Brandied Pineapple Drink

15oz can Crushed Pineapple
1/3 cup Brandy
2 large scoops icecream
1/3 cup Lemon Juice
1/2 cup iced water

Method: Put all into blender, on high speed 30 seconds or until well whipped. Makes approximately 1&1/2 pints.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.110.

Raspberry Champagne Cup

4 lumps sugar

4 teaspoons Brandy

4 tablespoons frozen Raspberries, thawed

1 tablespoon lime cordial

Well Chilled Champagne

Method: Place a sugar lump & 1 teaspoon Brandy in each Champagne flute.

Puree raspberries & lime cordial together, pour some into each glass. Top up with Champagne & serve at once.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.12.

Seafood Cocktail

4 tablespoons tomato sauce

2 tablespoons worcestershire sauce

1 dessertspoon sugar

Juice of one lemon

Juice of one tomato

One small tin oysters and juice

One small tin crayfish

Pepper and salt to taste.

Source: Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Tropical Cocktail

1 oz pineapple cordial, 1 oz gin. Fill glasses with lemonade. Dash green lime. Decorate with sherry and lemon or orange slices.

Source: contributed by Caroline Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.68.

White Christmas Cocktail

One gallon icecream, bottle rum.

Put icecream into deep vessel and work into soft mixture, then beat briskly with rotary egg beater; gradually add rum until the mixture becomes frothy. Serve as a cocktail. Sufficient for a large cocktail party.

Source: contributed by Mrs. R. B. Peacock in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947)

Merry Christmas!

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Queen Adelaide Club Brandy Crusta

Serves 14 glasses
2x 850ml orange juice
1 lemon
350ml brandy
14 cherries
90ml white Curaçao
60g caster sugar

Method: Put orange juice, brandy and white Curaçao into a jug, stir well. Pour into a bottle (an empty soda bottle will do) and keep in the fridge (This will keep in the fridge up to two weeks there will be no need to use ice as it will only water the cocktail down). Rub the rim of the glass with a wedge of lemon and gently dip the rim into caster sugar. Put a slit in the cherry and place it on the edge of the glass.

Source: contributed by Barry Thistleton, Head Waiter 2009, in A Taste of History Behind the Green Door 1909-2009, compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.34.