1934 What Shall We Drink by Magnus Bredenbek

Cups

73

"gum," a couple of pinches each of powdered cloves, cinna mon and aU-spice, a half ounce of Arrack, the juice of half a lemon and the rind of it cut into thin yeUow strips—being careful not to get any of the white pith. Mix thoroughly and start serving. This wiU give refreshment to four or five. CHAMPAGNE CUP ARIADNE And now we'U stray from the "cups" with that dehght of all connoisseurs:The Champagne Cup Ariadne. Your mouth wUl water whUe mixing a quart of champagne,three oimces of Amontillado, four ounces of Maraschino cordial, the juice and part of the scraped rind of an orange (or lemon if you prefer),a small flavoring of verbena or Arrack,a thin strip of cucumber and "gum" to sweeten as you wiU. Now add a quart of vichy or seltzer, stir and serve in hollow stemmed sparkling Burgundy glasses. You'll have enough for more than a dozen guests.