1934 What Shall We Drink by Magnus Bredenbek

100 What Shall We Drink? Brandy for the Gin and add a dash or two of Maraschino. And still another variation is the use of whisky in place of gin, with a dash of orange bitters. In various sections of the country I have seen this drink and many others mixed in a variety of forms which the originator never would recognize. And, as I have remarked before, many mushroom titles of drinks grew up during Prohibition which are discarded in this volume as being worthless of preserving—drinks with the names of motion picture stars, many of whom already have lapsed into oblivion; names of gangsters and of speak easies, disreputable roadhouses and "shady" taverns and hotels, etc. CLARET COBBLER Into a large tumbler pour a tablespoon of "gum" and a quarter teaspoon of lemon juice, to which add a small amount of Claret wine to mix thoroughly. Now half fill glass with finely shaved ice, add two quarter slices of orange and two quarter slices of pineapple, fill glass with Claret, stir and drink through straws. SHERRY SANGAREE Shake or stir well three to four ounces of Sherry Wine with a teaspoon and a half of "grun" in cracked ice, strain into small Sherry glass and crown with a pinch of cinnamon or grated nutmeg. APPLEJACK SOUR In a large goblet two thirds fuU of shaved ice pour a tablespoon of strained lemon jmce, a teaspoon each of pine apple syrup and "gum" and two ounces of Applejack (or Apple Brandy, if you prefer, in which case you'd simply be drinking an Apple Brandy Sour). Stir weU and strain into small glass, toppiog writh your favorite fruits. , Some folks add a dash or two of sparkling water. SAUTERNE COBBLER Into a goblet half full of finely shaved ice pour a table spoon of "gum"and add two quarter slices of lemon and of