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What Shall We Drink?
Brandy for the Gin and add a dash or two of Maraschino.
And still another variation is the use of whisky in place of
gin, with a dash of orange bitters. In various sections of the
country I have seen this drink and many others mixed in a
variety of forms which the originator never would recognize.
And, as I have remarked before, many mushroom titles of
drinks grew up during Prohibition which are discarded in
this volume as being worthless of preserving—drinks with
the names of motion picture stars, many of whom already
have lapsed into oblivion; names of gangsters and of speak
easies, disreputable roadhouses and "shady" taverns and
hotels, etc.
CLARET COBBLER
Into a large tumbler pour a tablespoon of "gum" and a
quarter teaspoon of lemon juice, to which add a small
amount of Claret wine to mix thoroughly. Now half fill
glass with finely shaved ice, add two quarter slices of orange
and two quarter slices of pineapple, fill glass with Claret,
stir and drink through straws.
SHERRY SANGAREE
Shake or stir well three to four ounces of Sherry Wine
with a teaspoon and a half of "grun" in cracked ice, strain
into small Sherry glass and crown with a pinch of cinnamon
or grated nutmeg.
APPLEJACK SOUR
In a large goblet two thirds fuU of shaved ice pour a
tablespoon of strained lemon jmce, a teaspoon each of pine
apple syrup and "gum" and two ounces of Applejack (or
Apple Brandy, if you prefer, in which case you'd simply be
drinking an Apple Brandy Sour). Stir weU and strain into
small glass, toppiog writh your favorite fruits. , Some folks
add a dash or two of sparkling water.
SAUTERNE COBBLER
Into a goblet half full of finely shaved ice pour a table
spoon of "gum"and add two quarter slices of lemon and of