1934 What Shall We Drink by Magnus Bredenbek

34 What Shall We Drink? peeled yellow rind of a half lemon. Shake thoroughly until shaker begins to frost. Strain carefully into the cocktail glass, being careful not to wash off the sugar crust from rim of glass. You'll be dehghted with this drink, really only a "stiff" cocktail under an aHas. ANGEL'S KISS COCKTAIL Here's a drink from Canada sure to appeal to the ladies. Into a shaker containing cracked ice pour one ounce each of Burgundy Wine, Creme de Cocoa, Grenadine and heavy cream. Shake thoroughly and pour into four-ounce stemmed glass of tulip shape. It's a dainty drink and deserves the dainty type of cocktail glass. DEVIL'S DELIGHT COCKTAIL In sharp contrast with the Angel's Eass is the Devil's Delight—a man's drink. Mix it thus: Into iced shaker pour an ounce of Rye or Scotch Whiskey, an ounce of Bacardi Rum,an ounce of Orange Bitters, a tablespoon of "gum." Shake thoroughlyand pourinto a cocktail glass.

GIN CRUSTA Made like Rum Crusta, using Gin.

BRANDY CRUSTA Made like Rum Crusta, using Brandy.

WHISKY CRUSTA Made like Rum Crusta, using Whisky, of any brand— rye, Scotch, Irish, Bourbon or blended types. Sometimes you might vary the ingredients by substitut ing for Curacao a dash of Arrack,or Maraschino,or Noyeau. All are delightful flavorings. Many cocktails under other names are omitted from this book, either because they will not endure or because their ingredients blend horribly, being only haphazard mixtures born during the Prohibition period. Many are merely slight