1925 Summer Drinks and Winter Codials by C F Leyel

CHAPTER II

REFRESHING CUPS AND PUNCHES

In this chapter, in addition to wine and fruit cups and punches, are included the J\meri c:tn drinks known as Cobblers, Flips, Frappes, F roths , Juleps, Nectars, Noggs, Sangarees and Sours. The difference between any of them is a ve ry subtle one. Cups are usually decorat ed with sp rigs of on e of the five cordial flowers-borage, mint, marj o ram pimpernel, or verbena. Punches sometimes have milk and sp ice added to them, but when it comes t o the ot h ers the difference is often so slight as to be n egligibl e. The essential feature of a Flip is that the drink is poured from one vessel int o another ; F ra ppcs area half frozen mixture of fruit syrups and wate r, and Froths usually have a well-b ea t en whit e of egg in them. The Julep originated in the Southern States of America, and was introduced into England by Captain Marryatt, the writer. I give hi s recipe for Mint Julep because it may be of int eres t, but brandy is one of the chief ingred ients. Noggs, like Flips, usually h ave an egg as one ingredient, and are not unlike what the Scot ch call" Auld man's milk." r4