1927 Drinks of All Kinds

34

SUMMER DRINKS

How to mix: Peel the lemons, and put the rind in a bowl with the sugar; macerate them well, so as to extract the flavour from the lemon- peel. Then squeeze in the juice of the lemons, add the two bottles of soda-water, and stir till the sugar is dissolved; next add the syrup of orgeat, and whip well with an egg-whisk, so as to whiten the mixture. Now add the maraschino, rum and brandy, and strain the whole into the punch-bowl. Just before serving add the cham pagne (which should be well iced), and in doing so stir well with the ladle, so as to render the cup creamy and mellow. The above is for a party of thirty; for a smaller number reduce the ingredients in proportion. Put the peel of half a lemon or orange into a bowl, add a tablespconful of icing sugar, one wineglass of maraschino, half a wineglass of cura9oa, and half a wineglass of brandy. Mix well together; then add two bottles of soda- water, one bottle of champagne, and a lump of ice, working the whole up and down. Freemason. Put into a bowl one pint of Scotch ale, one pint of mild ale, half a pint of brandy, one pint of sherry, and half a pound of icing sugar ; mix well together, grate a nutmeg on the top, and put in a lump of ice. Crimean. Another Mixture (for party of five).