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What Shall We Drink?
MIXING A CANADIAN PUNCH
We can almost forgive Canada for raising tariff walls
against the United States when we drink this Canadian
Punch. Into the punch bowl hned with cracked ice, go two
quarts of Canadian Rye Whisky,five shced lemons,one and
a half pints Jamaica Rum (or any other kind if you like), the
half slices of one pineapple or the canned, if not available.
Now pour in, stirring all the while, one gallon (four quart
bottles) of seltzer, vichy or carbonated water, add two
ounces of Arrack and a half pint of "gum." Serve in punch
glasses—about thirty-five drinks at your service.
MIXING AN ORGEATPUNCH
The Orgeat Punch is a real delight. Try one:Into shaker
partly filled with finely shaved ice pour three teaspoons of
Orgeat S3mip, three ounces of brandy, a quarter teaspoon of
strained lemon juice and shake till thoroughly chilled. Pour
into thin tiunbler, fill with fine ice almost like snow, add a
dash ofPort or Sherry wine,afew bits offruit in season,and
drink with straw or glass sipper.
MIXING A FROSTED RUM PUNCH
Have your shaker ready wdth some finely chipped ice.
Pour in three ounces of fine rum (any kind), add a half tea
spoon of strained lemon juice and "gum"to taste,say,about
two teaspoons. Shake well and poiu into thin goblet almost
filled with snowy ice, add a dash of Arrack and top with
your favorite fruit or berries. Use straw or glass sipper.
MIXING AN EGG MILKPUNCH
Here's a delicious Egg Milk Punch fit for a King! Made
individually, it spells real art in mixing. Carefully now,
follow instructions: Use shaker to break in one fresh egg,
one and a half ounces of French brandy, two and a half
oimces fine rum,a quarter teaspoon of strained lemon juice
and a teaspoon and a half of powdered sugar. Add to this,
estimating, enough milk to make the mixture fiU a goblet.