1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

MULLED CLARET Pour into a small stewpan six ounces of Claret Wine, a quarter tablespoon of lemon juice, two broken cloves, three broken allspice, a quarter teaspoon of powdered cinnamon (or nutmeg) and two tablespoons of "gum." Boil for two minutes and strain into heavy small goblet. BRANDY SHRUB Peel off the yellow rinds of two lemons, add the strained juice, discard the pulp. Steep juice and rinds for two days in one quart of brandy and then add one pint of Sherry Wine, one pint of "gum" and stir thoroughly. Strain through muslin into half gallon bottle or into two quart bottles, ready for use at any time. BLACK STRIPE This drink originated in the South during the period preceding the Civil War and was much relished by the old- time planters and plantation folk. It also has been a popular West Indies drink. It is simply made. On top of one table spoon of molasses pour two ounces of (any) rum. Mix well with spoon and fill small goblet with a tablespoon of ice and cold vichy, seltzer or carbonated water. It is also delightful in cold weather with hot water used instead of the cold. Some folks top with a pinch of cinnamon or grated nutmeg. I prefer mine without, to preserve the rum fiavor—and my rum preference for this drink is Bacardi or Santa Cruz. Some use brandy, whisky, gin or Benedictine in making Black Stripe, instead of using rum. HOT TOM AND JERRY Into a heavy goblet or mug pourtwo ounces of brandy and one oimce of Rum. Add the white of one egg beaten to a froth with either one and a half teaspoons of powdered sugar or a tablespoon of"gum"and then beaten together with the already beaten yolk. Stir well together and while stirring pour in hot water or hot milk. Professional mixers toss the