1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book


Put sugar in bowl, put on enough water to dissolve completely, then contribute the various spirits and liquids-stirring diligently. Center as big a lump of ice as may be in the bowl, permitting the brew to stand unmolested for a couple of hours. . . . Our alternate sug– gestions are in no way intended as heresy, but simply indicate what substitutions, if any, are possible. Many entirely worthy folk both on the Schuylkill River and the Mississippi, don't happen to care for Jamaica rum. All our male parentage having come from Philadel– phia or Germantown or the Chester Valley out the "Main Line," we know a bit of how Philadelphia tradition, good or poor, carries on serenely in the midst of an otherwise crude and bustling world. . . . Also bear in mind that while many Jamaica rums come in full quarts, both Bacardi and Cognac invariably seem to come encased in fifths, so calibrate accordingly.... Warning: there are a horde of so-called "Fish House Punch" receipts that include benedictine, cura~ao, bour– bon, and God knows what else. Eschew them. There is but one re– ceipt, unwavering, invariable. This is if. KIRSCHWASSER PUNCH, a la ARLESIENNE Kirsch, as we keep emphasizing so often, has the peculiar faculty of enhancing other delicate flavours-both in drink and food. Its ratio here with maraschino is suggested as being the best balance, although sometimes the amount of the latter is cut down slightly, and the kirsch stepped up to the point where there is a ratio of three to one of mara– schino, and in some cases the maraschino is left out entirely. Kirschwasser, 1Yz cups Maraschino, Yz cup Rhine or sauterne, 2 pint bottles If Rhine is used, add 1 extra tbsp Fresh pineapple juice, 4 cups sugar Sparkling water, I pint Sugar, fine, Yz lb "·' Ice ingredients first, then mix in bowl with large lump of ice, and garnish with bits of really ripe pineapple, and grapefruit pulp. . . . A sprig of mint in each cup is a nice touch.

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