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THE 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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