Casablancacooler Recipes
CASABLANCA COOLER
Make and share this Casablanca Cooler recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine ice, cold tea, juice's and passionfruit syrup in a cocktail shaker or a jar with a lid.
- Shake until cold and frothy.
- Pour into a tall iced tea glass.
- Garnish as desired.
Nutrition Facts : Calories 56, Fat 0.2, Sodium 4.6, Carbohydrate 13.1, Fiber 0.2, Sugar 10.4, Protein 0.7
CASABLANCA (COCKTAIL BEVERAGE)
From the *Afternoon Delights* section of the Australian Women's Weekly "Cocktail Guide" cookbook & I loved the intro: "During Prohibition in the 1920's, adventurous drinkers began mixing bits & pieces of ingredients together to disguise the taste of the poor quality liquor. We have followed the lead w/gusto, but today there is a tantalizing range of cocktails perfect for sipping in the lazy afternoon." *Happy Birthday Chef Kate*
Provided by twissis
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into a shaker w/ice. Shake vigorously till well-blended & smooth.
- Pour into a well-chilled 8 oz highball glass & garnish w/pineapple as desired.
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- Couscous. Made from steamed balls of crushed semolina, couscous is a standard dish across Morocco. It is ubiquitous in Casablanca, where you will find it in every Moroccan restaurant, either as an accompaniment to a tagine or other stew, or as a complete entrée.
- Pastilla. Casablanca is famous for blending elements of French and Moroccan culture, but one of its most iconic dishes, pastilla, dates back to a time when Spain was the nation’s greatest European influence.
- Seafood. No inland city in Morocco can match Casablanca for the freshness of its seafood. If you head to the port, you can watch fishermen unloading their catch yourself.
- Harira. Another Moroccan staple worth trying in Casablanca is harira, a thick, flavorful soup named for the Arabic word meaning “silky.” Harira is typically associated with Ramadan, when it is served to break the fast come sunset.
- Kebda Mchermla. For the adventurous meat-eaters out there, kebda mchermla is a North African delicacy that delivers an unforgettable flavor punch. Typically served as an appetizer or as an accompaniment to a main dish, kebda mchermla is essentially lamb’s liver prepared with chermoula, the special herb and spice blend typically associated with seafood dishes.
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