1934 What Shall We Drink by Magnus Bredenbek

62

What Shall We Drink?

beforehand in a delicatessen, we are going to pour a half pint of boiling hot tea. Stir quickly and serve so as to have as warm as possible,in two thick goblets or thick punch glasses. If there's a bit left over, well, let's share it. MIXING A MISSISSIPPIPUNCH From Dixie comes this one, the Mississippi Punch, and, like all the Southland's concoctions, it soothes the thirst and pleases the palate. Let's mixfor twoin ashaker holdingsome cracked ice to chill well. First pour in one and a half ounces of Bourbon Whisky and the same amount of Jamiaca rum. Now add three ounces of brandy, a teaspoon of lemon juice strained,"gum" to suit taste and a few dashes of vichy or seltzer. Shake well and pour into two glasses partly j&lled with finely shaved ice, crowning with fruit and a sprig of bruised mint leaf. Use straw or glass sipper for this delicacy. MIXING THEPHILADELPHIAPUNCH Here's an individual Philadelphia Punch from which you may estimate for larger portions, if you like it. Into a large tumbler pour a pony of brandy, two ounces of rum, two dashes of lemon juice, two tablespoons of gum. Stir thor oughly and add one ounce of Arrack. Now fill glass with fine ice, decorate with fruit in season and drink through straw or glass sipper. It's cooling. MIXING A CENTURY CLUB PUNCH Istill remember myenjojunent of this punch when a guest of some member of the old Century Club in New York and I am happy to pass on itsingredients: One quart of Jamaica rum,one quart of old Santa Cruz rum,if still obtainable asit was then,two and a half quarts of vichy or seltzer. White Rock or carbonated water,the juice of one lemon, a dash of Maraschino cordial and of,Creme de Menthe,"gum"to suit taste, all stirred well in a large punch bowland served at willin pimch glasses or Sherry glasses. This mixture should produce about twenty-five fair-sized drinks.