1934 What Shall We Drink by Magnus Bredenbek

Cups

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HOCK CUP Withoutatleast one Hock Cup this book wereincomplete. So let's mix one thus: ChiU all ingredients thoroughly first. Then pour into bowl containing a half dozen small cubes of ice one quart of Hock wine,one quart of seltzer or carbonated water, three ounces of Arrack, a half pint Curacao, the strained juice of a half lemon and its yellow shvers of lind and "g\un" to taste. Stir thoroughly and serve immediately with fruit decorations if wished. Yes, this will do for 12 to 15 drinks according to size of glass. A variation of the Hock Cup can be made by using three ounces of Benedictine, or, to add a rich coloring,four ounces of Grenadine. CLARET AND SHERRY CUP Here's a wonderful Claret Cup that wiU tickle the palate of your mostfastidious guest. Use your large punch bowlfor mixing three bottles of Claret,one and a half pints of Sherry, a half pint of French brandy, a scant pint of Curacao, six ounces of raspberry syrup, shces of one lemon and three oranges,two quarts of soda water and three quarts of seltzer. Add a few sprigs of balm and borage and a thin strip of cucumber rind. Then sweeten with "gum" to taste and let stand one hour. Strain and keep iced for one hour. Serve in small glasses. This should give more than 60 drinks. CLARET CUP A LA SALTOUN Now for one more Claret Cup which has been a London favorite for years and bears the name of Lord Saltoun: Peel a lemon free of all pith until the fruit is exposed but not broken except for a few spots where your knife may have slipped. Over this lay about five tablespoons of powdered sugar and pour over it a bottle of Claret. Add a half pint of Sherry,a quart bottle of vichy or seltzer,a sprig of verbena and let stand for ten minutes in freezer. Then serve, using small glasses. Good for about a dozen drinks.