1934 What Shall We Drink by Magnus Bredenbek

Mixed Drinks 101 orange. Fill glass with Sauterne and stir. Now decorate top with afew favorite berries and drink through straws. STILL BURGUNDY COBBLER Same as Sauterne Cobbler, using still Burgundy Wine, not the Sparkling. HOCK COBBLER Same as Sauterne Cobbler, substituting Hock Wine, a form of Rhine Wine made from harsh German wine with an infusion of sage. PORT COBBLER Same as Sauterne Cobbler, using Port Wine. ENGLISH BISHOP This drink from London is greatly hked in America for use at parties. It is mixed in a porcelain or heat-resisting punch bowl with the following ingredients:To every quart of hot wine (Port preferred) add one orange stabbed with cloves and roasted till brown in an oven, slicing the orange into as many sections as desired. Sweeten to taste with "gum." This may be served immediately, or, if you wish a more fragrant and spicy mixture, you might simmer the mixture for a while in a vessel over the fire before placing in punch bowl. Some folks add a few slices of lemon and pine apple to mix the fruit flavors in the drink. It's a matter of personal option. BLUEBLAZER This is a spectular drink, usually only attempted by pro fessionals, for it involves setting fire to the Brandy or Whisky or Gin used in making it. Use two mugs. Pour into one,two ounces of Scotch Whisky (preferably) and two ounces of hot water. Sweeten with a teaspoon of gum. Apply match to top to set alcohol afire and now quickly pour into the other mug and back and forth from mug to mug MADEIRA COBBLER Same as Sauterne Cobbler, using Madeira Wine.