1934 What Shall We Drink by Magnus Bredenbek

Mixed Drinks

117

MAKING A CHERRY CORDIAL FRAPPE Follow same directions as in Chartreuse, only substi tuting Cherry Cordial. MIXING A HOT GIN SLING Naturally, when mixing a hot drink, you must use a thick glass—goblet or tumbler of the shallow type. Mix a teaspoon of "gum" and the juice of a quarter lemon, then pour in two ounces of gin and fill with hot water, stirring thoroughly before drinking. MAKING A MINT HIGHBALL Women fike this more than men and it's simply made. In a highball glass pour an ounce of Creme de Menthe,add cracked ice and fill glass with ginger ale. That's aU. MIXING A BISMARCK Into a goblet morethan two-thirdsfull of fine ice pour two ounces of Apricot Brandy or Cordial, milk to fiU glass and stir. Top with favorite mixture of fruits. WHITEPLUSH Use a small shell for this drink, born many, many years ago but just as agreeable now as when invented. Pour out two ounces of Whisky,Sherry Wine,Brandy or Gin,as you prefer, and fill glass with fresh milk. Simple, isn't it? Per haps that's whyit is more than fifty years old. It's the simple drinks which survive, after all. BRANDY DAISY Squeeze a half lemon and strain the juice into a tall slender goblet,add ateaspoon of"gum,"a teaspoon oforange cordial or orange syrup,two ounces of brandy. Fill glass half full of shaved ice and fill with vichy, seltzer or carbonated water, stirring thoroughly while siphoning the stream into WHISKY DAISY Same as Brandy Daisy,substituting whisky. GIN DAISY Same as Brandy Daisy,substituting gin.