1934 What Shall We Drink by Magnus Bredenbek

44 What Shall We Drink? or if your"crowd"is larger, or likes it so much that they de sire a bigger "kick" by imbibing more, observe the propor tions given and have more or less as your needs require. Some hosts, before adding the champagne, let the other ingredients stand in the uniced bowl overnight. But it isn't necessary. However,make sure that when it is imbibed that it is thoroughly cold, as this adds to its zest. And,as a final word,—beware! BRANDYPUNCH And now let us enjoy a few different Brandy punches to gether. Here,for example,is one almost everybody will vote a real treat: Over the square of ice in your punch bowl pour a quart of Cognac Brandy,a pint of Bacardi or Jamaica rum and a pint of peach brandy. Stir to mix well before adding four pounds of powdered sugar, which now stir thoroughly to dissolve. Add equal parts of lemon and lime juice, say, about a half pint of each, and continue stirring until you feel sure all ingredients are blended. Now garnish with three diced lemons and oranges, and two shredded pineapples. Now let the mixture stand for one to two hours, testing to decide just when to serve in the usual punch glasses. This mixture makes about twenty-five drinks,so that you may make more or less by gauging the ingredients from formula. BRANDYBRIDGEPUNCH Now for another delightful brandy punch, this time for a small party,say,of eight—two tables of bridge: Into your 2-quart,large-sized iced shaker pour eight wine glassfuls (about 16 ounces) of brandy, either apricot, peach or cognac, and add the same amount of carbonated water. (If you have no carbonated or seltzer water, use ordinary water). Now put in three tablespoonfuls of raspberry syrup and sweeten the mixture to taste with "gum" or granulated or powdered sugar. About two ounces of sugar might be found sufficient.