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What Shall We Drink?
either cutting in halves or letting them be whole. If not in
season, canned berries will do, or you might try canned or
fresh peaches sliced into slivers. Serve in punch glasses or,
if you prefer, in Sherry glasses. This should furnish enough
for a large crowd, gauging the number of drinks at between
sixty and seventy. Of course, we're figuring on "polite"
drinks not tumblersful.
THE REGIMENTPUNCH
Let's imagine a quartet of jolly oflicers indulging in a
round and toasting with the Regiment Punch. Here's
enough for the four of them;A half pint of French Brandy,a
half pint of Catawba wine, about three ounces of raspberry
syrup, a tablespoonful of strained lemon juice, "gum" to
taste and mixed till very cold by shaking in shaker. Pourfor
the gallant soldiers and into each of the four glasses put a
few dice of pineapple (fresh or canned),a quarter shce lemon
and, because soldiers are supposed to drink like he-men,add
to each glass a generous dash of rum. If they hke to drink it
off, it's their affair, butsome hke the drinks put into goblets,
filled with fine ice and taken with straws or glass sippers.
Take your choice.
Here's another variation of the Regiment Punch:
Let's serve it as the second round to our four officers of
the regiment. No ice, this time, but you can mix it in the
shaker. To two wine glasses of Irish Whisky add two wine
glasses of Scotch Whisky, two tablespoonfuls of strained
lemon juice, one of orange juice, two tablespoons of "gum"
and one pint of boiling hot water. Stir thoroughly and let
'em have it.
MIXING A HOLLAND HOUSEPUNCH
From the lamented days of yore comes this fine old
Holland House Punch. Mix it in a crock or shaker without
ice. We'U change the scene and imagine a quartet in the old
days in the old Holland House calling for it. Let's go:
Pour out a half pint of Scotch Whisky—the finest obtain-