1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

ZELTLINGER CUP The Zeltlinger Cup is much relished, too. Here's how to mix it: First thoroughly chill ingredients. Then pour out one quart of Zeltlinger, a half pint of brandy or Sherry, five slices of pineapple cut into sixteenths like spear-heads, two tablespoons of "gum", the strained juice of a lemon and a few shavings of the yellow section only of the rind, and one ounce of Arrack. Now after stirring thoroughly to mix, add one quart of Seltzer, carbonated water or ApoUinaris, stir gently and serve at once. This is ample for fifteen. CIDER CUPS Now for two delightful Cider Cups. The first is made by pouring into your container one pint of cider, three ounces of Sherry wine,three ounces of Curacao,three oimces of French brandy, the slices of a half orange,"gmn" to suit taste and the yellow rind of one lemon cut into sHvers. Add ice to chill well and stir thoroughly before serving into those empty glasses of your bridge foursome. Here's the other Cider Cup: Mix one quart very cold cider and one quart cold seltzer or carbonated water. Pour in about three ounces of Brandy or Sherry wine,as you wish. Add afew strips oflemon rind and,if you like it, afew slices of the green cucumber rind. Now flavor with a tablespoonful of lemon juice strained, sweeten to taste and serve before chiU is lost. Top glasses with fruit if desired. This mil serve about a dozen to fifteen. SAUTERNE CUP Now for a Sauterne Cup: Chill all ingredients first, then pour into your medium punch bowl one quart of Sauterne, one pint of seltzer or carbonated water, three ounces of French brandy,an ounce of Creme de Menthe,thi:ee ounces of Curacao,one orange and one lemon sliced thin and the slices cut into halves. Sweeten to taste, stir thoroughly and serve with a piece of bruised table mint leaf floating in each glass. This gives about eight—enough for a two-table bridge group.