Saratoga Recipes

CLASSIC SARATOGA COCKTAIL

Classic Saratoga Cocktail image

The recipe for a classic Saratoga Cocktail includes brandy and whiskey, mixing it with sweet vermouth and bitters to create a great sipper.

Provided by Colleen Graham

Time 3m

Number Of Ingredients 5

Ingredients

1 ounce brandy
1 ounce whiskey
1 ounce sweet vermouth
2 dashes bitters
For garnish: lemon or orange twist

Steps:

Gather the ingredients.
In a mixing glass filled with ice, pour the brandy, whiskey, sweet vermouth, and bitters.
Stir well .
Strain into a chilled cocktail glass .
Twist a lemon or orange peel over the glass and drop it into the drink. Serve and enjoy.

Nutrition Facts : Calories 182 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 3 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g

SARATOGA

Saratoga image

Yield

Serves 1.

Number Of Ingredients 5

Ingredients

2 tablespoons lemon juice
1/2 teaspoon superfine sugar
2 dashes Angostura bitters
2 or 3 ice cubes
Ginger ale

Steps:

Put lemon juice, sugar and bitters in a tall glass with ice cubes, stir to mix and fill with ginger ale.

SARATOGA

Saratoga image

Provided by Robert Simonson

Categories quick, cocktails

Yield 1 cocktail

Number Of Ingredients 5

Ingredients

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
Dash Angostura bitters
Twists of lemon.

Steps:

Stir ingredients over ice and strain into a chilled cocktail glass. Garnish with twist of lemon.

SEEDED SARATOGA TORTE

Seeded Saratoga Torte image

A bevy of seeds including ground toasted sunflower, pumpkin, and sesame joins the traditional crushed graham crackers in this classic Australian dessert. They add a nutty crunch to both the meringue cake and the whipped cream topping. Martha made this recipe on "Martha Bakes" episode 806.

Provided by Martha Stewart

Categories Cake Recipes

Time 1h

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

2 tablespoons white sesame seeds
1/4 cup hulled pumpkin seeds (pepitas)
1/4 cup sunflower seeds
2 tablespoons poppy seeds
3 large egg whites, room temperature
3/4 cup plus 1 tablespoon superfine sugar
1 teaspoon pure vanilla extract
1/8 teaspoon coarse salt
1 sleeve (5 ounces) graham crackers, finely ground with some bigger pieces remaining (1 1/4 cups)
1/2 cup cherry or other red-fruit preserves
3/4 cup heavy cream

Steps:

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment. Trace an 8-inch circle on top with a pencil; turn marked-side down.
Spread sesame, pumpkin, and sunflower seeds in a single layer on a rimmed baking sheet. Toast, stirring once, until golden, about 12 minutes. Let cool completely. Finely grind baked seeds in a spice grinder or food processor; transfer to a bowl. Stir in poppy seeds.
In a large bowl, with an electric mixer, whisk egg whites on medium-high until soft peaks form. Slowly add 3/4 cup sugar, whisking until stiff, glossy peaks form. Whisk in vanilla and salt. Fold in graham-cracker crumbs and 3/4 cup seed mixture. Dab meringue under corners of parchment to secure to baking sheet. Using an offset spatula, spread meringue within marked circle. Bake, rotating sheet halfway through, until top is crisp and brown, about 25 minutes. Transfer sheet to wire rack and let torte cool completely.
Spread preserves on top of meringue. In another bowl, whisk cream with remaining 1 tablespoon sugar until soft peaks form. Dollop on top of preserves and sprinkle with some of remaining seed mixture. Cut into wedges with a sharp knife, wiping between slices, and serve. (Torte is best the day it's made.)

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