ginger cookies put together in pairs with a filling of softened cream cheese.
BLACK COFFEE
Ingredients
1 heaped dessertspoon coffee to each cup of water, pinch of salt, 1 lemon.
Method
Warm water in a saucepan over fire, sprinkle coffee on top of water, add salt, and, if desired a pinch of mustard, bring slowly to simmering point, then boil up quickly, remove at once from fire, stand aside for 5 minutes and strain, serve with a slice of lemon in each cup.
HOCK CUP
Ingredients
1 bottle of hock
1 liqueur glass of brandy
¼ tin pineapple slices
3 bottles soda water
2 tablespoons castor sugar
1lb crushed ice
1 slice cucumber.
Method
Pour hock and brandy over sliced pineapple, allow to stand 6 hours, add all other ingredients just before serving, sufficient for 6 persons.
MOCK OYSTER
Ingredients
1 egg
dark pepper
salt
tomato sauce
Worcester sauce
vinegar
lemon juice
red pepper
Method
Put whole egg into shaker with a dash of each of the other ingredients, shake
well, pour into medium sized goblet and serve.
TOMATO COCKTAIL ……………..FOR THE MORNING AFTER!!
Ingredients
1 glass tomato juice
1 dessertspoon lemon juice
1 teaspoon Worcester sauce
pinch salt
Method
Mix all ingredients together, place on ice and leave till very cold, serve in cocktail glasses.
... and now the Kamp C®ook is no longer C®ook