1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

ORGEAT LEMONADE This delicious driuk for a warm day cannot be too highly recommended. Use large goblet and pour into it a table spoon oflemon juice which mix thoroughly with three ounces of Orgeat syrup or one and half ounces of Orgeat Cordial. Fill glass two thirds full with sparkling water and add finely shaved ice to fiU. Top with fruits or berries in season and drink through straws. HOTRUM Use a thick goblet to resist heat and pour into it a table spoon of"gum,"two ounces ofRum(any kind you hke),a bit of butter to cover a dime, stir well and fiU glass with hot water,stirring while doing so. A top coating of cinnamon or nutmeg (just a pinch of either or both) helps to improve the drink. SARATOGA COOLER Into a large tumbler pour strained juice of a half lemon, a tablespoon of "gum," stir weU, and add one ounce only of whisky (or brandy or rum, as you prefer, but not more than one ovmce, just to prevent insipidity). Fill glass a quarter fuU of cracked ice and the balance with ginger ale, stirring to mix ingredients. MULLED PORTER Into a mug,either pewter or glazed, pour three quarters of capacity of Porter or London Stout or Dublin Stout. Into it right in the center thrust a white hot iron, withdraw ing iron before contents bubble over rim. Drink at once for best enjoyment. RUM SOUR Mix in large tumbler haK fuU of ice, two ounces of rum, a quarter teaspoon of lemon juice, a half teaspoon of"gum" and as much of vichy, seltzer or carbonated water. After stirring thoroughly, strain into a small shallow glass and crown with a quarter slice of lemon,a quarter slice of orange and afew pineapple dice. Serve with teaspoon.