1934 What Shall We Drink by Magnus Bredenbek

Cups ^ or ApoUinaris, six ounces of pineapple syrup, a haK dozen sprigs of balm, one quart of Curacao, one pint of green Chartreuse and the thin slices of two lemons and six oranges cut into halves. Stir thoroughly and let stand for forty-five minutes in cold place or packed with ice. Strain into an other bowland add six bottles of cold champagne,garnishing with diced cubes of one pineapple, serving at once, in either champagne or the smaller hollow-stemmed sparkling Bur gundy glasses. The latter wiU "spread" this delightful "cup" over a larger crowd than the bigger-sized glass. APPLE CUP For an Apple Cup, try this: Slice four large apples and leave parings on apple sections. Put into porcelain vessel and just cover with boiling water, letting them stand under cover for whatever time it requires to cool. Now strain into pitcher and add a pint of cider and three ounces of fine old cognac brandy. Add"gum"to sweeten as you like and serve in "cup" each having a tablespoonful of shaved ice. Or you may add enough ice to bowl to chill mixture. This will serve about ten. THE CUP ARISTOCRAT Now to try The Cup Aristocrat: Chill all ingredients first,then pour outinto punch bowltwo bottles of Claret,one quart of champagne, three ounces of Maraschino cordial, balm and borage to suit your own flavor taste,and"gum"as you like to sweeten. Add two quarts of seltzer, carbonated water or ApoUinaris and serve at once, topping each glass with fruits if desired. This wiU serve at least thirty. CAMBRIDGE CUP Now for the famous Cambridge Cup, which is so simply made that a child can mix it. Pour into your small bowl one chiUed bottle of Claret wine and a haU bottle of chiUed Sherry wine. Mix and serve with fruit decorations if you wish. Nice for a party of eight. If more than one "cup" is desired, double the quantity.