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1- Enciclopedia
JALAPEÑO PEPPER VODKA
Ready for some spice? This vodka is great for Sunday brunch Bloody
Marys and a surefire cure for the weekend hangover.
25 oz. vodka
1–2 fresh jalapeño peppers
1. Wash jalapeño peppers.
2. Place whole peppers in bottom of infusion jar.
3. Add vodka and seal the jar.
4. Let infuse for 1–4 days out of direct sunlight, tasting and gently shaking
regularly until desired intensity is reached.
5. Strain the vodka into a clean bottle, cap, and refrigerate.
TIP
If you want a more intense heat and spice, cut and deseed the peppers before
infusing, The infusion time really depends on how spicy you want your vodka
to be.

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4 types of liqueurs with Lychee fruit:

Important Tip: It is possible to make 4 types of liqueurs with Lychee fruit:

1 - Only with the saving of the fruit = smooth taste and intense fragrance of Lychee (Basic
Maceration time = 30 days)

2 - Only with the seed of the fruit = bitter taste with light perfume (Basic Maceration time = 60
days)

3 - Only with the peel of the fruit = slightly bitter taste and strong perfume (Basic Maceration time =
90 days)

4 - Whole fruit (peel, hoop and seed) = strong, semi-bitter taste and intense perfume (Basic
Maceration = 120 days)

Let's do it with the Lychee spares (and you can make the other types, just change the ingredient
and the basic maceration time)

How to make Lychee Liquor (pulp)

Ingredients:

600 g of Lychee fruit (shelled and seeded)

Some mint leaves (optional, but leaves a very good taste)
600 g of refined sugar (use 1 kg if you want very sweet)
1 liter of filtered water
1 liter of Pinga or Vodka (or 700ml of cereal alcohol + 300ml of water)
Way of doing:

Preparing the Lychee Infusion

1 - Wash well, cut into small pieces and place in a bowl;
2 - Knead the pieces with a wooden spoon or fork until well dissolved;
3 - Place the pulp with alcohol in a large, clean glass and close tightly.
4 - Leave in Basic Maceration for 30 days or more in a cool, dark place
5 - Shake the glass one or more times a day to help with mixing and fermentation
6 - Make a Thin Pearly Syrup:
Put the sugar in a pan with the water;
Bring over high heat and stir constantly;
(Do not let it settle to the bottom or burn);
When it starts to boil, lower the heat and leave for + -10 minutes until it forms a fine syrup;
(Raise the spoon, if a thin light caramel thread is formed, it is on point);

Remove the pan from the heat and wait for the temperature to drop to + -40º (WARM);
(Attention: Do not let it cool completely, otherwise it will be dense and difficult to mix).

Liquor Preparation:

7 - Pour and slowly mix the sugar syrup over the Lychee infusion

Mint: If you want, now add some mint leaves

8 - Let it cool naturally and place everything in a glass with a lid.
9 - Wait at least 10 days for the refined maceration. Shake the glass once a day
10- After macerating, strain into a cloth strainer
11- Filter with a paper filter (optional)
12- Bottle and label
And it's ready to serve chilled or natural

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Grandpa's Pear Liqueur

INGREDIENTS
0.75 ltrVodka
2nd sweet pears
50 gr brown sugar candy
100 gr Sugar
Handbags Vanilla sugar

PREPARATION
Grandpa's Pear Liqueur
Wash and blush the pears, cut into narrow strips and place in a 1 liter bottle. Feed the three types
of sugar through a funnel and pour vodka over them! Soak in the sun for 1 week, then let it sit for 3
weeks! So applaud and enjoy !!

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Passion Fruit Liqueur

Ingredients

3 cups water
30 passion fruit
1 liter of good quality cachaça
2 1/4 cup (tea) sugar
Method of preparation

Remove the passion fruit jar and set it aside.

Place the sugar and water in a saucepan and heat, stirring until the sugar dissolves.

Boil for 8 minutes or until the syrup thickens. Add the passion fruit pulp, mix and remove from heat.
Add cachaça and transfer to a bowl with a lid. Let stand until cool.

Move to a fine sieve, kneading the pulp with a spoon. Repeat for 2 more times. Store the liquor in a
bottle in the refrigerator

* Makes 20 servings

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AMERICAN AND OTHER DRINKS.

OUR SWIZZLE.
It occurred to the Author of this little work, after a conversation with an Indian gentleman, to make
a cocktail called in India a Swissle.
Take a small tumbler, half fill it with chipped ice; then add one and a half liqueur glasses of Boker's
bitters; half a wine glass of brandy; and two or three drops of Noyeau to flavour and
Siveeten it.
Now swizzle this concoction, with an Indian cane swizzle, to a froth; drink through a strainer.
Tastes differ. An Indian likes a cocktail swizzled; a North American, within the last
few years, will not take one unless it is stirred with a spoon; a South American will have it shaken;
an Englishman, who has travelled in America, is more particular than any one of the others until
you find out his taste, and is most difficult to plcasc.

CRITERION REVIVER.

Use a Soda-water tumbler.

Glass and a half of Encore whiskey; small block of ice; dash of brandy bitters; bottle of Taunus
water; and drink while effervescing.

BOSOM CARESSER.

Cobbler Glass.
One.egg; half a sherry glass of strawberry syrup; one glass of brandy. Shake up well and strain.

ALABAZAM.

Use tumbler.
One tea-spoonful of Angostura bitters; two tea-spoonfuls of orange Curaçoa;
one tea-spoonful of white sugar; one tea-spoonful of lemon juice; half a wine glass of brandy.
Shake up well with fine ice and strain in a claret glass.

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{ RUM }
GRAPEFRUIT RUM
The grapefruit essence lends itself to warm summer nights, and it
pairs with seafood as well as avocado and carrots. It’s great for
celebrating in Caribbean style or bringing the tropical sun into your
winter-worn home.
25 oz. rum
1 large pink grapefruit
1. Slice the grapefruit and remove the peel.
2. Place sliced grapefruit in bottom of infusion jar.
3. Add rum and seal the jar.
4. Let infuse for 1–2 weeks out of direct sunlight, tasting and gently shaking
regularly.
5. Strain the rum into a clean bottle and cap.
TIP
You may also include the zest from the grapefruit peel. Just be sure to only use
the outer layer of the peel and not the white portion.

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American Flag

1/3 Grenadine
1/3 Creme de cacao
1/3 Blue Curacao
Serve in: Shot glass.
Mixing instructions:
When properly prepared this shot will look red, white and blue. First poor in 1/3
grenadine. Then the White Cream de cacao should be poured in over a bar spoon. Finally
the Blue Curacao can be poured in the same way.

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Barcardi

Servings 1
Young drink, ideal for sharing with friends. This preparation is the standard, but keep in mind that
they can taste other aggregates; such as processed fruits. So they could make bacardi peach,
pineapple, banana, etc.

Ingredients

1/2 teaspoon sugar

1 teaspoon blackcurrant
Juice of half a lemon or lime
50 CC of white Bacardi rum
Some crushed glass ice

Instructions

Mix all ingredients, serve in glasses previously cooled and with a little ice on the floor.

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Coconut liqueur

Ingredients

1 finely grated fresh coconut

1 liter of good quality cachaça
6 cups of tea
1 cup of tea

Method of preparation

Mix the coconut, cachaça and 2 cups of tea. Pour into a clean glass with a lid. Let stand in a dry,
dark place for 10 days. Place the rest of the sugar in a saucepan and bring to low heat with water
for 20 minutes or until it forms a slightly golden and thick syrup.

Sift the coconut mixture or wipe with a clean cloth. Discard the bagasse and mix the liquid with the
sugar syrup. Bottle.

* Shake before serving. Makes 1.5 liters

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PUNCH.

REGENTS PARK CUP.

For a Party of Twenty.

*The ingredients for this renowned cup are—

Two bottles of Champagne ;

one bottle of Hockheimer ;
one bottle of orange Curaçoa;
one bottle of Cognac ;
half bottle of Jamaica rum ;
two bottles of Madeira ;
two bottles of settzer or plain soda ; four pounds of raisins;
to which add oranges, lemons, rock candy, and instead of water green tea to taste: Refrigerate with
all the icy power of the North Pole.

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Absinthe

1 pt Vodka
2 teaspoons. Absinthe, disintegrated
2 teaspoons. Anise seeds, disintegrated
1/2 teaspoon. Fennel seeds
4 cardamom, pods
1/2 teaspoon. Coriander, ground
2 teaspoons. Angelica root, sting
Mixing instructions:
Steep absinthe in vodka for 48 hours. Remove, add the rest and steep for a week.
It was Ok

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If you like, don't forget ...

After sex

2/3 oz. Vodka

1/3 oz. Creme de banana
Orange juice
Serve in: Highball glass.
Mixing instructions:
Pour the vodka and creme over some ice cubes in a tall glass and fill up with juice. to
make it beautiful make the top of the glass with a grenadine and sugar

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Moonshine in horseradish

The recipe for moonlight in horseradish is useful for all lovers of natural alcoholic beverages. The
benefits of horseradish have been known for a long time - the plant is rich in vitamin C, due to
which it handles colds perfectly. The flavor and aroma of horseradish is very bright, so it is often
used to prepare various snacks and tinctures. The horseradish tincture in horseradish was
prepared in Russia long before the appearance of vodka and other alcoholic beverages. It is known
that Pedro I issued a decree according to which this healing drink should be in every home. Each
hostess had her own special secret for preparing this tincture, but there is also a classic recipe,
which you can easily do.

THE INGREDIENTS

500 ml Moonshine 40-50% 1 pc Radish root 7-10cm. 1 pc Lemon

1 teaspoon Honey

INSTRUCTIONS

The tincture is made from fresh root of medium size. It needs to be washed well, cleaned and cut
into circles or small bars. It is undesirable to use a grater, otherwise the tincture will be too
concentrated - it will not work for drinking, although it can be used for external use. At the bottom
of a jar or glass bottle, place the prepared horseradish, add the honey and squeeze the lemon juice.

Pour the moonlight from above - it is best to take it home, of which you have no doubt. Close the
bottle with a lid and shake well to mix the contents. Moonshine in horseradish insists for three
days in a cool, dark place - you need to stir the mixture daily. When the drink turns a light yellowish
tint, it can be filtered through gauze and poured into small containers - a bottle or a jar of vodka.
Before insisting on the horseradish in the moonlight, make sure it has no strange odors and
flavors. To make the dye soft and aromatic, it is best to clean the moonlight with the help of
freezing or activated carbon. Leave the filtered tincture in the refrigerator for two to three days - the
drink should rest. On the seventh day, you can already try it. Cold drink while pouring into small
glasses.

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French Marie Brizard products are admired for quality around the world. The company founded in
1755, in Bordeaux, France, brings in its essence the use of the best raw materials in the elaboration
of liqueurs, since at that time the port of Bordeaux was the most important in Europe and all fruits,
plants and herbs aromatics that enter the composition of the liqueurs passed through there. Marie
Brizard was born in 1714, in Bordeaux, and broke all the taboos of the time to become an expert
liquorist. With a visionary and revolutionary spirit, he has created unique combinations that have
inspired cocktail lovers for over 260 years.

Make Pansy Liquor

Ingredients:

60 g of fresh pansy petals (or 4 to 6 tablespoons of powdered flower extract used in teas)
1 pinch of salt
500 g of sugar
500 ml filtered water
500 ml of Pinga or Vodka (or 350ml of cereal alcohol + 150ml of water)
Way of doing:

Preparation of the Pansy Infusion

Using the dry extract: Moisten before use with a little water (+ - 3 spoons)
Using fresh petals: Wash well, remove "fluff" and kernels and cut into medium pieces
1 - Place the petals (or extract) in the water, add a pinch of salt and boil until the color loosens (+ -
5 minutes).
2 - And strain into a cloth strainer. Squeeze well to release all the broth
3 - Put the broth in a pan, add the sugar

Bring to a simmer and let it boil for 10 minutes until it forms a fine syrup
Always stir. Do not let the sugar burn (when you lift the spoon and form a thin caramel streak, it is
just right)
Remove the pan from the heat and let the syrup warm.

Liquor Preparation:

4 - After the syrup is warm pour slowly and stirring over the alcohol in a large glass.
5 - Mix well and close the glass.
6 - Let steep for 60 days or more in a cool, dark place
7 - Shake the glass one or more times a day to help with mixing and fermentation
8 - optional: Let stand for 24 hours to decant and filter with paper filter.
9 - Bottle in a beautiful bottle and put an identification tag

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American Flag

1/3 Grenadine
1/3 Creme de cacao
1/3 Blue Curacao

Serve in: Shot glass.

Mixing instructions:

When properly prepared this shot will look red, white and blue.

First poor in 1/3 grenadine. Then the White Cream de cacao should be poured in over a bar spoon.
Finally
the Blue Curacao can be poured in the same way.

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Strawberries

1-2qts frozen strawberries bottle

white granulated sugar of lemon juice
brandy or vodka

Place the frozen strawberries in a large jar. Fill the jar. Fill the jar to the top with transparent 120-
150 proof brandy. Place the jar on the windowsill for about a week (shake a few times a day).
Strain the liquid into another jar or jar. Add enough sugar to the strawberries to cover them
completely. Leave the jar on the window sill (stirring occasionally) until most of the sugar appears
to have disappeared and there is a lot of syrup in the jar. Pour the syrup into a separate jar and add
more sugar to the strawberries. Repeat this step until there are no more juices being released from
the berries. Add about 1-2 tablespoons of lemon juice to the alcohol, then add the strawberry syrup
until the desired flavor is reached, pour over water to 80 and strain until no strawberry particles are
seen. Lemon juice will help preserve the red color and flavor of strawberries. Without lemon juice,
the final product will have a coarse (rather unpleasant) final taste. Any leftover syrup and / or fruit
is excellent in ice cream and / or cheesecake.

VARIATION - use blueberries.

It is a good drink to put in a blender with ice. It tastes like a strawberry smoothie. A refreshing drink
for a hot summer day

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BLACKBERRY CINNAMON RUM

The cinnamon really transforms rum from a summertime spirit into
something to warm the soul on a winter’s night.
25 oz. rum
4 cups fresh blackberries
2 cinnamon sticks
1. Wash the blackberries.
2. Place the blackberries and cinnamon sticks in bottom of infusion jar.
3. Add rum and seal the jar.
4. Let infuse for 1–2 weeks out of direct sunlight, tasting and gently stirring
regularly.
5. Strain the rum into a clean bottle and cap.

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Borodinskaya

The drink has a smell and resembles the taste of Borodino bread, the smell of moonlight is well
masked, if done over it. You can and should experience proportions.

THE INGREDIENTS

3000 ml of 45-50% distillate

12 gr coriander
9 gr cumin
20 gr Lightly fried barley
30 gr burned barley

INSTRUCTIONS

Pour all ingredients in a jar, pour 45-50% alcohol (brandy). (The experience of colleagues says that,
to significantly facilitate filtration, it is better not to grind a rash, but to insist a little more) Insist,
trembling daily. After filtering, add sugar color, if necessary, increase strength to 40-42%

The color of the sugar, in my opinion, is necessary to make the color of the drink more consistent
with the name. If you do this by increasing the burnt barley, the taste will be very sharp and bitter
Cooking Roasted Barley. Take half a glass of barley, pour into a frying pan. We put on medium heat.
Stir constantly As soon as it begins to brown, we pour half. Fry the rest until the color of the coffee.
(Barley roasting is accompanied by smoke, which can cause inconvenience to others present,
consider!) The final drink can become cloudy if excessively cooled. In addition, with prolonged
storage, the aromatic tone changes.

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QUEENS PUNCH

Put two ounces of cream of tartar and the juice and parings of two lemons into a stone jar, pour on
them seven quarts of boiling water, stir, and cover close. When cold, sweeten with loaf sugar, and
straining it, bottle and cork tight. Add, when bottling, half a pint of rum to the whole quantity. This is
a very pleasant and wholesome liquor.

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Make your own gold syrup

Has anyone ever made this caramel syrup and added it to the thumper? ... If I make it and run on
the thumper, do I get caramel flavor? ...

After aging in oak, until you get the same color as caramel.

Click on the photo to see how to do it.

Ingredients

(for caramel base)

50 g (¼ cup) white sugar

15 g (1 tablespoon) of water

(for the syrup)

200 g (1 cup) white sugar

150 g (little cup) of boiling water

1 slice of lemon or 1 teaspoon of fresh lemon juice, strained

Instructions

Bring a kettle of water to a full boil. Keep it as close to boiling as possible while starting the syrup.
Place the basic caramel ingredients in a small saucepan and cook over very low heat, stirring to
dissolve the sugar. After the sugar has dissolved, stop stirring and let the caramel cook until
golden brown. Go from golden brown to smoke in the blink of an eye, so keep the heat low and
watch like a hawk. Mine cooked a little too much and started smoking, but it ended well - as long
as it doesn't go black, you're fine.

Measure the boiling water into something easy to pour. Add the rest of the sugar to the pan and
gradually pour the boiling water. It will bubble vigorously, so take it easy. Also, don't freak out if your
caramel learns a little; that's just sugar and water, so everything will eventually dissolve.

Add the lemon slice or juice and bring to a boil, stirring to dissolve the sugar. Reduce the heat and
cook for 45 minutes. Remove the lemon slice and strain the syrup into a clean storage container;
cool overnight before using.

Make your own gold syrup

Has anyone ever made this caramel syrup and added it to the thumper? ... If I make it and run on
the thumper, do I get caramel flavor? ...

After aging in oak, until you get the same color as caramel.

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Adam Bomb

1 part Rum (Ron Bacardi)

1 part Vodka (Absolut)
1 part Tequila (Jose Cuervo)
1/2 part Triple sec
Fruit
1/2 glass Ice
Salt or sugar
1-3 pt Fruit juice

Serve in: Margarita/Coupette glass.

Mixing instructions:

Add ice to blender (or to glass if prefer on the rocks) then fruit, and fruit juice depending
on personal preference then add the Rum, Vodka, Tequila, and triple sec. blend till
smooth, rim glass with sugar or salt and pour mixture in.
garnish with lemon or lime slice.

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AMARETTO

1 cup of water
1 cup granulated sugar
½ cup brown sugar
2 cups of vodka
2 tablespoons of almond extract
2 teaspoons vanilla

Combine water and sugar in a saucepan on

medium heat. Heat until boiling and all the
sugar is dissolved. Remove from heat and let the
mixture to cool for about 10 minutes. Add the vodka, the
almond extract and vanilla. Store in a sealed bottle.

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Viking Mead Recipe

8-10 LBS PURE RAW honey

4-5 GAL PURIFIED SPRING WATER
3 TSP YEAST
1 TSP MALIC/CITRIC ACID BLEND
5-7 OZ. SLICED FRESH GINGER ROOT
CHOPPED FRESH FRUIT:
(ORANGES, CRANBERRIES, PEACHES)
1 TSP IRISH MOSS
1/2 TSP CLEAR GELATin
OPTIONAL INGREDIENTS:
1/4 TSP FRESH ROSEMARY
Mix ALL INGREDIENTS BUT YEAST
TOGETHER, UNTIL FULLy dissolved.
STIR THOUROUGHLY, ADD YEAST AND
LET SIT OVER DİGHT. DEXT, POUR
THROUGH A FUNNEL INTO A LARGY
juG. SET THE VESSEL IN A WARM,
DARK AREA AND ALLOW TO SIT FOR
AT LEAST A Month.

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CHAMPAGNE COBBLER.

One Bottle of Champagne to four Goblets.

One table spoonful of sugar; one piece each of orange and
lemon-peel. Fill the tumbler one-third full with ice, and fill balance
with Champagne. Ornament in a tasty manner with berries in
scason. This beverage should be sipped through a straw.

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GRAPEFRUIT CLOVE VODKA

This infusion is a nice balance of summer sweetness and winter spice.
Try this one in a Cosmopolitan or mixed with a 2:1 ratio of Coca-Cola
to spirit.
25 oz. vodka
1 grapefruit
6 whole cloves
1. Peel the grapefruit and separate into segments.
2. Place grapefruit and cloves in bottom of infusion jar.
3. Add vodka and seal the jar.
4. Let infuse for 1–2 weeks out of direct sunlight, tasting and gently stirring
regularly.
5. Strain the vodka into a clean bottle and cap.
TIP
You may include some of the grapefruit rind, which contains a lot of flavorful
oils, but make sure not to include the white pith.

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SLEEPER.

For an old rum gill, add an ounce of sugar; two egg yolks;
the juice of half a lemon. Boil half a liter of water with six teeth,
six coriander seeds and a little cinnamon. Beat all together
and strain them into a glass.
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Eggnog & Horny

EGG NOGG.

ECG NOGG
is a beverage of American origin, and has gained a popularity all over the world. In the South it is
almost indispens- able at Christmas time, in the East the wise men imbibe it, in the West the
egotist believes in it, and in the North it is a favourite at all seasons. In Scotland, Egg Nogg is
known by the name of "Auld Man's milk.".

EGG NOGG.

Use large tumbler.

One table spoonful of fine sugar, dissolved with one table spoonful of cold water ; one egg ; one
wine glass of Cognac; half a wine
glass of Santa Cruz rum or Jamaica rum; a quarter of a tumbler of shaved ice, fill up with milk,
shake the ingredients until they are
thoroughly mixed together, and grate a little nutmeg on the top.

HOT EGG NOGG.

This drink is very popular in England, and is made in precisely the same manner as the cold Egg
Nogg above, except that you must use boiling water instead of ice.

EGG NOGG.

For a Party of Ten.

Three eggs; one pint of brandy; two and a half wine glasses of Santa Cruz rum ; two quarts of milk;
six ounces of white sugar.
Separate the whites of the eggs from the yolks, beat them separately with an egg-beater until the
yolks are well cut up, and the whites
assume a light fleecy appearance. Mix all the ingredients (except the whites of the eggs) in a large
punch-bowl, then let the whites float on the top, and ornament with coloured sugars. Cool in a tub
of ice, and serve.

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Peanut Liqueur

Ingredients

1 kg of raw peanuts
1 kg of brown sugar
1 can of condensed milk
1 liter of good quality cachaça
2 liter of water
1 cinnamon stick
1 handful of cloves
200 g of powdered milk
2 sterile glass bottles

Method of preparation
In a roasting pan, cool the peanuts and remove all the skin. In another, add water, brown sugar and
cloves. Bring to a boil, then add the roasted peanuts and boil for another 5 minutes (set aside to let
cool).

When it is cold, blend everything in the blender with the condensed milk and powdered milk. Strain
in a very fine sieve, add the cachaça and mix. Place in bottles, leave in the refrigerator for at least
24 hours.

* when serving, shake the bottle well. Makes 10 servings

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Pink liquor
Yield: about 850 ml
5 cups of rough rose petals
1 teaspoon of dried lavender flowers (optional) *
1 cup of sugar
1-1 / 2 cups of water
2 cups of good quality vodka

Bring the sugar and water to a boil in a saucepan and boil for 5 minutes. Lightly knead the petals in
your hand and place with lavender (if using) in a sealable container such as a Mason 1L jar.

Pour the hot syrup over the petals and close the container immediately. This will contain the
essential aromatics that are the flavor of your liquor.

Place the container in a location out of direct sunlight for two days, shaking the container
occasionally as you pass. After two days, the liquid will be pink. It will probably happen much
sooner.

You can use wild roses too, but rough is a darker red and produces a rosier end product. Wild roses
bloom early in summer in Nova Scotia. Do not use roses from a florist or other store, as they
probably contain pesticides.

At the end of the maceration, the rose petals will have lost most of their pink color.

Pass the syrup through a cloth and squeeze to remove all the liquid from the petals. If you have any
residue, strain again.

Combine with vodka and bottle.

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First make a neutral distillate using cane sugar cream or you can use vodka.

Ingredients;

2 cups of water

1.5 cups of brandy, neutral alcohol or vodka with alcohol from 80% to 90%

1.5 cup white sugar

1 cup brown sugar

2 tablespoons of almond extract

2 teaspoons vanilla extract

1 ounce of glycerin

Instructions;

put water and sugars in a light saucepan over medium heat, stirring continuously until all the
sugars dissolve. Cook for 5 minutes. Allow to cool for 10 minutes and then add 2 tablespoons of
almond extract, 2 teaspoons of vanilla extract, 1 ounce of glycerin and brandy or vodka.

pour into a bottle or jar with a lid and store in the refrigerator.

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Romantic Night

77 Sunset Strip
1/2 oz Vodka (Finlandia)
1/2 oz Gin (Tanqueray)
1/2 oz Spiced rum (Capt. Morgan)
1/2 oz Triple sec (Bandolero)
1 1/2 oz Pineapple juice
1/2 oz Grenadine
Mixing instructions:
Mix vodka, gin, rum, triple sec, pineapple juice and grenadine together in a highball glass
over ice. Top it with a splash of Sprite. Garnish with a strawberry and an orange slice.

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COSMOPOLITAN

WHAT'S INSIDE
1 oz SMIRNOFF NO.21
0.5 oz TripleSec
500 ml of lemon juice
1 oz of cranberry juice
HOW TO MIX
Shake all ingredients well and strain into a cocktail glass.

'/