1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

MIXING A CLARET SANGAREE Into a goblet one-third full of shaved ice pour equal parts of Claret wine and seltzer or carbonated water, sweetening with "gum"to suit taste and stirring in some grated nutmeg as desired. MIXING A RHINE AND SELTZER This simple drink is much hked by the Germans. Fill a wine goblet half full of Rhine Wine,add two ice cubes and fill glass with very cold seltzer. Stir and drink. MIXING A RHINE WINE LEMONADE Use wine goblet and put in juice of a half lemon,a table spoon of "gum," cracked ice to fill at least a third of glass, fill with Rhine wine, stir and add to top fruits in season. That's all—except to drink it, sipping. MIXING A WHISKY SMASH Choose your favorite Whisky—Rye,Scotch, Bourbon or Irish—and into a tumbler half full of cracked or shaved ice, as you wish,pom two ounces of Whisky,or more,if you like it "stiff," fizz with two squirts of vichy or seltzer, sweeten to taste with "gum,"stir in afew drops oflemon juice and then fiU glass to top with shaved ice, sipping through straws or drinking at rim. Topped with a thin half shce of lemon and a quarter slice of orange,it is more tempting. HOW TO MAKE A SUISSETTE FRAPPE Into your shaker well iced, preferably with finely shaved ice, pour one pony of Flora Suiza and one pony of sparkling water. Shake until shaker's surface is frosted. Strain into tall slender tumbler, fill with vichy, seltzer or carbonated water and drink. HOW TO MAKE A MAMIE TAYLOR HIGHBALL Squeeze into a highball glass the juice of two Hmes, add two ounces of dry gin, two cubes of ice and fill glass with very cold ginger ale,stirring with spoon. Top with a tweaked bit of yellow lemon rind.