1934 What Shall We Drink by Magnus Bredenbek

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What Shall We Drink?

MIXING A PINEAPPLE JULEP Your punch bowl will come in handy for mixing this delicious Pineapple Julep, designed for folks who may not care for mint flavoring. Have a generous amount of cracked or cubed ice in the bowl. Then pour in two bottles of spark ling Burgundy or Moselle or Rhine wine, add a half pint of gin (the sweet preferably) and a half pint of fruit syrup, either raspberry, strawberry or peach, or a combination of fruits in syrup form. To this add the juice of one lemon and four oranges. Stir thoroughly and float on top either diced or thinly sliced strips of two whole fresh pineapples or two cans of preserved pineapple steaks cut into spearhead six teenths. Some persons use shredded pineapple, but it isn't as tempting in appearance. Serve in 7-ounce julep glasses. This portion makes about a dozen drinks. More or less may be made by merely ob serving the ratio of ingredients. MIXING A PINK LADY JULEP Here's one the ladies like in the Julep clan—the Pink Lady Julep. Into your 7-ounce glass put two teaspoons of "gum" and add one and a half ounces of gin, one ounce of Grenadine and half ounce of Benedictine. Stir thoroughly and fill the glass with finely shaved ice. Now add one dash of Creme de Menthe and thrust into the ice one sprig of fresh mint,stem down, bruising the mint leaves gently. Cut a strawberry into four sections and dot on top of the ice. Your julep is ready to drink now, either with or without straw or glass sipper, depending on your own wish. MIXING A RUM JULEP In a tall, thin tumbler place a few sprigs of fresh table mint, and cover with a tablespoon of powdered sugar. With a spoon crush the sugar into the mint leaves to bring out the mint flavor. Now pour in three ounces of rum and two tablespoonsful of ordinary water or effervescent, as you wish. Stir thoroughly. Now lift out the mint sprigs and