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CHAPTER
II
REFRESHING CUPS AND PUNCHES
In
this chapter, in addition to wine and fruit
cups and punches, are included the J\meri c:tn
drinks known as Cobblers, Flips, Frappes, F roths ,
Juleps, Nectars, Noggs, Sangarees and Sours.
The difference between any of them is a ve ry
subtle one.
Cups are usually decorat ed with sp rigs of on e
of the five cordial flowers-borage, mint, marj o ram
pimpernel, or verbena.
Punches sometimes have milk and sp ice added
to them, but when it comes t o the ot h ers the
difference is often so slight as to be n egligibl e.
The essential feature of a Flip is that the drink
is poured from one vessel int o another ; F ra ppcs
area half frozen mixture of fruit syrups and wate r,
and Froths usually have a well-b ea t en whit e of
egg in them.
The Julep originated in the Southern States of
America, and was introduced into England by
Captain Marryatt, the writer. I give hi s recipe
for Mint Julep because it may be of int eres t, but
brandy is one of the chief ingred ients.
Noggs, like Flips, usually h ave an egg as one
ingredient, and are not unlike what the Scot ch
call" Auld man's milk."
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