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What Shall We Drink?
ORGEAT LEMONADE
This delicious driuk for a warm day cannot be too highly
recommended. Use large goblet and pour into it a table
spoon oflemon juice which mix thoroughly with three ounces
of Orgeat syrup or one and half ounces of Orgeat Cordial.
Fill glass two thirds full with sparkling water and add finely
shaved ice to fiU. Top with fruits or berries in season and
drink through straws.
HOTRUM
Use a thick goblet to resist heat and pour into it a table
spoon of"gum,"two ounces ofRum(any kind you hke),a bit
of butter to cover a dime, stir well and fiU glass with hot
water,stirring while doing so. A top coating of cinnamon or
nutmeg (just a pinch of either or both) helps to improve the
drink.
SARATOGA COOLER
Into a large tumbler pour strained juice of a half lemon,
a tablespoon of "gum," stir weU, and add one ounce only of
whisky (or brandy or rum, as you prefer, but not more
than one ovmce, just to prevent insipidity). Fill glass a
quarter fuU of cracked ice and the balance with ginger ale,
stirring to mix ingredients.
MULLED PORTER
Into a mug,either pewter or glazed, pour three quarters
of capacity of Porter or London Stout or Dublin Stout.
Into it right in the center thrust a white hot iron, withdraw
ing iron before contents bubble over rim. Drink at once for
best enjoyment.
RUM SOUR
Mix in large tumbler haK fuU of ice, two ounces of rum,
a quarter teaspoon of lemon juice, a half teaspoon of"gum"
and as much of vichy, seltzer or carbonated water. After
stirring thoroughly, strain into a small shallow glass and
crown with a quarter slice of lemon,a quarter slice of orange
and afew pineapple dice. Serve with teaspoon.