1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

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Crush the mint slightly and put into the pitcher with a pint of cracked ice ; mix grenadine, rose extract, grape juice and water and pour over the mint and ice. Add the ginger ale and serve at once.

KAATERSKILL CUP

i pint of tea infusion, i pint of ginger ale,

i pint of carbonated water, £ cupful of raspberry syrup, i large spray of mint, i small pineapple shredded, Ice.

Make the tea by pouring one pint of boiling water over two teaspoonfuls of tea — green or English Breakfast, as preferred — and allow it to infuse for six minutes, then strain. Allow to chill, and add to the raspberry syrup. Put a pint of cracked ice in a tall pitcher, crush the mint, and place that and the shredded pineapple with the ice, covering with the tea and raspberry mixture. When ready to serve add the ginger ale and carbonated water.

WHITE GRAPE JUICE CUP

i quart of white grape juice, I pint of ginger ale, i pint of Apollinaris, i cupful of pineapple syrup, Mint.

Mix the grape juice and the pineapple syrup and pour over a pint of cracked ice in a tall pitcher. Crush the mint slightly and add that to the mixture. At serving time add the Apollinaris and ginger ale. Use tall slim glasses, or narrow goblets.