1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

ated water and one cup of"gum." Drop into this aboutthree strips of lemon rind and three of cuciunber rind, then mix and put in freezer for one hour. When ready to serve, mix in six ounces of Curacao and have your ten guests hail you as champion cup maker of your circle! SHERRY WINE CUP Pour into your pitcher containing about four tablespoons of finelyshaved ice one bottle of Sherry Wineand a half bottle of Claret, both well chilled. Add six ounces of Peach Brandy and two ounces of Maraschino,a quarter cup of"gum"and a pint of cold seltzer or carbonated water. Stir thoroughly and serve, adding to each portion a float of halved strawberries, or cherries or raspberries, as preferred. If these are not available a couple of pineapple dice and a small section of bruised table mint leaf are tasty. SHERRY AND CLARET CUP And here's another combination of Sherry and Claret which makes a defightful cup. Mix in your pitcher a pint of chilled Claret and a pint of chilled Sherry,two ounces of brandy,one and a half ounces of Maraschino cordial and a half ounce of Creme de Noyeau,an almond flavored liqueur which adds a tempting flavor to the mixture. Stir thoroughly to mix all ingredients. If you wish it sweet,add "gum"to taste. To retain the chill you might put into the pitcher a few tablespoons of shaved ice, but not more,lest you dilute the wines too much. Serve with decora tions of fruit in season floating on top. Some hostesses serve with thin sUce of cucumber rind floating on top. This serves eight. MOSELLE CUP And now for a larger quantity in a Moselle cup. Use your jug or an enamel covered cooking pot, gallon size, for mixing. Pour in two bottles of Moselle wine and a pint of Curacao,add the juice of two lemons strained and cut the rind into thin strips, which put into mixture. Now add