Refresco Alphino / Alphino Refreshment
Castilla S., Jesús. Así se Cocina en Muzquiz. Saltillo, México : Castillas Impresores, [19–] [TX716 .M4 A849]
Summer in San Antonio marches on, so another refreshing fruit drink seems fitting. This week’s offering features strawberries and red grapes with a bit of apricot.
.
.
.
.
Refresco Alphino (pg. 2)
Se pone en una cacerola lo siguiente:
- ¼ de litro de agua
- 400 gramos de azúcar
- 250 gramos de fresas lavadas
- 50 gramos de chavacanos
- 250 gramos de uvas rojas
Se pone la cacerola al fuego, se deja hervir diez minutos y se pasa todo por el tamiz de tela de alambre y se vacía en una jarra de cristal. A la hora de tomarlo se le agregan 2 litros de agua fría y un octavo de litro de cogñac.
Alphino Refreshment
Put the folowing into a saucepan:
- ¼ liter of water
- 400 grams sugar
- 250 grams strawberries, washed
- 50 grams apricots
- 250 grams red grapes
Put the pan on the stove and heat to boiling. Boil for ten minutes and then pass the contents through a sieve and into a glass jar or pitcher. When you are ready to serve, add 2 liters cold water and 1/8th liter cognac.
In the kitchen…
Due to a bit of inattentiveness while the fruit mixture was boiling, I spent a good 15 minutes cleaning fruity syrup out of my stove top. So, my one warning for this recipe is to stay in the room while it boils – it’s only 10 minutes, after all.
Otherwise, I deem this recipe a success. I’d decided early on not to mix it with cognac, but diluting it with flat water seemed a little dull. Sparkling mineral water to the rescue. We used Topo Chico, but any fizzy water or club soda would work. What I ended up with was a delicious grape-strawberry Italian soda. I would probably omit the apricot if I made the recipe again. There is so little of it in the mix, you can’t taste it. Use the simple syrup sparingly, it’s extremely sweet and flavorful.
