Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Cocktail 'Ram'

Cocktail 'Ram'

Cocktail Ram
Liqueur "Chartreuse" 15, mint liquor 5, pepper tincture 5, cognac 25, lemon juice 5, preserved fruits 5, ice 15.

The lower part of the shaker, depending on the cocktail formulation is filled to 1/4, 1/3 or 1/2 of crushed ice. Then pour metered, liqueurs or wine, lemon juice, provided the layout. Thereafter, at the lower part of the shaker top wear and the contents shaken vigorously and repeatedly with both hands.
Perhaps this is the most crucial moment of preparing the cocktail, since the shaking of the melted ice mixed with cast-drinks and cools them. This part of the ice shall comply with the standards specified in the layout. If excessive shaking shaker most part mixed with added beverages that violates and impairs the quality of the recipe cocktail.
After the cocktail is poured into glasses, add the canned fruit.


  1. Sounds like something the husband will be interested in making.

  2. Sounds interesting! Instead of canned fruit i like to add fresh fruits:)


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