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I/
THE EXOTIC DRINKING BOOK
Slice lemon and pineapple and marinate, tightly covered, overnight
with brandy. At noon of the evening when we plan to serve it add
rum, tea, sugar and peach brandy. Blend well. Just before serving put
in champagne first, then club soda. Chill cups for best results, and re–
member that good club soda, although costing a few cents more than
the average local "charged water" or seltzer siphon, actually adds not
a hint of antique brass to ruin the other worthy company of liquids!
... Either Schweppes or Perrier are in order.
SIR FLEETWOOD'S
SHEPHERD'S SACK POSSET,
from the
REconns of DR. WILLIAM KITcHJNER, LoNDoN,
1817.
Centuries back it was quite the fashion to toss a bit of verse, blank,
or blankety-blank, whether it were regarding a new or old sweetheart,
a new horse, or a new drink. ... Now this is a very old drink indeed,
·and Sir Fleetwood was a stout one with the wassail bowl. Of
all
the
Sacks
beloved by England, this was his favoured one. We quote it
literally from the immortal Kitchiner.
·
"From fam'd Barbadoes on the western Main
Fetch Sugar, ounces four-fetch Sack from Spain,
A pint,-and from the Eastern Indian Coast
Nutmeg, the glory of our northern Toast;
O'er Barning Coals let them together heat
Till the all-conquering Sack dissolve the sweet;
O'er such another Fire put Eggs, just ten,
New-Born from Tread of Cock and Rump of Hen:
Stir them with steady hand and conscience Pricking
To see the untimely end of ten fine Chicken;
From shining shelf take down the brazen skillet,–
A quart of milk from gentle cow will fill it.
When boiled and cold, put milk and Sack to Egg;
Unite them firmly like the Triple League,
And on the fire let them together dwell
Till Miss sing twice-'You must not kiss and Tell,-'
Each Lad and Lass take up a silver spoon,
And fall on fiercely like a Starved Dragoon."
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