1934 What Shall We Drink by Magnus Bredenbek

Punches

M

WHISKYPUNCH There are many varieties of whisky pimches, but these that foUow will be found almost universally satisfactory and may be used as the bases for your own inventive genius in adding other ingredients. HOT WHISKYPUNCH Now let's try a hot whisky punch,just the two of us. Use either Rye or Scotch, Bourbon or Irish six ounces. Add one and a half teacups of hot water and "gum"to taste for sweetness. Stir well and pour into heavy glasses, adding a thin slice of lemon or orange,as you desire. And here's another: Four ounces of whisky (rye or Scotch) go into your iced shaker,followed bytwo ounces of orange syrup and"gum"to suit your sweet tooth. To this give one dash of Angostura Bitters, three dashes of Orange Bitters, and the juice of a half sHce of pineapple—approximately two teaspoons will do. Now shake thoroughly and divide into two twelve-ounce glasses evenly. Put into each glass some shaved ice and fill with seltzer or carbonated water, stirring with spoon and then imbibing through straws or glass sippers. A dash of Arrack in each portion is enjoyable. MARASCHINO FRUIT PUNCH Here's another Maraschino fruit punch that trying will prove very acceptable. Is your very big punchbowl ready with cracked ice? All right, let's go. We must speed up, for this time we have a large party. Pour in three gallons of water, seltzer or carbonated water,as you wish. Now add the juice of a dozen lemons and a dozen oranges, eight ounces of Maraschino cordial, a quart of brandy (preferably peach),a pint of Grenadine,"gum"to taste, and stir. Now add two quarts of whole cherries, ORANGE WHISKYPUNCH