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so
What Shall We Drinki
Stir thoroughly while adding a pint of Arrack,a pint of
Cognac Brandy and a pint of Rum, preferably Jamaica, al
though other types of Rum will do. After completing the
stirring, strain the mixture through a mushn cloth into a
freezer and let stand untU thoroughly chUled and almost like
an ice. Now add a pint of Champagne. Serve as you will in
either punch glass or pipe stemmed sherry glasses. A drink
for aristocrats or one that makes you feel like one!
This mixture should makefrom fifteen to twenty or more
drinks, depending upon which type glass you use.
CIDERPUNCH
Again use the big punch bowl with its large block of ice in
the center for pouring into it two quarts of cold cider, a
quart of seltzer or carbonated water, six ounces of brandy,
a half pint of Sherry and enough"gum"to suit your taste for
sweetness. Thinly shce two lemons, cut the sfices into
halves and add to the mixture. Now stir thoroughly and
serve in pipe stemmed sherry or punch glasses.
This mixture will give you about twenty-five drmks.
RYE WHISKYPUNCH
Let's make this one justfor ustwo:Pour into your shaker
containing a small amount of ice to chill mixture, six ounces
of rye whisky and add two teaspoonsful of lemon juice and
a tablespoonful of"gum." Shake thoroughly and strain into
two punch glasses half full of shaved ice. Garnish with a
half shce of orange and a thin spear-head of pineapple. It's
"stiff" but dehciousl
SCOTCHPUNCH
Then try this one:—this time for a gathering of friends:
Drag out the punch bowl and put into it cracked ice for
chilling purposes. Into the ice pour two quarts of Scotch
whisky,two quarts of seltzer or carbonated water, juice of a
half dozen lemons and thin sUvers of the yellow rinds, and
about two teacups of "gum." Stir thoroughly and serve.
You have enough for thirty drinks in this portion.