1934 What Shall We Drink by Magnus Bredenbek

Mixed Drinks

103

MIXING A BRANDY SOUR Place in a tumbler a teaspoonful of strained lemon juice and add two teaspoons of "gum." Pour in two ounces of Brandy of any kind you particularly like and add a few tablespoons of shaved ice. Stir or shake thoroughly and strain into cocktail glass, topping with thin slice of orange cut into halves, or use pineapple cubes or other fruits as you desire. MINUTE MAN HIGHBALL Get out your highball glass, drop in a few chunks of cracked ice, pom in two ounces of Applejack, an ounce of Port Wine, a tablespoon of orange juice, and fill glass with seltzer, vichy or carbonated water, stirring shghtly before drinking. MIXING A GIN SOUR Two ounces of Gin, either dry, sweet or sloe, form the hase of the Gin Sour. Pour into tumbler with a teaspoon of strained lemon juice and sweeten shghtly with one teaspoon of"gum" or rock candy syrup. Add a few tablespoonsful of cracked ice, stir thoroughly and strain into cocktail glass, topping with diced pineapple or quartered slice of orange or both. HOW TO MIX A HIGHBALL Unless specially named, the highball, which probably is scheduled to resume its tremendous popularity of the olden days, is quickly and easily made. Let's call 'em Rum,Gin, Sloe Gin or Bourbon Highballs, Rye High, Scotch Highball, or Irish High—the dosage of aU is just the same. So, to make a Rye Highball, for instance, you simply put into a tall straight highball glass two ounces (or a bit more if you wish a stronger drink) of rye whisky, add cracked ice and fiU glass with ginger ale, vichy or seltzer, as preferred. Top with a bit of tweaked yellow lemon peel. To make a Rum, Gin, Sloe Gin, Scotch, Bourbon or Irish Highball, just use either Gin or Whisky and perform the same rite of adding ice and effervescent liquid and lemon peel.