1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

CUP A LA PARISEENNE A"Cup ala Parisienne"is made Uke tills:Into a deep jug or container bedded in ice or placed in your freezer, pour a chilled quart of champagne, two quarts of chUled seltzer or carbonated water, and let stand for about an hour. When ready to serve, pour into a punch bowl on top ofa tablespoon of Absinthe,atablespoonof"gum"andafew sprigs of verbena or table mint. Serve in hollow stemmed sparklingBurgundy glasses. Portion wiU makeaboutfifteen"cups." BURGPORT CUP Another fine Burgundy cup is made by pouring into your ice-surrounded jug or pitcher one quart Burgundy wine,two quarts of seltzer or carbonated water, three ounces of Chartreuse,the juice ofonelemonand two oranges,twosprigs ofthyme,two tablespoonsof"gum"and thin shavingsfrom a small cucumber. Let stand for one hour after thoroughly stirring. When serving add to the mixture one pint of Port wine. Thisshould dofor atleasttwenty. BACCHUS CUP Now let's mix a Bacchus Cup for,say,twenty. Pour into your ice-chilled jug or other receptacle one quart of cham pagne,three ounces ofFrench brandy,four ounces of Noyeau, one pint of Sherry wine,afew leaves of balm and two table spoons of"gum." Mix and let stand for ten minutes. Then add not more than ten cubes of ice and two quarts of seltzer or carbonated water, stir vigorously for a half minute, then serve at once in sparkhng Burgundy hollow stem glasses. Top with fruit, if desired. PARTY CHAMPAGNE CUP Here's a champagne cup for a party of, say^, fifty, who might like two "cups" each. Get out your biggest punch bowl,for it must hold more than four gallons. Have all your ingredients well chilled. Pour into bowl one quart Cognac, one quart of Tokay,four bottles of seltzer, carbonated water