1936 The Artistry of Mixing Drinks by Frank Meier

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SAUTERNES CUP N" 2

PFIRSICH BOWLE

FOR SIX DRINKS In half-gallon pitcher: a large piece of Ice, two whole ripe Peaches pierced with fork, one quart of light Rhine wine; stir gently and serve. Powdered Sugar may be added to suit taste. FOR SIX DRINKS In half-gallon pitcher: a large piece of Ice,one peeled Orange in slices, one glass of Curasao, one bottle of Rhine wine, a split ofSchweppes soda water; stir gently and serve. Powdered Sugar may be added to suit taste. SAUTERNES CUP N" 1 ^ FOR SIX DRINKS In half-gallon pitcher,squeeze one-half pound of Currants without waste ofjuice; a large piece of Ice, one bottle of Sauternes,stirgently andserve. RHINE WINE CUP

FOR TEN DRINKS In half-gallon pitcher: a large piece of Ice, one peeled Lemon in slices, one glass of Curasao, one glass of Brandy, a dozen Maraschino Cherries, one bot tle of Sauternes, a split of Schweppes soda water, a long slice of Cucumber rind; stir gently and serve.

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SPARKLING

RHINE WINE CUP

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FOR TEN DRINKS In gallon pitcher: a large piece of Ice, a long slice of Cucumber rind,two ripe Pears peeled, quartered and cored; one glass each of Maraschino, Curagao and Brandy, a bottle ofsparkling Rhine wine, a split of Schweppes soda water; stir gently and serve.

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VELVET CUP

FOR TEN DRINKS In half-gallon pitcher with large piece of Ice, pour gently (to avoid overflowing) one quart of Stout and one quart ofsweet Champagne;stir very gently and serve. P P E P fplPPPPPPPPfRfRpPPlfFiPfRp 54

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