1934 What Shall We Drink by Magnus Bredenbek

Mixed Drinks

107

MIXING A CLARET BISHOP Place in stewpan one bottle of Claret and add four table spoons of "giun," two cloves, the yeUow rind of only half an orange, one small bit of the yellow rind of a lemon,and heat until vapors rise just before boiling starts. Turn off flame and let cool. Strain mixtme through muslin into a small punch bowl containing cracked ice, or put in freezer imtil chilled, and serve. MAKING A CREME DE MENTHE FRAPPE This is so easy that it almost needs no guidance. Fill a cocktail or sherbet glass to rim with finely shaved ice. Pom- over ice two tablespoons of Creme de Menthe Cordial. Let stand until frost forms on glass. Then sip or use straw. Fine after heavy meal. MAKING A GRENADINE FRAPPE The ladies will like this just as much as they'll like the Creme de Menthe Frappe. Fill cocktail or sherbet glass as given above with fine ice. Pom over it three tablespoons of Grenadine. Let glass show frost before sipping. Men won't like this because it is too sweet, but as for the ladies—well, sweets to the sweet! MIXING A BOSTON COOLER Use a small punch bowl well iced and put in a quart of ginger ale, one ounce of Creme de Cocoa, four ounces of brandy and diced fruits of several kinds. Mix well and serve to your bridge foursome. MIXING A"NEXT MORNING"SUISSE After the "night before" nothing is more conducive to a feeling of relief than the "Next Morning" Suisse. Mix it like this: In a large tumbler partly filled with fine ice pour an ounce of Gin,an ounce of Anisette, a half ounce of Absinthe and the partly beaten white of one egg. Mix thoroughly and pour into small shell glass. Fill with ice cold vichy and drink it down.