1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

RUM DAISY Same as Brandy Daisy, substituting your favorite Rum. Some folks prefer to add a dash of Curacao and lime juice instead of lemon, and omit the sparkling water, straining mixture intosmaU glass of the cocktail type. Suit yourself. SHERRY DAISY Same as Brandy Daisy, but using three ounces of Sherry. HOT WHISKY Into heavy smalltumbler pour two ounces(any) Whisky, one tablespoon of "gum," a small sliver of yellow lemon peel tweaked over ingredients, and half fill tumbler with hot water,topping off with a pinch of cinnamon or grated nutmeg. "SKIN"DRINKS All skin drinks are mixed the same and are called Whisky Skin, Brandy Skin, Gin Skin, Rum Skin, Sherry Skin, etc., according to the liquor used. For example, let's mix a "Whisky Skin. Take one teaspoon of "gum," two ounces of whisky and mix well, adding a bit of tweaked lemon peel and half filling small heavy tumbler with hot water. Stir well and use spoon 'ALF AND'ALF England gave birth to this oldtimer. Into a large ale glass pour equal quantities of Ale and Porter. Stir and drink. That's all, but the drink has come down in song and story for two centuries. SHERRY AND EGG Another ancient favorite is the Sherry and egg com bination,made by simplydropping into a wineglass of Sherry onefresh egg,leaving room in the glass, of course,for the egg. Drink without stirring up the egg, the whites first and then the yolk,which let glide into the mouth with thelast mouthful SHERRY FRAPPE A dehghtful Sherry Frappe is made by the simple process of pouring two tablespoons (or more, if you like) over a sherbet glass full oflemon ices.