1934 What Shall We Drink by Magnus Bredenbek

Punches ^ Now shake so thoroughly with finely shaved ice in container that it whips to a creamy consistency. Strain into goblet and imbibe through straw or glass sipper. A bit of nutmeg grating on top helps, but isn't necessary. IMPERIAL BRANDYPUNCH This Imperial Brandy Punch is recommended for a "stag"of eight or ten. Mixin punch bowl containing cracked ice, one quart and one pint of brandy, a pint and a half of rum,a pint and a half of "gum," haU pint raspberry syrup, two ounces of Curacao, juice of one lemon, half slices of one orange, two quarts of vichy, seltzer or carbonated water, and diced canned or fresh pineapple to suit taste. Stir well and enjoy your party with a couple of drinks each aU around. Into the ice-treated punch bowl pour three pints of ice cold champagne and a quarter pint each ofrum and brandy. Add two ounces of Curacao, the juice of one lemon and enough "gum" to satisfy your sweet tooth. Now put in one can of shredded pineapple or less, if you wish,or diced fresh pineapple or canned slices. Serve at once in hoUow stemmed glasses. If you prefer to avoid contact of ice with mixture,it will take longer to set mixture asidein ice pack or freezer. That's up to your taste,time—and thirst. MIXING A PUNCH ROYAL They say King George likes this Punch Royal—but of course there's no way of proving it. Butit's a bet His Royal Highness,the Prince of Wales,can't get more enjoyment out ofitthan we can,as we mixone now and drink together, you andI: We'll need a porcelain receptacle or heavy glass container to resist heat,for ontop offour ouncesof brandy,two ounces of Jamaica rum,one ounce of Curacao,one ounce of Arrack, thejuice ofonelime,twotablespoonsofcalf'sfootjellybought PINEAPPLEPUNCH Your party of eight might Uke this one,instead: