1927 Drinks of All Kinds

72

SUMMER DRINKS

Orchard. Put into a large tumbler twenty drops of ime or lemon juice, two tablespoonfuls of orchard syrup, and half a wineglass of pine- apple syrup; dissolve in a little water, nearly ®glass With shaved ice, add one wineglass ot California brandy, mix well. Ornament with grapes, slice of orange, pineapple, and a few berries, top off with port wine, and serve witn a straw. Orgeat. Put into a large tumbler one and a half table- spoonfuls of orgeat syrup, one and a half wine glasses of brandy, and the juice of half a lemon: nearly fill the tumbler with shaved ice, and add a aasn ot port wine; decorate with berries in season, and serve with a straw. Philadelphia. Put into a tumbler the juice of half a lemon, S wineglass brandy, half a wineglass of Jamaica rum a- wineglass of water; fill up the tumbler with shaved ice, shake well, and strain. Pineapple. Put into a tumbler half awineglass of Tamaica rum, half a wineglass of brandy, a quarter of a wineglass of curagoa, the juice of half a lemon, and a tablespoonful of pineapple syrun • fill ud the tumbler with shavfd ice. shie Selh and then strain; put on the top a smaU slice of pineapple.