1934 What Shall We Drink by Magnus Bredenbek

Punches ^ hand a "graduate glass," such as I mentioned at the onset, which has circular rings cut into the outer face, each ring marked,"i oz.,""2 oz.," etc. The cost is insignificant. Any department store, liquor retailer or glassware store should have it for sale. Now to mix that Manhattan punch to pep up your con tract bidding: Into the shaker filled with enough ice to chill thoroughly the ingredients, pom eight ounces of milk and five table- spoonsful of sugar. Now add three ounces of rye whisky (don't use Scotch),and not more than an ounce and a half of Italian Vermouth, but not the "dry" variety. Add about ten drops of Angostura Bitters(or less, as your taste prefers, but not more,lest the mixture be too bitter to be palatable to your guests). Now shake thoroughly and pour into ice-filled glasses, preferably seven-ounce stemmed glasses. Top each glass with grated nutmeg and serve with straws. Your guests will sip this with delight and praise your skill as a mixer of nectarian masterpieces. OXFORD PUNCH And now let's try an English punch,said to be extremely popular and time-tried in old Oxford University. First, rub sugar squares against the rinds of three lemons until the yellow is all absorbed by the sugar. Now shave off only the yellow rinds from two lemons and two oranges. Put sugar squares and rinds into the juice of a half dozen lemons and four oranges, add six glasses of calf's foot jeUy bought pre viously in a delicatessen, and stir thoroughly, adding a pint of hot water. Let stand a half hour, then strain into heat resisting punch bowl. Now pour on a quart and a pint of boiling water,stirring all the while. Into this add a quart of orange shrub,a bottle of capillaire, a haff pint of Sherry and one pint each of Cognac Brandy and Rum (Jamaica or Bacardi preferred). Stir well, and serve.