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WHAT
TO
DRINK
MINT-LOGANBERRY CUP
i
pint
of
loganberry
juice,
i
quart
of
carbonated
water,
12
sprays
of
mint
well
crushed,
2
teaspoonfuls
of
lime
syrup,
Ice.
Crush
the
mint,
and
place
in
a
pitcher
with
a
pint
of
cracked
ice.
Add
the
loganberry
juice,
lime
syrup
and
the
carbonated
water
and
serve
at
once.
AYLESFORD
FRUIT
CUP
i
pint
of
grape
juice,
I
pint
of
sweet
cider,
1
pint
of
Apollinaris,
i
pineapple
shredded,
i
cupful
of
selected
strawberries,
2
tablespoonfuls
of
preserved
cherries,
6
sprays
of
mint,
Ice.
Shred
the
pineapple
very
fine,
crush
the
mint
slightly
and
place
in
a
tall
glass
pitcher
with
a
pint
of
cracked
ice.
Pour
the
grape
juice
and
cider
over
this,
add
the
straw-
berries
and
cherries
and
last,
pour
in
the
Apollinaris.
Serve
immediately
in
tall
straight-sided
glasses.
Be
sure
to
serve
a
generous
spoonful
of
fruit
with each
service.
A
long
handled
spoon
will
aid
in
eating the
fruit
in
comfort.
CANTON
CUP
i
pint
of
tea
infusion,
1
quart
of
ginger
ale,
2
lemons,
2
tablespoonfuls
of
preserved
ginger
and
the
syrup,
I
cupful of
pitted
cherries
(white,
if
possible),
Ice,
Sugar.