1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

This will serve for thirty drinks. Hostesses can make other wine punches with Sherry, Burgundy,Tokay,Muscatel and Chartreuse,using the above formula as a guide, and introducing them to guests without hesitation as dehghtful inventions of her own, or naming them herself. PICCADILLYPUNCH And now for a genuine treat, the Piccadilly Punch,made with sloe gin as the "priceless ingredient." Let's make one for two congenial souls: Into your shaker containing ice to chUl, pour two ounces ofsloe gin,an ounce of Benedictine,an ounce ofsweet gin and shake till the shaker almost shows a frost. Now into two thin goblets already filled with ice and strained of water pour equal parts of the mixture from the shaker. Squeeze a few drops of lemon juice into each glass, afew drops of orange juice,and fill glasses with seltzer water, stirring with spoon just long enough to distribute the fruit juices. Now—a straw or glass sipper—and you'll be thinking of Mount Olympus and the nectar of the gods. HOTPORTPUNCH For a moderately large party, here is a hot wine punch sure to please every guest: To one gallon of hot Port wine add two pinches each of cinnamon and nutmeg,a pint of Arrack, the yellow peels of four lemons in slivers, the juice of eight lemons and two tea cups of"gum." Stir thoroughly and serve. You may make a aimilar hot wine punch with Sherry or Burgundy instead of Port, using the same proportions. Inasmuch as hot punches usually suffice with one drink, this mixture will serve at least thirty guests. If you have sixty guests, just double the quantities; if ninety guests, use three times the amount of ingredients. If less than thirty, proportion your mixture accordingly.